Cake! magazine by Australian Cake Decorating Network May 2016 | Page 29

Step 5:
Take a 6 x 6 inch square
cake and cut in half,
leaving one side slightly
larger than the other.

Step 9:
Arrange the chips on the
finished cake board as
shown.

Step 6:
Place the smaller piece of
cake at the bottom edge
of the larger piece to form
a long rectangular piece
of cake, carve as shown.
This part does not need to
be perfect as all fried fish
is uneven and different in
shape.

Step 10:
You will need to work
through steps 10-12 very
quickly as the fondant
will begin to dry. Colour
a larger portion of white
fondant a dull orange
using an orange food gel,
mixed with a little brown
food gel. Roll out the
fondant leaving one end
slightly thicker. Cover the
cake as shown leaving
extra fondant around the
“tail”.

Step 7:
Coat the entire cake in
buttercream or ganache
and leave to chill.

Step 11:
Quickly push around the
fondant with a piece of
tin foil to create the crispy
texture. You will need to
do this over the entire
“fish” cake.

Step 8:
While the cake is chilling,
begin dusting the chips.
Mix a little brown and
yellow petal dust together
on a small plate. Use
a soft paintbrush to
highlight the edges of the
chips as shown.

Step 12:
Carefully but quickly, pick
up the whole cake and
slowly place on top of the
chips as shown.