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Fish-Shaped Cakes

When Margaret detailed how she garnishes her deliciously different cake with slices of citrus from the trees around her Southwestern home, our crafty cooks were hooked.—Margaret Pache, Mesa, Arizona

12 ServingsPrep: 1 hour Bake: 30 min. + cooling

Ingredients

1 package (18-1/4 ounces) lemon cake mix
1/2 cup milk
2 teaspoons grated lemon peel, divided
1 teaspoon coconut extract
1 package (3.4 ounces) instant lemon pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup confectioners' sugar
Red, yellow, green and blue liquid food coloring
2 black jelly beans
9 slices fresh lemon
2 cups flaked coconut

Directions

Prepare cake batter according package directions, replacing 1/2 cup
water with milk. Add 1 teaspoon lemon peel and extract. Pour batter
into two greased and floured 9-in. round baking pans.
Bake at 350° for 28-30 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
Prepare pudding according to package directions; add remaining lemon
peel. Cut cakes into large and small fish. Cut each fish in half
horizontally; spread pudding on bottom layers and replace tops.
Place fish on a large platter or covered board (about 16-in. x
22-in.) Combine the whipped topping and confectioners' sugar; set 1

2 of 2

Fish-Shaped Cakes (continued)

Directions (continued)

tablespoon aside. Use remaining frosting to frost top and sides of
each fish.
On each large fish, place three separate drops of red food coloring
on the top third, three drops of yellow on the middle third and
three drops of green on the bottom third. Starting from the top edge
of fish, use the tip of a spoon to form scales and blend colors into
frosting.
For eyes, form a 1-in. oval on each large fish with reserved
frosting. Place a jelly bean in the center of oval.
For small fish, blend one color of food coloring into frosting to
make solid-colored fish.
Cut four lemon slices in half; place two halves in the center of each
large fish for fins. Push rounded edges of one slice into the back
of small fish for tails. Cut remaining slices into quarters; place
one or two on the bottom of each large fish for fins and two slices
on each side of small fish for fins.
Place coconut in a plastic bag, sprinkle 3-4 drops blue food coloring
into bag and shake until color is evenly distributed. Sprinkle
coconut around fish to resemble water. Store in the refrigerator.
Yield: 12 servings.