• 4 Ratings
Source: Better Homes and Gardens
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Fishbowl Cake

Ingredients

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Directions

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  • Bake cakes; cool. Set aside about 1/3 cup frosting; use food coloring to tint that frosting peach. Use food coloring to tint remaining frosting light blue.

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  • Place one cake layer flat side up on a work surface; spread 1/2 cup blue frosting on the top. Top with second cake layer, flat side down. Cut a 1-inch slice from one edge of cake to form the bottom of fishbowl. Cut a thin slice on opposite edge of cake to form top of fishbowl. Carefully set cake, with bottom of fishbowl down on a serving plate. Spread blue frosting over cake. While frosting is still wet, press pebblelike candies into frosting around bottom of cake.

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Instructions Checklist
Instructions Checklist
  • Place peach frosting in decorating bag fitted with a medium rose tip. Pipe an oval shape for each fish body. Make little ruffles for fish tails and fins. Place remaining blue frosting in a decorating bag fitted with a large star tip. Pipe a border at top of fishbowl. If desired, add a small round tip and pipe stripes on fish. Use blue piping gel to pipe bubbles above fish. Serves 12.

*Note:

If you don't have buttermilk on hand, substitute sour milk in the same amount. For the 1-1/3 cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/3 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Nutrition Facts (Fishbowl Cake)

656 calories; 25 g total fat; 9 g saturated fat; 5 g polyunsaturated fat; 10 g monounsaturated fat; 22 mg cholesterol; 165 mg sodium. 92 mg potassium; 103 g carbohydrates; 1 g fiber; 87 g sugar; 4 g protein; 243 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

Creamy White Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.

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White Confetti Cake

Ingredients

Ingredient Checklist

Directions

White Confetti Cake:
  • Preheat oven to 350 degrees F. Grease and lightly flour two 8x1-1/2-inch round baking pans; set pans aside. Stir together all-purpose flour, baking powder, baking soda, and salt; set aside.

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  • In a large bowl, beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites, one at a time, beating well after each. Add flour mixture and buttermilk or sour milk* alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in multicolored nonpareils. Pour batter into the prepared pans.

  • Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans; cool completely on racks. Makes 12 servings.

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0