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Catholic Recipe: Fish Cake

    INGREDIENTS

  • 9 inch square cake, cooled
  • knife
  • Fluffy frosting, seven-minute suggested
  • food coloring, pale green
  • flake coconut
  • gumdrops
  • licorice
  • candy scales
  • Lifesavers for bubbles
  • Details

  • Serves: 8
  • Yield: 1 9-inch cake
  • Prep Time: N/A
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Cut-up cakes are a way to make nameday cakes without special pans. You simply bake your favorite cake recipe or cake mixes in standard-size pans. The trick is in the cutting, which is simple and fun to do. The beauty of these cakes is the flaky coconut which decorates them and the symbolism which is so intriguing to children of all ages. Our children never tire of these cakes; in fact, they enjoy looking at them so much that they sometimes do not like to see them eaten.

The Fish Cake can be used for Peter, Andrew, Simon, Clement, Raphael, Peter Gonzales, Jude Thaddeus, Walter of Hereford, Zeno, Petronilla or Parnel, Kentigern, Gregory of Tours, Ulrich, Brendan the Voyager, Bertold, Anthony of Padua, Arnulf, Christopher, and Egwin.

DIRECTIONS

1) Start with a cooled 9-inch square cake. From one corner mark 5 inches along one side, and 5 1/2 inches along the other. Cut on curve through the points.

2) Divide this in half, cutting on a curve to make two fins. From the opposite corner measure 6 inches along the sides and cut on a curve for the tail. Place the pieces to form a fish.

3) Spread on fluffy seven-minute frosting, tinted pale green. Sprinkle with flake coconut. Use gumdrop for the eye, mouth, and slivers of licorice for eyelash. Add candy scales and bubbles (we use "Lifesavers").

Recipe Source: My Nameday — Come for Dessert by Helen McLoughlin, The Liturgical Press, Collegeville, MN, 1962
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