Best School Of Fish Cupcake Cake Recipes

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GOLDEN FISH CAKES



Golden Fish Cakes image

Our family loves seafood, so I've tried many fish cake recipes. I came up with this combination and it's been a hit at our house. It's outstanding served with corn bread.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 pound flaked cooked whitefish, cod or haddock
1-1/2 cups soft bread crumbs
3 large eggs, beaten
2 to 4 tablespoons water
1 medium onion, chopped
2 tablespoons mayonnaise
1-1/2 teaspoons ground mustard
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1-1/2 cups Italian-seasoned bread crumbs
2 tablespoons vegetable oil
Tartar sauce and lemon wedges, optional

Steps:

  • In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

Nutrition Facts :

GO FISH CUPCAKES



Go Fish Cupcakes image

Make a colorful family of fish by baking these beautiful cupcakes made using Betty Crocker™ Super Moist™ cake mix, frosting and Fruit Roll-Ups™ fruit snack - a wonderful dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
1/4 teaspoon blue gel food color
1 container Betty Crocker™ Whipped fluffy white frosting
Gummy fish candies
Gummy shark candies
2 tablespoons irregularly shaped sugar crystal candies or multicolored round candy sprinkles
2 rolls Betty Crocker™ Fruit Roll-Ups™ chewy fruit snack, any flavor (from 5-oz box)

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed for cupcakes.
  • Reserve 1/2 cup frosting in small bowl. Stir food color into remaining frosting. Place cupcakes on serving plate, fitting snugly together and forming fishbowl shape. Frost top row of cupcakes with reserved white frosting. Frost remaining cupcakes with blue frosting. Place gummy candies on frosting. Sprinkle candies at bottom of "fishbowl" for "gravel." Cut and shape fruit snacks to look like seaweed or water plants; place on cupcakes.

Nutrition Facts : Calories 190, Carbohydrate 25 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg

SCHOOL OF FISH CAKE POPS



School of Fish Cake Pops image

Treat your guests with these creative fish cake pops made with Fruity Cheerios® cereal, Betty Crocker™ Super Moist™ cake mix and frosting - a perfect dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 54

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Whipped whipped cream frosting (from 12-oz container)
2 cups purple candy melts or coating wafers (12 oz), melted
2 cups green candy melts or coating wafers (12 oz), melted
2 cups orange candy melts or coating wafers (12 oz), melted
3 tablespoons shortening
54 paper lollipop sticks
Purple, green and orange sanding sugar, if desired
54 pieces Fruity Cheerios™ cereal
Small black confetti candies
Block of plastic foam

Steps:

  • Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line 2 cookie sheets with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; place on 1 cookie sheet. Freeze until firm; keep refrigerated.
  • In 3 separate bowls, stir each color melted candy and 1 tablespoon shortening until smooth. Spoon 1/4 cup of each color candy into separate resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe fish fins onto prepared cookie sheet. Refrigerate 5 minutes.
  • Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator 1 at a time. Dip cake ball into melted candy to cover; tap off excess. Coat with sanding sugar. Immediately attach candy fins, cereal for mouth and confetti for eyes. Poke opposite end of stick into foam block. Let stand until set.

Nutrition Facts : Calories 160, Carbohydrate 20 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 85 mg

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