Ingredients and Supplies
Bake one cake mix in Pantastic Fish Pan. Place cake on a temporary cardboard. Crumb coat cake. Completely wash and dry fish pan. Roll out rolled fondant in a 12"x16" rectangle. Lay fondant into the fish pan, covering the entire inside of the pan including the sides. Trim the top of the sides at the rim neatly. Press gently onto the fondant which is lining the pan to pick up all the details of the fish. Brush piping gel over all the fondant which is lining the pan. When the icing has form a crust on the cake, lay a sideless baking sheet on top of the cake, flip the cake over and gently slide the cake into the lined pan, lining up the fish to match the cake mold. Lay the gold cardboard, gold side down on top of the cake which is inside the lined pan. Flip the pan, cake and all over and gently lift the pan from the fondant. The cake should be nicely covered. Brush dusts over the fondant. Paint eye with black food color. Border is piped with tip #32. Hint: to brush dusts on buttercream icing such as the border, put cake in freezer long enough to harden buttercream, then brush dusts over the icing.