Happy birthday fish.
What a surprise.
I have never had a birthday cake before.
I am not a birthday girl and I’m not looking for one.
But the day I finally had one, I had a great cake.
And it was so good that I didn’t even know what to do with it.
The cake had a rainbow theme, and it was topped with a giant fish cake.
The fish cake was a little bit chewy, and I was expecting to find a little crunch on the sides, but instead it was just a lovely chewy fish cake with a golden crust.
It had a nice little caramelized crust and a sprinkling of vanilla and a sprinkle of honey.
The caramelized butter was a nice touch.
I didn.t have any other ideas, so I made my own cake.
I used the leftover cake mix and mixed in some vanilla extract.
I also added a few drops of rosemary extract and a few sprinkles of honey to make it a little more fishy.
I then dipped the cake into a little honey and sprinkled it on top.
The whole thing was a perfect fish cake, with the only problem being that I was looking for a way to dip the cake in a little of my favorite buttercream icing.
There is nothing like a little piece of buttercream to give your cake a little extra crunch and to make your fish cake even better.
I was going to make a second fish cake for the birthday girl, but then I realized that the cake was going on my birthday.
And that was a problem.
So I took the cake out and started dipping it in a couple drops of the icing.
I just couldn’t resist.
And now it’s a perfect birthday cake.
Here are the ingredients to make this fish cake: 1/2 cup butter 1 egg 1 1/4 cups sugar 1 teaspoon baking powder 1 teaspoon vanilla extract 1/3 cup confectioners sugar 1/8 teaspoon salt 1/16 teaspoon baking soda 1/12 teaspoon nutmeg 2 cups all-purpose flour (I used white, so you can adjust to taste) 1/5 cup baking soda 2 teaspoons vanilla extract 3 cups powdered sugar (I substituted for the butter) 1 teaspoon sea salt 1 cup sugar free honey (I did not use this, but I imagine you can substitute for it) 2 tablespoons of confectioner sugar (optional) 1 tablespoon of sugar free cornstarch (I added it because I wanted to make the cake as rich and thick as possible, but if you can’t find sugar free, you can add some) 2 cups of water (optional, but recommended) Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Place butter, egg, sugar, and baking powder in a medium saucepan.
Bring to a boil and then reduce heat to medium-low.
Add vanilla extract, confectionary sugar, salt, baking soda, and nutmeg and cook for a few minutes.
Stir in flour, baking powder, and vanilla extract and cook, stirring constantly, for a couple minutes, until the mixture thickens.
Add the remaining ingredients and mix well.
Let the mixture stand for about five minutes, then remove from heat and allow to cool for about 10 minutes.
Make the fish cake By making the fish cakes first, you will need: 1.
3/4 cup flour (for the flour) 1.2 cups of confederated sugar 1.5 cups of white sugar 1 cup of cornstech (optional: use this) 1 large egg 1/10 teaspoon of salt (I didn’t add any, but you can use any sweetener you like) 1 cup water (you can substitute with sugar free if you want to) 1-1.5 teaspoons of sea salt (you could use coconut sugar or maple sugar) 3.
1 teaspoon of baking soda (optional and optional) 4.
1 tablespoon salt (optional; you could also add salt if you wanted) 1 and 1/1 cup of powdered sugar If you are using a large egg, you might need to add a little water to help the egg hold together.
(I actually added the water to make my fish cakes thicker, but the eggs would still hold together nicely.)
2 tablespoons butter 1.25 teaspoons of sugar 1 egg white (optional), but I think it adds a nice texture to the fishcakes (you’ll probably need more than one egg) 1 (2-ounce) package of confecters sugar (you might need less if you prefer) 1 1⁄2 cups confectionery sugar (if you don’t use sugar free) 1 egg (you should use an egg white to make these fish cakes thinner) 1,500-2,000 calories per cake (I recommend using 2 eggs, but this could be tweaked for your own needs.)
2 cups (2 sticks) of all-natural flour (optional but recommended, and will help the fish