This is how it's made Rainbow Fish Zebra Cake

  1. Preheat oven to 180°C, 160°C fan oven, Gas mark 4. Line a 23cm baking tin with parchment paper or grease and dust with flour. Cream the Stork and sugar until light and fluffy. Beat in the eggs one by one.
  2. Fold in the flour until smooth and blended in.
  3. Divide the cake mix in half. Take one half and stir in the cocoa powder blended with 2 tablespoons water or milk until smooth. Add vanilla to the plain half. Fill the cake tin by placing some of the chocolate batter into the centre of the tin. Add a couple of large spoonful’s of white batter on top. Continue in this way, adding the dark and light batter alternately directly on top of each other. Slightly shake the cake tin so that the mix forms a smooth surface.
  4. Bake the zebra cake in the preheated oven for about 40 minutes. Test with a skewer, if it comes out clean the cake is done. Cool for about 15 minutes before removing from the tin.  Cool on a wire rack.
  5. To ice the cake, break chocolate into pieces and melt over low heat with the Elmlea. Cool and when slightly thicker spread over the cake. Decorate the zebra cake with the coloured chocolate beans to make the rainbow pattern. Cut out a small piece of cake and attach on the other side as a tail. Your Zebra Cake Rainbow Fish is ready.
  • Temperature: 180°C, 160°C fan oven, Gas mark 4 oC
  • Baking time:
  • Serves: 12