'Fish & Chips' Illusion Cake Bites

We are headed over to Great Britain with this AMAZING FISH N CHIPS cake platter. This is a must watch and a must try. Great for parties and gatherings or a tasty couture cake snack, why not. Subscribe to the channel while you're here, and do a shimmy on the like button.

Batter Recipe:

3/4 C Flour

3/4 C Water

Squeeze Lemon Juice

1 tsp Lemon pulp

1/2 tsp Lemon Zest

1 tsp Sugar

1/2 t Salt

Pinch of Allspice (optional)

Vanilla Frosting, Strawberry Sauce

2 C Oil for frying

Kabob Sticks

Food or Cake Playlist: https://www.youtube.com/watch?v=M1Opp...

Moist Vanilla Cake Recipe: https://www.youtube.com/watch?v=2KoL9...

Decadent Amazing Chocolate Cake: https://www.youtube.com/watch?v=ay4V6...

Vanilla Frosting: https://www.youtube.com/watch?v=tkJRH...

Chocolate Frosting: https://www.youtube.com/watch?v=tkJRH...

Homemade Fondant: https://www.youtube.com/watch?v=p9uIz...

My MAC & CHEESE: https://youtu.be/UsavKLY6530

We have to first prep our cake. The best cake to use for frying is a cake with a light, sponge-like texture, or even (quite opposite) a sponge cake. Something that isn't too moist and won't crumble easy or break apart during the trimming process.

I used one cake layer to cut small cod filet shaped pieces. Thicker layers of cake can also be torted (cut in two layers) to multiply the amount of cake you get.

Lastly, trim the sharp edges of the cake pieces to round them out. This will make the cake look more fish-like.

Add all dry ingredients to a bowl and stir to combine. Add water a little bit at a time until it resembles pancake batter and easily coats the whisk. This is the time to really flavor your batter, feel free to add other extracts to jazz it up!

Just as I would fry battered cod for dinner service, I stuck a kabob stick through each piece of cake. Bring a large pot of oil up to about 350 degrees Fahrenheit. You know it's ready when you see ribbons flowing through the oil. Dip the cake into the batter to coat the cake and then carefully place into the oil, hold for 5 seconds and begin to shimmy the cake off of the kabob stick (or leave it on if you'd like).

Allow cake to fry for about 5 minutes or until all sides are golden brown. Make sure while the cake is cooking to turn on each side since the cake will float. Once the cake comes out of the hot oil, season with a sprinkle of sugar.

Cut leftover cake into French fry shapes. Then bake at 350 degrees for 8 minutes or until lightly toasted and golden in color.

For tarter sauce, add a bit of vanilla frosting to a small cup.

For cocktail sauce, make a strawberry compote or blend fresh strawberries with a tbsp. of sugar and water, serve in a sauce cup.

Place all of the cake on a serving tray with sauces and make sure to serve warm! Enjoy!