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school of fish

school of fish

Here’s a fun recipe from Martha Stewart Living that makes cute fish out of sherbet. And it even adds a slice of pound cake to the bottom to make it into a sherbet cake. You may want to stick the pieces of candy in with a toothpick (reminding everyone to remove before eating) so they will stay in place.

“Using gummy fruit and candy eyes, you can transform scoops of pastel sherbet into a school of fish. Place rounds of pound cake in muffin cups and top with sherbet. The mouths and fins are cut from gummy fruit slices — triangles for the fins and strips shaped into circles for the mouths. The eyes are made from white decorating candies punctuated with tiny drops of chocolate.

Makes 12

1 1/2 pints sherbet in assorted flavors, such as pineapple, lime, raspberry, and orange
24 jelly fruit-slice candies in assorted colors, for decorating
1 tablespoon chocolate chips, melted and cooled
24 small round white candies, for decorating
1 store-bought pound cake, (10.75 ounces)
Directions
1.Wrap a rimmed baking sheet with plastic, pulling wrap taut over top of sheet. Scoop desired flavors of sherbet using a 2 3/4-inch ice cream scoop, gently dropping them onto the plastic wrap as you work. (Scoops should not touch the metal; this will help them keep their round shape.) Freeze until set, about 30 minutes.
2.Meanwhile, make decorations: Stand jelly candies upright on a cutting board. Cut candies lengthwise (vertically) into 3 thin slices. Cut outer slices in half for the fins and tails. (You should have 6 halves of the same color for each fish.) Cut long, thin strips from middle slices (12 strips total); pinch ends together to form circles for the mouths. Using the blunt end of a skewer, dot melted chocolate onto the white candies for eyes; let stand until set.
3.Cut cake into 3 layers. Cut out 4 rounds from each using a 1 1/2-inch round cookie cutter. Place each in the bottom of a double layer of paper muffin liners.
4.Working quickly, place 1 scoop of sherbet on top of cake in liner. Gently place 2 jelly pieces on sides of scoop for fins, 3 in the back for a tail, and 1 on top for fin. Add candy eyes. Return fish to freezer. Repeat with remaining scoops,working with 1 at a time. Freeze until set, 1 to 5 hours, before serving.”