
First I cut two fish shapes from white chocolate to overlay the fish shape onto the cake, to give some texture and a less flat finish. I polished the white chocolate to give it a high sheen before painting with edible food colours in the same way as the dish was painted. I then painted gold details on the fish to bring out their scale pattern and to give a rich gold tone.
Pink velvet cake with raspberry buttercream for the cake and red velvet cake with vanilla buttercream for the matching cupcakes. In Chinese culture red and gold symbolize good luck. We added white chocolate lotus blossoms dusted with a little pink edible colour.