A Recipe for #SharkWeek: Tasty Shark Poke Cake

Today’s shark-related post is all about food. This Shark Poke Cake recipe is adapted from delish.com and is delicious to eat. Plus, you can turn the recipe into a cupcake version. Just use a cupcake pan instead of a cake pan, as well as, one doughnut and fin per cupcake. Remember to also adjust the needed number of ingredients for a dozen or so cupcakes. For example, you’ll need 12 fruit roll-ups, not one.
Enjoy!
Ingredients:
  • 1 box vanilla cake mix plus ingredients for cake mix
  • 1 1/2 cups white chocolate chips, melted
  • Blue food coloring
  • Black food coloring
  • 1 strawberry fruit roll-up
  • 3 mini powdered sugar doughnuts
  • 2 cups marshmallow Fluff
  • 1 teaspoon water
  • 3 cups whipped topping

Directions: 

  1. Preheat oven to 350º and grease baking pan. Set aside.
  2. Prepare cake mix according to the box directions. Add a few drops of blue food coloring and stir together. (The cake will resemble the ocean.) Bake until done, about 25 minutes. Once cool, poke holes all over the cake.
  3. Combine the marshmallow fluff and water. Microwave for about 10 seconds. Pour the mixture all over the cake, making sure the holes are filled.
  4. In another bowl, add 5 drops of the blue food coloring to the whipped topping. Fold together. Frost the cake with the icing and decorate with shark fins and life preservers.

To make the shark fin decorations, mix the melted white chocolate with a few drops of the black food coloring. Using a piping bag or sandwich bag with a hole, pipe fin shapes (similar to triangles) onto a parchment paper-lined baking sheet and freeze until hard. Once frozen, add a drop of marshmallow fluff onto the bottom of the fins and place on the cake’s icing.

To make the life preservers, cut the fruit roll up into 3-inch long pieces. Then, each piece again into four pieces. Wrap four strips around a powdered doughnut and secure with the marshmallow fluff.

xoxo,

Megan

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