Cream butter until light. Beat in sugar gradually and continue beating until fluffy. Beat in egg whites. Add vanilla. Sift flour with baking powder and salt. Stir well. Blend into butter mixture alternately with milk in three or four additions, beginning and ending with flour mixture, just until mixed. Transfer batter to a buttered (and lined with parchment paper) 12"/30 cm springform pan; 2 9" pans; 9"X13" pan; large baking sheet etc. Bake in a preheated 350F/180C oven for 25 to 35 minutes depending how thick the cake is. Test for doneness. Cool on rack. For the icing, beat butter until light. Beat in 1 cup/250mL icing sugar. Beat in egg white and vanilla. Add 2 cups/500mL icing sugar and beat well. Add remaining sugar with water until fluffy. Cover with plastic wrap until ready to use. Ice cake as you wish. NOTES : You can cut and decorate this cake like a fish as I did on the show, or in any way you like.
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|Serving Size: 1 Serving (4907g)|
|Recipe Makes: 1|
|Calories from Fat: 12570 (54%)|
|Amt Per Serving||% DV|
|Total Fat 1396.6g||1862 %|
|Saturated Fat 878g||4390 %|
|Monounsaturated Fat 359.8g|
|Polyunsanturated Fat 57.7g|
|Cholesterol 3668.5mg||1129 %|
|Sodium 1976.4mg||68 %|
|Potassium 2366.7mg||62 %|
|Total Carbohydrate 2593.1g||763 %|
|Dietary Fiber 25.3g||101 %|
|Sugars, other 2567.8g|
|Protein 152.8g||218 %|
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Calories per serving: 23249
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