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0.0 – 0 reviews • Fruit
Level: |
Intermediate |
Total: |
1 hr |
Active: |
1 hr |
Yield: |
8 to 10 servings |
Level: |
Intermediate |
Total: |
1 hr |
Active: |
1 hr |
Yield: |
8 to 10 servings |
Ingredients
- 2 16-ounce frozen pound cakes
- 2 16-ounce tubs white frosting
- 1 cup assorted yellow jelly beans
- 1/2 cup sweetened shredded coconut
- 1 12-ounce bag red candy melts
- 1 12-ounce bag yellow candy melts
- 1 tablespoon chocolate syrup
- 1/4 cup confectioners’ sugar
- 2 to 3 drops yellow food coloring
Instructions
- Trim off 1 1/2 inches from one short end of each cake, then trim off 3/4 inch from each of the long sides. Round the top edges of the cake with a serrated knife as shown.
- Make the corn: Round the edges of the 1 1/2-inch pieces of pound cake to look like 2 short pieces of corn.
- Cover the mini cakes with white frosting, then cover the tops and sides with jelly beans in tight rows.
- Make the lobster meat: Mix 1/2 cup frosting with the coconut in a medium bowl; set aside.
- Make the fins: Melt the red and yellow candy melts together in the microwave. Spoon 10 fin shapes onto a parchment- lined baking sheet. Feather the ends with a toothpick. Chill until ready to use.
- Make the shells: Spread some candy melts inside a coated paper or plastic cup to make a wide U shape. Repeat to make 5 more shells. Put the cups in the freezer until the candy is set, 5 minutes.
- Remove the shells from the freezer and wait a few seconds until they release easily from the cups. Make about 12, in case some break.
- Cover the pound cakes with frosting. Carefully arrange the candy shells on top, overlapping them slightly.
- Attach the fins to one end of the cakes using more melted candy melts.
- Paint the shells with a little chocolate syrup so it beads and the shells look speckled.
- Put some of the coconut-frosting mixture on the exposed end of each pound cake to look like lobster meat.
- For the butter, mix the confectioners’ sugar with 1 to 2 tablespoons water. Tint with the yellow food coloring.
Nutrition Facts
Serving Size |
1 of 10 servings |
Calories |
1067 |
Total Fat |
49 g |
Saturated Fat |
21 g |
Carbohydrates |
160 g |
Dietary Fiber |
5 g |
Sugar |
131 g |
Protein |
8 g |
Cholesterol |
60 mg |
Sodium |
530 mg |
Serving Size |
1 of 10 servings |
Calories |
1067 |
Total Fat |
49 g |
Saturated Fat |
21 g |
Carbohydrates |
160 g |
Dietary Fiber |
5 g |
Sugar |
131 g |
Protein |
8 g |
Cholesterol |
60 mg |
Sodium |
530 mg |