Food Network Magazine - (06)June 2020

3

Cover the mini cakes with white frosting,
then cover the tops and sides with
jelly beans in tight rows.

6

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.

9

Attach the fins to one end of the cakes
using more melted candy melts.

12

For the butter, mix the confectioners’
sugar with 1 to 2 tablespoons water. Tint
with the yellow food coloring.

JUNE 2020 ●FOOD NETWORK MAGAZINE 91

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