Food Network Magazine - (06)June 2020

LOBSTER TAIL CAKES

ACTIVE: 1 hr l TOTAL: 1 hr l SERVES: 8 to 10

2 16-ounce frozen pound cakes

2 16-ounce tubs white frosting

1 cup assorted yellow jelly beans

½ cup sweetened shredded coconut

1 12-ounce bag red candy melts

1 12-ounce bag yellow candy melts

1 tablespoon chocolate syrup

¼ cup confectioners’ sugar

2 to 3 drops yellow food coloring

This faux seafood platter is dessert in disguise.

ou won’t need lobster crackers

to break into these tails—the

shells are made out of candy!

We covered store-bought pound

cakes with candy-melt shells and fins,

then painted them with chocolate

syrup for a speckled effect. The corn

on the cob is a miniature cake covered

with jelly bean kernels, and the drawn

butter is just a simple icing. Turn the

page for the how-to!

JUNE 2020 ●FOOD NETWORK MAGAZINE 89

PHOTOS: RALPH SMITH; FOOD STYLING: KAREN TACK.

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