Lobster Tail Cakes

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 8 to 10 servings
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  1. 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.
  2. Make the corn: Round the edges of the 1 1/2-inch pieces of pound cake to look like 2 short pieces of corn.
  3. Cover the mini cakes with white frosting, then cover the tops and sides with jelly beans in tight rows.
  4. Make the lobster meat: Mix 1/2 cup frosting with the coconut in a medium bowl; set aside. 
  5. 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. 
  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.
  7. 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. 
  8. Cover the pound cakes with frosting. Carefully arrange the candy shells on top, overlapping them slightly. 
  9. Attach the fins to one end of the cakes using more melted candy melts.
  10. Paint the shells with a little chocolate syrup so it beads and the shells look speckled. 
  11. Put some of the coconut-frosting mixture on the exposed end of each pound cake to look like lobster meat.
  12. For the butter, mix the confectioners' sugar with 1 to 2 tablespoons water. Tint with the yellow food coloring.
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