Lobster Cakes

Ingredients:

• 2 frozen pound cakes, weighing 450g each
• 2 tubes of white glaze, weighing 450 g each.
• 1 cup yellow jelly beans
• 0.5 cup sweet coconut flakes
• 1 bag (350 g) of red Candy Melts
• 1 bag (350 g) of yellow Candy Melts
• 1 tbsp chocolate syrup
• 1/4 cup powdered sugar
• 2-3 drops of yellow food coloring

Preparation:

1. Cut a 4 cm thick slice from one short edge of each cupcake, then cut 2 cm from each long edge. Round the top corners of the cupcakes with a serrated knife.
2. Make corn:
   
   Round the corners of the 4cm cake pieces so they look like 2 small pieces of corn.
3. Frost these pieces with white icing, then decorate with tight rows of yellow jelly beans.
4. Prepare the "lobster meat":
   
   Combine 1/2 cup glaze in a medium bowl with coconut; set aside.
5. Make fins:
   
   Melt the red and yellow candies together in the microwave. Place 10 candy fins on a parchment-lined baking sheet. Run a toothpick along the ends. Refrigerate until ready to use.
6. Make shells:
   
   Pour some melted candy mixture into a paper or plastic cup, swirling it to form a wide U-shape. Make 5 more shells. Freeze the cups until the icing sets, about 5 minutes.
7. Remove the cups from the freezer and wait a few seconds until the "shells" come out easily. Make about 12, just in case any break.
8. Frost the pound cakes. Carefully top them with the red shells, overlapping them slightly.
9. Using melted candy, attach fins to one end of each cupcake.
10. Coat the shells with a little chocolate syrup to make them look realistic.
11. Spread a little coconut glaze on the open end of each pound cake to resemble lobster meat.
12. Mix powdered sugar with 1-2 tablespoons of water. Tint with yellow food coloring. This will be butter.