Use frozen pound cake to make this edible pencil: It’s denser and easier to slice than the kind from the bakery section.
SERVES 10 TO 12
ACTIVE: 45 min
TOTAL: 1 hr 20 min
2 16-ounce frozen pound cakes, thawed slightly
1 16-ounce tub vanilla frosting
6 drops red food coloring
23 drops yellow food coloring
2 tablespoons semisweet chocolate chips
2 green sour belt candies
1 Cut a 2-inch piece from one pound cake for the eraser; set aside. Trim ½ inch from the uncut ends of both cakes. Line up the cakes to make one long cake.
2 Using a paring knife, score 2 lines down the length of both cakes, 1¼ inches in from each side. With the lines as a guide, trim the cake sides at an angle as shown.
3 Mix ½ cup vanilla frosting, the red food coloring and 3 drops yellow food coloring in a glass liquid measuring cup. Microwave the frosting about 20 seconds, stirring every 5 seconds.
4 Make the eraser: Put the 2-inch piece of cake on a rack set over a baking sheet. Pour the warm pink frosting evenly over the cake, then refrigerate until set, about 20 minutes.
5 Microwave the chocolate chips in a resealable plastic bag (unsealed) in 5-second intervals until melted. Push the chocolate to one corner, twist the bag and secure with tape; freeze until set.
6 Mix the remaining 1½ cups frosting and 20 drops yellow food coloring. Frost the cake with an offset spatula, following the beveled edges.
7 Make the tip: Cut one end of the cake into a tip, shaving it with a paring knife so the pencil looks sharpened.
8 Remove the chocolate cone from the bag and trim the base to make it flat. Attach the chocolate tip to the pencil with frosting; attach the eraser to the other end.
9 Lay the sour belts across the end of the pencil near the eraser, trimming as needed. Gently press into the frosting to secure.
This giant apple cake is coated in caramel just like the real thing. If you unwrap and microwave soft caramels for a few seconds, you can easily roll them into a sheet!
SERVES 14 TO 16
ACTIVE: 50 min
TOTAL: 2 hr
Cooking spray
2 16-to-18-ounce boxes spice cake mix (plus required ingredients)
2 16-ounce tubs vanilla frosting
20 drops red food coloring
2 dashes vanilla extract
10 drops yellow food coloring
70 soft caramels (about 20 ounces)
1 cup cocktail peanuts, roughly chopped
1 Coat four 9-inch-round cake pans with cooking spray (or use 2 pans, in batches). Prepare the cake mixes as directed; divide among the pans and bake as directed. Let cool 20 minutes; remove from the pans.
2 Stack the cakes on an upside-down cake pan, spreading frosting between each layer. Freeze about 30 minutes. Trim the bottom 2 layers of the cake on an angle to resemble the bottom of an apple.
3 Trim the edges of the top cake layer just enough to round them, then carve out a 3-inch-wide cone-shaped piece of cake where the stem would be.
4 Crumble the cake trimmings in a bowl and mix with just enough frosting to moisten. Clump the cake mixture together and mound in a ring around the hole to form the top of the apple.
5 Cover the cake with a very thin layer of frosting (this is the crumb coat). Freeze 20 minutes, then cover the top 4 inches of the cake, including inside the stem cavity, with more frosting.
6 Mix the red food coloring with a dash of vanilla; brush onto the top part of the cake, blotting the brush on a paper towel. Repeat with the yellow food coloring and another dash of vanilla to add yellow streaks.
7 Unwrap the caramels and microwave until soft but not melted, about 20 seconds. Flatten the caramel into a rectangle, then roll out and stretch on parchment into a 7-by-26-inch rectangle.
8 Moisten the caramel rectangle with water where you want the peanuts to go. Sprinkle the nuts on top, then press them in using a rolling pin.
9 Wrap the caramel around the cake, leaving the red frosting exposed at the top. Tuck the caramel underneath the cake, then trim it so it looks like a pool of caramel. Insert a wooden dowel into the cake.
We usually make our own pie dough, but the store-bought stuff actually works better for this cake-meets-pie: It’s much sturdier.
SERVES 8 TO 10
ACTIVE: 45 min
TOTAL: 1 hr 20 min
Cooking spray
1 16-to-18-ounce box vanilla cake mix (plus required ingredients)
3 cups quartered strawberries (about 1 pound)
¼ cup granulated sugar
Pinch of salt
2 pieces refrigerated pie dough (from one 14-ounce box)
All-purpose flour, for dusting
Coarse sugar, for sprinkling
1 Preheat the oven to 350°. Spray a pie plate with cooking spray. Make the cake batter according to the package directions; fill the pie plate three-quarters full. Bake just until the edges are set, 20 to 25 minutes.
2 Meanwhile, make the strawberry filling: Toss the strawberries, granulated sugar and salt in a bowl. Let sit 20 minutes.
3 Unroll 1 piece of pie dough on a lightly floured cutting board. Cut into 1-inch-wide strips with a knife for the lattice-top crust. Set aside.
4 Unroll the remaining piece of pie dough. Cut three 1-inch-wide strips from the middle of the round and press the strips together, end to end, to form 1 long strip. (This will be used for the piecrust edge.)
5 Transfer the partially baked cake to a rack; let cool slightly. Drain the strawberry mixture and spoon it onto the cake, pressing the berries into the top. Increase the oven temperature to 450°.
6 Arrange half of the pie dough strips for the top crust in parallel rows over the strawberries, about 1 inch apart, using the shorter strips on the ends.
7 Fold back every other strip halfway. Lay a new strip across the center of the pie as shown; unfold the folded strips over the new one. Repeat to create the lattice top.
8 Trim the edges, then drape the long dough strip around the rim; trim and press the ends together. Tuck the edge of the dough under itself, then crimp with your fingers.
9 Sprinkle the crust with coarse sugar and return the cake to the oven. Bake until golden, 10 to 15 more minutes. (Cover the edge with foil if it browns too quickly.)
You’ll need a whopping 4 cups of orange jelly beans for this cake! Buy them in bulk at a candy store or search for “bulk jelly beans” online.
SERVES 8 TO 10
ACTIVE: 45 min
TOTAL: 45 min
1 16-ounce frozen pound cake, thawed slightly
1 16-ounce tub vanilla frosting
24 drops yellow food coloring
6 drops red food coloring
4 cups orange jelly beans
1 5-ounce bag green apple sour straws
1 Trim 1 short end of the pound cake (discard the end), then cut a wedge off each side as shown.
2 Attach the wedges to each other with some of the frosting (crust sides together), then attach to the trimmed cake.
3 Mix the remaining frosting with the yellow and red food colorings. Spread over the cake.
4 Arrange the jelly beans on the cake in tight rows, covering the cake completely.
5 Trim the sour straws to various lengths and snip at an angle on the ends.
6 Gently stick the sour straw pieces into the top of the cake to form the carrot top.
A standard 9-inch-square cake pan is all you need to make this giant PB&J. Trim the top of the cake, but leave the browned edges—they look like crust!
SERVES 8 TO 10
ACTIVE: 25 min
TOTAL: 55 min
1 stick unsalted butter, at room temperature, plus more for the pan
All-purpose flour, for dusting
1 16-to-18-ounce box white cake mix (plus required ingredients)
1 cup creamy peanut butter
2 cups confectioners’ sugar
3 tablespoons milk
¾ cup grape jelly
1 Preheat the oven to 350°. Butter a 9-inch-square pan, line with parchment, butter again and dust with flour. Make the cake batter according to the package directions and fill the pan three-quarters full (you may have batter left). Bake until a toothpick comes out clean, 30 to 35 minutes.
2 Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
3 Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners’ sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
4 Spread a thick layer of peanut butter frosting on the bottom cake half.
5 Spread the grape jelly on top of the peanut butter frosting, making sure it reaches the edges. Top with the remaining cake layer.
6 Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.
Mixing bowls can double as cake pans when you need a rounded shape; we used two small bowls plus a 6-inch cake pan to create this cocktail cake. Just make sure the bowls are labeled oven-safe.
SERVES 8 TO 10
ACTIVE: 45 min
TOTAL: 1 hr 20 min (plus freezing)
Cooking spray
1 16-to-18-ounce box chocolate cake mix
4 large eggs
1 cup buttermilk
½ cup vegetable oil
1 16-ounce tub milk chocolate frosting
¾ cup vanilla frosting
1½ cups sweetened shredded coconut, toasted
Dried fruit, for garnish
1 Preheat the oven to 350°. Spray one 6-inch-round cake pan and two 1-quart ovenproof bowls with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer.
2 Divide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and about 35 minutes for the bowls. Let cool; unmold.
3 Trim all 3 cakes to make them level. Hollow out the smaller end of 1 of the bowl cakes, carving about 1 inch deep. (Leave a thick rim around the edges.)
4 Put the uncarved bowl cake, wider side up, on a cake board or plate. Spread with a layer of chocolate frosting, then position the round cake on top.
5 Spread the round cake with chocolate frosting, then put the other bowl cake on top, carved part up. Freeze the cake about 1 hour (this will make it easier to frost).
6 Frost the outer rim and inside of the hole with vanilla frosting (an offset spatula works best). Put the remaining vanilla frosting in a resealable plastic bag.
7 Spread the remaining chocolate frosting over the outside of the cake. Press handfuls of toasted coconut into the frosting, covering the cake completely.
8 Microwave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.
9 Thread dried fruit onto a wooden skewer and insert it into the cake. Add a cocktail umbrella and straw.
Gummy candies are perfect for cake decorating: You can roll them out and fold, cut or shape them to look like anything—check out the lettuce on this faux burger!
SERVES 14 TO 16
ACTIVE: 45 min
TOTAL: 1 hr 30 min
Cooking spray
2 16-to-18-ounce boxes chocolate cake mix
8 large eggs
2 cups buttermilk
1 cup vegetable oil
¼ cup green decorating sugar or granulated sugar
8 spearmint leaf gummy candies
3 ounces orange rolled fondant
Cornstarch, for dusting
1 16-ounce tub vanilla frosting
1 16-ounce tub chocolate frosting
¾ teaspoon yellow food coloring
5 drops red food coloring
2 tablespoons crispy rice cereal
1 Preheat the oven to 350°. Spray a 2½-quart ovenproof bowl and two 8-inch-round cake pans with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil in a large bowl with a mixer.
2 Divide the batter among the bowl and pans; bake until a toothpick comes out clean, about 25 minutes for the pans and about 45 minutes for the bowl. Let cool 15 minutes, then unmold onto racks.
3 Make the lettuce: Sprinkle some green or white sugar on a cutting board. Roll out the spearmint candies with a rolling pin until thin and flat, sprinkling with more sugar to keep the candies from sticking.
4 Cut each flattened gummy piece into 3 strips. Fold each strip accordion-style to make ruffles; pinch the ends together.
5 Make the cheese: Roll out the orange fondant on a cornstarch-dusted surface to about ⅛ inch thick. Trim the fondant into a 7-inch square; cover with plastic wrap and set aside.
6 Trim 1 round cake and the flat side of the bowl cake until level; save the trimmings. Mix the vanilla frosting, ¼ cup chocolate frosting and the yellow and red food colorings to make a light brown frosting.
7 Make the bottom bun: Put the trimmed round cake on a serving plate or cake board. Frost with light brown frosting. Arrange the gummy-candy ruffles around the edge of the cake.
8 Make the patty: Spread the remaining chocolate frosting over the top and sides of the untrimmed round cake. Crumble the cake trimmings; press into the frosting.
9 Put the chocolate patty on the bottom bun; drape the orange fondant on top. Frost the bowl-shaped cake with light brown frosting; place on the patty. Press the rice cereal into the frosting.
You can use a regular knife to cut the pound cake into “fries,” but a crinkle cutter is much more fun. Buy one for this and you’ll definitely use it again: It’s a great way to cut fruit and veggies for kids!
MAKES 4 PLATES (SERVES 8)
ACTIVE: 30 min
TOTAL: 1 hr 10 min
FOR THE STEAKS
1 1½-quart cylindrical carton chocolate ice cream
½ cup finely crushed chocolate wafer cookies
FOR THE FRIES
2 12-ounce frozen pound cakes, thawed slightly
1 stick unsalted butter, melted
½ cup seedless strawberry jam
1 Make the steaks: Using a serrated knife, slice the carton of ice cream crosswise into 4 rounds, dipping the knife in hot water as needed. Snip off the carton with kitchen shears.
2 Tightly wrap each ice cream round in plastic wrap, then form into a steak shape with your hands (the warmth of your hands will soften the ice cream). Freeze until firm, about 30 minutes.
3 Unwrap 1 ice cream steak and transfer to a piece of parchment or wax paper. Dip a metal skewer in hot water, then press into the ice cream to create parallel diagonal grill-mark lines.
4 Make lines in the opposite direction to form a crosshatch pattern, dipping the skewer in hot water as needed.
5 Fill the lines with the chocolate cookie crumbs. Transfer the steak to a baking sheet and freeze until firm, about 30 minutes. Repeat with the remaining ice cream steaks.
6 Make the fries: Preheat the oven to 350°. Using a crinkle vegetable cutter or a chef’s knife, trim the sides of the pound cakes, then cut each cake crosswise into ¼-inch-thick slices.
7 Cut each cake slice into sticks. Divide between 2 parchment-lined rimmed baking sheets.
8 Drizzle the melted butter over the pound cake fries and toss. Bake until lightly toasted, about 8 minutes, tossing halfway through. Let the fries cool slightly.
9 Arrange the ice cream steaks, the pound cake fries and strawberry jam on plates. Each plate serves 2.
Turn this cake into a fun birthday party project and let kids decorate their own miniature versions. Give everyone a cupcake and a small resealable plastic bag of pale yellow frosting, then put out bowls of cake “meatballs” and strawberry “sauce” for the top.
SERVES 10 TO 12
ACTIVE: 1 hr
TOTAL: 2 hr
1 16-to-18-ounce box chocolate cake mix (plus required ingredients)
2 16-ounce tubs vanilla frosting
3 drops yellow food coloring
½ teaspoon cocoa powder
1 16-ounce bag frozen strawberries, thawed
White chocolate, for grating
1 Make two 8-inch-round chocolate cakes as the cake mix label directs; let cool completely. Crumble 1 cake into a bowl. Squeeze a handful of crumbs into a 2-inch ball; roll between your hands until smooth. Repeat to make 2 more balls.
2 Sprinkle some of the remaining cake crumbs on a clean surface. One at a time, roll the cake balls in the crumbs, pressing lightly to coat. If necessary, moisten the cake balls with water to help the crumbs stick.
3 Assemble the cake: Put the remaining whole cake on a serving plate or cake board. Spread about 1½ cups vanilla frosting on the cake with an offset spatula; run the spatula around the sides to make it smooth.
4 Arrange the cake balls on the cake. Mix the remaining frosting, the yellow food coloring and cocoa in a bowl; transfer to a pastry bag with a small round tip and pipe around the cake balls to look like spaghetti.
5 Make the strawberry sauce: Puree the strawberries in a food processor until slightly smooth with a few chunks. Spoon some of the puree around the meatballs to look like sauce.
6 Grate white chocolate on top of the cake to look like parmesan cheese. Serve the cake with the remaining strawberry puree on the side.
The “nougat” layer of this super-size candy bar is chocolate frosting—and it’s super rich, so serve the cake in thin slices!
SERVES 10 TO 12
ACTIVE: 45 min
TOTAL: 2 hr
FOR THE CAKE
1 11-ounce frozen pound cake, thawed slightly
3 ounces semisweet chocolate, finely chopped
1½ sticks (12 tablespoons) unsalted butter, at room temperature
3 tablespoons milk
1 1-pound box confectioners’ sugar
¾ cup salted roasted peanuts
2 cups dulce de leche
FOR THE COATING
10 ounces semisweet chocolate, finely chopped
1 stick cold unsalted butter, cut into pieces
1 Assemble the cake: Trim ½ inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.
2 Microwave the chocolate in 30-second intervals, stirring, to melt. Beat the butter, milk and confectioners’ sugar; beat in the melted chocolate. Add more milk, if needed, until spreadable.
3 Lay the cake halves on a rack set on a rimmed baking sheet. Spread frosting on one short end of each cake; press together to form a long rectangle. (Slide some cardboard underneath to move the cake later.)
4 Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
5 Mix the peanuts and dulce de leche in a bowl.
6 Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
7 Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
8 Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.
9 Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and pull up, repeating to create a wave pattern on top. Refrigerate 10 minutes before serving.
The red fondant “rind” on this gouda cake is edible, but like a real wax rind, you can remove it before eating if you’d like.
SERVES 10 TO 12
ACTIVE: 1 hr
TOTAL: 2 hr
Cooking spray
1 16-to-18-ounce box yellow cake mix (plus required ingredients)
1 16-ounce tub plus 1 cup vanilla frosting
1 bunch seedless grapes, cut into clusters
1 large pasteurized egg white, lightly beaten
¾ cup granulated sugar
Confectioners’ sugar, for dusting
1 24-ounce package red rolled fondant
Yellow food coloring
1 to 2 tablespoons vegetable oil
Butter cookies, for serving
1 Preheat the oven to 350°. Line two 9-inch-round cake pans with wax paper or parchment and coat with cooking spray. Prepare the cake batter as the label directs; divide between the pans. Bake as directed.
2 Let the cakes cool 15 minutes in the pans, then remove to a rack and let cool completely. Using a small serrated knife, trim the top edges of each cake at an angle to give it a rounded shape.
3 Put 1 cake layer on wax paper or parchment, trimmed-side down. Spread with frosting; top with the other cake layer, trimmed-side up. Cover the whole cake with frosting, reserving 1 cup. Freeze 30 minutes.
4 Meanwhile, make the sugared grapes: Brush the grapes with the beaten egg white, then spoon the granulated sugar on top. Let dry at least 1 hour at room temperature.
5 Dust a work surface with confectioners’ sugar. Roll out one-quarter of the fondant until about ⅛ inch thick, dusting with more confectioners’ sugar as needed.
6 Cut out an 8-inch circle of fondant and place on a sheet of wax paper or parchment. Place the cake on top.
7 Add the scraps to the remaining fondant and roll out into a 13-inch circle, about ⅛ inch thick. Drape the fondant over the cake to cover completely.
8 Smooth the fondant with your hands and tuck it in at the base of the cake; trim the excess with a knife. Cut out a wedge of the cake.
9 Tint the reserved 1 cup frosting pale yellow with the food coloring; spread on the cut sides of the cake. Rub the vegetable oil all over the fondant. Arrange on a board with the cookies and grapes.
You can eat this whole terra-cotta pot—including the flowers! Look for edible flowers at farmers’ markets (we used nasturtiums and pansies), or order them online.
SERVES 10 TO 12
ACTIVE: 1 hr
TOTAL: 2 hr
Cooking spray
1 16-to-18-ounce box devil’s food cake mix (plus required ingredients)
1 16-ounce tub plus 1 cup milk chocolate frosting
3 tablespoons unsweetened cocoa powder, plus more for dusting
1 24-ounce package white rolled fondant
¾ teaspoon red gel food coloring
¼ teaspoon orange gel food coloring
Mint sprigs and edible flowers, for topping
1 Preheat the oven to 350°. Line a 6-inch-round and an 8-inch-round cake pan with parchment; coat with cooking spray. Prepare the cake batter as directed; divide between the pans and bake 25 to 30 minutes.
2 Level the cake tops with a serrated knife (save the trimmings). Halve the cakes horizontally; stack on a cake board with the 8-inch layers on the bottom, spreading frosting between each layer.
3 Hold a serrated knife at an angle and trim the edges of the cake all the way around to make an upside-down pot shape. Cover the cake with all but ½ cup of the remaining frosting; freeze 30 minutes.
4 Sprinkle 3 tablespoons cocoa powder on a sheet of parchment; put the fondant on top, make a small well in the middle and put the red and orange food coloring in the well. Knead until the color is even.
5 Dust a surface with cocoa powder; roll out the colored fondant into a 24-by-6½-inch rectangle, trimming the edges to make them straight. Cut off a 24-by-1¼-inch strip of fondant; set aside.
6 Wrap the wide piece of fondant around the cake, pressing and smoothing it with your fingers. Trim the excess with a paring knife.
7 Reroll the fondant scraps and cut out a 5-inch circle; press the fondant circle on top of the cake to form the pot bottom. Invert the cake onto a board or plate.
8 Lightly brush the thin strip of fondant with water; wrap it around the top edge of the cake, allowing the strip to come slightly above the edge. Trim the ends.
9 Cover the top of the cake with the remaining ½ cup frosting, then crumble the cake trimmings on top. When ready to serve, add mint sprigs and edible flowers.
This looks like a traditional Mexican mortar (called a molcajete), but it’s actually a crumb-covered chocolate cake sitting on three chocolate cupcakes—and the “guacamole” is green-tinted ice cream! Serve it with cinnamon-sugar pita chips.
SERVES 10 TO 12
ACTIVE: 45 min
TOTAL: 1 hr 50 min (plus freezing)
Cooking spray
1 16-to-18-ounce box chocolate cake mix (plus required ingredients)
1 16-ounce tub chocolate frosting
12 chocolate sandwich cookies, ground in a food processor
1 pint vanilla ice cream, softened
Green, yellow and red food colorings
¼ cup red and/or green candied cherries, chopped
Cinnamon-sugar pita chips, for serving
1 Preheat the oven to 350°. Spray a 2½-quart ovenproof bowl with cooking spray. Prepare the cake mix as directed. Fill three cupcake liners two-thirds full with batter; pour the remaining batter into the bowl.
2 Bake the cupcakes and bowl cake until done, about 18 minutes for the cupcakes and 50 minutes for the bowl. Let cool. Unmold the bowl cake and peel off the cupcake liners. Freeze 20 minutes.
3 Put the bowl cake upright on a cake board or plate. Carve out the middle, about 1 inch from the edge, with a paring knife to make room for the “guacamole.”
4 Cover the top and sides of the bowl cake with some of the chocolate frosting.
5 Pat the ground chocolate sandwich cookies over the frosting to cover. Invert the cake onto another cake board or plate.
6 Frost the bottom of the bowl cake. Trim the cupcake tops to make them level and attach to the bottom of the bowl cake with frosting.
7 Frost the sides of the cupcakes as shown. Pat cookie crumbs into the frosting to cover completely. Transfer to the freezer.
8 Mix the ice cream with the green, yellow and red food colorings until it turns guacamole green. Stir in the chopped candied cherries.
9 Invert the cake so it’s bowl-side up. Pat any loose crumbs into place, then fill with the ice cream. Freeze at least 1 hour. Serve with cinnamon-sugar pita chips.
This is a great cake for movie night or an Oscars party. Be careful when you attach the red fondant strips: The color can bleed if you use too much water.
SERVES 10 TO 12
ACTIVE: 45 min
TOTAL: 1 hr 30 min
1 16-to-18-ounce box yellow cake mix (plus required ingredients)
4 cups vanilla frosting
Cornstarch, for dusting
1 pound white rolled fondant
8 ounces red rolled fondant
2 cups caramel corn
1 Prepare the cake mix as the label directs for a 9-by-13-inch cake; bake and let cool. Cut in half crosswise. Spread some of the frosting on one half, then top with the second half. Cover the layer cake with frosting.
2 Dust a flat surface with cornstarch. Using a rolling pin, roll out the white fondant to at least 16 by 18 inches (about ⅛ inch thick).
3 Drape the white fondant over the cake, covering the cake but leaving one short end exposed with a slight overhang, as shown. Smooth the fondant, then cut away any excess, except for the overhang.
4 Roll out the red fondant on a cornstarch-dusted surface until very thin. Cut into about 15 strips, ½ by 14 inches each.
5 One at a time, spread a little bit of water on the back of each red fondant strip with your finger and attach to the cake, trimming as needed. (Do not use too much water; the red dye will bleed.)
6 Press some of the caramel corn onto the uncovered side of the cake. Continue adding caramel corn until the cake looks like an overflowing bag. Use more frosting to stick the pieces together.
This fake-out lobster roll looks even more like the real thing if you serve it in a classic paper basket. Search for “large paper food trays” online.
SERVES 6
ACTIVE: 25 min
TOTAL: 25 min
1 cup coarsely chopped strawberries
1 cup mini marshmallows
⅓ cup sweetened shredded coconut
½ cup plain Greek yogurt
½ cup whipped cream
2 pieces green apple licorice
1 11-ounce frozen pound cake, thawed
2 gummy lemon slices
1 Combine the strawberries, mini marshmallows, coconut, yogurt and whipped cream in a large bowl with a rubber spatula.
2 Using kitchen shears, cut the green licorice on the diagonal into small pieces. Fold into the strawberry mixture; cover and refrigerate.
3 Preheat the broiler. Using a serrated knife, shave the edges off both long sides of the cake.
4 Make 2 lengthwise cuts, about 1 inch deep, in the top of the cake, 1 inch in from each edge.
5 Carefully pry out the middle strip. Place the rest of the cake on a baking sheet and broil, turning, until toasted on all sides.
6 Fill the opening in the cake with the strawberry mixture, mounding it on top; serve with the gummy lemon slices.
