Sandy Crab Cake
by Reegan Meyer
(QLD)
Sandy Crab Cake
Not your average crab cake
I started off with a batch off pound cake mixture. I divided my mixture into a rectangle cake pan and a round cake pan. When the cakes were cooked and cooled, I began cutting out the shape of my crab. With the round cake, I cut the body out - leaving a moon shape, I cut the 2 ends off the 'moon shape' to use as claws - then the remaining cake got cut up into 2 1/2 cm thick rectangular slices (used for legs of crab.)
From there I used the rectangle cake to cut out other leg pieces, the inner nippers of the claws and the spikes at the end of each leg.
I iced each bit individually as it was delicate (orange coloured icing), mixed a few drops of red food colouring in some coconut and sprinkled over the top and flattened it into the cake to give the crab-shell effect.
His eyes where done with 2 chocolate drops stuck on with white fudge icing. With some of the remaining rectangle cake, I crumbed it up and spread it around the cake create the effect of sand.
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