Evan's Birthday Lobster Cake
by Jane Filieo
To make this lobster cake, I used the following pans: football pan and 9x2 inch round pan.
Color Gels: Black, Blue, Red, Green
Other: Fondant, Black Licorice, candy shells and rocks
Sand: Graham cracker crumbs, Brown Sugar and granulated sugar sprinkles.
Chocolate Buttercream frosting.
I started with a dense chocolate cake recipe and filled the football pan half full and the 9 inch 3/4 full.
Shave down the football cake to resemble the shape of a lobster body. Starting at the top of the 9 inch cake cut two crescent shapes on both sides with a little inverted point in the middle for the claws. You will be left with a diamond shape piece. Cut the diamond in half leaving two small triangles, again cut into two triangles and you have four small triangles to make tail.
Frost all over with black frosting. Highlight with small paint brush and gel colors and a drop of water mixed together. (A live lobster has many beautiful colors running through it).
Make the legs out of fondant by coloring with green and black and rolling out different lengths and crimping and squeezing together.
The seaweed is done the same way. The eyes are fondant and the antennae are licorice.
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