SWEET DECEPTIONS ARE OUR FAVORITE DESSERT! So it’s no TRIFLING MATTER that this SHRIMP COCKTAIL APPETIZER is made from a tumble of cake, frosting, glitter sugar, pudding, and marshmallows. Here’s how we did it…
- To make the ice cubes, start with your favorite scratch recipe for pound cake —or use store bought Sara Lee Pound Cake, like we did. Cut the cake into 1 inch cubes and place on a wire rack with waxed paper underneath. Tint frosting the palest shade of blue (use your favorite recipe or canned like we did). Heat the frosting in the microwave slightly and stir, until you can pour it over the cubes of cake to completely cover. Sprinkle the ice cubes lightly with glitter sugar to add sparkle and place in the refrigerator to firm.
- Cut pink marshmallow crosswise into 1/2 thick slices. Trim about 1/8 inch from one side of a marshmallow slice to create the first of six shrimp segments. Trim each successive slice about 1/8 inch smaller than the previous segment until you have a total of six (the end piece will be very small). For each shrimp, snip two edges from another slice to make the two tail fins. Place the segments and tail fins on a sheet of waxed paper. Use some frosting to attach the marshmallow segments in order from largest to smallest and add the two tail fins at the end. Add a few drops of red food coloring to a small amount of vanilla extract. Using a pastry brush or clean toothbrush, splatter the shrimp segments with the red color to create spots. Allow to dry completely. Pipe a line of vanilla frosting between each segment and add a row of dots along the bottom edge for the legs. Set the shrimp aside on the waxed paper until you are ready to assemble the trifle.
- Prepare your favorite vanilla pudding—or use a store bought mix like we did. Spoon some pudding into the bottom of each serving cup. Add a few ice cubes to each cup. Top each cup with a shrimp. Roll green spice drops in sugar and cut to create small parsley leaves and add to the cocktail. Garnish each cup with a lemon fruit slice.
- Optional: make cocktail sauce using strawberry jam and coconut flakes, and place the mix in a small foil baking cup on each plate.
Some folks may find this recipe a TRIFLE BIZARRE but we prefer not to TRIFLE WITH PERFECTION!!
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Happy hors d’oeuvres!
Alan and Karen