Cayla Gallagher - Unicorn Food

Copyright 2018 by Cayla Gallagher All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or .

Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data Names: Gallagher, Cayla, author. Title: Unicorn food : rainbow treats and colorful creations to enjoy and admire / by Cayla Gallagher. Description: New York, NY : Skyhorse Publishing, [2018] Identifiers: LCCN 2017055676| ISBN 9781510732353 (hardcover: alk. | Cookies. | Desserts. | LCGFT: Cookbooks. | LCGFT: Cookbooks.

Classification: LCC TX771 .G35 2018 | DDC 641.86dc23 LC record available at https://lccn.loc.gov/2017055676 Cover design by Jenny Zemanek Cover photograph by Cayla Gallagher Print ISBN: 978-1-5107-3235-3 Ebook ISBN: 978-1-5107-3237-7 Printed in China

When I was first contacted about writing a cookbook, I was floored! Never in my wildest dreams did I think I would have the opportunity to write a cookbook only three years into my career. Im not going to lie, there were happy tears and celebratory dancing involved! I am so excited to be able to provide you with my favorite, tried-and-true recipes and the fun unicorn touches Ive added to them! These recipes are solidfollow the steps and theyll work out every single time. Theyre also designed to be customized by you! I want to share with you the skills that Ive learned from hosting my YouTube channel these last four years: that all recipes can be tweaked to suit your personal preference, the seasons, or an event! Be creative and take riskstry stuffing the RAINBOW FRENCH TOAST () on my YouTube channel, and each version began by seeing a different ingredient and wondering how it would taste in fudge. And Ive got to say, each version is always better than the last! The recipes in this book were all developed the same way: by embracing creativity and having a relentless sweet tooth. This cookbook is a culmination of several goals I had when I started my YouTube channel. The first was to show people how to transform everyday food into works of art, or what I call edible cuteness.

I found by making simple tweaks, like adding food coloring or carving a cake in an unusual way, I could completely change a recipe and elevate it to an entirely new level. Food is such a personal, sentimental part of life, so I loved the idea of playing around with traditional recipes and creating new experiences for my readers. The original, non-unicorn version of the UNICORN BANANA BREAD recipe in this book (older, those muffins have become comfort food that I make for myself, friends, and boyfriends. I was delighted when I had the opportunity to share this family favorite on my YouTube channel and subscribers began sending me photos of their own personal recreations. This brings me to the second goal this book has helped me to achieve; having the incredible privilege of joining my readers and subscribers in their kitchens and helping them create dishes to celebrate events and milestones in their own lives, and most importantly, create memories with their loved ones. There is no greater joy than receiving a photo or video from a subscriber of a recipe that they recreated and hearing how it tasted good and was such a success.

Every time I receive a photo, Im always reminded of why I do what I do and this makes me so ridiculously happy. I love that I can contribute even the tiniest bit of light or happiness to my viewers lives, and please, if you try out any of the recipes in this book, send me a photo on Twitter or Instagram @pankobunnyI would love to see your creations! I want to sincerely thank each and every one of you for purchasing this book and for supporting my brand and YouTube channel, pankobunny. I am able to live my dream because of your support, and I hope that this cookbook is everything you hoped it would be! Love, Cayla

This beautiful cake is the perfect colorful birthday cake, with sprinkles inside and out! Learn a fun technique on how to coat the cake in sprinklesits much easier than youd expect! Cake batter: 1 cup unsalted butter, room temperature 2 cups sugar 2 tsp. vanilla extract 6 large eggs, room temperature 3 cups all-purpose flour 1 tsp. baking soda 1 tsp. vanilla extract 5 cups confectioners sugar 3 cups confetti sprinkles Bake the cake: Preheat the oven to 350F. vanilla extract 5 cups confectioners sugar 3 cups confetti sprinkles Bake the cake: Preheat the oven to 350F.

Place the butter and sugar in a bowl and beat with an electric mixer until pale and fluffy. Add the vanilla, then the eggs one at a time, mixing with each addition. In a separate bowl, mix together the flour, baking soda, and salt. Add this to the butter mixture in 2 additions, alternating with the sour cream. Add the confetti sprinkles and mix to combine. Divide the batter between 2 greased and floured 9-inch round cake pans and bake for 2530 minutes, or until a skewer inserted into the cakes comes out clean.

Cool the cakes in the pan for 5 minutes, then transfer to a wire rack and cool completely. Make the buttercream: Cream the butter with an electric mixer until pale and fluffy. Add the vanilla extract and beat until combined. Add the confectioners sugar one cup at a time, then beat for 35 minutes, until fluffy. Assembly: Slice the tops and bottoms off of each cake, flattening them and removing any excess browning. Place a cake board on top of each cake and trim off the browned edges.

Then slice each cake in half to create 2 layers each. Place a round cake board onto your work surface and stack the 4 layers of cake on top, spreading about cup buttercream between each layer. Then coat cake evenly in the remaining buttercream. Place a second cake board on top of the cake. Line a cookie sheet with parchment paper and fill with the remaining 3 cups confetti sprinkles. Turn the cake on its side, with one hand on each cake board, and roll the sides of the cake in the sprinkles, until all sides are evenly covered.

Return the cake to your work surface. Remove the top cake board and smooth the buttercream, if it has shifted. Sprinkle the top with the remaining sprinkles. Enjoy! TIP: If you dont have cake boards on hand, simply cut out two 8" circles from a sheet of cardboard and wrap tightly in plastic wrap!

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