Cayla Gallagher - Mermaid Food: 50 Deep Sea Desserts to Inspire Your Imagination

Copyright 2019 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 Racehorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Racehorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fundraising, 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 .

Racehorse Publishing is a pending trademark 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: Mermaid food: 50 deep sea desserts to inspire your imagination / Cayla Gallagher. Description: New York: Racehorse Publishing, [2019] | Includes bibliographical references and index. paper) Subjects: LCSH: Cake. | Cookies. | Desserts. | LCGFT: Cookbooks. | LCGFT: Cookbooks.

Classification: LCC TX771 (ebook) | LCC TX771 .G346 2019 (print) | DDC 641.86dc23 LC record available at https://lccn.loc.gov/2019011274 Cover design by Mona Lin Cover photo by Cayla Gallagher Print ISBN: 978-1-63158-425-1 Ebook ISBN: 978-1-63158-426-8 Printed in China Contents Introduction Welcome to my second cookbook, Mermaid Food ! This time last year, I was putting the finishing touches on my first book, Unicorn Food , and pinching myself that I would soon become an author while still in my twentiesI never would have believed that I would be writing another book just a year later! After completing and publishing Unicorn Food , I had some time to reflect on the process and what Id change if I had the chance to do it again. I am so incredibly proud of Mermaid Food and I really hope that you love it too. As a little girl, I loved mermaids and any glittery, under-the-sea goodies so I tried to channel my younger self while baking. These treats will be perfect for your little mermaids birthday party, stormy enough for a Kraken- and pirate-themed event, and yet elegant enough for a beachy bridal shower. Some of my favorites include the Kraken Kake (). Several of these recipes also exist as video tutorials on my YouTube channel, pankobunny , so I highly suggest checking them out, especially if youd like a step-by-step tutorial.

If you have questions about any recipe in this book, please feel free to DM me on Instagram or YouTube and I will be happy to help you! Thank you so much for purchasing this book. I hope that it sparks inspiration and sweetness! Love, Cayla Mermaid Fin Cake MAKES 1 CAKE This is a staple at a mermaid party! The fin is made from delicious chocolate and this entire cake can be customized to fit your color theme. Imagine how pretty a hot pink tail would be, or even a zombie mermaid tail! Cake: 1 cups unsalted butter, room temperature 3 cups sugar 1 tsp. vanilla extract 9 eggs, room temperature 4 cups all-purpose flour 1 tsp. baking soda 1 tsp. vanilla extract 7 cups confectioners sugar Mermaid Fin: cup white candy melts 3 green candy melts 2 yellow candy melts 1 tsp. vodka, or any clear food flavoring Purple luster dust Gold luster dust Bake the cake: Preheat oven to 350F. vodka, or any clear food flavoring Purple luster dust Gold luster dust Bake the cake: Preheat oven to 350F.

Grease and flour 3 (8-inch) round cake pans. Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract, then add the eggs one at a time, mixing with each addition. In a separate bowl, combine the flour, baking soda, and salt. Add this to the batter in 2 additions, alternating with the sour cream. Divide the batter between 3 bowls.

Dye one each teal, blue, and purple, with just a few drops of food coloring. Pour each of the 3 different shades between your 3 cake pans, then swirl with a knife. Bake 30 minutes, or until a skewer inserted into the cakes comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely. The cakes may deflate slightly after coming out of the oven, but dont worry! Make the buttercream: Beat 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 3 to 5 minutes, until fluffy. Assembly: Slice the tops and bottoms off the cakes to remove any excess browning. Stack the cakes, spreading some buttercream between each layer. Use a serrated knife to carve the cake into a pointed, dome-like shape. Dont worryyou can use the scraps to make cake pops! Coat the entire cake in a thin layer of buttercream. Crumbs may get caught up in the buttercream, but this will prevent them from getting stuck in the final layer of buttercream.

Divide the remaining buttercream into 3 bowls and dye one each teal, blue, and purple. Place them into piping bags fitted with large, round piping tips. Working from the top, pipe rows of dollops of buttercream. You can create any pattern you likeyou can scatter contrasting colors throughout a row, which is what I did, or scatter all 3 colors throughout the cake. To create the scallop pattern, pipe one row of dollops, then use a rounded spatula to smush the center of the dollop and drag it downwards. Wipe the spatula between each dollop, then continue to the next row.

Cover the entire cake in buttercream scallops. To make the fin, combine the white, green, and yellow candy melts in a microwave-safe bowl and microwave at 30-second intervals until fully melted. Draw a fin onto a sheet of parchment paper, making sure to extend the fin downwards, creating an extension that will stick into the cake. Flip over onto a baking sheet, so that the side with the ink is facing down. Spread the candy melts onto the parchment paper, using the drawing as a template. Transfer the baking sheet to the freezer for the candy melts to set, about 20 minutes.

Dip a clean paintbrush into vodka, or any clear food coloring, then dip into gold and purple luster dust. Paint this onto the chocolate fin, to create a beautiful sheen. Then stick the fin into the top of the cake and enjoy! This recipe has a video tutorial! Check out my pankobunny YouTube channel to see how to make it.