Cayla Gallagher is a food blogger and host and creator of the YouTube channel pankobunny, an online cooking show where she creates weekly tutorials, teaching her subscribers how to turn everyday recipes into “edible cuteness” — colorful, eye-catching treats! With an audience of more than 300,000 followers across her social media platforms and more than 300 million views on Facebook, she strives to bring amusement and creativity to dinner tables all over the world. She has written two cookbooks, "Unicorn Food and Mermaid Food," which feature colorful recipes inspired by mythical creatures and the sparkling sea.
These have got to be my favorite treats in this book! Their expressions make me laugh so much! I purposely haven’t specified the cake or buttercream recipe here, because you can use whatever you like!
Recipe: Octopus Cake Pops
MAKES 12 CAKE POPS
- 2½ cups (about 10 oz.) cake crumbs
- ½ cup buttercream
- ½ cup fondant, any color
- 3 cups purple candy melts
- 12 lollipop sticks
- 24 candy eyes
1. Combine the cake crumbs with the buttercream and mix until everything is well combined and the cake can be molded into shapes. Roll it into 12 balls and place on a plate lined with plastic wrap.
2. Divide the fondant into 12 pieces and shape them into flat stars. Press them onto the bottom of each cake pop. Freeze the cake pops for 30 minutes, or until firm.
3. Reshape the cake pops into smoother circles. If they have significantly softened, return them to the fridge while you melt the candy melts.
4. To melt the candy melts, place them in a microwave safe bowl and microwave for 30-second intervals until melted, stirring at each interval.
5. Dip a lollipop stick into the candy melts and insert them into the top of the cake pops. Return the cake pops to the freezer until the candy melts have set.
6. Dip the top of each candy eye into the candy melts to create eyelids. Place them on a tray and set aside.
7. Dunk each cake pop into the candy melts and allow the excess to drip off the bottom. Immediately stick 2 candy eyes onto the octopus and return the cake pop to the plastic wrap-lined plate. Repeat with the remaining cake pops, then place in the fridge for a final set, about 30 minutes.