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Under the Sea

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Dive into sweetness with these ocean-inspired treats, where every bite is a wave of delight!

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

Directions:

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Recipe 1/7

Sandcastle Cake

1 Hour

Medium

1 Cake

Ingredients:

2 9” cake rounds
1 6” cake round
4 wafer cones
4 waffle cones
1 cup white chocolate, melted
1 cup + 3 cup white buttercream
2 cup graham cracker crumbs
candy shells

Directions:

Fill the wafer cones with white chocolate and place a waffle cone on top of each one, using more white chocolate to glue them together. Cover each cone tower with 1/4 C white buttercream.
Stack the cakes one on top of the other with a layer of buttercream between each, placing the 9” rounds at the bottom and the 6” on top. Cover using the remaining white buttercream, and place the cone towers on it. One on each side and two at the back.
Use the graham cracker crumbs to coat the cake and the towers. Add candy shells for decoration, then enjoy your sandcastle cake!

Recipe 2/7

Sea Shells

40 Minutes

Easy

6 Cookies

Ingredients:

3 eggs
¾ cup sugar
4 Tbsp milk
2 Tbsp lemon juice
1 ⅔ cup flour
½ Tbsp baking powder
1 tsp lemon zest
1 tsp vanilla
7 Tbsp unsalted butter, melted
Blue food coloring
1 cup pink buttercream
candy pearls

Directions:

Preheat the oven to 420ºF.
In a bowl, beat the eggs and the sugar. Gradually add the milk, lemon juice, flour, baking powder, lemon zest, and vanilla essence.
Slowly add the melted butter and mix until well combined. Add the blue food coloring.
Pipe the mixture into a lightly greased madeleine mold and bake for 6 minutes at 420°F (215°C). Let it cool.
Pipe the pink buttercream on one madeleine and sandwich another madeleine on top to form the shell, then decorate with candy pearls.

Recipe 3/7

Mermaid Meringue

3 Hours 40 Minutes

Medium

6 Servings

Ingredients:

3 large egg whites
1 C granulated sugar
food coloring

Directions:

Preheat the oven to 240ºF.
Beat the egg whites with the sugar until stiff peaks form.
Divide the mixture into three portions. Color one part pink, one purple, and one green, then transfer each into small pastry bags.
Place the pink and purple pastry bags into a larger pastry bag.
Use the green meringue to form the tip of the mermaid’s tail.
Use the multicolored pastry bag to add scales and finish the tail.
Bake at 240°F for three hours.
Let it cool and enjoy!

Recipe 4/7

Puff Pastry Golden Fish

40 Minutes

Easy

1 fish

Ingredients:

½ C cream cheese, softened
food coloring
2 sheets puff pastry

Directions:

Preheat the oven to 300ºF.
In a small bowl, beat the cream cheese, then add blue food coloring.
Roll out the pastry sheets.
Spread the cream cheese mixture over one layer of puff pastry, then place the other layer on top.
Use a knife to cut out the silhouette of a fish.
Make vertical cuts along the top and bottom edges of the fish, about 3” long and 1” wide.
Grab each strip and twist.
Bake for 12 minutes on a parchment lined sheet, then serve and enjoy!

Recipe 5/7

Ocean Jelly Cup

4 Hours

Easy

6 Servings

Ingredients:

1 box blueberry gelatin
1 box coconut gelatin
1/2 C orange buttercream
1/2 C green buttercream
Chocolate mermaid tail
Sprinkles

Directions:

Prepare both gelatins according to the instructions on the box.
Place six glasses at an angle by resting in a cupcake pan. Fill each halfway with blueberry gelatin, then let it set.
Place the glasses upright and fill with coconut gelatin. Place in the fridge to solidify.
Add the buttercream to the same pastry bag, then pipe directly onto the gelatin.
Decorate with sprinkles, and add the chocolate mermaid tail.

Recipe 6/7

Reef Cupcakes

30 Minutes

Easy

6 cupcakes

Ingredients:

1/2 cup blue buttercream
1/2 cup green buttercream
1/2 cup coral buttercream
1/2 cup purple buttercream
6 cupcakes
¾ cup brown sugar
1/2 cup white candy melts, melted
gold luster dust

Directions:

Lay out a sheet of plastic wrap. Pipe the colored buttercreams in horizontal lines, one below the other.
Roll up into a tube, and cut the tip off with scissors.
Place in a pastry bag with a large fluted tip, and frost the cupcakes with the multicolored buttercream.
Pour the brown sugar into a deep tray. Press a shell, real or toy, into the sugar to create a mold.
Fill with melted white candy, and let it set.
Remove the shell and color with the luster dust.
Place the chocolate shell on top of the colored buttercream.

Recipe 7/7

Edible Sea Glass

30 Minutes

Easy

2-4 Servings

Ingredients:

1 cup granulated sugar
1/2 cup water
1 Tbsp corn syrup
food coloring
1 Tbsp cream of tartar
1/2 cup graham crackers crumbs
Chocolate shells

Directions:

In a small pot over medium, heat the sugar and water until dissolved.
Add the blue food coloring, cream of tartar, and corn syrup.
Bring to a boil, stirring constantly.
Pour the mixture onto a tray lined with a silicone mat.
Let it cool, then break into pieces.
Pour the graham cracker crumbs onto a plate. Add the shattered caramel pieces, and decorate with the chocolate shells.

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