Cauldron Cake Recipes

CAULDRON CAKES | HARRY POTTER SERIES

Steps:

• Preheat your oven to 175C/350F.
• Mix together the spice mix and place in a air tight container. You'll only be using a bit of this mix for this recipe.
• Spray the food processor with the canola oil so the dates don't stick.
• In batches, heat up the dates (in a small microwavable bowl) in the microwave for 10-15 secs to soften.
• Place in the food processor and blend, then repeat with the rest.
• By hand, mix the 1 1/2 tsp of spice mix and 1/2 tsp of almond essence into the date mixture.
• Set aside.
• In a mixer, beat the butter, then add in the sugar.
• Beat for a few minutes until creamy.
• Add in the flour, then the water.
• Turn out onto a board dusted with plain flour.
• Roll out relatively thinly, and cut out circles.
• Spray your cookie tray with canola oil spray.
• Place one circle into a cookie hole.
• Take a small ball of the date mixture, and press with your fingers into a flattened circle.
• Place into the cookie tray on top of the dough.
• Place another cookie dough circle on top.
• Press the middle down, then press the edges together.
• Repeat, then place in the oven to bake for 15-20 minutes, until golden brown.
• Remove from the oven, use the back of a large spoon to gently press the centres (to keep the indentation), then set aside to cool.
• Dust with icing sugar and serve.

HARRY POTTER CAULDRON CAKES!

Steps:

• FOR THE CAKES.
• Mix up the cake mix according to the box.
• Grease and fill the muffin tins half way.
• Push one marshmallow into the center of each cup of batter.
• Bake according to the box.
• FOR THE FILLING.
• Mix the pudding like you are gonna make a pie rather than just pudding.
• Add the food coloring (I went with a dingy green).
• Fold the cool whip into the pudding.
• (You may want to refrigerate it so it will set up a little).
• Fill the cakes with your "potion" (I used a plastic bag to pipe it into each cake).
• Eat & Enjoy!

CAULDRON CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat four 9-inch cake pans with cooking spray. Prepare the cake mixes; divide the batter among the pans and bake and cool as directed. Meanwhile, prepare the gelatin as directed.
• Level the domed tops of the cakes with a long serrated knife. Stack 3 of the cakes on a small cardboard circle with a thin layer of chocolate frosting between each cake. Freeze at least 30 minutes.
• Put the 3-layer cake on an upside-down cake pan (so trimming will be easier). Using a small serrated knife, trim the bottom edge of the cake to round it out, then round out the top edge. Frost the top.
• Set the remaining cake layer on top of the 3-layer cake; freeze at least 30 minutes. Trim around this layer at an angle, cutting inward so it resembles a shallow bowl.
• Cut and scoop out the center of the top cake layer, about 6 inches wide and 2 inches deep. Cover the inside of the hole with the white frosting.
• Dye the remaining chocolate frosting black. Cover the exposed cake with a thin layer of black frosting; freeze about 20 minutes, then cover with the remaining frosting (reserve about 1 tablespoon). Return the cake to the freezer.
• Once the gelatin is firm, stir until clumpy. Return to the refrigerator until ready to serve.
• Make the flames: Using a paring knife, cut the gummy fruit slices in half to make 2 thinner slices. Press a few pieces of different colors together with your fingers as shown. Repeat to make about 20 flames.
• Press the flames around the bottom of the cake. Cut off one-third of each doughnut. Using the reserved black frosting as glue, press the doughnuts into the sides of the cake for handles. Add the gelatin just before serving.

CAULDRON CAKE

Steps:

• For the cakes: Preheat the oven to 350 degrees F. Spray a 9 1/2-by-3 1/2-inch bundt pan with nonstick cooking spray and dust with flour.
• In a large bowl, combine 2 of the cake mixes and mix according to the package instructions. Pour into the prepared bundt pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour and 5 minutes. Let cool in the pan until warm, then remove and transfer to a cooling rack. Spray and flour the pan again and repeat the process with the remaining cake mix. The smaller cake should bake for 40 to 45 minutes.
• For the decorations: Mix the pudding according to the package instructions, adding the neon green food coloring. Hold in the refrigerator.
• Slice about a 1 1/2-inch-thick slice off the flat end of the large bundt cake and set aside; this will become the top lip of the cauldron. Place the large bundt cake cut-side up onto a large platter or cutting board.
• Slice a little off the flat end of the smaller bundt cake to make a level surface. Reserve the scrap pieces. Place the small bundt cake cut-side down on top of the large bundt cake. Slice a little off the rounded top of the smaller bundt to make a level surface and reserve the scraps. Fill the center hole of the stacked bundt cakes with the reserved scrap cake pieces.
• Fill a piping bag fitted with a medium round tip with some of the chocolate frosting. Pipe some of the frosting onto the top of the stacked bundt cakes. Carefully place the 1 1/2-inch-thick piece of cake cut-side up onto the frosting to form the lip of the cauldron.
• Starting about an inch from the edge, scoop out about a 1/2-inch-deep well from the top layer. This is where the pudding will go.
• Pipe frosting around the entire outside of the cake and on the lip. Smooth out the frosting with an offset spatula. Carefully press the wafer cookie crumbs into the frosting. Brush off the excess crumbs that fall onto the platter.
• Cut about half of the candy bars into varying lengths. Arrange the whole candy bars and pieces around the bottom of the cauldron cake to resemble logs. Arrange the red hard candy in between the logs to resemble hot coals.
• Insert 2 skewer pieces in the cut sides of 2 of the donut halves. Press the skewers and donut halves into the side of the cauldron, just below the lip, to form handles.
• Carefully spread the pudding inside the well on top of the cake. Arrange the gumballs and nonpareils in the pudding to resemble bubbles. Press the gummy eyeballs into the surface of the pudding so they are partially covered.