Harry Potter Lemon Drop Confetti Cake Recipes

30 BEST MAGICAL HARRY POTTER RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Harry Potter dish in 30 minutes or less!

HARRY POTTER SPELL BOOKS

Steps:

• Separate graham crackers into individual rectangle portions. Trim off about ½ inch from each rectangle.
• Dip a cracker horizontally into pink candy melts and place on parchment-lined sheet tray. Dip another cracker into the pink candy melts and stack on top so it creates a book spine. Repeat until you have two pink spell books. Let set.
• Once the book spines are set, dip the top and sides of the books into the candy melts and let set on a parchment-lined baking sheet.
• Repeat with the purple and blue candy melts so that you have two purple spell books and two blue spell books.
• Once the chocolate is set, pipe spell book titles or scribbles onto the spines of each book with the black candy melts.

HARRY POTTER LETTERS

Steps:

• Cut each marshmallow into four equal parts and then cut those in half horizontally so you have slim rectangles.
• Decorate into letters with the edible markers.

LEMON DROP CAKE

Steps:

• Preheat oven to 325 degrees. Butter 3 8" round cake pans, line the bottoms with parchment, and butter the parchment. Dust with flour and and knock out.
• In the large bowl, sift the flours, baking powder, baking soda, and salt together. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and lemon zest and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides of the bowl, add the egg, and beat until just combined. Reduce speed to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
• In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
• Divide the batter among the prepared pans and smooth the tops. Bake for 40-45 minutes, rotating the pans halfway through baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove pans, and let cool completely. Remove the parchment.
• Make the Lemon Curd Filling: In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.
• In a nonreactive bowl whisk the eggs, egg yolks, and sugar until combined. Add the lemon zest and lemon juice to the mixture and whisk until just combined.
• Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding-like texture, about 6 minutes (this took me more like 20 minutes, on high heat at that).
• Remove the bowl from the heat and whisk the butter until emulsified. Strain the mixture through a fine-mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.
• Set the lemon curd aside while you are making the frosting. Do not refrigerate the curd unless you're saving it for future use.
• Make the Lemon Drop Frosting: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil & has thickened, about 20 minutes.
• Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
• Add the vanilla extract and 1/2 cup of the lemon curd and continue mixing until combined. If the frosting is too soft, put it in the refrigerator to chill it slightly then mix it again until it is the proper consistency. If the frosting is too firm place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
• Assemble the Cake: Refrigerate the frosting for a few minutes (but no more) until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about one cup of the remaining lemon curd filling on top. Add the next layer, trim and fill with 1 cup of lemon curd, then add the third layer and trim. Crumb coat the cake and refrigerate for about 15 minutes. Frost the sides and the top of the cake with the frosting. Garnish with the candies and refrigerate for 15 minutes to firm up the finished cake.
• This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver & refrigerate for up to 3 days.Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

LEMON DROP CAKE

Steps:

• Preheat oven to 350 degrees; grease and flour a bundt pan and set aside.
• Combine cake mix, pudding mix, vegetable oil, lemonade, eggs, vodka, lemon juice, and water in a large mixing bowl.
• Beat for 4 minutes at medium speed with an electric mixer - the batter should be thick and smooth.
• Pour batter into prepared bundt pan.
• Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack for 10 minutes.
• Remove cake from pan and cool completely.
• To make the glaze, mix lemon juice, lemon zest, and powdered sugar in a bowl until smooth.
• Poke holes in top of cake with a large-tined fork and drizzle glaze over cooled cake.
• Dust cake with powdered sugar before serving.

HOMEMADE CONFETTI CAKE

Steps:

• Mix flour, sugar, sprinkles, baking powder, powdered milk and salt with a paddle.
• Add water, vanilla extract, butter extract, vegetable oil, eggs and mix until smooth. Scrape in between mixing.
• Bake at 350F until cake bounces to touch and toothpick comes out clean.

CINNAMON DROP CAKE

Steps:

• Preheat oven to 350F and grease/flour 13 x 9 cake pan.
• Prepare cake mix according to package.
• Pour batter into prepared cake pan.
• Sprinkle, cinnamon & sugar mixture over the cake batter.
• With your stick of margarine~ cut up into 8 tablespoon.
• Drop margarine on top of cake batter ~ one in each corner & the other 4 in middle of cake.
• Bake according to cake directions.
• The margarine while baking will pull the cinnamon & sugar mixture down through the cake!

HARRY POTTER LEMON DROP CONFETTI CAKE

Steps:

• Preheat oven to 350 degrees F. Line the bottom of two 12x3 inch cake pans with parchment and spray with nonstick spray.
• Mix the sprinkles together in a large bowl and set aside.
• Add two boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in ½ cup jimmies with a spatula.
• Pour batter into prepared cake pan. Repeat with two more boxes of cake mix and pour batter into second prepared cake pan. Bake 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely in pan.
• Line the bottom of two 9x3 inch cake pans with parchment and spray with nonstick spray.
• Add two boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in ½ cup jimmies with a spatula.
• Pour batter into prepared cake pans. Bake the 9x3 cakes for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely in pan.
• Line the bottom of one 7x3 inch cake pan with parchment and spray with nonstick spray.
• Add one boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in ¼ cup jimmies with a spatula.
• Pour batter into prepared cake pans. Bake cake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely in pan.
• Remove cakes from pans and level top if needed. Split the 7x3 cake in half horizontally. Wrap each cake in plastic wrap and refrigerate for at least 2 hours.