Cauldron Cake Recipes

CAULDRON CAKE

Cauldron Cake image

There's no magic potion in this cauldron-it's a chocolate cake! To create the edible pot, we trimmed a four-layer cake, leaving a wide lip around the edge. We frosted the whole thing black, then added doughnut handles and gummy-candy flames. That bubbling green stuff on top is just lime gelatin.

Provided by Food Network Kitchen

Categories dessert

Time 3h

Yield 14 to 16 servings

Number Of Ingredients 8

Ingredients

Cooking spray
2 16-to-18-ounce boxes chocolate cake mix (plus required ingredients)
2 3-ounce boxes lime gelatin
3 16-ounce tubs dark chocolate frosting
1/2 16-ounce tub white frosting
Black food coloring
10 to 12 pieces each yellow, orange and red gummy fruit slices
2 mini chocolate-covered doughnuts

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 CAKES (SPICE CAKES FROM HARRY POTTER)

Cauldron Cakes (Spice Cakes from Harry Potter) image

Make and share this Cauldron Cakes (Spice Cakes from Harry Potter) recipe from Food.com.

Provided by Michael J. Esswein

Categories Dessert

Time 35m

Yield 21 small cakes, 21 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup softened butter or 1/2 cup softened margarine
1 cup milk
1 teaspoon vanilla extract
3 eggs
3/4 teaspoon cinnamon
1/8 teaspoon ginger

Steps:

Preheat oven to 350 degrees.
Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes.
Mix other solid ingredients and milk in gradually in the large mixing bowl.
Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT). Bake 25 minutes.
Decorate with sprinkles and frosting if desired.
These cakes go well with honey.

HARRY POTTER CAULDRON CAKES!

Harry Potter Cauldron Cakes! image

Found this recipe online somewhere and made them for my HP Birthday party. They were a huge hit! They are very easy to make and can be made ahead of time!

Provided by Chef Megan Dunn

Categories Dessert

Time 35m

Yield 24 Cauldron Cakes, 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 ounce) box chocolate cake mix
24 full sized marshmallows
1 (3 ounce) box of instant white chocolate pudding mix
1 (16 ounce) container Cool Whip
1 1/2 cups milk
food coloring (optional)

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!

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