Cauldron Cakes Harry Potter Series Recipes

CAULDRON CAKES (SPICE CAKES FROM HARRY POTTER)

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.

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 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.