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 CAKE

Steps:

• Do a basic victoria sponge- Cream the fat with the sugar then add the eggs.
• give a stir and then add flour and give as stir you now add your jelly beans.
• Grease to 17-20cm shallow cake tins and add greaseproof paper and cook at Gas Mark 6 for 20 minutes.
• When it has comes out join together and fill with jam.
• Now put the ready to roll icing over the top and put liquorice like a wand over the icing.
• Now blitz the jelly tots in a food proccessor and on the top of the cake put it so it looks like it is coming out of the wand.

HARRY POTTER BIRTHDAY CASTLE CAKE

Steps:

• Bake the Cakes.
• Fill the Cakes:.
• Unwrap the large cakes layers. Place a cake board on a turntable and spread a little blue buttercream in the center. Place a cake layer on top.
• Add the buttercream on top of the cake and smooth over. Place the second cake layer on top. Gently press down on the top to sandwich it all together.
• Wrap the cake in plastic wrap and refrigerate for at least 2 hours.
• Repeat with the remaining layers, using yellow buttercream for the middle tier and red buttercream for the top tier.
• Make the Spell Books.
• Make the Potions:.
• Add sugar and water to a small saucepan over medium-low heat. Heat until sugar dissolves, whisking occasionally.
• Divide mixture into three bowls. Color one bowl green, one bowl blue, and one bowl red.
• Fill assorted pipettes with different colors and set aside.
• Make the Castles.
• Make the Broom Stick:.
• Cut 6 short strings of licorice and attach together with black candy melts. Trim off non-chocolate part of Pocky stick and attach to bristle portion. Let set.
• Make the Letters.
• Make the House Points:.
• Cut off the wooden round tip on each rock candy stick.
• Leave one color as is. Carefully trim away parts of the other three candy colors so that you have four different heights.
• Make the Fireplace:.
• Shape and mold the marshmallow treats into a flat 4x4 inch square onto a parchment-lined baking sheet. Trim into the shape of a fireplace. Spray with edible black spray and let set.
• Make the Platform Numbers:.
• Using a printed template, pipe 9 ¾ with candy melts. Let set.
• Make the Wand:.
• Place licorice on a parchment-lined baking sheet. Pipe small dots onto licorice, equally spaced apart. Let set.
• Make the Brick Wall:.
• Arrange square marshmallows on a parchment-lined baking sheet. Spray with edible red spray and let set.
• Assemble Top Tier:.
• Place the small tier on a turntable. Frost the sides with a layer of buttercream, leaving the top bare.
• Pick up the cake and roll in the candy rocks to coat the sides. Place the cake back on the turntable and frost the top.
• To attach the castle buildings, spread a little buttercream over placement area and pipe on a bit of white candy melts. Gently press in the castle buildings. Fill in bare areas with candy rocks and set aside.
• Assemble Bottom Tier:.
• Place the large cake tier on a turntable. Frost the top and sides with a layer of buttercream.
• Press the red marshmallows into the sides of the cake in a brick pattern.
• Using the candy melts as glue and pressing to adhere, attach the fireplace, letters, wand and blue sour strings, red and yellow striped candy belt, and 9 3/4 numbers.
• Insert a straw in the back area of the top of the cake. Lift up and cut so that the straw matches the height of the cake. Repeat until you have inserted five straws total, spaced equally in the back of the cake. The tiers will be stacked up along the back of the cake instead of the center.
• Assemble Middle Tier:.
• Place the middle cake tier on a turntable. Frost the sides with a layer of buttercream, leaving the top bare.
• Pick up the cake and roll in the green sprinkles to coat the sides.
• Place the cake back on the turntable and frost the top. Cover with sprinkles.
• Insert a bubble tea straw in back area of the top of the cake. Lift up and cut so that the straw matches the height of the cake. Repeat until you have inserted four straws total, spaced equally in the back of the cake.
• Assemble the Cake:.
• Place the bottom tier on a large blue cutting board or cake board. Stack the middle tier on top where the straws are.
• Pipe green frosting on the top of the bottom tier using the grass tip.
• Push the wooden sticks of the colored rock candy in the top of the bottom tier so that's it's positioned in front, on the left side, of the middle tier.
• On the front of the middle tier and using the candy melts as glue, attach the three peach rings upside down so that the yellow side faces out. Trim the Pocky sticks to fit underneath the peach rings and attach. Attach the broom stick.
• Stack the top tier on top where the straws are.
• Decorate cake with spell books and potion pipettes. You can stack or lean the books against one another. The pipettes can be stuck directly into the cake.

GRANDMA KATE'S JELLY ROLL SPONGE CAKE

Steps:

• Preheat oven to 375 degrees F.
• PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11" X 17" X 1", or if using for shortcake, bake in a 9" X 13". Line bottom only with parchment if desired; set aside.
• PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
• PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
• PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
• Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
• Turn batter into prepared pan, spread gently to even thickness.
• Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
• Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
• Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
• Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1" slices.

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.

CONFETTI CELEBRATION CAKE

Steps:

• Heat oven to 350°F Grease bottoms only of 2 (8-inch or 9-inch) round cake pans with shortening (do not spray with cooking spray).
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 tablespoon candy sprinkles for decoration. Stir remaining sprinkles into batter. Pour into pans.
• Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Place 1 cake layer, rounded side down, on serving plate. Spread 1/3 cup frosting over layer. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
• Decorate top edge of cake with decorating icing in random squiggly pattern, overlapping colors. Sprinkle reserved candy sprinkles over top of cake.
• High Altitude (3500-6500 ft): Use 9-inch pans. Bake 28 to 33 minutes.

BUTTERY CHERRY DROP CAKE

Steps:

• In a large mixing bowl, cream together the butter and sugar.
• Add eggs and beat until light and fluffy.
• Add almond extract.
• Mix in flour and baking powder.
• Mix until smooth.
• Grease a 9 x 13 pan.
• Spoon mixture (will be very thick) into pan and spread evenly.
• Spoon cherry pie filling ONTO cake batter in 1/4 Cup allotments.
• I usually put about 6- 1/4 cup dollops of cherry pie filling around the entire cake.
• No need to stir the pie filling in as it will settle into the batter as baking.
• Bake at 350 degrees for 45-50 minute.
• Remember, you can substitute any other kind of pie filling, blueberry, apple, etc.
• Dust with powdered sugar (optional).

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.