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I’ll admit, I don’t know much about Harry Potter but it seems the rest of the world is obsessed.  I get so many requests for a Harry Potter cake that I cannot keep track! Since I don’t currently have the time to read seven books, I relied on the help and advice of two of my How To Cake It (don't forget to subscribe!) team members.  Thank you Ammie and Sasha!

This Butterbeer Mega Cake is a combination of vanilla cake with a cream soda simple syrup, iced with butterscotch fudge buttercream.  It is filled with all sorts of Harry Potter inspired goodies like Bertie Bott’s Every Flavour Beans, toffee, butterscotch chips, nut brittle and caramel cobwebs.  The whole cake is topped off with 7 Minute Frosting as foam, homemade Fizzing Wizzbees, chocolate frogs and broken caramel cobwebs.  I think it’s quite magical.

 



Where Do I Buy My Ingredients & Tools???

Get your wand out, and tap the right brick, because Parsel is basically a digital Diagon Alley! I organize as many ingredients and tools as I can find on my Parsel page right here, to make your shopping a little bit more magical. ;) 

 

 

Conjuring Your Cake!

Ingredients & Tools You Will Need:

6 lb portion of Yo’s Ultimate Vanilla Cake - find my recipe here

2 x 8” round cake pans, lined with parchment



Prepare your cake batter and divide it evenly between your two prepared pans.  Bake your cakes at 350º for 50 minutes or until a toothpick inserted in the centre comes out clean.  Let the cakes cool completely in their pans.

 



Brewing Your Butterscotch Fudge Sauce!

Ingredients & Tools You Will Need:

¼ cup unsalted butter

1 cup dark brown sugar

1  teaspoon salt

¾ cup cream, heated for 1 minute in the microwave

1  teaspoon vanilla


Place the butter in a pot over medium low heat.  Once the butter is almost completely melted, add your dark brown sugar.  Cook for 3-5 minutes.

Whisk in your cream and lower the heat.  Cook for 10 minutes whisking the mixture occasionally.

Remove the pot from the heat and pour the butterscotch into a heat resistant bowl.  Stir in your salt and vanilla.  Let the mixture cool completely without whisking it.

It will thicken while cooling.  Sometimes the mixture can appear slightly grainy once cooled, but it will taste great and blend into Italian meringue buttercream wonderfully.

 



Charming Your Caramel Cobwebs!

Ingredients & Tools You Will Need:

1 cup sugar

Pastry Brush

Wooden Spoon

Metal Spoon

4 Baking Trays, lined with parchment paper

1 tablespoon Unsalted Butter


Trace the circle of an 8” round cake pan onto all four sheets of parchment paper.  Flip the paper over so that the pencil mark will not touch your caramel.  Butter the top side of the parchment within the circle.

Pour 1/4 cup of water into a heavy bottom pot and pour your sugar on top.  Set over medium high heat and allow the sugar to dissolve.  Keep a bowl of water and a pastry brush near by.

Meanwhile, fill a large bowl or cake pan with cold water.  Make sure whatever you use is larger than your pot.

Cook the sugar until it comes to a boil.  You don’t want to stir at this point.  If crystals form along the sides of the pot, wash down the sides with your wet pastry brush.

Once the sugar begins to amber, gently stir the sugar to distribute the colour evenly.  As soon as the entire sugar mixture is a medium amber colour, remove the pot from the heat and place it into the cold water bath.  This will stop the sugar from cooking further.

 

      


With the metal spoon, drizzle the caramel within the circles in a cobweb formation.  Try not to go outside the lines of the circle so that your cobwebs will fit neatly inside your cake. Start by spiralling a circle and then reinforcing it with straight lines from edge to edge.  

You will want to work quickly, but carefully.  Sugar burns are mean!  If your caramel begins to thicken and become too hard to drizzle, heat it back up slowly over medium heat and continue making cobwebs.

 

      



Transfiguring Your Butterbeer Cake!  

Ingredients & Tools You Will Need:

Italian Meringue Buttercream - find my recipe here

Simple Syrup - find my recipe here

1 cup Cream Soda

Peanut Brittle

Bertie Bott’s Every Flavour beans - with all the gross ones picked out!

½ cup Toffee Candies, chopped

1 cup Butterscotch Chips

Wilton Ivory Icing Color

7 Minute Frosting (make this right before you need it) - find my recipe here

Rubber Spatula

Ruler

Serrated Knife

Small Offset Spatula

Icing Spatula



Remove your cakes from their pans, level them and cut them in half horizontally.  You can watch how I do this here.

 

 

Pour the cream soda directly into your simple syrup.

 


To make the butterscotch fudge buttercream add the butterscotch to your entire batch of Italian meringue buttercream.  I chose to do this in my mixer because it is a large batch. Using the whip attachment really whips the butterscotch fudge sauce in smoothly.

 

      

 

To assemble this Butterbeer Mega Cake start by showering all four layers of cake with cream soda simple syrup.  Lay the first cake layer down, and spread a thin layer of butterscotch fudge buttercream.  

Carefully remove one of your caramel cobwebs from its parchment sheet and place it onto the buttercream.  Now spread another thin layer of buttercream to fill in all the gaps in the web.  

 

      


Place shards of peanut brittle all over the surface and press them down slightly.  Spread more buttercream to fill in the gaps, so that the next layer of cake will sit flush.  

Place a cake layer on top and repeat the cobweb process.  Spread buttercream thinly, lay on a caramel cobweb, spread more buttercream.  This time toss on the Bertie Bott's and the chopped toffee candies.  Fill in the gaps with buttercream once again, and place the next layer on top.

Repeat this process one more time, this time filling the final layer with butterscotch chips.  Top the entire cake with the final cake layer.

 

      


Crumb coat and chill for 20 minutes.

Meanwhile, add some ivory colour to your remaining buttercream to create a warm, toffee colour.

Ice your cake once again and place it in fridge to chill.

 

      


This is the perfect time to whip up your 7 Minute Frosting!  Tick Tock.

Remove your cake from the fridge and lay the final caramel cobweb on top.  Top your cake with 7 Minute Frosting to resemble foam on a butterbeer.

 

      




Enchanting Your Butterbeer Cake with Homemade Fizzing Whizzbees and Caramel Shards!

Ingredients & Tools You Will Need:

Light Cocoa Candy Melts

Pop Rocks

Disposable Piping Bag

Bumble Bee Chocolate Mold

Lollipop Sticks

Chocolate Frogs

Caramel “Glass” Shards



Melt your candy melts in the microwave for 20 seconds at a time, stirring in between. Fill the piping bag with the chocolate.


Pipe a layer of chocolate into the bee mold.  Place a lollipop stick into the mold. Sprinkle Pop Rocks onto the chocolate.  Fill the mold just to the brim by piping in more chocolate.

 

      


Tap the mold onto the counter to bang out any air bubbles.  You will see them rise to the surface and pop.  Let the bees set at room temperature until completely hard and pop them out of the mold.


Add your Fizzing Wizzbees to the top of your cake.  The lollipop sticks will keep them secure.  Then add a couple of chocolate frogs hopping up the side.


I wanted this cake to have a magical, whimsical element.  So I made amber caramel shards and pressed them all around the sides of my cake.  After all, butterbeer is served in a glass. ;)

 

      

 

I simply made another batch of caramel, this time doubling the recipe I used for the cobwebs. I swirled the caramel onto several silicone mat lined baking trays.  Once the trays were completely cooled, I carefully broke the swirls into shards.  Be careful when you do this!  The caramel is quite sharp - just like glass.

 


I truly hope this is a cake fit for a Harry Potter fan!  This is Yolanda Cakeldorf, signing off.