Butterbeer Mega Cake

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6 lb portion of Yo's Ultimate Vanilla Cake
Italian Meringue Buttercream
Simple Syrup
7 Minute Frosting
Butterscotch Fudge Sauce
Caramel Cobwebs
1 cup Cream Soda
Peanut Brittle
Bertie Botts Every Flavour beans - with all the gross ones picked out!
½ cup Toffee Candies, chopped
1 cup Butterscotch Chips
Wilton Ivory Icing Color

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2 x 8" round cake pans, lined with parchment
Rubber Spatula
Ruler
Serrated Knife
Small Offset Spatula	Add to Cart -
Icing Spatula	Add to Cart -
Simple Syrup Squeeze Bottle	Add to Cart -

Preparation

Prepare Cakes

Prepare the 6lb portion of Yos Ultimate Vanilla Cake batter. Divide batter evenly between the two prepared pans. Bake your cakes at 350 for 50 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely in their pans.

Prepare Buttercream

Prepare your Italian Meringue Buttercream and simple syrup, and set aside.

Prepare Fudge Sauce

Prepare your butterscotch fudge sauce and set aside. Once cooled, blend into Italian meringue buttercream to taste.

Create Caramel Cobwebs

Conjure your caramel cobwebs. Set aside.

Level Cakes

Remove your cakes from their pans, level them and cut them in half horizontally.

Flavour Simple Syrup

Pour the cream soda directly into your simple syrup. Soak all four layers of cake with cream soda simple syrup.

Fill Cake Layers

Lay the first cake layer down, and spread a thin layer of butterscotch fudge buttercream.

Add Cobwebs

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

Add Peanut Brittle

Place shards of peanut brittle all over the surface and press them down slightly. Spread more buttercream to fill in the gaps.

Assemble Cake Layers

Place a cake layer on top and repeat the cobweb process. This time toss on the Bertie Bott's and the chopped toffee candies. Repeat process again, this time filling the final layer with butterscotch chips. Top the entire cake with the final cake layer.

Crumb Coat and Chill

Crumb coat and chill for 20 minutes.

Dye Buttercream

Add ivory colour to your remaining buttercream to create a warm, toffee colour. Ice your cake once again and chill.

Prepare 7 Minute Frosting

Prepare your 7 Minute Frosting.

Add Final Cobweb

Once chilled, lay the final caramel cobweb on top. Top your cake with 7 Minute Frosting.

Add Fizzing Whizzbees

For a magical finish, prepare Fizzing Whizzbees, and add to the top of your cake. Press chocolate frogs into the sides.

Add More Cobwebs to Cake Sides

If desired, make another batch of caramel cobwebs. Once cooled, break the swirls into shards, and press into the sides of your cake.

Congratulations!

If all went well, you should see something that looks like this...

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