Recipes
Wizard’s Cauldron Cake
14
Oct
Oct
Wizard's Cauldron Cake
Ingredients
Butter Cake
- 1 1/2 cups salted butter
- 1 1/2 cups sugar
- 2 teaspoon vanilla extract
- 6 pcs. whole eggs separated
- 1/4 cup liquid milk
- 2 1/4 cups MAYA All-Purpose Flour
- 2 1/4 teaspoons baking powder
Italian Meringue Buttercream
- 1 3/4 cup white sugar
- 1/2 cup water
- 8 egg whites (30 grams each egg white)
- 3 1/2 cups butter
- 1 teaspoon vanilla extract
Marshmallow Fondant
- 450 grams white marshmallows
- 3 tablespoons water
- 800 grams confectioners’ sugar
- 1/4 cup vegetable shortening
Rice Crispy Treats
- 4 cups rice krispies
- 5 cups mini marshmallows
- 1/4 cup unsalted butter
Instructions
Butter Cake
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Preheat oven at 170C. Line a 9” round pan tin.
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Cream butter, sugar until light.
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Add in eggs one at a time and beat till creamy. Add in milk and vanilla. Mix well.
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Sift in flour, salt and baking powder and mix well. Set aside.
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Pour batter into lined baking pan and bake for 40-45 minutes or until done.
Italian Meringue Buttercream
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In a small saucepan over medium heat, bring sugar and ½ cup water to a boil.
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Heat up to 230 degrees on a candy thermometer.
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Whip egg whites until stiff. Do not over beat.
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When the sugar temperature reaches 240 degrees, remove from heat immediately and with the mixer running, add it to your egg whites in a stream. Beat on high speed.
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Continue to whip until no heat remains in the bowl.
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With the mixer still running, add butter bit by bit, beating until spreadable consistency, approximately 3 to 5 minutes. Beat in vanilla.
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Set aside until ready to use.
Marshmallow Fondant
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In a microwaveable bowl, combine marshmallows and water. Melt the mixture, mix every 30 second or intervals.
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Gradually add confectioners’ sugar alternately with shortening until it forms a dough.
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Cover with a cling wrap and rest for about 4 hours before using.
Rice Crispy Treats
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In a saucepan, melt the butter. Add marshmallows and stir to melt.
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Remove from heat and pour in to the rice krispies.
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Mix all together very well to coat the krispies with the melted marshmallow.
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Press the mixture very firmly, then refrigerate for at least 2 hours. Otherwise wait for the mixture to cool enough to handle, and start modeling into the desired shape.
Assembly of the cake
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Stack 4 to 5 layers of butter cake, spreading the buttercream in between layers. Cover the whole cake with the icing. Refrigerate for an hour. Carve into a cauldron shape.
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Color the fondant accordingly, black, orange and green.
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Roll a black fondant enough to cover the cauldron. Cover the cake.
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Mold black fondant into a shape of a cauldron handle. Attach into the sides of the cake.
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Roll a green fondant and cut it into a size that would fit the top of the cauldron.
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Use the rice krispies to mold into small balls, this would be the contents of the cauldron. Cover it with some of the green fondant.
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Attach these small green balls on the top of the cauldron.
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With the remaining of the fondant, use your creativity to add up other characters to the cake, a cat, a wizards hat or a wizard’s legs.