Wizard’s Cauldron Cake

Wizard's Cauldron Cake

Course Cake
Cuisine American

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

  1. Preheat oven at 170C. Line a 9” round pan tin.
  2. Cream butter, sugar until light.
  3. Add in eggs one at a time and beat till creamy. Add in milk and vanilla. Mix well.
  4. Sift in flour, salt and baking powder and mix well. Set aside.
  5. Pour batter into lined baking pan and bake for 40-45 minutes or until done.

Italian Meringue Buttercream

  1. In a small saucepan over medium heat, bring sugar and ½ cup water to a boil.
  2. Heat up to 230 degrees on a candy thermometer.
  3. Whip egg whites until stiff. Do not over beat.
  4. 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.
  5. Continue to whip until no heat remains in the bowl.
  6. With the mixer still running, add butter bit by bit, beating until spreadable consistency, approximately 3 to 5 minutes. Beat in vanilla.
  7. Set aside until ready to use.

Marshmallow Fondant

  1. In a microwaveable bowl, combine marshmallows and water. Melt the mixture, mix every 30 second or intervals.
  2. Gradually add confectioners’ sugar alternately with shortening until it forms a dough.
  3. Cover with a cling wrap and rest for about 4 hours before using.

Rice Crispy Treats

  1. In a saucepan, melt the butter. Add marshmallows and stir to melt.
  2. Remove from heat and pour in to the rice krispies.
  3. Mix all together very well to coat the krispies with the melted marshmallow.
  4. 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

  1. 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.
  2. Color the fondant accordingly, black, orange and green.
  3. Roll a black fondant enough to cover the cauldron. Cover the cake.
  4. Mold black fondant into a shape of a cauldron handle. Attach into the sides of the cake.
  5. Roll a green fondant and cut it into a size that would fit the top of the cauldron.
  6. 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.
  7. Attach these small green balls on the top of the cauldron.
  8. 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.

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