Cauldron Cakes

Cauldron Cakes

Posted 2016-08-20 by Bastion Harrisonfollow

As a big Harry Potter fan, I have often dreamt about making some of the magical treats mentioned by J.K. Rowling in her books. Cauldron cakes were on the top of my list to try, and although I knew what I wanted to do, I wasn't quite sure how to go about making them. I was then looking online and found the exact equipment I needed, but until then, never knew existed. Called a 'Bake N Stuff Cupcake Tin', it can be bought from Harvey Norman stores

Preparation Time: 50 minutes (plus setting time)
Cooking Time: 15 minutes
Makes: 6 servings

160g dark chocolate
250g wholemeal self-raising flour
80g margarine
100ml almond milk
40g Truvia sweetener (or 125g caster sugar)
1 egg
1 tbsp cocoa powder
A few drops black food colouring
A few drops green food colouring
2 tsp Peppermint extract
60g icing sugar
1 packet lime jelly
285ml boiling water
300ml cold water

Chocolate spoon moulds
Bake N Stuff Cupcake Tin

  • Melt 80 g chocolate over a pan of simmering water.

  • Remove from the heat and stir in the remaining 80g chocolate until it is fully melted.

  • Pour the chocolate into the spoon moulds and wipe away any excess. Put it in the fridge to set.

  • Preheat the oven to 160 & #3872 ;C/ 140 & #3872 ;C fan/325 & #3872 ;F/3 Gas.
  • Cream the margarine with sweetener/sugar.
  • Beat in the egg, milk, and one teaspoon peppermint flavouring.

  • Mix together the flour and cocoa powder/chocolate flakes, and then fold into the mixture, along with black food colouring.

  • Grease the Bake 'n' Stuff Bun Tin and then place two tablespoons of the mixture into the six curved moulds. Place one tablespoon of the mixture into each of the corresponding 'lids'.

  • Lock the two tins together, and then bake in the oven for fifteen minutes.
  • Break the packet of jelly into cubes and dissolve in boiling water, before stirring in 285ml cold water.

  • Once the cupcakes have cooled, remove them from the tin and pour the jelly into the cavities (there will be jelly left over). Put the cupcakes in the fridge and allow the jelly to set.

  • Mix the icing sugar with the remaining cold water, one teaspoon peppermint flavouring, and green food colouring.
  • Drizzle some of the icing over the cupcakes.

  • Place the cake 'lids' on top of the cupcakes and drizzle the some of icing over the top.

  • Take the chocolate spoons out of their moulds and place on top of the cupcakes.

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