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
- Preheat oven at 170C. Line a 9” round pan tin.
- Cream butter, sugar until light.
- Add in eggs one at a time and beat till creamy. Add in milk and vanilla. Mix well.
- Sift in flour, salt and baking powder and mix well. Set aside.
- Pour batter into lined baking pan and bake for 40-45 minutes or until done.
Italian Meringue Buttercream
- In a small saucepan over medium heat, bring sugar and ½ cup water to a boil.
- Heat up to 230 degrees on a candy thermometer.
- Whip egg whites until stiff. Do not over beat.
- 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.
- Continue to whip until no heat remains in the bowl.
- With the mixer still running, add butter bit by bit, beating until spreadable consistency, approximately 3 to 5 minutes. Beat in vanilla.
- Set aside until ready to use.
Marshmallow Fondant
- In a microwaveable bowl, combine marshmallows and water. Melt the mixture, mix every 30 second or intervals.
- Gradually add confectioners’ sugar alternately with shortening until it forms a dough.
- Cover with a cling wrap and rest for about 4 hours before using.
Rice Crispy Treats
- In a saucepan, melt the butter. Add marshmallows and stir to melt.
- Remove from heat and pour in to the rice krispies.
- Mix all together very well to coat the krispies with the melted marshmallow.
- 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
- 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.
- Color the fondant accordingly, black, orange and green.
- Roll a black fondant enough to cover the cauldron. Cover the cake.
- Mold black fondant into a shape of a cauldron handle. Attach into the sides of the cake.
- Roll a green fondant and cut it into a size that would fit the top of the cauldron.
- 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.
- Attach these small green balls on the top of the cauldron.
- 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.
