Wizard’s Cauldron Cake

Wizard's Cauldron Cake

Course Cake
Cuisine American


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


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.

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