Cauldron cakes

These were quite the endeavor.  There are a lot of steps, but nothing too hard.

They look awesome.  My friend and I had a blast making them!  The original recipe calls for making a handle.  Which I tried to make and failed.  We did not make them thick enough for them to hold together.  But I think they look great without the handle.

Cauldron Cakes

Servings: 12

Ingredients:

  • 12 devil’s food cupcakes
  • 1/2 cups chocolate chips
  • edible gold glitter
  • 6 ounces semi sweet chocolate chips
  • 4 tablespoons unsalted butter
  • 1 cup Marshmallow Fluff (or prepared marshmallow cream
  • 1/2 cup vegetable shortening
  • 1/2 cup confectioners sugar
  • 2 teaspoons vanilla extract

Directions:

1. First make devil’s food cupcakes. We used a box.

2. To make Chocolate Glaze: In a double boiler, melt together the semi sweet chocolate chips and butter, stirring until smooth. Glaze will be relatively thick. Remove from heat and let sit for 5 minutes before use. If chocolate thickens too much, return to heat and stir until smooth and melted once more.

3. To make the Marshmallow filling: In a medium bowl, beat together the marshmallow fluff, shortening, sugar, and vanilla extract until light and fluffy, about 3-5 minutes.

4. To assemble: Use a sharp knife to cut out a cavity in the bottom of the cupcake. When using the knife run it in a circular motion around the cupcake, while always pointing the knife toward the center.

5. Dip the top of the cupcake into the chocolate glaze. Flip the cupcakes right side up and let rest until the chocolate sets, about 30 minutes. To speed up the process, place cupcakes in the refrigerator.

6. To make the cauldron feet, take 3 chocolate chips and form a small triangle, placing each chocolate chip roughly an inch from the others. Place the top of a cupcake onto the chocolate chips and push down ever so slightly so the chocolate chips will stick into the chocolate glaze. Repeat for the rest of the cupcakes.

7. Place remaining chocolate glaze into a piping bag and pipe a chocolate rim around the edge of the opening to the cauldron. If chocolate is too thick to pipe, heat chocolate glaze up until warm and allow to sit until glaze thickens slightly. If chocolate glaze is too runny to pipe, wait a few minutes until the glaze thickens to pipe-able consistency. Alternatively, you could use a knife to spread the glaze around the edge of the cupcake.

8. Fill a pastry bag with marshmallow filling and pipe into the cavity of the cupcakes. Garnish the top with edible gold glitter.

This recipe is from The Pastry Affair.   I also made Butterbeer a few days ago.

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