Harry Potter Lemon Drop Confetti Cake Recipes

Steps:

• Bake the Cakes.
• Fill the Cakes:.
• Unwrap the large cakes layers. Place a cake board on a turntable and spread a little blue buttercream in the center. Place a cake layer on top.
• Add the buttercream on top of the cake and smooth over. Place the second cake layer on top. Gently press down on the top to sandwich it all together.
• Wrap the cake in plastic wrap and refrigerate for at least 2 hours.
• Repeat with the remaining layers, using yellow buttercream for the middle tier and red buttercream for the top tier.
• Make the Spell Books.
• Make the Potions:.
• Add sugar and water to a small saucepan over medium-low heat. Heat until sugar dissolves, whisking occasionally.
• Divide mixture into three bowls. Color one bowl green, one bowl blue, and one bowl red.
• Fill assorted pipettes with different colors and set aside.
• Make the Castles.
• Make the Broom Stick:.
• Cut 6 short strings of licorice and attach together with black candy melts. Trim off non-chocolate part of Pocky stick and attach to bristle portion. Let set.
• Make the Letters.
• Make the House Points:.
• Cut off the wooden round tip on each rock candy stick.
• Leave one color as is. Carefully trim away parts of the other three candy colors so that you have four different heights.
• Make the Fireplace:.
• Shape and mold the marshmallow treats into a flat 4x4 inch square onto a parchment-lined baking sheet. Trim into the shape of a fireplace. Spray with edible black spray and let set.
• Make the Platform Numbers:.
• Using a printed template, pipe 9 ¾ with candy melts. Let set.
• Make the Wand:.
• Place licorice on a parchment-lined baking sheet. Pipe small dots onto licorice, equally spaced apart. Let set.
• Make the Brick Wall:.
• Arrange square marshmallows on a parchment-lined baking sheet. Spray with edible red spray and let set.
• Assemble Top Tier:.
• Place the small tier on a turntable. Frost the sides with a layer of buttercream, leaving the top bare.
• Pick up the cake and roll in the candy rocks to coat the sides. Place the cake back on the turntable and frost the top.
• To attach the castle buildings, spread a little buttercream over placement area and pipe on a bit of white candy melts. Gently press in the castle buildings. Fill in bare areas with candy rocks and set aside.
• Assemble Bottom Tier:.
• Place the large cake tier on a turntable. Frost the top and sides with a layer of buttercream.
• Press the red marshmallows into the sides of the cake in a brick pattern.
• Using the candy melts as glue and pressing to adhere, attach the fireplace, letters, wand and blue sour strings, red and yellow striped candy belt, and 9 3/4 numbers.
• Insert a straw in the back area of the top of the cake. Lift up and cut so that the straw matches the height of the cake. Repeat until you have inserted five straws total, spaced equally in the back of the cake. The tiers will be stacked up along the back of the cake instead of the center.
• Assemble Middle Tier:.
• Place the middle cake tier on a turntable. Frost the sides with a layer of buttercream, leaving the top bare.
• Pick up the cake and roll in the green sprinkles to coat the sides.
• Place the cake back on the turntable and frost the top. Cover with sprinkles.
• Insert a bubble tea straw in back area of the top of the cake. Lift up and cut so that the straw matches the height of the cake. Repeat until you have inserted four straws total, spaced equally in the back of the cake.
• Assemble the Cake:.
• Place the bottom tier on a large blue cutting board or cake board. Stack the middle tier on top where the straws are.
• Pipe green frosting on the top of the bottom tier using the grass tip.
• Push the wooden sticks of the colored rock candy in the top of the bottom tier so that's it's positioned in front, on the left side, of the middle tier.
• On the front of the middle tier and using the candy melts as glue, attach the three peach rings upside down so that the yellow side faces out. Trim the Pocky sticks to fit underneath the peach rings and attach. Attach the broom stick.
• Stack the top tier on top where the straws are.
• Decorate cake with spell books and potion pipettes. You can stack or lean the books against one another. The pipettes can be stuck directly into the cake.

Steps:

• Do a basic victoria sponge- Cream the fat with the sugar then add the eggs.
• give a stir and then add flour and give as stir you now add your jelly beans.
• Grease to 17-20cm shallow cake tins and add greaseproof paper and cook at Gas Mark 6 for 20 minutes.
• When it has comes out join together and fill with jam.
• Now put the ready to roll icing over the top and put liquorice like a wand over the icing.
• Now blitz the jelly tots in a food proccessor and on the top of the cake put it so it looks like it is coming out of the wand.

Steps:

• Heat oven to 350°F Grease bottoms only of 2 (8-inch or 9-inch) round cake pans with shortening (do not spray with cooking spray).
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 tablespoon candy sprinkles for decoration. Stir remaining sprinkles into batter. Pour into pans.
• Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Place 1 cake layer, rounded side down, on serving plate. Spread 1/3 cup frosting over layer. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
• Decorate top edge of cake with decorating icing in random squiggly pattern, overlapping colors. Sprinkle reserved candy sprinkles over top of cake.
• High Altitude (3500-6500 ft): Use 9-inch pans. Bake 28 to 33 minutes.

Steps:

• Preheat oven to 375 degrees F.
• PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11" X 17" X 1", or if using for shortcake, bake in a 9" X 13". Line bottom only with parchment if desired; set aside.
• PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
• PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
• PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
• Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
• Turn batter into prepared pan, spread gently to even thickness.
• Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
• Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
• Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
• Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1" slices.

Steps:

• In a large mixing bowl, cream together the butter and sugar.
• Add eggs and beat until light and fluffy.
• Add almond extract.
• Mix in flour and baking powder.
• Mix until smooth.
• Grease a 9 x 13 pan.
• Spoon mixture (will be very thick) into pan and spread evenly.
• Spoon cherry pie filling ONTO cake batter in 1/4 Cup allotments.
• I usually put about 6- 1/4 cup dollops of cherry pie filling around the entire cake.
• No need to stir the pie filling in as it will settle into the batter as baking.
• Bake at 350 degrees for 45-50 minute.
• Remember, you can substitute any other kind of pie filling, blueberry, apple, etc.
• Dust with powdered sugar (optional).

Steps:

• Preheat oven to 325 degrees. Butter 3 8" round cake pans, line the bottoms with parchment, and butter the parchment. Dust with flour and and knock out.
• In the large bowl, sift the flours, baking powder, baking soda, and salt together. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and lemon zest and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides of the bowl, add the egg, and beat until just combined. Reduce speed to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
• In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
• Divide the batter among the prepared pans and smooth the tops. Bake for 40-45 minutes, rotating the pans halfway through baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove pans, and let cool completely. Remove the parchment.
• Make the Lemon Curd Filling: In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.
• In a nonreactive bowl whisk the eggs, egg yolks, and sugar until combined. Add the lemon zest and lemon juice to the mixture and whisk until just combined.
• Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding-like texture, about 6 minutes (this took me more like 20 minutes, on high heat at that).
• Remove the bowl from the heat and whisk the butter until emulsified. Strain the mixture through a fine-mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.
• Set the lemon curd aside while you are making the frosting. Do not refrigerate the curd unless you're saving it for future use.
• Make the Lemon Drop Frosting: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil & has thickened, about 20 minutes.
• Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
• Add the vanilla extract and 1/2 cup of the lemon curd and continue mixing until combined. If the frosting is too soft, put it in the refrigerator to chill it slightly then mix it again until it is the proper consistency. If the frosting is too firm place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
• Assemble the Cake: Refrigerate the frosting for a few minutes (but no more) until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about one cup of the remaining lemon curd filling on top. Add the next layer, trim and fill with 1 cup of lemon curd, then add the third layer and trim. Crumb coat the cake and refrigerate for about 15 minutes. Frost the sides and the top of the cake with the frosting. Garnish with the candies and refrigerate for 15 minutes to firm up the finished cake.
• This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver & refrigerate for up to 3 days.Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

Steps:

• Mix flour, sugar, sprinkles, baking powder, powdered milk and salt with a paddle.
• Add water, vanilla extract, butter extract, vegetable oil, eggs and mix until smooth. Scrape in between mixing.
• Bake at 350F until cake bounces to touch and toothpick comes out clean.

Steps:

• Preheat oven to 350 degrees; grease and flour a bundt pan and set aside.
• Combine cake mix, pudding mix, vegetable oil, lemonade, eggs, vodka, lemon juice, and water in a large mixing bowl.
• Beat for 4 minutes at medium speed with an electric mixer - the batter should be thick and smooth.
• Pour batter into prepared bundt pan.
• Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack for 10 minutes.
• Remove cake from pan and cool completely.
• To make the glaze, mix lemon juice, lemon zest, and powdered sugar in a bowl until smooth.
• Poke holes in top of cake with a large-tined fork and drizzle glaze over cooled cake.
• Dust cake with powdered sugar before serving.

Steps:

• Preheat oven to 350 degrees F. Line the bottom of two 12x3 inch cake pans with parchment and spray with nonstick spray.
• Mix the sprinkles together in a large bowl and set aside.
• Add two boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in ½ cup jimmies with a spatula.
• Pour batter into prepared cake pan. Repeat with two more boxes of cake mix and pour batter into second prepared cake pan. Bake 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely in pan.
• Line the bottom of two 9x3 inch cake pans with parchment and spray with nonstick spray.
• Add two boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in ½ cup jimmies with a spatula.
• Pour batter into prepared cake pans. Bake the 9x3 cakes for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely in pan.
• Line the bottom of one 7x3 inch cake pan with parchment and spray with nonstick spray.
• Add one boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in ¼ cup jimmies with a spatula.
• Pour batter into prepared cake pans. Bake cake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely in pan.
• Remove cakes from pans and level top if needed. Split the 7x3 cake in half horizontally. Wrap each cake in plastic wrap and refrigerate for at least 2 hours.