Witches Cauldron Cake!
This cake is not only spooky for Halloween, it is delicious, too! Just a few easy steps and you can make this unique and exciting cake for your Halloween parties, or simply for fun!
Prepare Rice Crispies
Since this was the first time ive ever used fondant, I was not too sure how this cake would turn out, but I’m happy with it and glad to share it with everyone ☺
You’ll Need:
*6 cups rice cereal
*6 cups miniature marshmallows
*3 tbls. Butter or margerine
Directions:
1. Melt butter over low heat in a large saucepan. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal, one cup at a time, stirring until well coated.
NOTE: When I made this for the first time, one batch wasn’t enough so I highly recommend making two batches as that will turn out the same size as mine
You’ll Need:
*6 cups rice cereal
*6 cups miniature marshmallows
*3 tbls. Butter or margerine
Directions:
1. Melt butter over low heat in a large saucepan. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal, one cup at a time, stirring until well coated.
NOTE: When I made this for the first time, one batch wasn’t enough so I highly recommend making two batches as that will turn out the same size as mine
Molding
Steps:
1. When you are done making your rice crispies, place in a greased/buttered round or square round medium glass bowl.
2. Since we want to achieve a cauldron look, begin by molding your shape, starting from the bottom and with the palms of your hands pack down the rice crispies forming a bowl shaped (or something like a bird’s nest). It can get very sticky so if you would like to grease your hands before that might be a good idea to do so.
3. Leave about a 2 inch indent on the top of the cauldron to place the fondant props inside.
*Set desired mold into freezer for at least an hour (or overnight) to set.
1. When you are done making your rice crispies, place in a greased/buttered round or square round medium glass bowl.
2. Since we want to achieve a cauldron look, begin by molding your shape, starting from the bottom and with the palms of your hands pack down the rice crispies forming a bowl shaped (or something like a bird’s nest). It can get very sticky so if you would like to grease your hands before that might be a good idea to do so.
3. Leave about a 2 inch indent on the top of the cauldron to place the fondant props inside.
*Set desired mold into freezer for at least an hour (or overnight) to set.
Preparing Buttercream
To make the green gooey bubbles, you’ll want to make buttercream in order to get that special effect. I made my own, but you can buy premade in a can. This is how I made mine (homemade is always better ;)
What you’ll need:
*3 cups powdered sugar
*2 sticks butter, softened
*1 tsp. vanilla extract (or whatever extract you desire)
*2-3 tbs. milk
*10 inch cake board
Recipe:
1. In a mixing bowl, whip butter until you get a nice fluffy consistency
2. Add powdered sugar, one cup at a time
3. One tablespoon at a time add the milk
4. Add vanilla and mix until creamy
*Once you are done making the fondant, with a butter knife, spread a thin layer of buttercream onto the cauldron, making sure it’s thin and not too thick. Place on cake board. Set rest of buttercream aside.
OOPS! Moment: the first time I made this buttercream I used margarine and for some reason it got extremely runny so I would recommend using real butter as that will give you a firmer and workable material.
What you’ll need:
*3 cups powdered sugar
*2 sticks butter, softened
*1 tsp. vanilla extract (or whatever extract you desire)
*2-3 tbs. milk
*10 inch cake board
Recipe:
1. In a mixing bowl, whip butter until you get a nice fluffy consistency
2. Add powdered sugar, one cup at a time
3. One tablespoon at a time add the milk
4. Add vanilla and mix until creamy
*Once you are done making the fondant, with a butter knife, spread a thin layer of buttercream onto the cauldron, making sure it’s thin and not too thick. Place on cake board. Set rest of buttercream aside.
OOPS! Moment: the first time I made this buttercream I used margarine and for some reason it got extremely runny so I would recommend using real butter as that will give you a firmer and workable material.
Covering Cauldron
*When working with fondant, the key is to make sure it is soft enough to work with, but not too soft. I used Duff’s brand white fondant because it is easy to work with and it tastes scrumptious ☺ I bought white because since I needed numerous colors, I decided to buy food coloring separately.
What you’ll need:
*Duff’s fondant (white)
*10 inch cake board
*Black food coloring
*Rolling pin
*powdered sugar for dusting
Directions:
1. Lay your cauldron out on a flat surface.
2. Microwave 1/3 duff’s fondant for about 5 seconds.
3. With black food coloring, work into fondant, making sure its covered with black (you may want to use gloves, it can get messy)
4. Sprinkle powdered sugar onto a flat surface
5. Roll out fondant about 1/8 inch thick rolling out enough to cover cake
6. Place 4 small black balls on each corner of cake board with excess fondant (about half inch thick)
7. Cover cake with fondant, making sure sides are fully coated.
NOTE: when putting the fondant over my cake, it got very bumpy (which is I guess okay for a witches’ cauldron cake), but I would suggest making it thick enough so it doesn’t turn out too ridged. I ended up recovering it and trying a second time, it wasn't as bad. Plus, if you smooth out the butter cream beforehand it shouldn’t get bumpy.
What you’ll need:
*Duff’s fondant (white)
*10 inch cake board
*Black food coloring
*Rolling pin
*powdered sugar for dusting
Directions:
1. Lay your cauldron out on a flat surface.
2. Microwave 1/3 duff’s fondant for about 5 seconds.
3. With black food coloring, work into fondant, making sure its covered with black (you may want to use gloves, it can get messy)
4. Sprinkle powdered sugar onto a flat surface
5. Roll out fondant about 1/8 inch thick rolling out enough to cover cake
6. Place 4 small black balls on each corner of cake board with excess fondant (about half inch thick)
7. Cover cake with fondant, making sure sides are fully coated.
NOTE: when putting the fondant over my cake, it got very bumpy (which is I guess okay for a witches’ cauldron cake), but I would suggest making it thick enough so it doesn’t turn out too ridged. I ended up recovering it and trying a second time, it wasn't as bad. Plus, if you smooth out the butter cream beforehand it shouldn’t get bumpy.
Fondant Fun!
*This is the best part! Now you get to be creative and design whatever shapes/creepy molds you want! I made a bat wing, eyeballs, pigs foot, poison bottle, witches broomstick, and a bone.
*Before making the fondant props, color the rest of the buttercream with lime green food coloring.
*in a pastry bag, dollop around sides of cake, and inside so the props will stick to the top portion.
*Color the additional fondant with whatever color you desire!
*You can use a serrated knife for the edges or decorating tools to shape them.
*I made fire at the bottom of the cake with my etra fondant as well, don’t be afraid to get creative!
*Place fondant props inside of cake, putting in whatever directions you want
VOILA!
*Before making the fondant props, color the rest of the buttercream with lime green food coloring.
*in a pastry bag, dollop around sides of cake, and inside so the props will stick to the top portion.
*Color the additional fondant with whatever color you desire!
*You can use a serrated knife for the edges or decorating tools to shape them.
*I made fire at the bottom of the cake with my etra fondant as well, don’t be afraid to get creative!
*Place fondant props inside of cake, putting in whatever directions you want
VOILA!