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Step 8Making the Cauldron Cake
While I've grouped certain steps together so that you can see how each component was done, I wanted to point out that I actually baked and prepared the cakes for both the tree and the cauldron a day before cake assembly. I just wrapped them well with plastic wrap and stored in the fridge until it was go time.
For the cauldron cake, it took 3 boxed cake mixes. I used 2 of the cake mixes to bake 2- 9" round layers. Then I used another box for the layer for the bottom of the cauldron in a glass Pyrex bowl. (it is about 8" in diameter at the top, maybe 4" on the bottom) I only filled the bowl up about 2/3 way, and had left over batter. (just bake this in a small layer pan or bake some cupcakes)
I had also made my cardboard cake rounds (with the holes) the day ahead. I needed a smaller 4 inch one for the bottom, and a 7" one for the top. I also drilled 3/4 inch holes into the centers, then used white electrical tape (cake board tape) around the edges.
I trimmed all of the cakes to level them. In the photo, you can see I'm using a (Wilton) cake leveler, but you can also do this with a long serrated knife. I measured the height of each cake layer to give me an idea of how tall the cauldron would be. A crucial step at this point, because I didn't want the cauldron to be taller than the witch's hand. (I could trim the cakes, I couldn't move the arm or hand) Also, I had to calculate how much filling would be added, plus, consider how tall the top candy portion would be, plus, I wanted to make sure my pipe would hit right at the top of the cake layers.
After leveling the cakes, I cut holes in the center of each layer (I used the wide end of a pastry decorating tip) I took the two 9" rounds and put butter cream filling between them and stacked them, lining up the holes. Then I sat the 7" white cake board on top in the center, and used it as a guide to round the top edges. I used a long serrated knife to carve in the edges.
Next, I gently turned those upside down so that the white 7" board is now on the bottom. I put more butter cream on what is facing up. Then I placed the "bowl cake" on, lined up the holes, and placed the smaller 4" round on top of that. I trimmed what will be the bottom of the cauldron into shape. Once I had the shape done (the cauldron is upside down at this point) I turned the whole thing right side up. So I had the 4" board on the bottom, the bowl cake, then the two 9" round layers, then the 7 inch white board. (so sorry I don't have a pic of this step)
Now, I iced the cake using a crusting butter cream.. I wanted to use a crusting butter cream in lieu of fondant for two reasons. One, fondant would be way too heavy, and also, because I was shooting for more of a "iron skillet" look to the cauldron. Here's the recipe I used:
Crusting Butter Cream Icing
1 stick of butter (not margarine)
1 C shortening
2 lb bag of confectioner's sugar (powdered sugar)
1/2 tsp salt
1 Tbsp meringue powder
1 tsp vanilla extract (or other extract flavorings of your choice)
1/2 tsp almond extract
3 - 4 Tbsp warm water (depends on consistency desired)
For chocolate icing:
replace 1/2 - 3/4 C of the powdered sugar with Hershey's Unsweetened Cocoa
Cream your butter and shortening in a stand mixer. Add in the salt and extracts and beat well. Pour in about 1/2 of the powdered sugar and the meringue powder. If making chocolate, now is the time to add that in. Beat on high, occasionally stopping and scraping down sides of bowl. Add in a few tablespoons of the warm water and then start adding in the rest of the powdered sugar, 1/2 C at a time, until all is used. The icing will be really thick, so you may add in more water if needed until you get a nice spreading consistency.
I iced the entire cake, waited for it to dry and crust on the outside. Then I used a small piece of parchment paper to gently lay over it and smooth it with my hands. (or you could use a paper towel)
Next, I picked up the whole cake and slid it down onto the cake pipe on the cake board. Once it was in place, I brought the lights up out of the pipe that I had tucked in there, and used white tape to tape them to the white 7" cake board. (the pic below of the lights and board were actually taken during the deconstruction phase) This is where it's helpful to have a second set of hands and eyes.
Now, once the lights were secured, I made a large roll of fondant to go around the circumference of the white board. This also served as a "spacer" for the green top, which, went on next.
After the cauldron was completely assembled, I covered my cake stand with paper to protect it from over spray and used a cake round just to cover the top green candy while I airbrushed it black. (I use Kroma brand airbrush food colorings)
Next, I placed the "coals" around the bottom, sticking some directly to the acrylic container first, then adding in some at the bottom and sticking those directly to the cake board paper.
Ok, two mistakes I made......
1) I didn't think that the three layers would be so heavy therefore, I didn't add any supports such as dowels or straws between the layers. (I know better, I just got in a hurry) I should have, because they were heavy. Especially when I added the weight of the candy piece. So the cake only held it's shape for one day before it started to sag down. :( Next time, I would use a cake board with EACH layer, and sink straws in each layer for added support.
2) the bottom white cake round wasn't big enough. When the cake started to settle, it sagged over the bottom cake round, also, the cake started to tilt a bit.
Other than that, the lighting system was fantastic and worked according to my plan. I was also happy with the crusted iron pot look.
For the cauldron cake, it took 3 boxed cake mixes. I used 2 of the cake mixes to bake 2- 9" round layers. Then I used another box for the layer for the bottom of the cauldron in a glass Pyrex bowl. (it is about 8" in diameter at the top, maybe 4" on the bottom) I only filled the bowl up about 2/3 way, and had left over batter. (just bake this in a small layer pan or bake some cupcakes)
I had also made my cardboard cake rounds (with the holes) the day ahead. I needed a smaller 4 inch one for the bottom, and a 7" one for the top. I also drilled 3/4 inch holes into the centers, then used white electrical tape (cake board tape) around the edges.
I trimmed all of the cakes to level them. In the photo, you can see I'm using a (Wilton) cake leveler, but you can also do this with a long serrated knife. I measured the height of each cake layer to give me an idea of how tall the cauldron would be. A crucial step at this point, because I didn't want the cauldron to be taller than the witch's hand. (I could trim the cakes, I couldn't move the arm or hand) Also, I had to calculate how much filling would be added, plus, consider how tall the top candy portion would be, plus, I wanted to make sure my pipe would hit right at the top of the cake layers.
After leveling the cakes, I cut holes in the center of each layer (I used the wide end of a pastry decorating tip) I took the two 9" rounds and put butter cream filling between them and stacked them, lining up the holes. Then I sat the 7" white cake board on top in the center, and used it as a guide to round the top edges. I used a long serrated knife to carve in the edges.
Next, I gently turned those upside down so that the white 7" board is now on the bottom. I put more butter cream on what is facing up. Then I placed the "bowl cake" on, lined up the holes, and placed the smaller 4" round on top of that. I trimmed what will be the bottom of the cauldron into shape. Once I had the shape done (the cauldron is upside down at this point) I turned the whole thing right side up. So I had the 4" board on the bottom, the bowl cake, then the two 9" round layers, then the 7 inch white board. (so sorry I don't have a pic of this step)
Now, I iced the cake using a crusting butter cream.. I wanted to use a crusting butter cream in lieu of fondant for two reasons. One, fondant would be way too heavy, and also, because I was shooting for more of a "iron skillet" look to the cauldron. Here's the recipe I used:
Crusting Butter Cream Icing
1 stick of butter (not margarine)
1 C shortening
2 lb bag of confectioner's sugar (powdered sugar)
1/2 tsp salt
1 Tbsp meringue powder
1 tsp vanilla extract (or other extract flavorings of your choice)
1/2 tsp almond extract
3 - 4 Tbsp warm water (depends on consistency desired)
For chocolate icing:
replace 1/2 - 3/4 C of the powdered sugar with Hershey's Unsweetened Cocoa
Cream your butter and shortening in a stand mixer. Add in the salt and extracts and beat well. Pour in about 1/2 of the powdered sugar and the meringue powder. If making chocolate, now is the time to add that in. Beat on high, occasionally stopping and scraping down sides of bowl. Add in a few tablespoons of the warm water and then start adding in the rest of the powdered sugar, 1/2 C at a time, until all is used. The icing will be really thick, so you may add in more water if needed until you get a nice spreading consistency.
I iced the entire cake, waited for it to dry and crust on the outside. Then I used a small piece of parchment paper to gently lay over it and smooth it with my hands. (or you could use a paper towel)
Next, I picked up the whole cake and slid it down onto the cake pipe on the cake board. Once it was in place, I brought the lights up out of the pipe that I had tucked in there, and used white tape to tape them to the white 7" cake board. (the pic below of the lights and board were actually taken during the deconstruction phase) This is where it's helpful to have a second set of hands and eyes.
Now, once the lights were secured, I made a large roll of fondant to go around the circumference of the white board. This also served as a "spacer" for the green top, which, went on next.
After the cauldron was completely assembled, I covered my cake stand with paper to protect it from over spray and used a cake round just to cover the top green candy while I airbrushed it black. (I use Kroma brand airbrush food colorings)
Next, I placed the "coals" around the bottom, sticking some directly to the acrylic container first, then adding in some at the bottom and sticking those directly to the cake board paper.
Ok, two mistakes I made......
1) I didn't think that the three layers would be so heavy therefore, I didn't add any supports such as dowels or straws between the layers. (I know better, I just got in a hurry) I should have, because they were heavy. Especially when I added the weight of the candy piece. So the cake only held it's shape for one day before it started to sag down. :( Next time, I would use a cake board with EACH layer, and sink straws in each layer for added support.
2) the bottom white cake round wasn't big enough. When the cake started to settle, it sagged over the bottom cake round, also, the cake started to tilt a bit.
Other than that, the lighting system was fantastic and worked according to my plan. I was also happy with the crusted iron pot look.
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Nov 2, 2009. 8:44 PMimstuffed
says:
i love the cauldron!!
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