Weekly Magic #10
written by Marvelina Spinnet(and OC)
This is a newspaper created by Beezer Granger and Aloha. If you want to join, please owl them! Enjoy reading!
Last Updated
05/31/21
Chapters
11
Reads
254
Magical Cooking
Chapter 3
Cauldorn Cakes
Cakes:
3 eggs, room temperature
2/3 cup sugar
1 cup of cocoa powder
1 tablespoon baking soda
2 1/2 cups cake flour
Dash of salt
1/2 cup vegetable oil
1 cup buttermilk
1/2 cup freshly brewed coffee
Chocolate glaze:
6 ounces (180 g) semi-sweet chocolate (chips)
4 tablespoons (55 g) butter
Filling:
2 ounces (56 grams) white chocolate, finely chopped
3 ounces (100 ml) heavy whipping cream
edible gold pearls (optional)
First, start the filling: place the white chocolate in a small bowl. Bring the cream to a simmer, pour it over the chocolate, and let it sit for a minute to melt the chocolate. Whisk well. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.
Preheat oven to 325 degrees F. Grease the muffin tray.
In a large mixing bowl, beat the eggs and sugar until very full and thick.
In another bowl, whisk together the dry ingredients (cocoa powder, flour, baking soda, and salt). Alternatively add the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients. Mix until just combined. Do not over mix. Pour batter into prepared muffin forms.
Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Allow cooling in the forms for 5 minutes before removing and cooling completely on the cooling rack.
Take the white chocolate cream out of the fridge and beat with a whisk until soft peaks form. Be careful not to overbeat.
Make the glaze: In a double boiler, melt together the chocolate and butter, stirring until smooth. The glaze will be relatively thick. Remove from heat and let sit 5 minutes before use. If chocolate thickens too much, return to heat and stir until smooth and melted once more.
Using a small knife, cut out a cavity in the bottom of the cupcake. Run the knife in a circular motion around the cupcake, while always pointing the knife towards the center (this will make the cavity cone-shaped).
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.
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.
Place the 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 glazes up until warm and allow to sit until glaze thickens slightly. If the chocolate glaze is too runny to pipe, wait a few minutes until the glaze thickens to a pipe-able consistency. Alternatively, you could use a knife to spread the glaze around the edge of the cupcake.
Spoon a little filling into the cavity of the cupcakes. Garnish the top with edible gold pearls.
To make a cauldron handle, melt the remaining chocolate chips, stir until smooth, and place into a pastry bag. You don’t need a special tip for this step; I simply cut off the very end of the pastry bag which was sufficient. On a non-stick mat or wax paper, pipe out the handles (feel free to use any pattern you’d like). Measure the cupcakes with a ruler to determine how wide you need to make the handles before piping. Let the chocolate set until hardened, approximately 30 minutes, before very carefully peeling off of the non-stick surface and placing it into the top of each cupcake.
Astara Coleman
Cakes:
3 eggs, room temperature
2/3 cup sugar
1 cup of cocoa powder
1 tablespoon baking soda
2 1/2 cups cake flour
Dash of salt
1/2 cup vegetable oil
1 cup buttermilk
1/2 cup freshly brewed coffee
Chocolate glaze:
6 ounces (180 g) semi-sweet chocolate (chips)
4 tablespoons (55 g) butter
Filling:
2 ounces (56 grams) white chocolate, finely chopped
3 ounces (100 ml) heavy whipping cream
edible gold pearls (optional)
First, start the filling: place the white chocolate in a small bowl. Bring the cream to a simmer, pour it over the chocolate, and let it sit for a minute to melt the chocolate. Whisk well. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.
Preheat oven to 325 degrees F. Grease the muffin tray.
In a large mixing bowl, beat the eggs and sugar until very full and thick.
In another bowl, whisk together the dry ingredients (cocoa powder, flour, baking soda, and salt). Alternatively add the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients. Mix until just combined. Do not over mix. Pour batter into prepared muffin forms.
Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Allow cooling in the forms for 5 minutes before removing and cooling completely on the cooling rack.
Take the white chocolate cream out of the fridge and beat with a whisk until soft peaks form. Be careful not to overbeat.
Make the glaze: In a double boiler, melt together the chocolate and butter, stirring until smooth. The glaze will be relatively thick. Remove from heat and let sit 5 minutes before use. If chocolate thickens too much, return to heat and stir until smooth and melted once more.
Using a small knife, cut out a cavity in the bottom of the cupcake. Run the knife in a circular motion around the cupcake, while always pointing the knife towards the center (this will make the cavity cone-shaped).
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.
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.
Place the 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 glazes up until warm and allow to sit until glaze thickens slightly. If the chocolate glaze is too runny to pipe, wait a few minutes until the glaze thickens to a pipe-able consistency. Alternatively, you could use a knife to spread the glaze around the edge of the cupcake.
Spoon a little filling into the cavity of the cupcakes. Garnish the top with edible gold pearls.
To make a cauldron handle, melt the remaining chocolate chips, stir until smooth, and place into a pastry bag. You don’t need a special tip for this step; I simply cut off the very end of the pastry bag which was sufficient. On a non-stick mat or wax paper, pipe out the handles (feel free to use any pattern you’d like). Measure the cupcakes with a ruler to determine how wide you need to make the handles before piping. Let the chocolate set until hardened, approximately 30 minutes, before very carefully peeling off of the non-stick surface and placing it into the top of each cupcake.
Astara Coleman
