Cauldron of Potion Cake

Votes: 2

Time: 3 hours.
Complexity: average
Servings: 14-16

Bake a stunning Halloween cake in the shape of a potion cauldron. For a realistic look, cut the four-layer cake according to the recipe instructions. The cauldron base is a chocolate sponge cake layered with chocolate icing and covered with frosting tinted with black food coloring. The handles are mini chocolate-covered donuts. The flames beneath the cauldron are made from red, orange, and yellow jelly beans, and the bubbling green liquid in the cauldron is lime-flavored Jell-O. All the cake ingredients are made from store-bought mixes, so it's easy to make.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 packages of 450-500 g of ready-made chocolate sponge cake mix (+ any additional ingredients needed)
2 x 90g sachets of dry lime-flavored jelly mix
3 packages of 450 g. dark chocolate glaze
220 gr. white glaze
Black food coloring
10-12 marmalade wedges (orange, red and yellow)
2 mini chocolate-covered donuts

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, gelatin, dark chocolate, cream, dye, marmalade, donuts

Cooking the dish according to the recipe:

Preheat the oven to 350°F (175°C). Spray four 9-inch (22-cm) cake pans with cooking spray. Mix the sponge batter; pour it evenly into the pans and bake according to package directions. Meanwhile, prepare the jelly according to package directions.

Using a long serrated knife, trim the domed tops of the cake layers. Assemble the 3 layers on a small cardboard circle, sandwiching them with a thin layer of chocolate frosting. Freeze for at least 30 minutes.

Place the three-layer cake on an inverted cake pan (this will make trimming easier). Using a small serrated knife, round the bottom edge of the cake first, then the top. Frost the top.

Place the remaining cake layer on top of the cake; freeze for at least 30 minutes. Trim the bottom of this layer around the edge to form a shallow bowl.

Cut a circle 15 cm in diameter and 5 cm deep in the center of the top cake layer. Cover the inside of the hole with white icing.

Color the remaining chocolate frosting black. Cover the cake with a thin layer of black frosting; freeze for about 20 minutes, then frost with the remaining frosting (set aside about 1 tablespoon). Return the cake to the freezer.

Once the jelly has set, stir it until it becomes lumpy. Refrigerate until ready to use.

Make a flame:

Using a small knife, cut the gummy bear wedges in half to create two thinner slices. Using your fingers, glue several pieces of different colors together as shown in the picture. Repeat this process to make about 20 lights.

Press a flame around the bottom of the "cauldron." Trim one-third of each donut. Using the reserved black icing as glue, press the donuts onto the sides of the cake to create handles. Add jelly just before serving.