Gryffindor Cake. So Many Questions. . . .
Baking By JescaL Updated 31 May 2018 , 1:09pm by Rachel_n_VA
Long time stalker. . .first time poster!
I bake my daughter's birthday cake every year. So far it has always been buttercream transfers, but thanks to wonderful sites like YouTube and Pinterest, she wants something a little fancier. It will be Harry Potter themed. Specifically Gryffindor, because they are totally the easiest colors to make. . .right? I'm always ready for a challenge! Here are her requests:
No fondant. She won't budge on this. Buttercream only.
Red velvet/yellow cake mix swirled together. I will be using box mixes.
Red (scarlet)/Yellow (gold) stripes with a red (scarlet) top. There is also a topper that will go on.
Sounds simple right? Here are my questions:
If I make it in an 8in springform pan, how much cake batter should I use? and will this make it tall enough to cut into two layers?
What is the EASIEST way to make the correct icing colors? They don't need to be perfect, but close.
Is there a very simple way to doctor up the box cake mix?
Any other tips would be great and very much appreciated.
Going off Wilton’s chart for batter, if your pan is 8”, I’d use use 4 - 4 1/4C of batter, and if it’s a 3”, 5 - 5 1/4C batter it so.
As for mixing colors, I love using gel colors. I’d mix your colors a day or 2 in advance to give your colors time to saturate; red usually takes about a day to become nice and deep. Just add a little color as you go.
As for covering, if she doesn’t like the fondant, you could always go for modeling chocolate! It’s my medium of choice.
I have no clue about doctoring cake mixes though, since all mine are from scratch, but I’m sure someone out there has tips! There’s also lots of topics already made about it as well, so do a quick search!
Best of luck!
How nice to see you show us your pretty head :) :) Hope this helps you:
...........If I make it in an 8in springform pan, how much cake batter should I use? and will this make it tall enough to cut into two layers?
If your pan is 2" deep you will use just less than one box mix for a layer - like 2/3rds to 3/4ths. 2" deep pans are what will allow you to torte the layer easily. No matter how deep your pan is fill it 2/3rds to 3/4rds full of batter.
................What is the EASIEST way to make the correct icing colors? They don't need to be perfect, .
I don't know the exact shade you need but red is probably one of the hardest colors to make in b'cream :( Start at least 2 days before needing & color the white icing orange, yellow or pink depending on the shade/color you need. Get this as deep a shade as needed. It takes time (hours!) for colors to develop. After about 3-5 hrs add your red color - again getting it near the shade you want. If you can tolorate some flavoring in the icing I suggest using about 1 teaspoon of UNsweetened Kool-Aid powder mixed into the icing (I always prefered Bleck Cherry but any red flavor will work. - don't go overboard as it will get a deeper shade by the next day. I always refrigerated my b'cream while letting it develop the right color. When you take it out of the frig the next day it might have dark spots all through it - Don't panic that's the Kool-Aid. - just stir it up well and it will be fine :) Believe me, I've done this for some 20+ yrs :) For a scarlet shade you might want to add just a tiny, tiny! bit of brown color to the red. For gold, just use lots of butter yellow. There may be a different yellow on the market these days - I don't know - that will give a better gold color. Again, make it ahead so the color develops well &/or you can play with it for a better look. The more paste/gel color added (any color) the more it develops over time. For light, pastel shades there will be little deepening of color.
.................Is there a very simple way to doctor up the box cake ? If you use this recipe it's the perfect amount of batter for two 2" deep 8" round pans :) It also is one of the easiest and best tasting cakes possible :) https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe Then use this icing recipe for the perfect match : https://www.cakecentral.com/recipe/22469/2-icing
Any other tips would be great and very much appreciated.
You can bake as much as 3 months ahead and freeze the layers - even fill (IF the filling can be frozen) and crumb coat it if you want, then wrap well w/plastic wrap and then afoil. Never put foil right on the cake - always use pastic wrap 1st. When ready to work on the cake remove from fzr - I like to remove it to the frig the night before, then let it come to room temp before adding the finish coat of b'cream. Many others suggest icing a cold cake. That's all I can think of for now :) Good luck. I'm sure you will do a great job :)
I am a gigantic Harry Potter nerd. My eldest daughter has asked if she could host a birthday party for her friend's 18th this summer and if I would make a HP themed cake. I think it sounds like so much fun to try. Please post a photo of your daughter's Gryffindor cake when you're done so we can all enjoy it.
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