Gluten Free Harry Potter’s Birthday Cake

Hello Adventurers!

First, things first, HAPPY HARRY POTTER DAY!  I hope you are having a fantastic day and are celebrating appropriately.  I love Harry Potter, I have read all the books and watched all the films, and I am so grateful that it exists as an escape route from daily life!  On Tuesdays, I tend to post anything I want on this blog and I thought what better way to celebrate Harry Potter Day, than to make his birthday cake, as today is also Harry Potter’s birthday.  I have actually combined my own recipes (because I cannot eat gluten or wheat or have a lot of dairy products) with some new ones from a book, where I got the inspiration for this post today, ‘The Unofficial Harry Potter Cookbook’ by Dinah Bucholz.  I have also changed it slightly, as instead of doing a two layered cake, I have done a five tier cake!  Before I continue, if you would actually like to see me make this cake, you can check on the video at the bottom of this post!  Let’s-a-go!

Ingredients:

 

Chocolate Cake:

300g Butter

240g Granulated Sugar

60g Dark Brown Sugar

6 Eggs, beaten

1 tsp Vanilla Extract

300g Gluten Free Self Raising Flour

30g Cocoa Powder

 

White Chocolate Glaze:

345g White Chocolate

270ml Cream

90g Butter

Pink Food Colouring

 

Chocolate Buttercream:

280g Butter

560g Icing Sugar, sieved

3 tbsp Cocoa Powder

 

Green Icing:

130g Icing Sugar

Water

Green Food Colouring

Equipment:

Scales

Measuring Spoons

Measuring Jug

Sandwich Tin 20.5cm x 5

Cake Release Spray or Spray Oil

Baking Paper

Large Mixing Bowl x 2

Wooden Spoon/Electric Hand Mixer

Spatula

Teaspoon

Cooling Rack

Small Mixing Bowl x 2

Large Plate

Lazy Susan/Turntable (optional)

Palette Knife

Piping Bag

Round Tip Piping Nozzle

Tall Glass

Elastic Band

Scissors

 

Method

Cake:

Preheat your oven to 180C/160C Fan/Gas Mark 4 and measure out your ingredients.

Grease the whole of your pans, using either cake release spray or spray oil, and line the bottom of your pans with baking paper, I then grease the lining again.

In your large mixing bowl, beat together, with a wooden spoon/electric hand mixer, your butter and sugars until well combined.

Add in your eggs and vanilla extract and mix until fully combined.  Now add a little bit of flour, and mix together until combined and add a little bit of your cocoa powder and mix, with either a wooden spoon/electric hand mixer/spatula, until combined.  Continue adding a bit of flour and your cocoa powder at a time and mix.

After you have mixed in all of your flour and cocoa powder, scrape down your flour and cocoa powders containers into your mixture with a spatula and then scrape down the sides of your mixing bowl and mix one final time for good luck.

Grab your cake tins and evenly spread your mixture between them.  You can be accurate by measuring how much the entire mixture weighs and then dividing that completely equally, or you can do it by eye (I did the latter) it is completely up to you.  Remember the cake was made by Hagrid and is not supposed to be perfect.

Place each of your mixtures into your pans and cook for twenty – twenty five minutes.  You can check if your cake is cooked using different ways, either by: inserting a teaspoon handle/cake tester/skewer and seeing if it comes out clean; touch it and it bounces back; or finally, they are golden-brown on top.  Leave to cool for ten minutes on a cooling rack in their pans and then tip out onto your cooling rack to cool completely.

 

White (Pink) Chocolate Glaze:

Grab a small mixing bowl, and put in your white chocolate, butter and cream.  Place this in the microwave for ten second intervals, mixing between each interval, until your mixture is smooth.  I had to wait at least thirty seconds before I was able to even be able to mix my glaze so don’t worry if you have to wait a little while too.

After your mixture is completely smooth add in your pink food colouring and mix until it is your desired colour.  Now leave to cool on the side and then in the fridge until the glaze is thick but can still be poured.  I didn’t place mine in the fridge and I personally found when I poured it on the cake it was too runny, but, again, it is not supposed to be perfect.

 

Chocolate Buttercream:

Grab a large mixing bowl and add your butter and cocoa powder and mix together.  Now add your icing sugar, a little at a time, mixing until fully combined.

 

Green Icing:

Grab a small mixing bowl, icing sugar and some water.

Place your icing sugar in your mixing bowl and, add a teaspoon of water at a time, mixing with each addition until your icing becomes a thick paste.

Once this is done, add in your green food colouring until it is your desired colour.

 

All Together:

Now that your cakes and glaze have had plenty of time to cool, and your buttercream icing and green icing are prepared, grab a large plate, spatula, palette knife and a turntable or a lazy susan if you have one.

Now would be a good time to see how your glaze is doing as if it is too stiff you may need to place it into the microwave for ten second intervals until it is thick but smooth again.  If you need to do this, leave it to cool down while you add buttercream to your icing.

Place your first slice of cake on your plate (bottom side up) and spread your buttercream, using your spatula or your palette knife, over the top of your slice, not too much though as you will want it to go in between each cake layer and around your cake.  Repeat this for the rest of your layers.

NOTE:  If you find that some of your cakes haven’t gone as you expected, place those at the bottom.  Also don’t worry too much as they are being completely covered in buttercream anyway!

NOTE:  If you prefer you could put all your buttercream into a piping bag and ice your cake that way.  I probably should have done mine that way!

Once you get to the top layer of your cake, spread your remaining buttercream icing on the top of your cake and spread round the sides and all over your cake, until smooth all around.

Now pour your glaze over the top of your cake, making sure to let it drip down the sides.

NOTE:  Don’t worry if it doesn’t look perfect, it isn’t meant to!

Place your cake in the fridge until your glaze has hardened, again, I didn’t do this and as you will see in the picture, my green icing melted into it and made the letters spread.

Now grab your piping bag and add your green icing to it.

If using a round piping tip, cut your piping bag creating a hole and place your piping nozzle inside before adding your green icing.

I find the best method for this is to grab a tall glass and, placing the piping bag inside, wrap the edges around the top of the glass, using an elastic band to secure your piping bag in place.

Spoon your icing into your piping bag, unwrap the edges from the glass and, using the same elastic band, tie it around the top of your piping bag so that your mixture doesn’t seep out of the top while you are piping.

If you aren’t using a piping nozzle, cut the bottom of the piping bag, with scissors, so that the hole is about quarter of an inch wide.

Now, pipe the words ‘Happy Birthday Harry’ or if your want to copy the film one ‘Happee Birthdae Harry’ on the top of your cake, for reference you can look up a picture of the cake from the film, ‘Harry Potter and the Philosopher’s Stone’ like I did or you can do it whatever way you want.

If you have buttercream left, you can always make a decorative boarder around the cake at the end.  Brilliant idea Dinah!

Serve and enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!

 

Remember be brave, be happy, be kind, be you!

See you next time…

 

Inspiration From:

Unofficial Harry Potter Cookbook (Unofficial Cookbook)

 

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