Our girls definitely love getting a fondant cake for their birthday parties. There is so much you can do with fondant, the options are really limitless. For this cake, Harry Potter was our daughter’s theme choice. One of her friends couldn’t eat chocolate, so we went with a vanilla and raspberry filling in the style of a book with wand, scarf, snitch, sorting hat and eye glasses. Everything is edible!
If you don’t have a half day for baking and decorating, you can bake the cake and fold with the butter cream the day before and then finish with the fondant decoration. There are two very important things to remember when dealing with fondant:
1. When you are not using actively using the fondant, you must to wrap it properly in kitchen wrap or it will get dry and start to tear and crumble.
2. When a cake is decorated with fondant, you can’t keep it in the fridge (a basement temperature is perfect, or the coolest place in your house.)
- 1 box white/yellow cake mix (plus the required ingredients for making the cake, as per the cake mix instructions).
- 1 teaspoon Kirkland pure vanilla
- ¾ cup of raspberry jelly (I recommend jelly, not jam as the jelly will be without seeds)
- 200g of butter softened to room temperature (approx 14 tablespoons)
- ½ teaspoon Kirkland pure vanilla
- ½ cup of frozen or fresh raspberry (Costco offers frozen raspberries at a good price)
- ¼ cup of icing sugar
- 1½ box of ready to use white fondant (Michaels specializes in fondant, even Walmart has started carrying it. Not Costco yet though!)
- orange food color
- brown food color
- black food color
- yellow food color
- red food color
- gold food dust – for the snitch
- black decorating gel for writing text
- Prepare your sponge cake by following the recipe on the box of the cake – also add 1 teaspoon of vanilla. To make a book we’ll bake the cake in a large rectangular baking pan.
- While the cake is baking, prepare the raspberry butter cream. In a mixing bowl use an electric mixer to whip the soft butter with the icing sugar. When light and fluffy add ¼ cup of raspberry jelly and mix until smooth. Then add the raspberries and ½ tsp of vanilla, mix.
- When the cake is done, let it cool, and then make a horizontal cut through the middle of the cake to create two layers. On top of the bottom layer, spread ¼ cup of jelly and half of the butter cream. Add back the top layer and then in the middle of the top layer cut out a wedge, so as to create the look of an open book.
- Now cover the cake with ¼ cup raspberry jelly and the rest of the butter cream. (See preparation picture #1 below)
- At this point you can put the cake into the fridge and prepare the fondant.
- For the eye glasses and base of the magic wand – Mix about a walnut size of fondant with the black food coloring. It is important to use gloves or your hands will get quite messy :) If the fondant ball becomes too sticky add some icing sugar. Once the fondant becomes the shade of black that you want, wrap it in plastic kitchen wrap and set aside.
- For the scarf, book cover, hat and top of magic wand – Mix about a lemon size amount of fondant with brown food coloring and knead well.
- For the book pages – Mix about a large orange size ball of fondant with few drops of yellow and a drop or two of brown food coloring. You should get a creamy/ivory color.
- For the scarf Mix about a walnut size of fondant with orange color.
- For the snitch – Keep on hand an extra walnut size ball of white fondant.
- Now let’s roll the black fondant into a thin flat oval.
- Using the top of a water glass or a round cookie cutter, cut two circles and than inside the circle cut a smaller one so as to make the eye glass lenses.
- Next cut two small letter “j” and one small piece to connect the eye glasses together.
- Connect the pieces of fondant together so as to form the eye glasses, see the photos below as a reference. Save and wrap the leftovers of the black color fondant.
- From part of the brown fondant, make a wand, and on the lower ⅓ of the wand, cover with the black fondant to make a wand handle.
- With the rest of brown fondant, use a rolling pin to roll it out to about 5mm thick sheet. Cut strips and wrap them around the bottom edges of the cake so as to create a book cover. Take about a teaspoon of the brown fondant,wrap and set aside.
- From the rest of the brown fondant, create the Harry Potter sorting hat. Shape into a circle, then form a cone, and then squash down the cone.
- To make a scarf mix the leftover teaspoon of brown fondant with two drops of red food coloring, then roll thin long strip and cut it into smaller strips. Do the same with orange fondant, roll and cut into the smaller pieces. Set each color next to each other to create long strip for our scarf. Roll over with the rolling pin until all the pieces are connected together.
- To make a snitch, take about half of the white fondant ball and roll to a flat 3mm thick oval. Using a knife cut two half moon shape pieces to make the wings. With the rest of the white fondant mix in some yellow food coloring and shape into a ball. Roll the ball into a gold culinary dust. Using a toothpick attach the wings in to the ball.
- For the book pages, divide in half the ivory color fondant. Roll the first half to a big thin rectangular shaped sheet that is big enough to cover all the cake – the top and edges.
- Cover the cake and then roll the rest of the fondant into two very thin rectangular pieces and lay them on the cake (one on the top of another ) to create the book’s pages. (See pictures below)
- Once the pages are done decorate with all the rest of Harry Potter’s equipment, write whatever you want to write and enjoy a delicious cake. Happy Birthday !