toady cauldron cake!

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Halloween countdown: peanut butter cauldron cake and the sanderson sisters.

So you have your gelatin bubbles, your pate a choux toads and your cocoa buttercream frosting made ahead of time.  Now you are ready to be a good witch and put it all together into a luscious, peanut buttery cauldron cake.  Because chocolate and peanut butter are a match made in…well, let’s just say they are a bewitching combination.

            Basically, make your cakes, stack them and use the peanut butter frosting between layers.  Carve it out, do a crumb coat and pop in the fridge.  The carving is kind of hard to see since it is very dark frosting, but make sure it stays stable.  Another idea would be to make fondant balls that would be like feet for the cauldron and build your cake on a cake board sitting on them.  

            Once hardened, coat with black cocoa buttercream, pipe on the top a ridge and handles on the side.

            Dye the leftover peanut butter frosting green for easy bubbles, add any other embellishments you would like to the top (toads darn it! lets make this a thing!!!).

            This cake that comes together like hocus pocus! calls for the best celebration of witchery, sisterhood and corsets of our time, Hocus Pocus.  This movie just gets better each year, and I can’t imagine a better October night than one spent watching this fun movie, eating peanut butter and chocolate cake and petting a black cat near a fire place while drinking some mulled hot spiked cider. 

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peanut butter frosting

Ingredients

  • 2 c peanut butter
  • 1 c butter or browned butter OR 1/2c butter and 1/2 c cream cheese
  • 6 c sifted confectioners sugar
  • pinch salt
  • 1/2 c-1 c heavy cream as needed to get it spreadable

Instructions

  • beat butter (or butter and cream cheese) until smooth
  • add other ingredients except cream
  • drizzle in cream while blending on medium until spreadable

Notes

this frosting can be tinted green for extra flourishes on the cauldron cake.  It dyes up really well for how beige it is!
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cocoa buttercream

Prep Time 15 minutes

Ingredients

  • 1 c butter at room temp
  • 420 g confectioners sugar (3 cups) sifted
  • 45 g cocoa powder (dutch or not, whatever) (1/2 c) sifted
  • 3 tbs heavy cream
  • 1/4 tsp salt
  • 2 tsp vanilla

Instructions

  • beat butter into smooth
  • beat in remaining ingredients and beat until smooth
  • spoon into piping bag

Notes

note: for black frosting, use black cocoa from King Arthur.
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peanut butter cake

Ingredients

  • 3 c flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2/3 c oil
  • 2/3 c peanut butter, smooth
  • 2 c brown sugar
  • 4 eggs
  • 2 c buttermilk
  • 2 tsp vanilla

Instructions

  • sift flour, baking powder, baking soda and salt set aside
  • in mixer, beat oil, sugar, peanut butter, eggs
  • pour in 1/3rd of the buttermilk and combine, add 1/3 of the flour mixture. repeat alternating buttermilk with flour until all combined
  • pour in 2 8 in circular cake pans and one 9'' cake pan bake for 35 minutes at 350

Notes

to make a cauldron,
make peanut butter frosting for inside the cake and crumb coat.
make cocoa buttercream with black cocoa for outside.
slice each cake in half.  put one 8'' cake on bottom, frost, top with 2nd 8'' half, frost, put one 9'' cake on top of it, frost, add second 9'' cake, frost , add 8'' cake, frost top, add last 8'' piece.  Cut and shape like a cauldron and do a crumb coat.  Put in fridge til firm and then coat with cocoa buttercream made with King Arther's Black cocoa for dark, black color.
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