Rosmerta's Recipes – Gluten-Free Golden Snitch Cake by Melinda Novak
Melinda created this delicious gluten-free golden snitch cake in celebration of J.K. Rowling and Harry Potter's birthdays back in July. In the books, Mrs. Weasley bakes Harry a similar cake for his 17th birthday, and this cake by Melinda would certainly be a great treat for a birthday or any occasion.
You can check out this recipe on Melinda’s blog, where you can see more pictures of her Gluten-Free Snitch Cake as well as many other delicious recipes.
Materials you will need:
For the cake:
For the wings:
- a juicer
- 2 oven-safe bowls or ball pans
For the cake:
- 1 large piece of scrapbook paper (silver or gold)
- template for tracing (resized from MuggleNet)
- 2 lollipop sticks
- hot glue
- 1 pumpkin (or squash)
- 2/3 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plain greek yogurt
- 3/4 cup honey
- 6 eggs
- 1/2 cup water (or coffee)
- 1 tablespoon vanilla extract
*Note: If you don’t want the cake to be gluten-free, you can use your favorite box mix or cake recipe of any flavor. Simply follow the instructions for use of the bowls.
For the butterscotch frosting:
For the chocolate cake:
Step 1: Generously grease two 1-quart Pyrex (over-safe glass) bowls (or ball pans).
Step 2: Preheat oven to 350 degrees Farenheit.
Step 3: In a small bowl, stir together the coconut flour, cocoa powder, baking soda, and salt. Set aside.
Step 4: In the bowl of a stand mixer, beat the yogurt and honey together, until smooth. Add the eggs, one at a time, until well mixed. Add the water (or coffee) and vanilla extract, mixing until smooth. Slowly add the flour mixture, beating until well incorporated.
Step 5: Divide the batter between the two bowls (about 2 cups batter in each). Bake at 350ºF for 30-35 minutes, until a toothpick comes out clean.
Step 6: Allow to cool in the bowls for at least 10 minutes before sliding an offset spatula (or knife) around edges to release, turning out onto a plate. Allow to cool completely before wrapping tightly in plastic wrap/foil and placing in the freezer for 2 hours (or overnight) to set.
- 3 egg whites (90 g)
- 1/2 cup + 2 tablespoons coconut sugar (or brown sugar)
- 1 cup (2 sticks) butter, cut into tablespoons
- 2 tablespoons butterscotch schnapps (or flavoring)
- pinch of salt
- yellow food coloring (about 14 drops)
- gold pearl dust or gold color mist, for shine/sparkle
Step 1: Bring a saucepan filled with 2 inches of water to a simmer. Place the egg whites and sugar into a heat proof mixer bowl, and place above the water. Whisk the sugar and egg whites until warm to the touch and the sugar is dissolved.
Step 2: Place the bowl back on the mixer stand, and whisk on medium-high speed until you have stiff, glossy peaks, and the mixture is cool, about 10 minutes.
Step 3: Reduce speed to medium-low, and add the butter, one piece at a time, mixing until fully incorporated between each piece. If it appears curdled at this point, keep mixing until it becomes smooth again. Add the vanilla, butterscotch schnapps, and salt, and mix until well combined. Add the yellow food coloring, mixing until you reach your desired golden color.
Step 4: Switch to the paddle attachment and beat for about 2 minutes to remove air bubbles.
For the wings:
Step 1: Print out the template (link above), and cut out each wing.
Step 2: On the back of the scrapbook paper (where there is no print/design), trace the wings, writing side up Flip each of the wings over, writing side down, and trace again. Cut out the four wing pieces. They will be double sided.
Step 3: Line up the wings so they are double sided, making sure they line up evenly. Set one wing with the inside facing you, and place a lollipop stick at the inner corner (the lollipop stick should have about half sticking out of the paper). Hot glue the lollipop stick in place.
Step 4: Line the edges of the same wing with hot glue, and then match it up with the other piece, gluing them together. Cut off any overlap/visible glue chunks. Repeat with the other wing.
Put it all together:
Step 1: Remove the cake layers from the freezer and unwrap.
Step 2: On a 6-inch cake board (you can cut it even smaller, about 3 inches in diameter, so it fits the bottom of the cake) on a turntable (for ease of frosting), place the bottom cake layer flat side down. Put a dollop of frosting on the top (round side), and coat the entire top evenly using an offset spatula. Once frosted, gently flip the layer over, round side down, making the bottom of the cake.
Step 3: Place a dollop of frosting on the top of the bottom later (the flat side), for the filling, smoothing to the edges with an offset spatula. Place the top layer, flat side down, on top of the bottom layer.
Step 4: Place another dollop of frosting on the top later (round side), spreading a thin layer of frosting all over, filling in any gaps between the two layers, for the crumb coat. It doesn't need to be perfectly round at this point; you can shape later. Just make sure all of the crumbs are sealed in.
Step 5: Place in the fridge to set for about 20 minutes.
Step 6: Once set, poke the wings gently into the sides (not going all the way in) to mark their place. Outline all of the snitch designs gently with a toothpick, wiping away any excess frosting that scrapes off.
Step 7: Place the extra frosting into a piping bag with a Wilton #3 round tip attached (or any tip good for writing), and trace the outlines you created. You can easily smooth any mistakes over and start over.
Step 8: Insert the wings into the sides, pushing them in until the lollipop sticks are no longer seen.
Step 9: Sprinkle the cake with gold pearl dust or spray with gold color mist (optional).
Step 10: Store in the fridge until about 1 hour before serving. Store leftovers in the fridge (preferably in an airtight container) for up to 5 days.
Makes one cake (serves 10) - Enjoy!
Madam Rosmertas Recipe Index
MuggleNet Home Page