In a small bowl, stir together flour, unsweetened cocoa, baking soda, and salt. Set aside.
In bowl of a stand mixer, beat yogurt and honey together until smooth. Add eggs, one at a time, until well mixed. Add the water and vanilla extract, mixing until smooth. Slowly add flour mixture, beating until well incorporated.
Divide batter between the two bowls (about 2 cups batter in each). Bake at 350ºF for 30–35 minutes, until a toothpick comes out clean.
Allow cakes to cool in bowls for at least 10 minutes. Then, slide an offset spatula or knife around edges to release, turning out onto a plate. Allow to cool completely before wrapping tightly in plastic wrap and placing in freezer for 2 hours (or overnight) to set.
Bring a saucepan with two inches of water to a simmer. Place egg whites and sugar into a heat-proof mixer bowl, and place above the water. Whisk mixture until sugar is dissolved.
Place bowl on mixer stand, and whisk on medium-high speed until you have stiff, glossy peaks and the mixture is cool, about 10 minutes.
Reduce speed to medium-low, and add butter, one piece at a time, mixing until fully incorporated between each piece. Add vanilla, butterscotch, and salt. Mix until well combined. Add the yellow food coloring, mixing until desired golden color is reached.
Print out the template, and cut out each wing.
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.
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.
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.
Remove cake layers from the freezer and unwrap.
Place the bottom cake layer flat side down on a 6-inch cake board. Frost the cake top-down. Once frosted, gently flip the layer over, round side down, making the bottom of the cake. Frost the bare top of the cake.
Gently place the other cake layer on top of the frosted bottom layer. Frost the top half of the cake.
Place in the refrigerator to set the buttercream for about 20 minutes.
Once set, poke 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.
Place extra frosting into a piping bag with a Wilton #3 round tip attached (or any tip good for writing), and trace the outlines.
Insert wings into the sides, pushing them in until the lollipop sticks are no longer seen.
Sprinkle cake with gold pearl dust or spray with gold color mist (optional).
Store in the fridge until about 1 hour before serving. Store leftovers in the refrigerator (preferably in an airtight container) for up to 5 days.
If your buttercream turns to soup when the butter is added, then the egg whites were too warm when the butter was introduced. Let it whip until cool. (Ice touching the outside of the bowl will help.)
If your buttercream looks grainy or lumpy as the butter is added, then it's not warm enough. Continue whipping while lightly warming the bowl with a hairdryer or culinary torch.
Refrigerating this type of buttercream will require re-whipping before use.
Gluten-Free cakes and muffins don’t act like their wheaty counterparts. This cake may look raw and dense when they’re done baking. Follow the recipe carefully.