If you follow Casual Confections on social media, you’ve seen a lot of chatter leading up to the Muggles Market and Geek Gala which both took place last Saturday. Both events were a huge success!
Want to try your hand at making any of the goodies Casual Confections sold or donated to the events? Go for it! These are the recipes I started with and tweaked to end up with the current versions on my menu:
Topping – same fluff recipe as above, just add ground freeze dried strawberries, strawberry flavor oil, or strawberry Jell-O mix in place of the vanilla extract. Start with a small amount and add more to taste. Sprinkle with ground freeze dried strawberries.
A quick recap from the last post: I was recently asked if I would donate some goodies to a fund raising event for a local chapter of The Harry Potter Alliance. Cavendish Brewing Company was hosting a Yule Ball and was interested in treats for their room of requirement as well as pieces for the auction. I couldn’t resist supporting a good cause and coming up with themed bakes!
The second recipe to share from this experience is for my Survival by Chocolate: A Dementor Salve cake. This is pretty simple to put together and tastes amazing! This was an auction item for the night.
Start with a chocolate cake. I made a devil’s food cake but dark chocolate would work very well, too. I baked this one into two 9” rounds.
Then, make a Nutella buttercream. My Baking Addiction’s recipe utilizes a lot of powdered sugar and produces enough buttercream to top a large batch of cupcakes or very generously frost a 9” cake. I still had enough leftover buttercream to mix it with my cake scraps to make three large parfaits! Check out the recipe and notes on the site: https://www.mybakingaddiction.com/nutella-cupcakes/
To really help bring out the flavor of the Nutella, be sure to generously add baked and chopped hazelnuts and top with a chocolate ganache. For the ganache on this cake, I used a 1:1 ratio of heavy cream to chocolate.
Survival by Chocolate: A Dementor Salve
Bake a devil’s food cake in two 9” round pans. Once the cakes have cooled completely, trim the tops so that they are flat. Save cake scraps for later. Add a generous amount of buttercream to the top of the first round. Make sure the buttercream layer is level. Sprinkle some chopped hazelnuts on top. Place the second round on top of the buttercream and nut layer. Add buttercream to the top of the new layer. Frost the sides of both cake layers. Work frosting until the top and sides are smooth. Save extra buttercream for later. Pour the chocolate ganache over the entire cake. Decorate with more chopped hazelnuts.
Chocolate Hazelnut Buttercream:
2 sticks unsalted butter, softened
1 13-oz jar of Nutella or other chocolate hazelnut spread
1 Tbsp vanilla extract
1.5 lbs confectioner’s sugar, sifted
6-8 Tbsp heavy cream or milk
In a large mixing bowl, cream the butter and Nutella until well combined, thick, and fluffy (about 5 mins). Slowly add the confectioner’s sugar and continue mixing until well-blended.
Add vanilla and 3 Tbsp of heavy cream. Blend on low speed until moistened. Add an additional 3-5 Tbsp of heavy cream (I used 5) until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy (about 3 mins).
6 oz milk chocolate baking chocolate, broken or chopped into pieces
6 oz heavy cream
Heat heavy cream on the stove or in the microwave. For the microwave, heat for 45 seconds to 1 minute. Cream should be steaming but not boiling. Keep a close eye on it.
Pour heated cream over the chocolate pieces. Let sit for 2-3 minutes to melt the chocolate. Stir using a whisk until the chocolate and cream are well-blended into a rich chocolate sauce. Pour ganache over cake (cake should be sitting on a cooling rack that is over a cookie sheet covered with plastic, parchment, or wax paper to catch the drippings).
Using the leftovers:
Place the scraps left from leveling the cake rounds into a bowl. Add all of the extra buttercream to the scraps. Stir until combined. Spoon mixture into cups, layering with hazelnuts. Top with whipped cream or serve over vanilla ice cream. Serve as parfaits.
Crystal adding whole hazelnuts to the outer border of the cake
Nutella buttercream coating
Parfaits made of the cake scraps, leftover buttercream, and extra hazelnuts
I was recently asked if I would donate some goodies to a fund raising event for a local chapter of The Harry Potter Alliance. Cavendish Brewing Company was hosting a Yule Ball and was interested in treats for their room of requirement as well as pieces for the auction. I couldn’t resist supporting a good cause and coming up with themed bakes!
The process is very straightforward. When boiling and simmering the sugar mixture, be careful as some of it may jump out of the pot and can burn if it gets on you. Another trick I found to help make the process easier was to have the two separate bowls prepped with the chips or chocolate and extracts before starting the sugar mixture. This way you can just pour the heated mixture in straight from the stove without needing to fumble with anything. The fudge came out very soft and does melt in your mouth.
3/4 cup butter (Slice the butter so that it melts quicker)
3/4 cup evaporated milk
1 jar (7 oz) marshmallow creme
2 1/2 cups granulated sugar
1 tsp rum extract
1 tsp butter extract
1 1/2 cups butterscotch chips
3/4 tsp vanilla extract
1/2 cup white chocolate chips
Place a square of parchment paper on the bottom of an 8×8 (or 9×9) inch pan. Coat the pan and paper with cooking spray. Set aside.
Add the butter, evaporated milk, marshmallow creme, and sugar into a saucepan. Use medium heat to bring the ingredients to a nice boil. Stir constantly. Once the mixture starts to boil, set a timer for 7 mins. Stir and simmer for the entire 7 mins. When the timer goes off, remove the pot from the heat. Working quickly, pour 1 cup of the mixture into a bowl. Add the white chocolate chips and vanilla extract. Stir together until smooth. To the rest of the batch, add the butterscotch chips, rum extract, and butter extract. Stir until the ingredients all combine together.
Pour the butterscotch fudge into the prepared pan. Spread evenly.
To keep the layers separate: Place a layer of wax paper on top of the butterscotch fudge layer. This keeps the two layers from combining. Spread the white chocolate fudge onto the top of the wax paper, edge to edge. Once the white layer is smooth and even, flip the entire layer over so the wax paper is on top. Scrape the fudge off the wax paper using a rubber spatula and smooth out any lumps.
To swirl the layers: skip the wax paper step. Pour the white chocolate fudge directly on top of the butterscotch fudge. As you spread the white fudge evenly across the pan, the fudges will start to swirl together. Run a rubber spatula in “s” shapes across the pan from top to bottom. Turn the pan and repeat. Keep swirling until you achieve a look you find pleasing.
Let the fudge set on a counter overnight. The next day, loosen the edges of the fudge from the pan and flip the pan upside down onto a cutting board. Remove the wax paper. Slice the fudge into the desired serving size. Store in an airtight container.