Cauldron Cake


Sweetened Whipped Cream

  • 2 cups heavy whipping cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract

Buttercream Frosting

  • 2½ sticks unsalted butter, room temperature
  • 4-5 cups powdered sugar
  • 1 tsp vanilla extract
  • red & orange food coloring

For Cauldron & Filling

  • 2 bags (14 oz each) dark cocoa melting chocolate
  • vanilla cake (about one 9" round, cubed)
  • assorted candy
  • Sweetened Whipped Cream (see above)
  • Buttercream Frosting (see above)

Special Equipment

  • balloons, washed & dried
  • pastry bag & medium-sized tip of choice (U-shaped tip suggested)
  • offset spatula
  • edible gold disco dust for decorating (optional)


Prep Balloons & Form Cauldron

  1. Blow up and wash balloon. Dry completely
  2. Microwave coating chocolate in 30 second increments until melted. Allow to cool for about a minute before use
  3. Dip balloon in chocolate and transfer onto a parchment-lined plate. The drips at the bottom will help form a base. Refrigerate until set, about 30 minutes

Make Sweetened Whipped Cream

  1. Meanwhile, in a stand mixer fitted with a whisk attachment or in a bowl using electric beaters, start to whip on low speed, and beat until frothy
  2. Add sugar and vanilla and beat until cream holds medium peaks
  3. Divide into two bowls and refrigerate until use

Make Buttercream Frosting

  1. Cream butter and powdered sugar together, starting with one cup of powdered sugar at a time, on low speed, until all four cups are incorporated
  2. Beat in vanilla, and taste. If you desire the buttercream to be sweeter, beat in the additional cup of powdered sugar
  3. Divide into two bowls. Mix orange food coloring into one, and red into the other. Set aside until use

Fill & Decorate

  1. Pop the balloon and peel out of the now-formed chocolate shell
  2. Take one of the two bowls of whipped cream and fold in chopped candy of choice. Leave the other bowl of sweetened whipped cream as-is
  3. Layer the vanilla cake in the chocolate cauldron on the bottom. Dollop candy-filled whipped cream on top. Repeat this step, then top with vanilla cake
  4. Dollop plain, sweetened whipped cream on top
  5. Decorate with spooky candies of choice
  6. Fill a piping bag fitted with a medium-sized tip (U-shaped tip suggested) with the red buttercream, concentrating on only filling one side of the pastry bag. Fill the other side with orange buttercream. This will create a "flame" effect when piping
  7. Pipe a ring around the cauldren's base. Pipe flames or decorations of choice, coming up from the base
  8. Decorate with edible gold dust (if desired)
  9. Serve immediately, or refrigerate until use