Cauldron Cakes (Spice Cakes from Harry Potter)

From: Chef #884733

On Jul 7, 2008

ummmm. ick. These cakes were tasteless, dry, and barely manageable only after applying an inch of frosting. I was expecting a moist spice cake, and I got a dry crumbling mess of something with the taste equvilent of cardboard. tehe.

From: princesa de fresa

On Jun 9, 2008

This cakes are great,i think i did put too much batter because i just got 16,i had to omit cinamon and ginger (they are for someone a bit picky)but the taste is very good,and they took only 15 minutes probably cause i got the oven fan on.I also reduced sugar to a cup.Thanks so much for this great recipe!

From: Cho Chang

On Jun 17, 2003

These cakes are very good and I think you will enjoy them whether or not you are a Harry Potter fan. I would say that 25 minutes prep time rather then ten is required and that the recipe makes about 24 cakes which will fill two muffin pans making it necessary to cook only a dozen at a time which of course means you will have the cakes in the oven for about 50 minutes. The recipe is very good and can be followed exactly. But for some additional tips, It might be better to use butter with this recipe and instead of putting the batter directly into the muffin tins you might want to put baking cups into your pan and then pour in the batter to keep the cakes from sticking.

From: rochsann

On Nov 1, 2005

Light, with a sponge cake type texture, these cakes have a nice mild flavor. Living in Denver, once in a great while, I encounter an altitude problem in baking, and I did with this recipe, due to no fault of the recipe. When the first batch fell flatter than Snape's face when he looks at Harry, I added two tablespoons of milk to the rest of the batter, and turned the temperature up to 375 degrees. Next time I make these, I will decrease sugar to 1 and 1/4 cups to also help make the altitude adjustment. Thanks, Michael,for sharing a fun recipe I enjoyed making with my daughters!