18 Reviews of Cauldron Cakes (Spice Cakes from Harry Potter)

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!

From: emsiizilla

On Aug 10, 2007

These were very good and about how I imagined them to taste while reading the books. I added just a tad more cinnamon and ginger as well as sprinkling a cinnamon sugar mixture on top of half of the muffins and marbling it into the dough. Also, I used baking cups and they tended to fall apart when they were removed from said cup. I ended up with a batch of 24 with about 10 of them spilling over.

From: Nick Koss

On Nov 17, 2005

These were excellent! I added a bit of honey (and a bit less sugar) and it made it a touch more flavourful.

From: Fake_Wings

On Feb 4, 2008

Quick, easy and YUUUMMMOOOO!!! I reduced the amount of sugar to 1 cup.

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: BestTeenChef

On Mar 17, 2006

Great!!!!! Tasted like I thought these cakes were taste! Thanks so much for the recipe!

From: Chef #531902

On Jul 6, 2007

love it!!!!!!!!!!!!

From: Erin_1984

On Sep 28, 2005

Great recipe! I don't do much baking but this recipe came out great for me. The first time I cooked them in the muffin tin and the second time I cooked them in a loaf pan. Both ways work great. Very tasty!

From: Petes girl

On Sep 11, 2005

These cakes were very yummy and easy to make. I used a mixed spice instead of the ginger and cinnamon. The kids loved them.