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How to Make a Cauldron Cake

From: Food Network Magazine

Fool your friends: Make Food Network Magazine's chocolate cake that looks like a cauldron!

Photo: Levi Brown

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To create the edible pot, Food Network Magazine trimmed a four-layer cake, leaving a wide lip around the edge. The whole cake is frosted black with doughnut handles and gummy-candy flames. That bubbling green stuff on top is just lime gelatin.

get the recipe

Photo: Levi Brown

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Preheat the oven to 350 degrees F. Coat four 9-inch cake pans with cooking spray. Prepare the cake mixes; divide the batter among the pans and bake and cool as directed. Meanwhile, prepare the gelatin as directed.

Photo: Levi Brown

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Level the domed tops of the cakes with a long serrated knife. Stack 3 of the cakes on a small cardboard circle with a thin layer of chocolate frosting between each cake. Freeze at least 30 minutes.

Photo: Levi Brown

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Put the 3-layer cake on an upside-down cake pan (so trimming will be easier). Using a small serrated knife, trim the bottom edge of the cake to round it out, then round out the top edge. Frost the top.

Photo: Levi Brown

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Set the remaining cake layer on top of the 3-layer cake; freeze at least 30 minutes. Trim around this layer at an angle, cutting inward so it resembles a shallow bowl.

Photo: Levi Brown

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Cut and scoop out the center of the top cake layer, about 6 inches wide and 2 inches deep.

Photo: Levi Brown

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Cover the inside of the hole with the white frosting. Dye the remaining chocolate frosting black. Cover the exposed cake with a thin layer of black frosting; freeze about 20 minutes, then cover with the remaining frosting (reserve about 1 tablespoon). Return the cake to the freezer.

Photo: Levi Brown

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Once the gelatin is firm, stir until clumpy. Return to the refrigerator until ready to serve.

Photo: Levi Brown

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Make the flames: Using a paring knife, cut the gummy fruit slices in half to make 2 thinner slices. Press a few pieces of different colors together with your fingers as shown. Repeat to make about 20 flames.

Photo: Levi Brown

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Press the flames around the bottom of the cake. Cut off one-third of each doughnut. Using the reserved black frosting as glue, press the doughnuts into the sides of the cake for handles. Add the gelatin just before serving.