"Happee Birthdae Harry" Cake Recipe

"Happee Birthdae Harry" Cake

Recipe provided by Scholastic Corporation

Watch the step-by-step preparation of this recipe.

• Difficulty level: Intermediate
• Servings: 12
• Nutritional Information Per Serving (Serving size: 1 of 12 portions): Calories 509, Total Fat 8 g, Saturated Fat 3 g, Carbohydrates 106 g, Dietary Fiber 4 g, Sugar 74 g, Protein 6 g, Cholesterol 3 mg, Sodium 251 mg
• Total time: 2 hours (including cooling)
• Active time: 30 minutes

Transform any celebration into pure magic with this enchanting "Happee Birthdae Harry" Cake, crafted to mirror the squished delight Hagrid delivered to Harry on his eleventh birthday. Perfect for young witches, wizards, or Harry Potter fans of all ages, this showstopper dessert will spark joy and sweet memoriesdeliver it carefully to avoid Hagrid's mishap!

Ingredients

Cake:

• Dairy-free spread (for greasing)
• 3 cups (375 grams) all-purpose flour
• 1 1/2 cups (300 grams) vegan granulated white sugar
• 6 tablespoons cocoa powder
• 2 teaspoons baking soda (bicarbonate of soda)
• 1 tablespoon vegan white wine vinegar
• 1 tablespoon vanilla extract
• 1 cup (250 milliliters) dairy-free milk
• 3.5 ounces (100 grams) vegan chocolate

To Decorate:

• Small bunch of beets
• 3.5 ounces (100 grams) creamed coconut block, chopped
• 1/2 cup (120 milliliters) dairy-free milk
• 2 teaspoons vanilla extract
• 4 1/3 cups (550 grams) vegan confectioners' sugar (icing sugar)
• 1 tablespoon cocoa powder
• Vegan green food coloring

Special equipment: small paper or plastic piping bag; two 8-inch springform pans (20-centimeter loose-base cake or sandwich tins)

1. Preheat the oven to 375F (190C/gas mark 5). Grease the two 8-inch springform pans and line their bases with parchment paper. In a large bowl, combine the flour, sugar, cocoa powder, and baking soda. Stir in the vinegar, vanilla, and dairy-free milk, then beat the mixture until smooth, creamy, and paler in color. Fold in the vegan chocolate. Pour the batter equally into the pans and smooth the tops.
2. Bake for 25 minutes, or until the cakes feel firm to touch. Carefully loosen the edges and transfer the cakes to a wire rack for cooling.
3. Grate the beets finely into a bowl. Transfer the grated beets onto a double layer of kitchen paper. Bring up the edges and squeeze the parcel over a bowl to extract as much juice as possible.
4. In a small saucepan, warm the chopped creamed coconut and dairy-free milk gently until the coconut is melted. Pour into a large bowl, then mix in vanilla and the confectioners' sugar. Whisk thoroughly to create a thick, smooth frosting that's spreadable. If the frosting is too thick, add a little more milk; if it's too thin, add some extra icing sugar.
5. Move about a third of this frosting into a separate bowl and stir in the cocoa powder. Use this chocolate frosting to sandwich the two cake layers together on a serving plate. Scoop about 2 tablespoons of frosting into a small bowl, stir in a little green food coloring, then put it into a small piping bag.
6. Add 1 teaspoon of beet juice to the remaining frosting. Gradually add more beet juice drop by drop until the frosting turns a deep pink color. Evenly spread this pink frosting over the top and sides of the cake using a spatula for a smooth finish.
7. Snip a very small opening at the tip of the piping bag. Pipe "Happee Birthdae Harry" carefully on the cake's top surface. Keep the cake refrigerated until ready to serve.

Whip up this irresistible cake a day ahead for effortless hosting. Personalize it by swapping "HARRY" for any name, and steer clear of squashingunless you're channeling Hagrid! For natural green hues, stir in matcha powder.

Photo and adapted recipe courtesy of The Official Harry Potter Baking Book published by Scholastic. WIZARDING WORLD characters, names, and associated properties are & Warner Bros. Entertainment Inc. WB SHIELD: & WBEI. Publishing rights JKR. (s24)