6 Cakes

[Aide Broeckel]

A10-inch round pan will produce similar results. To make cupcakes, line a 12-cup muffin tin with paper liners. Divide the batter evenly among the prepared muffin cups and bake in the preheated oven for 20 to 25 minutes.

Pastry Affair takes a rustic, honest approach to food. There may be a few rough edges, imprecise cuts, and crumbs sprinkled around the table, but that is what makes it feel like home. Designed for the home baker, Pastry Affair features recipes covering everything from cake and cookies to Sunday brunch.

These Cauldron Cakes are the ultimate Harry Potter eye candy. They are easy to make, fun to eat, and, above all, delicious. Though the steps may appear long or complicated from a quick glance at the recipe below, I assure you they aren't. In less than an hour, you can have one of these cauldron cakes in your belly. By simply flipping a cupcake over, it opens a whole new world of possibilities. These cauldron cakes consist of devil's food cake cupcakes dipped into a rich chocolate glaze and filled to the brim with marshmallow filling. Chocolate chips form the cauldron feet, which not only keep these cauldrons looking more authentic, but stop the cauldrons from rolling around. I like to think the edible gold glitter means these cauldrons are filled with a little Felix Felicis (or "liquid luck").

In a double boiler, melt together the chocolate and butter, stirring until smooth. Glaze will be relatively thick. Remove from heat and let sit 5 minutes before use. If chocolate thickens too much, return to heat and stir until smooth and melted once more.

To assemble

Using a cupcake corer or sharp knife, cut out a cavity in the bottom of the cupcake. When using a knife, I run it in a circular motion around the cupcake, while always pointing the knife towards the center (this will make the cavity cone shaped).

Dip the top of the cupcake into the chocolate glaze. Flip the cupcakes right side up and let rest until the chocolate sets, about 30 minutes. To speed up the process, place cupcakes in the refrigerator.

To make the cauldron feet, take 3 chocolate chips and form a small triangle, placing each chocolate chip roughly an inch from the others. Place the top of a cupcake onto the chocolate chips and push down ever so slightly so the chocolate chips will stick into the chocolate glaze. Repeat for the rest of the cupcakes.

Place remaining chocolate glaze into a piping bag and pipe a chocolate rim around the edge of the opening to the cauldron. If chocolate is too thick to pipe, heat chocolate glaze up until warm and allow to sit until glaze thickens slightly. If chocolate glaze is too runny to pipe, wait a few minutes until the glaze thickens to a pipe-able consistency. Alternatively, you could use a knife to spread the glaze around the edge of the cupcake.

To make cauldron handle, melt the remaining chocolate chips, stir until smooth, and place into a pastry bag. You don't need a special tip for this step; I simply cut off the very end of the pastry bag which was sufficient. On a non-stick mat or wax paper, pipe out the handles (feel free to use any pattern you'd like). I recommend measuring the cupcakes with a ruler to determine how wide you need to make the handles before piping. Let the chocolate set until hardened, approximately 30 minutes, before very carefully peeling off of the non-stick surface and placing into the top of each cupcake.

This small-batch recipe yields 2 undeniably fudge-like, melted-chocolate-in-the-middle cakes. One for you and one for your sweetheart or best friend/kid/sibling/parent/any chocolate lover in your life.

You need 2 ramekins, the 6-ounce size like these, which is the size commonly used for most custards, chocolate lava cakes, chocolate souffl, etc. (You can get a lot of use out of this size.) While the centers are melted chocolate, the outer edges of the cakes taste like a combination of my chocolate cake and homemade frosted brownies recipes. Amazing, right?

Whisk in the brown sugar, and then the oil, egg, and vanilla. Then, fold in the dry ingredients: a mix of flour, baking powder, and baking soda. The batter is a little thick. I usually mix it all up in a 2-cup liquid measuring cup:

Pour/spoon the batter evenly into 2 greased 6-ounce ramekins. Press 1 square (0.5oz/14g) of the remaining chocolate into the center of each filled ramekin. Use a spoon to fully submerge the chocolate:

I made this last night and it was very quick and easy and delicious! Just a bit confused about the recipe. Instructions state to submerge 1 oz chocolate in to the cake but the video shows you using only 0.5 oz.

Hi Maralee, oil adds necessary moisture to the cake crumb. They may taste a bit dry using butter, but canola or melted coconut oil can be substituted for the vegetable oil. You can increase the salt to your liking, or add just a pinch of sea salt to the tops of the finished cakes.

I would like to make this for ten people this weekend. We will be going to dinner at a restaurant and then to our house for dessert. I would like to make the batter, pour them in the ramekins and then place them in the refrigerator until we return. Do you think this would work well? I would take them out of the refrigerator as I preheat the oven and then pop them in. My thinking is that if they are on the cooler side, they would not cook as quickly.

Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. Yet too many people use chemical-laden mixes even though a cake is so easy to make from scratch and infinitely more fun to share. In Zo Bakes Cakes, bestselling author Zo Franois demystifies the craft of cakes with more than 100 easy-to-use recipes, showing how to get gorgeous confections on the table to mark any occasion, big or small.

My top three kitchen tools for cakes are my stand mixer because it does so much of the work for me, really good cake pans can make a difference and a high-quality rubber spatula. See all my cake equipment recommendations here.

From everybody's favourite Chocolate Cake to Cheesecake , a spectacular Red Velvet Cake or the ultimate classic Vanilla Cake, this is a collection of my favourite cake recipes! Also see Cupcakes & Muffins, and Frostings.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Wow! Delicious! But guess what? I substituted SHRIMP . It was amazing. I followed your exact recipe but we had shrimp in the freezer. One pound of shrimp and it made six good size shrimp cakes. We boiled the shrimp first, and chopped them VERY fine. Then followed your instructions.

Tartare sauce was perfect. too. The only change was we put three of the shrimp cakes in the AIR FRYER. 400 degrees for 10 minutes. They were perfect with summer corn from South Carolina!

I have your cookbook and love your website. Many thanks Gayle Darby

These are so perfectly, outrageously good. And easy! Just have to remember to make them early. I let them set for 2 hrs and they stayed together perfectly. This even beats a recipe from the Chesapeake Bay by a company that processes and cans blue crab. Thanks, Jenn! A winner.

I was looking for a crab cake recipe that was low in calories and fat and this one fit the bill. My husband and I were very pleasantly surprised at how delicious and moist these were. This is a recipe that I will be making again and again.

Made these tonight, I would have doubled up on the old bay but I really liked them. I used jumbo lump and gluten free panko. I made a half batch and split them into 6. I probably will fry in half butter half oil next time for some added richness.

It`s Dungeness Crab season again here in Nor-Cal,we always get extra to make this recipe 2-3 times every year b/c it`s the best recipe,simple and delicious without filler to let crab shine.A total keeper we go to again and again as well as the tartar sauce.Thanks for this one Jenn.

I have been making crab cakes for years with a recipe from Williams Sonoma . It was good, but I tried this recipe last night & it is fantastic! So easy and so delicious! I assembled everything in about 10 minutes & it was nice not frying the cakes in an inch of oil. I cooked half last night & the other half tonight. They were excellent tonight too. The tartar sauce was also easy & very tasty. I followed the recipe exactly as it is & can highly recommend it! Thank you for sharing this yummy recipe!

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