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When I started off making this, I halved the recipe and added a bit more ginger and cinnamon with some allspice. I got about 6 muffin tins, but I was a little generous with the batter. They tasted so good, I ended up eating two and realized I needed more for my company, so I made more; this time a full batch. I also added cinnamon and sugar on top. After reading the reviews, I opted for a nonstick pan with nonstick spray in each cup. The cakes came out perfectly the second time...and were even better! Yay for cauldron cakes! This is my new fall staple! I love how they remind me of applesauce muffins; I might try adding some applesauce in place of sugar for my next go-round...
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.
I made these cakes for the release of Harry Potter and the Deathly Hallows (part 1) for a party before the movie started. I was really apprehensive when I started making them, but the stress was for naught. The recipe is easy to follow, and it ended up making 24 mini cakes (2- 12 cupcake pans), and even then I did not fill the liners full and they rose extravagantly.
The only thing I did not like was that there was no topping for these cakes, so I whipped up an Orange Crusting Cream Cheese Frosting to top them with. The orange flavor is a beautiful contrast flavor to the spice in the cakes; very refreshing.
Made these for my sister's birthday(she wanted a Harry-potter theme) and not only her, but the whole family loved them! The cakes turned out very nice: fluffy, cinnamon-y, and just a little bit sweet. Just one thing I would like to say is that these don't work too well as ~cauldron~ cakes. Maybe I was just picturing something a little different, but they just didn't look right for the part. Thanks for sharing!
this is really good and simple i made them and they were gone in a few hours. my son liked them and he wont hardly eat anything. great recipe
woot woot!! i cant wait to try this!! tankies soooooo much for putting the recipe up!!!
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.
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!
These were awesome, and not real sweet! I made them in mini muffin pans and baked them about 13 mins. The kids couldn't stop eating them.
Quick, easy and YUUUMMMOOOO!!! I reduced the amount of sugar to 1 cup.