Where Is My Spoon Recipes Sweet Recipes Cakes Hagrid’s Book of Monsters Cake – Harry Potter Recipe

Hagrid’s Book of Monsters Cake – Harry Potter Recipe

by Adina 15/10/2018 3 comments

monster book of monsters cake
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Hagrid’s monster book of monsters cake, another Harry Potter recipe, a delicious buttercream cake decorated to look like the famous book of monsters.

The fall is here, the Christmas is approaching fast and that always puts me in the mood of reading the Harry Potter books Harry Potter Complete Book Series Special Edition Boxed Set, Hagrid’s Book of Monsters Cake – Harry Potter Recipe again and binge watching all the movies Harry Potter: The Complete 8-Film Collection, Hagrid’s Book of Monsters Cake – Harry Potter Recipe. I have started backwards this year, watching the Deathly Hollows film before all the others.

And I am also happily anticipating the release of the new Fantastic Beast film in November, I really can’t wait to see it. All of us saw the first one two years ago and we are already talking about going to the movies again soon. With all the Netflix and similar stuff one doesn’t get to the movies that often anymore, isn’t it? At least we keep it for special occasions…

, Hagrid’s Book of Monsters Cake – Harry Potter Recipe

The monster book of monsters cake

I’ve baked this cake a few months ago as part of a wonderful project I had for 5 months or so and that was cooking and baking as many Harry Potter recipes I was able to, so to say. And I did cook and bake, like a champion! Over 50 recipes.

It was for a company Geeky Craft Stuff selling Harry Potter related products (and many other geeky film/series/comics merchandise) in a subscription form, who wanted to send their costumers some nice Harry Potter recipes as well.

This book of monsters cake is not exactly the easy peasy everyday kind of cake that you will just bake on a whim. It is not that difficult either, but it requires a bit of preparation and patience. However, if you want to make a Harry Potter fan happy, this is the cake to make.

harry potter monster book cake

Ingredients for Hagrid’s book of monsters:

Buttercream:

The monster book of monsters cake is a regular buttercream cake baked on baking trays and stacked together with buttercream.

I used a German buttercream filling for this monster cake, because we all like this kind of buttercream better than the American style one. Not that I don’t like the American one, but when I need buttercream in such large quantities, I find the American buttercream way too sweet and dominant.

However, you can certainly use American buttercream instead, if you wish, it is just a matter of taste. And American buttercream is easier to make anyway, no cooking and waiting times involved.

German buttercream is made by mixing butter, sugar and pudding and that makes it finer and less sweet. However, unsuitable if you want to cover a cake with fondant. The buttercream I used and actually the whole monster cake is a rather huge version of the famous German cake called Frankfurter Kranz.

Except the frosting on top, the Frankfurter Kranz is actually frosted with more German buttercream and generously sprinkled with hazelnut brittle. You should try it sometime, I needed years to be convinced to bake it, but once I did, I kept making it…

When making the buttercream I recommend using European style butter, unsalted of course, which has a higher fat content and less water. This will ensure that the buttercream will have just the right taste and consistency.

I used Dr. Oetker vanilla pudding powder Dr. Oetker Vanilla Pudding 3 Pack, Hagrid’s Book of Monsters Cake – Harry Potter Recipe to make the buttercream, the sort that needs cooking, so no instant pudding. This is not an affiliate link, I am just mentioning Dr. Oetker because that is what I always use and because this is a brand, which I think is pretty well known around the world.

However, use the sort of pudding powder available in your country, just make sure it is the sort you have to cook with milk and sugar yourself.

One packet of Dr. Oetker pudding powder contains 37 g/ 1.3 oz powder, which is actually cornstarch with a pinch of salt and vanilla flavor. So, just in case you cannot find this pudding powder, replace it with the same amount of cornstarch and salt and add some drops of vanilla aroma or 1 teaspoon pure vanilla extract.

You can also add more vanilla flavor to the finished buttercream, if you would like a more dominant vanilla taste. I always add some.

One packet of this pudding powder needs to be cooked with 500 ml/ 2 cups milk and some sugar, but we will get into these cooking details below.

I also spread some jam between the layers of cake. It is also the typical way of making Frankfurter Kranz. When making the Kranz I would normally use red currant jelly, in the case of this monster book of monsters I used plum butter, which is less sweet than regular jam. I thought that to be a good idea considering how sweet the rest of the cake was.

And it was a good idea, so whatever jam, jelly or fruit butter you decide to use (and you can take really whatever you like), do use a tarter kind, it will cut really nicely through the sweetness of the cake.

When it comes to the chocolate frosting, I used an American frosting recipe which I was able to pipe. Just make sure that you use unsweetened cocoa powder when making the frosting, otherwise the ingredient list is pretty obvious.

harry potter cake recipe monsters

Ingredients for the decoration of the book of monsters

The things get a bit trickier here, there are a few things you will probably not just have lying around. I needed to order a grass piping tip (Wilton no. 233) Wilton No.233 Decorating Tip, Multi-Opening, Hagrid’s Book of Monsters Cake – Harry Potter Recipe needed to make the fur on the monster book cake. I searched for alternatives, but couldn’t find anything better.

You will also need a small rolling pin, a black food decorator pen Americolor 2-Count Gourmet Writer Food Decorating Pens, Black, Hagrid’s Book of Monsters Cake – Harry Potter Recipe, a small fork and a clean small paint brush. To make the tongue you will also need small amounts of pink and black fondant, which you can either buy already colored or color yourself, if you happen to have the gel food coloring needed for this task.

To make the eyes I used some round chocolate bonbons, something like Maltersers or large Sprinkles or M&M. But you could also make the eyes using leftover black fondant, for instance.

monster book of monster cake recipe

How to make the book of monsters cake

The pudding:

Start with the pudding as it will need time to reach room temperature. You can make the pudding the evening before you make the cake, cover it with cling film directly on the surface to prevent it from getting a skin and let it on the counter until the next day. This way you can be sure it has the right temperature.

Also don’t forget to take the butter out of the fridge several hours before you need it for the pudding buttercream, it also needs to have the exact same temperature as the pudding, so room temperature.

I followed the packet’s instructions to cook the pudding, do make sure to read those.

If using cornstarch instead of pudding powder, mix together 37 g/ 1.3 oz cornstarch with a small pinch of salt. Proceed exactly as described in the recipe below, adding 1 teaspoon pure vanilla extract or a few drops vanilla aroma to the hot pudding.

The cake:

Make the batter as instructed in the recipe below.

Line two baking sheets (30×40 cm/ 12×15 inches) with baking paper and divide the batter equally between the two trays. Bake the cakes in a convection (hot-air/fan) oven for 15-20 minutes or until golden. Let cool completely.

The cakes can also be made one day in advance. Once cool, cover well with cling film to avoid them drying out until the next day.

The buttercream

To make the buttercream make sure that both the pudding and the butter have the same temperature, which is room temperature. If their temperature is different the buttercream might curdle.

Also here are a few tips, which might help to avoid this curdling of the buttercream:

  1. Temperature. As mentioned above both pudding and butter need to be at room temperature.
  2. Make sure you use unsalted butter, I don’t know about other countries, but in Germany unsalted butter is actually called Süßrahmbutter – sweet cream butter.
  3. Don’t lick your fingers or mixing attachments and touch the buttercream with these fingers or attachments when making the buttercream. The spit might cause the buttercream to curdle as well.
  4. Beat the butter until very light and fluffy, at least two minutes.
  5. Only add the pudding to the butter one tablespoon at a time, don’t rush it. Only give the next spoon of pudding to the bowl when the previous one has been completely incorporated, but don’t over mix. Make sure that the pudding is incorporated by mixing shortly and add the next tablespoon.

buttercream monster book cake

What to do when the buttercream curdles anyway?

I had this problem a few times in the beginning, many years ago when making my first buttercream cakes. I didn’t know how to fix that and just used the curdled buttercream, it didn’t look that nice, but it still had the same good taste.

However, I soon discovered that there are ways to deal with that issue. I don’t need to do that anymore, as there are many years gone by since the last time my buttercream curdled, but here is how to fix the problem, should it arise.

Give the buttercream to a bowl and place this bowl on bain-marie. The water should not be too hot. Heat the buttercream very slowly, it will slightly begin to melt underneath, but don’t let it melt. Keep mixing with a hand-held mixer on high speed until the buttercream becomes smooth again. This miracle will actually happen very fast.

Remove the bowl from the bain-marie and keep beating the buttercream for a few seconds more.

It always worked for me!

hagrid monster book cake

How to assemble Hagrid’s monster book cake

Cut each sheet cake into two equal parts. Trim the edges of the cake and make sure they have exactly the same size.

Place one cake slice on a board or a rectangular serving platter. Keep 1/3 of the vanilla buttercream for covering the edges of the cake.

Cover the first cake sheet with half of the jam and some buttercream. Cover with a second sheet of cake and cover it only with buttercream. Place the third cake sheet on top and cover it with the remaining jam and with buttercream. Place the last sheet of cake on top and press lightly to stabilize the cake.

Use about half of the remaining vanilla buttercream to thinly cover the edges of the cake. No need to cover the top with buttercream as you will pipe the chocolate frosting on top. Place the cake in the refrigerator for about half an hour or until set.

In the meantime prepare the chocolate frosting, the tongue and the eyes of the monster book of monsters cake.

The chocolate frosting

Cream the butter for a few minutes in a mixer with a paddle attachment. Stop the mixer and sift the icing sugar,the unsweetened cocoa powder and the salt on top of the butter. Continue mixing on the lowest speed at first until the icing sugar is incorporated. Add vanilla extract or vanilla aroma to taste.

Add 1 tablespoon of the milk and mix the frosting on medium-high speed for about 3 minutes. If the mixture seems too stiff for piping, you can add the second tablespoon milk.

Give the frosting to a piping bag fitted with the grass piping tip.

hagrid book of monsters cake

How to decorate the monster book cake

To make the tongue, knead the pink fondant with a little shortening until pliable. Roll it thinly on a smooth surface and cut a long stripe about 13 cm/ 5 inches long and 3,5 cm/ 1.4 inches wide. Cut the tip of the tongue to resemble a snake’s tongue (see picture).

Knead and thinly roll the blue fondant as well. Cut out four very small rounds, paint the black pupil with the food decorator pen and stick the pupil onto the Maltersers with a bit of frosting.

When ready to decorate the cake, take it out of the fridge, it should be pretty sturdy by now. Read the recipe for more details on decorating the cake.

Keep the monster book of monsters cake refrigerated until ready to serve.

I hope you like this monster book cake. If you like Harry Potter, you might want to check some of the other Harry Potter recipes I have posted on the blog about 2 years ago, one of them the Harry Potter’s Pumpkin Patties is one of the most popular recipes on the blog, especially in autumn and winter.

And I will certainly post more Harry Potter recipes during the next months. If you have any special wish, let me know and I will try to cook it/bake it. If I didn’t do that already, then I will just have to post it. 🙂

monster book of monsters cake

Hagrid's Book of Monsters Cake – Harry Potter Recipe

139sharesShareTweetPinLast Updated on 15/10/2018Hagrid’s monster book of monsters cake, another Harry Potter recipe, a delicious buttercream cake decorated to look like the famous book of… Cakes Hagrid’s Book of Monsters Cake – Harry Potter Recipe European Print This
Serves: 14-20 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Ingredients for the cake:
  • 6 eggs
  • 300 g/ 10.5 oz/ 1 ½ cups sugar
  • 300 ml/ 10.1 fl.oz/1 ¼ cups buttermilk
  • 300 ml/ 10.1 fl.oz/ 1 ¼ cups rapeseed oil (neutral taste)
  • 450 g/ 1 lbs/ 3 2/3 cups all-purpose flour
  • 4 ½ teaspoons baking powder (Dr. Oetker)
  • Ingredients for the filling:
  • 500 ml/ 17 fl.oz/ 2 cups milk
  • 1 packet Dr. Oetker vanilla pudding powder
  • 40 g/ 1.4 oz/ scarce ¼ cup sugar
  • vanilla aroma or vanilla extract to taste
  • 300 g/ 10.5 oz/ 1 ¼ cups unsalted butter at room temperature (See note 1)
  • about 6 tablespoons plum, blackberry or black currant jam (more or less as needed) (See note 2)
  • Ingredients for the chocolate frosting:
  • 120 g/ 4.2 oz/ ½ cup unsalted butter at room temperature
  • 220g/ 7.7 oz/ 1 ¾ cups icing sugar
  • 25 g/ 0.9 oz/ ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • vanilla aroma or vanilla extract to taste
  • 1-2 tablespoons milk
  • Ingredients for decoration:
  • 1 small piece of pink fondant
  • 1 very small piece of blue fondant
  • some shortening
  • 4 round chocolate bonbons (Maltesers or similar sweets)
  • 1 teaspoon unsweetened cocoa powder
  • Tools:
  • small rolling pin
  • black food decorator pen
  • small fork
  • clean small paint brush
  • grass piping tip (Wilton no. 233)

Instructions

Pudding:

Prepare the pudding well in advance as it will need several hours to reach room temperature. You can make it the day before, place some cling film directly over the surface and let it on the counter overnight.

When making the pudding, measure the 500 ml/ 2 cups milk needed directly in a pot. Remove about 6 tablespoons of the milk from this amount and give those to a small bowl.

Place the pot with the milk on the heat and slowly bring to a boil. In the meantime, whisk the remaining milk with the sugar and the pudding powder. When the milk on the hob has come to a boil, slowly pour the pudding mixture into the hot milk while whisking continuously. Let bubble once or twice and remove from the heat.

Place a piece of cling film directly over the surface of the pudding and let the pudding come to room temperature, preferably overnight.

If using cornstarch instead of pudding powder, mix together 37 g/ 1.3 oz cornstarch with a small pinch of salt. Proceed exactly as described above, adding 1 teaspoon pure vanilla extract or a few drops vanilla aroma to the hot pudding.

Cake:

Preheat the fan/convection oven to 160 degrees Celsius/ 320 degrees Fahrenheit. Line two baking trays (30x40 cm/ 12x15 inches) with baking paper.

Give the eggs and the sugar to a large mixing bowl. Mix well until light and fluffy, about 3-4 minutes. Give the buttermilk and the oil to the mixture by turns while mixing all the time.

Mix the flour and baking powder together and sift them over the egg mixture. Mix to incorporate.

Divide the mixture between the prepared baking trays and bake for about 15 to 20 minutes or until golden. Let cool completely.

Buttercream:

To make the buttercream both butter and vanilla pudding should have room temperature. Mix the butter until very light and fluffy, at least 2 minutes.

Start giving the vanilla pudding to the butter one tablespoon at a time, only adding the next tablespoon when the one before is completely incorporated, but being careful not to over mix. Add vanilla extract or vanilla aroma to taste.

Read the blog post for more information on making the buttercream, tips for avoiding the buttercream from curdling and what to do if the buttercream curdles anyway.

Filling the cake:

Cut each cake into two equal parts. Trim the edges of the cake and make sure they have exactly the same size.

Place one cake slice on a board or a rectangular serving platter. Keep 1/3 of the vanilla buttercream for covering the edges of the cake.

Cover the first cake sheet with half of the jam and some buttercream. Cover with a second sheet of cake and cover it only with buttercream. Place the third cake sheet on top and cover it with the remaining jam and with buttercream. Place the last sheet of cake on top and press lightly to stabilize the cake.

Use about half of the remaining vanilla buttercream to thinly cover the edges of the cake. There is no need to cover the top of the monster cake with buttercream, as you will pipe the chocolate frosting on top. Place the cake in the refrigerator for about half an hour or until set.

In the meantime prepare the chocolate frosting, the tongue and the eyes of the cake.

Chocolate frosting:

Cream the butter for a few minutes in a mixer with a paddle attachment. Stop the mixer and sift the icing sugar,the unsweetened cocoa powder and the salt on top of the butter. Continue mixing on the lowest speed at first until the icing sugar is incorporated. Add vanilla extract or vanilla aroma to taste.

Add 1 tablespoon of the milk and mix the frosting on medium-high speed for about 3 minutes. If the mixture seems too stiff for piping, you can add the second tablespoon milk.

Give the frosting to a piping bag fitted with the grass piping tip.

To make the tongue, knead the pink fondant with a little shortening until pliable. Roll it thinly on a smooth surface and cut a long stripe about 13 cm/ 5 inches long and 3,5 cm/ 1.4 inches wide. Cut the tip of the tongue to resemble a snake's tongue (see picture).

Knead and thinly roll the blue fondant as well. Cut out four very small rounds, paint the black pupil with the food decorator pen and stick the pupil onto the Maltersers with a bit of frosting.

Take the cake out of the fridge. Use the remaining vanilla buttercream to cover the edges of the cake again. Trace the pages of the cake on three of the cake's sides and on the fresh buttercream using a small fork.

Give the cocoa powder to a small bowl and lightly brush the pages of the book with the clean and dry paint brush to give the book an old, battered look.

Place the tongue on the cake. Pipe the chocolate frosting on the cake, going around the edges first and filling the top of the cake. Pipe some chocolate frosting at the base of the cake, on the board, as well. Only pipe the back of the cake with frosting when the cake is completely finished, if you have enough frosting left.

Place the eyes on the cake as seen in the picture. Pipe some more frosting around the eyes to give them a bushy look. Pipe the leftover frosting on the back of the cake, if you wish.

Keep refrigerated until ready to serve. This is large cake and it will serve at least 14 people, probably more if you will cut smaller slices. It is very rich, so a small slice goes a long way.

There is no nutrition information for this cake, it would be ridiculous. Be sure that the cake has more calories than you would like to know. 🙂

Note 1: Preferably use European style butter, which has a higher fat content and less water.

Note 2: You can use any kind of smooth jam, jelly or fruit butter you like, preferably a tarter sort.

3 comments
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3 comments

Anca 19/10/2018 - 08:49

Your cake looks stunning. I remember your Harry Potter inspired bakes, those were a fun read.

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Kelly | Foodtasia 19/10/2018 - 18:10

This cake looks so awesome! My kids would love it! Very interesting to read about German buttercream. I avoid the American one because it’s way too sweet for me. The German buttercream sounds perfect!

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Thao @ In Good Flavor 20/10/2018 - 03:11

My husband and I are huge Harry Potter fans. We have watched all the movies umpteenth times. I often like to put it on as background when I’m working in the kitchen. It’s one of those few things I never tired of. I can’t tell you how stinkin’ cute and incredibly delicious this looks, Adina!! <3

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