Cauldron Cookies Recipes

CAULDRON CAKE

Steps:

• 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.
• 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.
• 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.
• 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.
• Cut and scoop out the center of the top cake layer, about 6 inches wide and 2 inches deep. 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.
• Once the gelatin is firm, stir until clumpy. Return to the refrigerator until ready to serve.
• 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.
• 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.

CAULDRON COOKIES

Steps:

• Cream the butter in a large cast-iron cauldron (or mixing bowl).
• Gradually add the brown sugar, beating well.
• Add the eggs, lemon juice, and zest and then beat by hand or with an electric mixer until the mixture is well blended.
• The next step is to stir in the flour and pecans.
• Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate overnight.
• When ready, shape the dough into one-inch balls and place them about three inches apart on greased cookie sheets.
• Bake in a 375° preheated oven for approximately 8 minutes.
• Remove from the oven and place on wire racks until completely cool.