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Harry Potter Sorting Hat Cake

How to make a Harry Potter Sorting Hat cake with sponge and rice krispie treats (RKT).

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Time to make

Skill Level

Intermediate

Serves

25 people

Baking ingredients

  • 6 Eggs
  • 360 g self-raising flour
  • 360 g caster sugar
  • 360 g margarine
  • 1 tsp vanilla extract
  • 200 g margarine
  • 400 g icing sugar
  • 1 tsp vanilla extract
  • 3-4 tbsp jam of your choice

Decorating ingredients

  • 1 kg Renshaw White Ready to Roll Icing
  • 750 g Renshaw Chocolate Flavour Ready to Roll Icing
  • 250 g Renshaw Yellow Ready to Roll Icing
  • 250 g Renshaw Jet Black Ready to Roll Icing
  • 3-4 c Rice crispy treats (Rice crispies and melted marshmallows)
  • 1 sheet rice paper
  • 250 g Renshaw Ruby Red Ready to Roll Icing

Instructions

Step 1

Mix sponge ingredients and put in to 2 x 8 inch round tins. Bake for 25-30 mins.

Step 2

Mix butter cream together.

Step 3

Trim cakes, fill with jam and butter cream, crumb coat and place on board. Knead white icing until smooth and pliable on a clean work surface, dust the surface with icing sugar and roll out. Cover cake and board with the white icing.

Step 4

Knead the yellow icing and roll into a golf ball size for the Snitch, and you can add edible gold dust afterwards. Use a template for the wings and cut them out from rice paper. You can make the scarf from ruby red and yellow icing, and the glasses from jet black icing.

Step 5

Mould sorting hat from RKT, crumb coat and cover with brown icing. Use your hands to gently shape the creases of the hat.

Step 6

Place decorations on top of your white cake and board.