Rotten Salmon Illusion Cake Recipe | The Deathday Party | My Harry Potter Kitchen II (Recipe 37)
Hello Witches, Wizards - Ghosts & Ghouls!
Welcome back to My Harry Potter Kitchen! This is the Harry Potter YouTube series where I'm baking my way through the Harry Potter books coming up with magical Harry Potter recipes each time we stumble across an item of food or drink! Last week we baked an epic Tombstone Cake Recipe for Nearly Headless Nick's Deathday Party Cake!
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This week we're whipping up another food illusion cake with a spooky twist!
Let's jump back in to 'The Deathday Party' in Chapter Eight of the Chamber of Secrets to see what's next:
"His mouth held wide so that it passed through one of the stinking salmon"
Things are about to get fishy...
Instead of letting some real salmon go rotten - for this week's recipe I thought we'd created another illusion cake recipe inspired by the popular fish!
This Fish Illusion Cake recipe is quick with my easy vanilla cake recipe, homemade buttercream icing and fondant decorations! For an extra spooky Halloween feel I'll also show you how to use cake crumbs to create the skeleton of your half-rotten salmon.
If you've been looking for an easy illusion cake recipe follow this simple step-by-step recipe to create your own spooky rotten salmon cake recipe!
Fish Illusion Cake Recipe Ingredients
For the vanilla cake recipe
8oz golden caster sugar
8oz self-raising flour
1 tsp vanilla extract
¼ tsp ground mixed spice
yellow and pink food colouring gel
For the buttercream icing recipe
(8oz) icing sugar
½ tsp vanilla extract
1 tbsp milk
For the illusion cake decoration
250g leftover cake crumbs (trimmings from this recipe or an old cake)
50g white chocolate
500g white fondant icing
black and red food colouring gel
candy eye (or fondant to DIY)
1 tsp cocoa powder
edible glitter spray
Salmon Illusion Cake Recipe Method:
To begin, prepare your easy vanilla cake recipe by creaming together the butter and sugar in a bowl until light and fluffy. Crack the eggs into a jug, lightly whisking them together before adding into the butter and sugar a bit at a time. (Wizard Tip! If the mixture begins to curdle, add a tablespoon of flour to help bring it together)
Scrape down the sides before adding in the remaining flour, vanilla and mixed spice. Stir through until evenly combined, being careful not to over-mix the cake batter. Grease and line a 20cm rectangle baking tin before pouring the cake batter in. Level with a spatula and bake in the oven for 20-25 minutes at 180c (350F). (Wizard Tip! You'll know it's ready once a skewer, inserted into the middle of the sponge, comes out clean)
While the cake is cooling you can make the easy buttercream icing by whisking the butter until smooth, gradually add in the icing sugar in thirds slowly incorporating into the butter, whisking for about a minute between each addition. Once all the icing sugar has been added, flavour with vanilla and milk and then continue whisking for another 1-2 minutes until light and fluffy.
Use a stencil to cut out the head and tail of the fish. Slice these in half and sandwich back together with an even layer of the buttercream. Apply a thin layer of buttercream around the outside and then place in the fridge to set for an hour.
Using the remaining cake trimmings (or leftovers from a previous cake) crumble into cake crumbs and then use 1-2 tbsp of buttercream to bing together in a soft by shapable ball. On your cake board, shape this into the fish skeleton starting with the spine and then the smaller bones on either side (Wizard tip! The bones should star bigger and get smaller the closer to the tail).
Melt the white chocolate in a microwave or bowl over simmering water and then use a spatula to careful spread it over the entire skeleton. Once finished place in the fridge to set for 15 minutes.
Once the skeleton is firm, tidy any chocolate around the edges and then roll out some of the white fondant to ½ cm thick before placing over the skeleton. Use fondant tools to smooth into the grooves, trimming as you go.
Use some black food colouring gel to dye the remaining fondant different shades of grey. Start with the lightest for the base of the head and finish with the tail piece which will be the darkest. Roll the fondant to ½ cm thick, covering the cakes, smoothing down and trimming the edges for a neat finish.
To create some scales cut circles out of different shades of fondant, and then take a smaller circle cutter to take off the edge of the circle (creating a C shape). Layer these on the head lightest at the bottom, darkest to the top.
Finish by mixing some black and red food colouring gel with vodka/mixing alcohol and paint the mouth, dots along the head, and define the grooves on the tail. Add your eye into place last at the top of the head.
To finish the skeleton, brush the bottom and top with some cocoa powder to give it a worn out effect and some depth. Place the salmon head and tail either side before spray the entire cake with some edible glitter spray
And with that our fishy salmon illusion cake recipe is complete! If you're hosting a Harry Potter Halloween Party this year - why not give it a go and share your pictures on Instagram! Use the hashtag #MyHarryPotterKitchen and be sure to follow @BradBakes - don't forget to tag me too!
I hope you enjoyed this week's recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!