CAULDRON CAKES!! Vegan Halloween Baking Tutorial || October 2017

This week let’s hang out in my kitchen and do a little baking together! I am going to show you how to make some delightful and delicious vegan Cauldron Cakes! For those of you that are Harry Potter nerds like me, you will find these particularly fun and hopefully different to others you have had before. These are the perfect Halloween treats for any occasion. I hope you like this video and I look forward to filming a more of my little creative projects in the future! If you enjoyed this little baking adventure, head over to my instagram and check out some of the other things I have been up to. And of course, be sure to check out the video from last week!

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1 cup non-dairy milk + 1 tblsp white wine vinegar
115 grams (1/2 cup) non-dairy butter alternative
1 cup raw caster sugar
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
1 ½ cups plain flour
1 ½ tsp baking powder
½ tsp baking soda


¼ cup dairy-free butter alternative
¼ cup pumpkin puree (Libby’s)
3 cups icing sugar
Splash dairy-free milk (almond)

Black patty papers, one small packet of black fondant icing, edible gold shimmer powder & Jack-o-lantern novelty toothpicks to decorate.


1. Heat oven to 160°C (fan forced) or 170°C (standard). Place patty paper in each cup of a regular sized muffin pan (makes 12).
2. In a small jug measure out the non-dairy milk of choice and add the vinegar, giving it a small stir to combine before setting aside.
4.In a large bowl beat the non-dairy butter until soft before adding the sugar. Beat the two together until fluffy.
5. To this add the dry ingredients, sifting them over the butter mixture evenly. Taking up a spatula, fold the dry ingredients in until all of the mixture is just combined, being careful not to over-mix. Divide the mixture into the 12 prepared patty papers and slide into the oven.
6. Bake for 20 minutes or until toothpick inserted in centre comes out clean. Remove cupcakes to a cooling rack and cool completely (about 45 minutes).
7. While waiting for cupcakes to cool, begin preparing the buttercream frosting. Place the pumpkin puree and butter into a large bowl and beat together with a hand or stand mixer until creamy. Add the icing sugar one cup at a time until mixture starts to come together before adding the splash of milk. Beat together adding either more icing sugar or milk in small amounts until you reach the desired consistency.
8. Using the pre-made fondant and a rolling pin, place the frosting on a large sheet of baking paper to prevent sticking, and roll out until thin but still manageable. Cut out one small circular disk to use as the topper for each cupcake.
8. If you are comfortable with piping icing, go ahead and use a piping bag and tip to create a cupcake masterpiece. If not, just use a butter knife or a small spatula to coat the cupcakes in the desired amount of frosting.
9. Dust the cupcakes with the gold shimmer powder to give the frosting a magical quality before topping with the little fondant “lid” and sticking a little novelty toothpick into the top to complete it!
10. Enjoy the fruits of your labour!

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Title: Back In Summer, A Way For Me & Easy
Artist: Nicolai Heidlas

Title: I Am
Artist: Inukshuk

Editing: Nate Young

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✖ This is not a sponsored video.

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