House Gryffindor Butterbeer Cakes Recipes

Steps:

• Make the Butterbeer Cake:.
• Preheat oven to 350 F degrees. Line a baking sheet with parchment paper and spray with nonstick spray.
• Add cake mix plus required ingredients into a bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed for 5 minutes until combined. Turn off mixer and add butterscotch extract and red gel food coloring. Beat until combined.
• Pour mixture into prepared baking sheet. Bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely in pan.
• Use a 3-inch round cookie cutter to punch out 12 rounds of cake. Cut each round in half horizontally so that the cakes are about ½ inch tall.
• Whisk together butterscotch syrup with 1 tablespoon of hot water. Brush tops of cake with mixture and set aside.
• Make the Decorations:.
• Add yellow candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe out 4 lightning bolts onto a parchment-lined baking sheet, using a template if needed.
• Repeat with the black candy melts, piping 4 pairs of eyeglasses. Set decorations aside in fridge to set.
• Make the Frosting:.
• Add the cream cheese, sugar, butterscotch extract, and salt to the bowl of a standing mixer fitted with a whisk attachment. Beat until fluffy and transfer to a large bowl.
• Add the heavy whipping cream to the standing mixer and whip to stiff peaks.
• Fold the whipped cream into the cream cheese mixture in 3 batches.
• Transfer about a fourth of the mixture to a piping bag fitted with an 826 star tip.
• Add the yellow food coloring to the remaining frosting, about 1 teaspoon, and gently fold with a spatula to combine. Transfer to a piping bag fitted with an 806 round tip.
• Assemble the Cake:.
• Position acetate cake collars on a parchment-lined baking sheet.
• Push a cake round into the bottom of the cake collar. Pipe in a layer of yellow frosting to cover the cake round, but do not smooth over. This helps keep clean layers. Add another cake round and another layer of yellow frosting. Top it off with a final cake round.
• Repeat with the remaining 7 cake collars.
• Carefully peel off acetate. Pipe a small swirl of white frosting on top and garnish with the glasses or lightning bolts.

Steps:

• Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup.
• Heat in microwave for 1 minute.
• Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
• Divide butterscotch mixture between 2 (10 to 12-ounce) mugs.
• Fill mugs with heated cream soda and stir thoroughly.
• Serve garnished with a cinnamon stick or an old-fashioned butterscotch candy stick.

Steps:

• Add ice cubes to tall glass.
• Add vodka.
• Add schnapps.
• Add soda.
• Enjoy and drink responsibly.
• I used ounce measurement because this site doesn't accept "parts" as a valid measure. But basically, it's equal parts vodka and schnapps to half as much soda. You can adjust the soda for a less strong version.

Steps:

• In a large mixing bowl combine yeast and warm water let stand 5 minutes; for yeast to soften. Stir in eggs, 1/2 cup sugar, 1/3 cup melted butter, salt and 1 cup flour. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl constantly. Beat on high for 3 minutes. Stir in as much of the remaining flour as you can with the wooden spoon.
• Turn the dough out onto a floured surface, Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to greased surface of the dough. Cover; let rise in a warm place until double in size. (1 1/2 hours).
• Punch dough down. Turn dough out onto lightly floured surface. Cover and let rise for 10 minutes.
• Lightly grease a 13x9x2 inch baking pan; set aside. For filling, in a small mixing bowl combine almonds, candied orange peel, 1/2 cup sugar and 1/4 cup melted butter, set aside.
• Roll dough into an 18x10 inch rectangle. Brush with water. Spread filling over dough rectangle into a spiral, starting from a long side. Seal seam. Slice roll into 12 equal pieces. Place cut sides down, in prepared pan. Cover and let rise in a warm place until nearly double in size (about 30-45 minutes).
• Preheat oven to 350 degrees. Bake rolls for 20-25 minutes or until golden brown. If necessary, cover rolls loosely with foil for the last 5-10 minutes of baking to prevent over browning. Cool slightly on a wire rack; remove from pan. Serve warm.