Magical Stacked Spell Book Cake Tutorial - for Witches and Wizards - with rice paper sails

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

all-purpose flour is more accessible and less expensive.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

margarine can be a cost-effective substitute.

fondant

🥗Healthier: marshmallow fondant

💰Cheaper: whipped cream

whipped cream is easier to make and less expensive.

edible glitter

💰Cheaper: colored sugar

colored sugar provides a similar decorative effect at a lower cost.

Start with two rectangles of cake measuring 4.5 inches by 6 inches and 1.5 inches in height.

Wrap cakes in cling film and refrigerate for a few hours to make cutting easier.

Use a serrated knife to curve one edge of each cake.

Prepare white chocolate ganache and let it sit at room temperature until firmed up slightly.

Use an electric whisk to achieve a spreadable consistency for the ganache.

Add a thin layer of ganache in the center of the first cake before applying a crumb coat.

Use an offset spatula to shape the ganache for the spine of the book.

Refrigerate the first cake until slightly firmed up before adding a final layer of ganache.

Repeat the process for the second cake, placing it on a small cake board for stacking.

Cover the cake board with gray fondant, rolling it out and using water to stick it down.

Add lines to the fondant to create a stone effect using a dressing tool.

Use shadow gray edible tint and black to add detail to the cake board.

Fix a silver sparkly ribbon onto the board with double-sided tape.

Add pages around the sides of the cake using ivory fondant, applying icing sugar mixed with water as glue.

Roll out a strip of fondant to wrap around the three flat sides of the cake.

Use a ruler and craft knife to create straight lines on the fondant to resemble book pages.

Lighten shadow gray edible tint with white dust or corn flour for coloring the edges of the pages.

Repeat the process for the second book.

Use brown fondant for the top book cover and dark red burgundy fondant for the bottom book cover, mixing colors as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens