It’s just about time to celebrate Harry Potter’s birthday (on July 31)! But instead of a Happee Birthdae Harry cake like Hagrid made — p.s. I turned that into a cookie cake last year! — I’ve baked my own Honeydukes-inspired creation. After all, who doesn’t love a magical sweet treat?
Find More Magical Harry Potter Recipe Ideas
Honeydukes Cake — A Harry Potter Drip Cake Tutorial
Inspired by the sweets shop found in Hogsmede, I put a magical spin on my typical drip cake with a pink striped buttercream pattern, a green white-chocolate ganache drip, and, of course, a chocolate frog. Pair that with a DIY Honeydukes cake topper and this is the perfect sweet treat to celebrate our favorite boy wizard. I even think Ambrosius Flume would be proud of this one!
Forget the Bertie Bott’s Every-Flavour Beans — I’ll take a piece of cake please!
Honeydukes Drip Cake Tutorial Video
Ingredients and Instructions
What You Need:
CAKE
- Three 6-inch circular cakes
BUTTERCREAM ICING
- 4 sticks of salted butter, room temperature
- 2 lbs. of powder sugar (1 bag)
- 2 tsp. of vanilla extract
- 4-5 tbsp. milk
- Food gel coloring — pink
CHOCOLATE GANACHE
- 3 tbsp. heavy whipping cream
- 1/2 c. white chocolate chips
- Food gel coloring — green
DECORATING TOOLS
- Assorted pink and green sprinkles
- Chocolate frog
- Icing smoother (I used this one)
- Textured, rigged icing comb (I purchased this set)
- Icing bag
- Icing coupler
- Icing tip — star
- Knife
- Scissors
HONEYDUKES CAKE SIGN
- Honeydukes sign — DOWNLOAD HERE
- Green card stock paper
- Green candy stick
- Tape
BAKING THE CAKES
Prepare and bake three 6-inch circular cakes (you choose the flavor!).
CAKE BAKING TIPS: Grease your cake pans and then sprinkle flour all over the surface. Next, cut out a circular piece of parchment paper and lay it on the base of the pan before pouring the batter into the pans. These steps will help your cakes slide right out of the pan once they cool.
Once your cakes are out of the oven, set them aside to cool. Then, using a serrated knife, level off the top of the cake, if needed.
Before you begin to ice your cooled cakes, place several small pieces of parchment paper on your cake stand or cake plate and then place your first cake on top. By doing this, you will help to keep your cake plate clean and free of extra icing while you work.
PREPARING THE ICING
Next, it’s time to prepare your buttercream icing.
Using a stand or hand mixer, beat your softened butter, vanilla, and a tablespoon or so of milk until blended and smooth. (I let me stand mixer go for several minutes until the butter mixture is creamy). Slowly add your sifted powdered sugar, a few cups at a time, until all of it is incorporated. Next, add one tablespoon of milk at a time until you reach your desired frosting consistency. Taste test to be sure it’s perfect! 🙂
Split your icing into two sections and color one light pink and the other a darker pink.
ICING THE CAKE
Add a generous amount of light pink icing to the top of your first cake, then smooth the icing out across the top.
Place your second cake on top. Repeat the process, adding a layer of light pink icing to the top of the second cake. Spread the icing across the top of the second cake and spread the excess icing over the edge of the cake. Repeat process for your third cake, smoothing the top icing layer.
Spread light pink icing around the outside of your cake. Then, using your icing smoother (with the straight edge), smooth the icing out around your cake.
Next, using a textured icing comb with a square, rigged pattern, “scrape” the edges around your cake to create light pink icing rows around the cake. TIP — keep your rows even by dragging the bottom of your comb along the base of your cake stand.
Before proceed to adding your dark pink icing, place your iced cake in the refrigerator to chill for 20 minutes, allowing the icing to chill.
Once chilled, remove your cake from the refrigerator and add dark pink icing around the edges of your cake (over top your ridged light pink icing rows) with a knife.
Using your straight-edged icing comb, “scrape” the edge around your cake to smooth your icing and reveal your pink stripes in alternating shades. Repeat this process several times until your stripes are clear and visible.
ADDING THE WHITE CHOCOLATE GANACHE DRIPS
Carefully remove the parchment paper from under your cake. Then, place your cake back in the refrigerator to chill for 20 minutes or so while you prepare your white chocolate ganache.
Heat your heavy whipping cream in a microwave-safe bowl for approx. a minute (or until it begins to bubble). Carefully remove the bowl from the microwave (it will be hot!) and add your white chocolate chips to the bowl. Let the chips soften, stirring to combine. Place the bowl back in the microwave for 20 seconds at a time until the chocolate chips are completely melted and the mixture is smooth. Add green food coloring and mix well.
Remove your cake from the refrigerator and, using a spoon, add a small amount of warm chocolate ganache to the top edge of the cake, letting it roll down the edge.
NOTE: Test your first drip to ensure you have the right consistency and “drippage” before continuing.
Continue adding drips around the top edge of your cake, then fill in the top of your cake with white chocolate ganache.
DECORATING THE CAKE
Prepare your Honeydukes cake sign. Print the Honeydukes logo from the list above and cut it out around the edge of the logo. Tape the logo to a piece of green card stock paper to make it extra sturdy, and then trim the edges to match the shape of your logo cutout. Tape your Honeydukes piece to a candy stick and place it in the top of your cake.
Let your white chocolate ganache cool entirely, then place your chocolate frog on the top of your cake. Add small pink icing designs around the top and bottom edges of the cake (see photo below for what I did) using the leftover icing in your icing bag with a star tip. Add assorted green and pink sprinkles for an extra touch.
Are you planning a Harry Potter themed party? Check out my comprehensive Harry Potter party planning post!
