Welcome back, all you hungry hippos! Drew Cunningham is back again with another delicious treat in the world of Harry Potter! In this blog, the Makin’ and Bakin', is where I find the most exquisite bakery goodness and wrap it up in a simple recipe! What's it going to be this time? Let's shush shush now and get onto baking.

For this week, it's going to be…. *drumrolls*

Remember on Harry's 17th birthday, Molly Weasley baked him a golden snitch cake! Yes, and I bet as we have read that part, we have drooling over how delicious that one might be. Well, your wishes have been granted! Though it may seem a little hard, I'm sure you'll be able to accomplish it!

Ingredients:

For the chocolate cake:
2/3 cup coconut flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup plain greek yogurt (I love Chobani)
3/4 cup honey
6 eggs
1/2 cup water
1 Tbsp vanilla extract

For the butterscotch frosting:
3 egg whites (90 g)
1/2 cup + 2 Tbsp coconut sugar (or brown sugar)
1 cup (2 sticks) butter, cut into tablespoons
1 tsp vanilla extract
2 Tbsp butterscotch schnapps (or flavoring)
pinch of salt
yellow food coloring (I used about 14 drops)
gold pearl dust or gold color mist, for shine/sparkle

For the wings:
1 large piece of scrapbook paper (silver or gold)
2 lollipop sticks
hot glue

Instructions:

For the chocolate cake:
1) Generously grease two 1-quart Pyrex (oven safe glass) bowls (or ball pans). Preheat the oven to 350ºF.
2) In a small bowl, stir together the coconut flour, cocoa powder, baking soda, and salt. Set aside.
3) In the bowl of a stand mixer, beat the yogurt and honey together, until smooth. Add the eggs, one at a time, until well mixed. Add the water (or coffee) and vanilla extract, mixing until smooth. Slowly add the flour mixture, beating until well incorporated.
4) Divide the batter between the two bowls (about 2 cups batter in each). Bake at 350ºF for 30-35 minutes, until a toothpick comes out clean.
5) Allow to cool in the bowls for at least 10 minutes before sliding an offset spatula (or knife) around edges to release, turning out onto a plate. Allow to cool completely before wrapping tightly in plastic wrap/foil and placing in the freezer for 2 hours (or overnight) to set.

For the butterscotch frosting:
1) Bring a saucepan filled with 2 inches of water to a simmer. Place the egg whites and sugar into a heat proof mixer bowl, and place above the water. Whisk the sugar and egg whites until warm to the touch and the sugar is dissolved.
2) Place the bowl back on the mixer stand, and whisk on medium-high speed until you have stiff, glossy peaks, and the mixture is cool, about 10 minutes.
3) Reduce speed to medium-low, and add the butter, one piece at a time, mixing until fully incorporated between each piece. If it appears curdled at this point, keep mixing until it becomes smooth again. Add the vanilla, butterscotch schnapps, and salt, and mix until well combined. Add the yellow food coloring, mixing until you reach your desired golden color.
4) Switch to the paddle attachment and beat for about 2 minutes to remove air bubbles.
5) If you’re a visual person, there’s a great step-by-step swiss meringue buttercream post at Sweetapolita.

For the wings:
1) On the back of the scrapbook paper, fold the paper in half twice. Then draw narrow teardrop-shaped outline. Cut them so there will be four wings.
2) Line up the wings so they are double sided, making sure they line up evenly. Set one wing with the inside facing you, and place a lollipop stick at the inner corner (the lollipop stick should have about half sticking out of the paper). Hot glue the lollipop stick in place.
3) Line the edges of the same wing with hot glue, and then match it up with the other piece, gluing them together. Cut off any overlap/visible glue chunks. Repeat with the other wing.

To assemble:
1) Remove the cake layers from the freezer and unwrap.
2) On a 6-inch cake board (you can cut it even smaller, about 3 inches in diameter, so it fits the bottom of the cake) on a turntable (for ease of frosting), place the bottom cake layer flat side down. Put a dollop of frosting on the top (round side), and coat the entire top evenly using an offset spatula. Once frosted, gently flip the layer over, round side down, making the bottom of the cake.
3) Place a dollop of frosting on the top of the bottom later (the flat side), for the filling, smoothing to the edges with an offset spatula. Place the top layer, flat side down, on top of the bottom layer.
4) Place another dollop of frosting on the top later (round side), spreading a thin layer of frosting all over, filling in any gaps between the two layers, for the crumb coat. It doesn’t need to be perfectly round at this point; you can shape later. Just make sure all of the crumbs are sealed in.
5) Place in the fridge to set for about 20 minutes.
6) Once chilled, place another large dollop of frosting on top of the cake, and coat the entire cake with the second layer of frosting with a straight spatula, smoothing out the frosting and making sure the edges are round. To get a smooth finish, warm the spatula with warm water, drying it with a towel, and using that to smooth the edges.
7) Place in the fridge again to set for about 20 minutes.
8) Once set, poke the wings gently into the sides (not going all the way in) to mark their place. Outline all of the snitch designs gently with a toothpick, wiping away any excess frosting that scrapes off.
9) Place the extra frosting into a piping bag with a Wilton #3 round tip attached (or any tip good for writing), and trace the outlines you created. You can easily smooth any mistakes over and start over.
10) Insert the wings into the sides, pushing them in until the lollipop sticks are no longer seen.
11) Sprinkle the cake with gold pearl dust or spray with gold color mist (optional).
12) Store in the fridge until about 1 hour before serving. Store leftovers in the fridge (preferably in an airtight container) for up to five days.

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