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  • Nut free
  • Vegetarian
  • Sesame free
  • Peanut free
  • Shellfish free
  • Seafood free

Know a Harry Potter fan? This Hedwig themed cake is the ultimate celebration cake for them. Made with vanilla cake mix and ready-to-roll icing, it’s easier than it looks to achieve.

  • Serves24
  • Cook time1 hour
  • Prep time30 minutes, + cooling time
Hedwig cake


  • 2 x 440g pkts Coles Vanilla Cake Mix
  • 120g butter, softened
  • 1 1/3 cups (330ml) milk
  • 4 Coles Australian Free Range Eggs
  • 300g Coles Bake & Create White Icing
  • Icing sugar, to dust
  • 50g black ready-to-roll icing
  • 100g yellow ready-to-roll icing
  • 100g red ready-to-roll icing


  • 250g butter, softened
  • 500g icing sugar mixture
  • 1 tbs milk

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 22cm (base measurement) round cake pan and line with baking paper. Use an electric mixer to beat the cake mix, butter, milk and eggs in a large bowl for 2-3 mins or until well combined. Pour into the prepared pan and smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before turning onto a wire rack to cool completely.
  2. Step 2

    Use a large serrated knife to trim the top of the cake to level. Place the cake on a serving platter.
  3. Step 3

    To make the buttercream, use a clean electric mixer to beat the butter in a large bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the milk and beat until well combined. Spread buttercream evenly over the top and side of the cake.
  4. Step 4

    Roll out the white icing on a surface dusted with icing sugar to a 2mm-thick disc. Use a 2cm round pastry cutter to cut discs from the icing, reserving the excess. Arrange discs over the top and side of the cake to make feathers.
  5. Step 5

    Roll out the black icing on a surface dusted with icing sugar to a 1mm-thick disc. Use a 3cm round pastry cutter to cut 2 discs. Use a 1cm round pastry cutter to cut 2 more discs. Roll a little of the yellow icing to a 1mm-thick disc and use a 2.5cm round pastry cutter to cut 2 discs. Layer the black and yellow discs on the cake to make eyes, brushing with a little water to attach. Use the reserved white icing to make 2 small balls. Brush with a little water and attach to eyes. Cut a small triangle from the remaining black icing. Brush with a little water and attach to the cake to make a beak.
  6. Step 6

    Roll the remaining yellow icing into a 1cm-thick log. Repeat with the red icing. Use a small sharp knife to cut each log into 5cm-long pieces. Place 1 yellow piece on a work surface dusted with icing sugar. Gently brush 1 long edge with a little water. Attach 1 red piece next to the yellow piece. Brush opposite long edge of red piece with a little water and attach another yellow piece. Repeat with the remaining red and yellow pieces, then use a rolling pin lightly dusted with icing sugar to roll into a 2mm-thick long rectangle to make a scarf. Use a small sharp knife to trim edges and make tassels at short ends. Arrange the scarf around the cake.

Nutrition Information

Per Serve

Energy: 1783kJ/427 Cals (20%)

Protein: 4g (8%)

Fat: 20g (29%)

Sat fat: 13g (54%)

Carb: 58g (19%)

Sugar: 48g (53%)

Fibre: 1g (3%)

Sodium: 155mg (8%)