As the pitch-black nightfall crumbles in October, the inky Halloween skies seemed to be swarmed with boundless black-hatted witches, dryads, centaurs, goblins, gnomes and lots of mischievously grinning pumpkins, isn’t it? As the howling gusts of the Halloween echo nearer, are you hunting around for the most incredulous Halloween recipes? Well, I was a bit skeptical at trying something new but the temptation got the best of me and I decided to hold a Hogwarts’ themed Halloween Party.
Last year, I decided to recreate the obscure, silhouetted murkiness of the Halloween in the most imaginative manner, by baking and preparing a few exotic dessert recipes, inspired by the famous Harry Potter series. The baking recipes are unbelievably awesome, indeed, and though I’m a novice baker, thanks to some of the famous food websites and recipe blogs, I managed to nail the cake recipes without spoiling the final appearance of the magical desserts described by the quixotically fabled writer, J.K Rowling.
I remember seeing her in a swanky mall in London once, years and years back, when I was a small child, I always dreamt to sneak in to a public meeting where she would gladly offer me a signed copy of her bewitchingly fantastic novel, alas! But only in my dreams!
Thus, don your black robes, get your wands from Ollivander’s, put on the coolest top hats and try the dessert recipes shared by me are exceedingly real and you must try them one by one, some day!
The Legendary Cauldron Cakes
Remember the mythological classic cauldrons that bubble and simmer with wizard-like grandeur?
Well, if you loved them, here is how we churn your dreams into a cauldron-like reality!
- 12 cupcake mixtures
- 1/2 cup chocolate chips
- Edible gold glitter
- 6 ounces of semi-sweet chocolate chips
- 4 tablespoons of Kisan margarine
Use a double boiler to make the batter and melt all the ingredients together the chocolate and the Kisan margarine and keep stirring it until a smooth batter is made. Glaze will be a little thick. Remove it from heat and wait for five minutes. However, if the chocolate condenses too much, return it to heat and stir until an evenly smooth texture is obtained.
For the Marshmallow Filling
- 1 cup of marshmallow fluff
- 1/2 cup of Kisan oil (as shortening)
- 1/2 cup of confectioners’ sugar
- 2 teaspoons of vanilla extract
- In a medium bowl, beat together the marshmallow fluff, shortening, sugar, and vanilla extract until light and fluffy, for almost five minutes.
- Take a cupcake corer or sharp knife and cut out a cavity in the bottommost layer of the cupcake. When I use a knife, I usually run it in a circular motion around the cupcake, while always pointing the knife towards the center, to make the cavity of the cupcake as cone shaped.
- Dip the upper portion of the cupcake into the chocolate coating. Flip the right side of the cupcakes and let them rest until the chocolate sets, for half an hour. To maximize the speed of the process, place cupcakes in the refrigerator.
- To create the feet of the cauldron, take almost three chocolate chips and form a small triangle, placing each chocolate chip roughly at distance of an inch apart. Place the topmost portion of the cupcake onto the chocolate chips and push down very lightly so the chocolate chips will stick properly into the chocolate coating. Repeat the same process for rest of the cupcakes.
- Place remaining chocolate glaze into a piping bag and start piping a chocolate rim around the edge of the opening portion to the cauldron. However, if the chocolate is too thick to pipe, heat the chocolate coating up until it melts and becomes warm and allow to sit until glaze thickens a little.
- If chocolate glaze is too soft to pipe, wait a few minutes until the glaze thickens to a considerable consistency for the proper piping process. On the other hand, you could use a knife to spread the glaze around the edges of the cupcake evenly.
- Fill a pastry bag with the marshmallow filling and pipe into the hollow portion of the cupcakes.
- Garnish the top with a sprinkling of the edible gold glitter. Get it from some notable place, if it is available in your local region or order it from an abroad home store, such as William and Sonoma.
- To make the handles of the cauldron, melt the remaining chocolate chips and stir until smooth, and place into a pastry bag.
- I recommend measuring the cupcakes with a measuring ruler to determine how extensive is the precise measurement you need, to make the handles before you can pipe. Let the chocolate solidify well, almost 30 minutes before, and carefully peel off the non-stick surface and putting it into the topmost portion of each cupcake.
There it is, all done and waiting to be eaten!
Serve and enjoy!
The Butter Beer Pancakes
Remember the awesome butter beer drunk by almost all the wizards of Hogwarts? Well, let’s try the amazing butter beer pancake recipe. These pancakes are marvelously awesome and they are used making the simplest ingredients from the pantry, such as the butterscotch, caramel, vanilla, and Kisan margarine, to give that velvety butter beer taste that we all really die for, ! To keep them soft and fluffy, they are made with ricotta cheese.
And then finally, top them with the most incredible butter syrup and seriously, owing to the exaggeratedly classical taste, they would simply taste out of this world!
This syrup is made with butter, buttermilk, butter extract, sugar, and baking soda and indeed, it tastes too good to be true!
This syrup is basically a sweet, honeyed mass and indeed, it tastes like every freshly baked, warm pastry you’ve ever had in years, and tastes like as if trickled right from the oven of heaven.
- 1 cup of butterscotch chips
- 2¼ cup of all-purpose flour
- 4 tbsp. of granulated sugar
- 1 tsp. of baking powder
- ½ tsp. of baking soda
- ½ tsp. of salt
- 3/4 cup of whole milk
- ½ cup of ricotta cheese
- 1/2 cup of caramel coffee creamer
- 2 large eggs
- 1/4 cup of Kisan margarine
- 1/3 cup of buttermilk
- 1/2 cup of sugar
- 1/2 tsp. of baking soda
- 1 tsp. of butter extract
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 2 tbsp. of butterscotch instant pudding mix
- Butterscotch Syrup
- Caramel Syrup
- Lightning Bolt Sprinkles
For the Pancakes
- Add the butterscotch chips to a good food processor or blender and pulse until tiny bits form.
- Take a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda, salt and butterscotch chip crumbs till they blend.
- Take a separate bowl, whisk together the milk, ricotta, coffee creamer, and eggs till they combine.
- Add wet ingredients to the dry ingredients and stir until a good mixture is made. The batter should be a bit lumpy, so do not mix too, too much.
- Spray the cooking spray over the cooking pan and heat it over medium heat. Use a ½ portion of the measuring cup to measure and pour batter onto the cooking surface. Cook for two minutes until edges start to bubble, flip and cook the other side for almost a minute until that side is crispy and golden brown.
- While you cook the pancakes, add the margarine, buttermilk, and sugar to a medium-sized saucepan. Stir together on medium heat until sugar has dissolved fully and the margarine has melted. Let the ingredients come to a rolling boil and keep boiling them for one minute and remove them from heat.
- Stir in baking soda and the margarine extract, syrup and let the bubbly, foamy mixture form.
- Let the syrup rest for a few minutes and there you are, the syrup is ready to be served!
Whip all ingredients in a medium bowl or stand mixer fitted with a whisk attachment until it is light, frothy and fluffy.
Assemble the Cake Layers:
Top your stack of pancakes with the buttery thick syrup, butterscotch whipped cream, and any cake coatings of your choice.
The Golden Snitch Cake Pops
Do you remember the classical gold snitches that harry used to catch and win the ever-so-famous Quidditch match? Catching the snitch was one of the cutest parts of Harry Potter and let’s see how to make it for the Halloween parties! My children loved it and they were pretty astonished.
- 1 box of the cake mix
- 1 tub store-bought cake coating
- Yellow candy melts
- Lollipop sticks
- Gold sprinkles
- White fondant
- Make the cake pops as per the cake mix.
- Coat the cake pops with some delicious yellow candy melts.
- Before the candy melts set, roll the cake and splash the gold sprinkles.
- Cut wings out of white fondant and attach the wings to the cake pops by cutting small cuts into each side and inserting the wings, to impart a real looking Golden Snitch.
Make some really creatively eerie banners and hang them around the Hogwarts’ inspired Halloween Party and enjoy!