This is how you make the golden snitch cake pops:
What you need:
- Vanilla cake pop balls – unfortunately I didn’t have time to whip up my own fabulous recipe for these, instead I used the basic recipe for vanilla cake pops in the Molly Bakes: Crazy for Cake Pops recipe book.
- 1 1/2 cups yellow candy melts
- 1 bag plus 1/2 cup white chocolate chips
- Lollipop sticks
- Wilton Gold Color Mist™ food color spray
- Leaf candy mold – I found this at Do It With Icing, a local cake decorating supplier, but I have an Amazon link to a similar one below
- Gold sprinkles – I actually used an assortment of these, I found 3 different varieties at stores (2 at Michael’s) and unable to decide on what I wanted to use I tossed them all into a bowl together and mixed them up.
Make your cake pops according to the directions – whether you use the book, or a recipe on-line and refrigerate. You can even make these the day before the party.
Pour the bag of white chocolate chips into a microwave safe bowl and melt in the microwave, 1 minute on 50% power, and then 15 seconds at a time after that until completely melted.
Pour (or spoon) the white chocolate into the leaf mold and refrigerate until set. The leaves will be used for the snitch wings, so you will need two per cake pop. Repeat this step until you have enough wings.
Lay all of your wings on parchment paper and spray lightly with the gold color mist and set aside until completely dry.
Pour the yellow candy melts and extra 1/2 cup of white chocolate chips into a microwave safe bowl and follow the same guide above for melting them.
Dip a lollipop stick into the melted candy and then into the cake pop, repeat for all of the cake pops placing them onto a sheet of parchment paper allowing the candy to harden inside the cake pop so that it is secure.
Dip each cake pop into the melted candy, allowing any excess to run off. You don’t want them to have too much melted candy on them. Give it a few seconds and then dip the cake pop into a bowl of gold sprinkles. Fairly quickly stick a wing into each side of the cake pop before the candy hardens.
Tip: You may need to pop the melted candy back into the microwave for 10 seconds. When the candy in the bowl begins thicken/harden it becomes more difficult to work with so keeping it melted will make the process so much easier.
Place your cake pops directly onto a cake pop stand so the candy can finish hardening and set the wings in place securely.
Harry Potter Chocolate Frog
What you’re going to need for this awesome baking experience is one package of melting chocolate, one cup of peanut butter, ¼ teaspoon of salt, ½ cup of confectioners’ sugar, and chocolate frog molds.
To start off, melt half of the chocolate using a microwave-safe bowl. Cook at intervals of 30 seconds, until the chocolate is melted smoothly. You can also use a double boiler instead of melting the chocolate in the microwave. Whichever is easiest for you.
After the chocolate is melted, put a few spoonfuls into each mold and use the spoon – or if you have one, a silicone pastry brush – to evenly coat the mold, filling in the crevices. Put the mold in the freezer and let it chill for about five minutes.
After the frogs have chilled, put the peanut butter, sugar and salt in a small bowl and mix it all together. (Try to refrain from eating the peanut butter!)
Once that’s done, take out the mold and put quarter-sized amounts of the peanut butter mixture into each frog mold. Afterward, melt the remaining chocolate and fill in the rest of the mold to the brim, spooning it over the filling.
Return the frogs to the freezer, so they can chill for another five minutes or so. Once they’re done, take the chocolate frogs out of the mold and enjoy! The upside to these scrumptious frogs is that they can’t get away from you.
Harry Potter Sorting Hat Cookies
You will need:
- Chocolate Cookies (I made cake mix cookies using a chocolate cake mix)
- Sugar Cones
- Chocolate Candy Rolls
- Mutil-Colored Candy
- Melting Chocolate or Chocolate Frosting
First separate your color candies into four different piles. Blue for Ravenclaw, green for Slytherin, yellow for Hufflepuff and red for Gryffindor.
Work the chocolate candy rolls with your hands until they are soft and you are able to mold them. Each Sorting Hat face took about three chocolate rolls.Two for the eyebrow line and one for the mouth line. You aren’t working to an exact science, just working to give it a little bit of a face. You can find Sorting Hat pictures here, to get a better idea of what you are working towards.
Once your face is on your ice cream cone, fill your cone with one color of candy and then dip the bottom of your cone in either melted chocolate or frosting to secure it to the brim of the hat, or the chocolate cookie. I used just a little bit of melted chocolate, I felt like it was cleaner. After your Sorting Hat is secured, you are ready to be sorted. Have each person randomly grab a hat and discover what house they are in!
Harry Potter Butterbeer Cupcakes
These Harry Potter Butterbeer Cupcakes will cast a spell on your taste buds and leave you in a state of geeky bliss!
1/3 cup Butterscotch instant pudding mix, dry
1/2 cup Confectioners’ sugar
4 tsp Imitation butter extract
3/4 cup Butterscotch chips
Harry Potter Cauldron Cakes
Chocolate Cupcakes (for 12)
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cups plus 2 tablespoons granulated sugar
- 2 large eggs
- ½ cup milk
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ¾ cups chocolate chips
Green Frosting (warning: this is super sweet!)
- 5 tablespoons butter
- 1 cup confectioners’ sugar
- 1/3 cup water
- 1/3 cup spinach (yes, spinach! Don’t worry, your frosting won’t taste like a green smoothie)
If you already have a favorite chocolate cupcake recipe, you can totally use it! I used my current favorite which I found here (thanks to my many hours checking Pinterest). Check out that blog post to read the complete recipe.
Also, if your current cupcake recipe doesn’t include chocolate chips, I strongly suggest you fix that 😉
After mixing all the ingredients for the cupcakes, I sprayed some oil to my cupcake pan and put it in the oven without the little molds/papers.
Then to make some experiments! So… I know that some people make their own food coloring at home and I really wanted to try it too! So I added spinach and water to my blender to get this super green spinach water. After that I removed the little spinach pieces with a strainer.
To make the frosting I just mixed butter with confectioners’ sugar and added about 2 or 3 tablespoons of the green spinach water. This will taste mostly like sugar, so don’t worry about the spinach flavor.
I had made butter/sugar frosting before and really liked it, but for some reason this time it turned out even sweeter than before! So if you’re not a fan of sugary frosting, I would recommend using your own white-frosting recipe and include the green water somewhere (maybe substitute half the liquids in your recipe with green water).
Also… I made a very important discovery here! Since the frosting was too sweet I decided to add a bit of extra butter, but I made the “mistake” of heating it in the microwave (something that recipe books and blogs discourage). But the result was great!
When you add warm butter to this mixture, the whole thing gets lumpy and doesn’t mix well… so that gave me an idea. I needed to make it warmer and get more lumps! Then it would look like a real, bubbling potion, haha.
My cupcakes came out looking really cute!
Here’s a lazy cook tip: Get a small tray like this one so it fits inside the toaster-oven! Sometimes I feel like turning the oven on is too much work. But the toaster-oven is so small and friendly and easy to use… I honestly cook 80% of my food there.
So, I took one of the beautiful cupcakes and carefully removed the top part with a knife. It doesn’t have to be a big cut, just enough to remove the round bit at the top.
And, why should we do that?
- Because I think they look more like cauldrons when you remove that part.
- Because I got to eat all the removed parts.
After removing the round-ish part of the cupcake, I turned it upside down. And it kinda looked like a cauldron!
Then it came my favorite step: Making a hole at the top! (Which means eating more discarded cupcake parts!)
I used a knife to kind of draw a circle on top of each cupcake, and the removed it by pinching it with my fingers.
And ta-da! A chocolate cauldron cake with bubbly green frosting.
I’m still not sure if that green potion looks tasty or disgusting. But it does look cute!
The chocolate cupcake was really good and moist. I thought the frosting was too sweet, so I ended up scooping out half of it at the end. But I still enjoyed the flavor combination, just maybe in a smaller proportion next time.