A Wizard's Guide To Cooking

• Question: hey, its megan:) this is heaps cool! but how do you make the sugar quills actually look like feathers? - mediocrityatmost
• Answer:

  Het
  Making the sugar quills look good is really hard, a good way to do it is to put a picture of a feather under the baking paper and trace it as you pipe the toffee onto it :)

Serves: 5

Ingredients:

5 Lollipops

2-3 tbsp. Honey

1 packet of Pop Rocks

Method:

1. Place lollipops in a thin layer of honey.

2. Then roll in pop rocks, wrap in wax paper and tie with string.

Serves: 4

Ingredients:

1 cup brown sugar

4 tbsp. water

6 tbsp. butter

½ tsp. salt

½ tsp. apple cider vinegar

¾ cup heavy cream

½ tsp. rum extract

1 litre lemonade

Method:

1. In a small saucepan over medium heat, combine brown sugar and water. Bring to a gentle boil and cook, stirring often, until mixture reads 115.5^oC on a candy thermometer.

2. Stir in butter, salt, vinegar and ¼ cup of the heavy cream, leaving ½ cup aside. Set aside to cool to room temperature.

3. Once mixture has cooled, stir in rum extract.

4. In a bowl, combine 2 tbsp. of brown sugar mixture and the remaining ½ cup of heavy cream. Use electric mixture to beat until just thickened, but not completely whipped. Leave this aside for later.

5. To serve, divide the brown sugar mixture between 4 tall glasses. Add ¼ of the lemonade into each glass, and then stir to combine, and then spoon the whipped topping over each.

Serves: 12

Ingredients:

Cupcake mix (and all ingredients required for making them)

Black icing

12 pieces black string liquorice

1 bag fairy floss (any colour, or multiple colours for different coloured cauldrons)

Method:

1. Before making cupcakes, make sure you do not use patty cases. To stop cupcakes from sticking, spray tray with spray oil or wipe butter or margarine around the edges and bottom.

2. Once cupcakes are cooked and completely cool, slice off tops of the cupcakes, but keep them aside for later.

3. Scoop out as much of the inside as you can (which will not be needed later), so they look like miniature cauldrons.

4. Spread black icing around the outside and on the top edges of the cupcakes, and on the tops that were cut off.

5. Place the black liquorice inside so the middle pokes out as a handle, and then fill with fairy floss (some can be filled with different colours).

6. Then place the top back on as a lid, or keep them off if preferred, and have fairy floss visible on the sides so the fairy floss looks like a potion.

7. Place a tiny bit of icing on top of each one; this should look like a little handle for the lid.

Serves: 8

Ingredients:

1 tbsp. Butter

2 tbsp. Cream

Spray Oil

200g Chocolate

Method:

1. Place the butter and cream in a saucepan in set in medium heat on the stove, and spray your frog moulds with spray oil.

2. Once the butter and cream are warm add the chocolate and stir every 30 seconds until chocolate is melted.

3. Pour the chocolate mix into the moulds until all the chocolate is used. (This will fill 8 normal sized moulds)

4. Place in the fridge until set, then pop out of moulds and keep in fridge.

Serves: 10

Ingredients:

200g Chocolate

2 tbsp. Cream

1 tbsp. Butter

1 packet original fried noodles

Method:

1. Melt chocolate in a microwave using a microwave safe container using 10 second intervals, and stir in cream and butter.

2. Add enough noodles for the mixture to hold together (this should be the whole packet)

3. Scoop onto baking paper making each one roughly the size of a cockroach.

4. Decorate with chocolate sprinkles, and place in fridge to set.

Serves: 12

Ingredients:

4 packets jelly, flavour of choice

1 litre lemonade

1 packet lollies, any lolly resembling slugs

Method:

1. Make up one of the jelly packets in a large bowl according to packet instructions, using lemonade instead of water.

2. Before placing in refrigerator to set, place some lollies in it.

3. Make another packet of jelly and place on top of the first one, putting lollies on before and after setting.

4. Repeat this until all four packets of jelly have been used, and place some lollies on top for decoration.

Serves: 14

Ingredients:

14 Liquorice Sticks (Any colour)

100g Chocolate

1 tbsp. Cream

½ tbsp. Butter

Sprinkles

Method:

1. Melt chocolate with cream and butter in microwave, using 10 second intervals.

2. Dip liquorice into the melted chocolate, this makes the handle of wand. Decorate with sprinkles and put in the fridge until it sets.

Serves: 12

Ingredients:

Spray Oil

1 sheet of Puff Pastry

¾ cup boiled and mashed Pumpkin

½ cup Grated Cheese

2 Eggs

¼ cup Thickened Cream

Pinch of Salt

Pinch of Pepper

Method:

1. Spray a shallow patty tin with oil and preheat oven to 190oC (170oC fan-forced).

2. Using a cup, cut circles out of the sheet of puff pastry, this should give you 9 circles. Roll the off cuts out until you get another 3.

3. Place these circles in the tin and place in oven for 5 minutes.

4. Once they are out the oven (leaving oven turned on) poke them with a fork, this will allow them to deflate.

5. In a bowl mix the pumpkin and cheese, and then fill the pastry with this.

6. In another bowl mix the egg, cream and salt and pepper, fill the pastry with this.

7. Place in the oven for 10-15 minutes.

Serves: 12

Ingredients:

2 cups self-raising flour

Pinch of salt

½ cup butter

½ cup caster sugar

1 cup mixed dried fruit

Finely grated rind of small orange

1 egg (beaten)

3 tbsp. milk

Juice of ½ small orange

Method:

1. Preheat oven to 220^oC (200^oC fan-forced), line a baking tray with baking paper.

2. Sift flour and salt together into a food processor.

3. Mix butter into flour then place into a mixing bowl.

4. Add sugar, dried fruit and orange rind, and then stir in the egg.

5. Add milk and juice to make a stiff, sticky consistence that will stand in peaks when stirred with a knife.

6. Put small heaps of mixture on baking tray; allow them to keep a rough, rocky shape.

7. Bake for 10-12 minutes or until golden and firm. Cool completely on rack before serving.