What the devil is going on here?!

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Master Hayden’s Cauldron Cakes Recipe: For experienced bakers the recipe card will tell you everything, but here are some tricks for you novices as well as my reasoning behind this treat. Why use a pie shell? Because it looks cauldron-like and adds a crunchy element which is different to normal cakes. It’s like the hard exterior of a real cauldron. You can just use ready-rolled pastry for this - though it should be a sweet pastry. If you get square sheets just cut it into quarters and gently press it into your muffin tray. A rule with pastry is that you always allow a little extra than the desired finished size because it will shrink when it cooks. Blind baking is where you cook a pie shell a little first before you add filling so the pastry cooks properly. Because you will be putting these back in to the oven for 20 minutes you don’t want to cook them too much. They should be lightly golden. When it comes to adding the melted dark chocolate to the cake mixture you’ll want to start mixing the other ingredients and then add it in as you’re mixing because it can cook the eggs if you pour hot chocolate on them. Also, the chocolate should be quite cooled - but still runny - before you add it because otherwise is will harden when it hits the cool mixture. We dip the pastry in chocolate because in the books the cakes were chocolate on the outside. The golden sauce is simple and delicious. Though make sure you don’t let the sugar boil and form a toffee because that will set hard once you add the cream and/or after you pour it in. The idea is you’ll bite into your cake and there will be a flood of warm caramel sauce that spills out without being messy. It’s like having a potion from the cauldron and the warmth/liquid adds another depth of sensations to the cake. You can of course serve them cooled too. [Want more of Hayden Cooks?]

Master Hayden’s Cauldron Cakes Recipe:

For experienced bakers the recipe card will tell you everything, but here are some tricks for you novices as well as my reasoning behind this treat.

Why use a pie shell? Because it looks cauldron-like and adds a crunchy element which is different to normal cakes. It’s like the hard exterior of a real cauldron. 
You can just use ready-rolled pastry for this - though it should be a sweet pastry. If you get square sheets just cut it into quarters and gently press it into your muffin tray. A rule with pastry is that you always allow a little extra than the desired finished size because it will shrink when it cooks. Blind baking is where you cook a pie shell a little first before you add filling so the pastry cooks properly. Because you will be putting these back in to the oven for 20 minutes you don’t want to cook them too much. They should be lightly golden.

When it comes to adding the melted dark chocolate to the cake mixture you’ll want to start mixing the other ingredients and then add it in as you’re mixing because it can cook the eggs if you pour hot chocolate on them. Also, the chocolate should be quite cooled - but still runny - before you add it because otherwise is will harden when it hits the cool mixture.

We dip the pastry in chocolate because in the books the cakes were chocolate on the outside.

The golden sauce is simple and delicious. Though make sure you don’t let the sugar boil and form a toffee because that will set hard once you add the cream and/or after you pour it in. The idea is you’ll bite into your cake and there will be a flood of warm caramel sauce that spills out without being messy. It’s like having a potion from the cauldron and the warmth/liquid adds another depth of sensations to the cake. You can of course serve them cooled too.

[Want more of Hayden Cooks?]

Reblogged 1 year ago from haydenrodgers
338
Master Hayden’s Cauldron Cakes Recipe: For experienced bakers the recipe card will tell you everything, but here are some tricks for you novices as well as my reasoning behind this treat. Why use a pie shell? Because it looks cauldron-like and adds a crunchy element which is different to normal cakes. It’s like the hard exterior of a real cauldron. You can just use ready-rolled pastry for this - though it should be a sweet pastry. If you get square sheets just cut it into quarters and gently press it into your muffin tray. A rule with pastry is that you always allow a little extra than the desired finished size because it will shrink when it cooks. Blind baking is where you cook a pie shell a little first before you add filling so the pastry cooks properly. Because you will be putting these back in to the oven for 20 minutes you don’t want to cook them too much. They should be lightly golden. When it comes to adding the melted dark chocolate to the cake mixture you’ll want to start mixing the other ingredients and then add it in as you’re mixing because it can cook the eggs if you pour hot chocolate on them. Also, the chocolate should be quite cooled - but still runny - before you add it because otherwise is will harden when it hits the cool mixture. We dip the pastry in chocolate because in the books the cakes were chocolate on the outside. The golden sauce is simple and delicious. Though make sure you don’t let the sugar boil and form a toffee because that will set hard once you add the cream and/or after you pour it in. The idea is you’ll bite into your cake and there will be a flood of warm caramel sauce that spills out without being messy. It’s like having a potion from the cauldron and the warmth/liquid adds another depth of sensations to the cake. You can of course serve them cooled too. [Want more of Hayden Cooks?]

Master Hayden’s Cauldron Cakes Recipe:

For experienced bakers the recipe card will tell you everything, but here are some tricks for you novices as well as my reasoning behind this treat.

Why use a pie shell? Because it looks cauldron-like and adds a crunchy element which is different to normal cakes. It’s like the hard exterior of a real cauldron. 
You can just use ready-rolled pastry for this - though it should be a sweet pastry. If you get square sheets just cut it into quarters and gently press it into your muffin tray. A rule with pastry is that you always allow a little extra than the desired finished size because it will shrink when it cooks. Blind baking is where you cook a pie shell a little first before you add filling so the pastry cooks properly. Because you will be putting these back in to the oven for 20 minutes you don’t want to cook them too much. They should be lightly golden.

When it comes to adding the melted dark chocolate to the cake mixture you’ll want to start mixing the other ingredients and then add it in as you’re mixing because it can cook the eggs if you pour hot chocolate on them. Also, the chocolate should be quite cooled - but still runny - before you add it because otherwise is will harden when it hits the cool mixture.

We dip the pastry in chocolate because in the books the cakes were chocolate on the outside.

The golden sauce is simple and delicious. Though make sure you don’t let the sugar boil and form a toffee because that will set hard once you add the cream and/or after you pour it in. The idea is you’ll bite into your cake and there will be a flood of warm caramel sauce that spills out without being messy. It’s like having a potion from the cauldron and the warmth/liquid adds another depth of sensations to the cake. You can of course serve them cooled too.

[Want more of Hayden Cooks?]

Reblogged 1 year ago from haydenrodgers
338
Master Hayden’s Cauldron Cakes Recipe: For experienced bakers the recipe card will tell you everything, but here are some tricks for you novices as well as my reasoning behind this treat. Why use a pie shell? Because it looks cauldron-like and adds a crunchy element which is different to normal cakes. It’s like the hard exterior of a real cauldron. You can just use ready-rolled pastry for this - though it should be a sweet pastry. If you get square sheets just cut it into quarters and gently press it into your muffin tray. A rule with pastry is that you always allow a little extra than the desired finished size because it will shrink when it cooks. Blind baking is where you cook a pie shell a little first before you add filling so the pastry cooks properly. Because you will be putting these back in to the oven for 20 minutes you don’t want to cook them too much. They should be lightly golden. When it comes to adding the melted dark chocolate to the cake mixture you’ll want to start mixing the other ingredients and then add it in as you’re mixing because it can cook the eggs if you pour hot chocolate on them. Also, the chocolate should be quite cooled - but still runny - before you add it because otherwise is will harden when it hits the cool mixture. We dip the pastry in chocolate because in the books the cakes were chocolate on the outside. The golden sauce is simple and delicious. Though make sure you don’t let the sugar boil and form a toffee because that will set hard once you add the cream and/or after you pour it in. The idea is you’ll bite into your cake and there will be a flood of warm caramel sauce that spills out without being messy. It’s like having a potion from the cauldron and the warmth/liquid adds another depth of sensations to the cake. You can of course serve them cooled too. [Want more of Hayden Cooks?]

Master Hayden’s Cauldron Cakes Recipe:

For experienced bakers the recipe card will tell you everything, but here are some tricks for you novices as well as my reasoning behind this treat.

Why use a pie shell? Because it looks cauldron-like and adds a crunchy element which is different to normal cakes. It’s like the hard exterior of a real cauldron. 
You can just use ready-rolled pastry for this - though it should be a sweet pastry. If you get square sheets just cut it into quarters and gently press it into your muffin tray. A rule with pastry is that you always allow a little extra than the desired finished size because it will shrink when it cooks. Blind baking is where you cook a pie shell a little first before you add filling so the pastry cooks properly. Because you will be putting these back in to the oven for 20 minutes you don’t want to cook them too much. They should be lightly golden.

When it comes to adding the melted dark chocolate to the cake mixture you’ll want to start mixing the other ingredients and then add it in as you’re mixing because it can cook the eggs if you pour hot chocolate on them. Also, the chocolate should be quite cooled - but still runny - before you add it because otherwise is will harden when it hits the cool mixture.

We dip the pastry in chocolate because in the books the cakes were chocolate on the outside.

The golden sauce is simple and delicious. Though make sure you don’t let the sugar boil and form a toffee because that will set hard once you add the cream and/or after you pour it in. The idea is you’ll bite into your cake and there will be a flood of warm caramel sauce that spills out without being messy. It’s like having a potion from the cauldron and the warmth/liquid adds another depth of sensations to the cake. You can of course serve them cooled too.

[Want more of Hayden Cooks?]

Reblogged 1 year ago from haydenrodgers
338
Master Hayden’s Cauldron Cakes Recipe: For experienced bakers the recipe card will tell you everything, but here are some tricks for you novices as well as my reasoning behind this treat. Why use a pie shell? Because it looks cauldron-like and adds a crunchy element which is different to normal cakes. It’s like the hard exterior of a real cauldron. You can just use ready-rolled pastry for this - though it should be a sweet pastry. If you get square sheets just cut it into quarters and gently press it into your muffin tray. A rule with pastry is that you always allow a little extra than the desired finished size because it will shrink when it cooks. Blind baking is where you cook a pie shell a little first before you add filling so the pastry cooks properly. Because you will be putting these back in to the oven for 20 minutes you don’t want to cook them too much. They should be lightly golden. When it comes to adding the melted dark chocolate to the cake mixture you’ll want to start mixing the other ingredients and then add it in as you’re mixing because it can cook the eggs if you pour hot chocolate on them. Also, the chocolate should be quite cooled - but still runny - before you add it because otherwise is will harden when it hits the cool mixture. We dip the pastry in chocolate because in the books the cakes were chocolate on the outside. The golden sauce is simple and delicious. Though make sure you don’t let the sugar boil and form a toffee because that will set hard once you add the cream and/or after you pour it in. The idea is you’ll bite into your cake and there will be a flood of warm caramel sauce that spills out without being messy. It’s like having a potion from the cauldron and the warmth/liquid adds another depth of sensations to the cake. You can of course serve them cooled too. [Want more of Hayden Cooks?]

Master Hayden’s Cauldron Cakes Recipe:

For experienced bakers the recipe card will tell you everything, but here are some tricks for you novices as well as my reasoning behind this treat.

Why use a pie shell? Because it looks cauldron-like and adds a crunchy element which is different to normal cakes. It’s like the hard exterior of a real cauldron. 
You can just use ready-rolled pastry for this - though it should be a sweet pastry. If you get square sheets just cut it into quarters and gently press it into your muffin tray. A rule with pastry is that you always allow a little extra than the desired finished size because it will shrink when it cooks. Blind baking is where you cook a pie shell a little first before you add filling so the pastry cooks properly. Because you will be putting these back in to the oven for 20 minutes you don’t want to cook them too much. They should be lightly golden.

When it comes to adding the melted dark chocolate to the cake mixture you’ll want to start mixing the other ingredients and then add it in as you’re mixing because it can cook the eggs if you pour hot chocolate on them. Also, the chocolate should be quite cooled - but still runny - before you add it because otherwise is will harden when it hits the cool mixture.

We dip the pastry in chocolate because in the books the cakes were chocolate on the outside.

The golden sauce is simple and delicious. Though make sure you don’t let the sugar boil and form a toffee because that will set hard once you add the cream and/or after you pour it in. The idea is you’ll bite into your cake and there will be a flood of warm caramel sauce that spills out without being messy. It’s like having a potion from the cauldron and the warmth/liquid adds another depth of sensations to the cake. You can of course serve them cooled too.

[Want more of Hayden Cooks?]

Reblogged 1 year ago from haydenrodgers
338
Master Hayden’s Cauldron Cakes Recipe: For experienced bakers the recipe card will tell you everything, but here are some tricks for you novices as well as my reasoning behind this treat. Why use a pie shell? Because it looks cauldron-like and adds a crunchy element which is different to normal cakes. It’s like the hard exterior of a real cauldron. You can just use ready-rolled pastry for this - though it should be a sweet pastry. If you get square sheets just cut it into quarters and gently press it into your muffin tray. A rule with pastry is that you always allow a little extra than the desired finished size because it will shrink when it cooks. Blind baking is where you cook a pie shell a little first before you add filling so the pastry cooks properly. Because you will be putting these back in to the oven for 20 minutes you don’t want to cook them too much. They should be lightly golden. When it comes to adding the melted dark chocolate to the cake mixture you’ll want to start mixing the other ingredients and then add it in as you’re mixing because it can cook the eggs if you pour hot chocolate on them. Also, the chocolate should be quite cooled - but still runny - before you add it because otherwise is will harden when it hits the cool mixture. We dip the pastry in chocolate because in the books the cakes were chocolate on the outside. The golden sauce is simple and delicious. Though make sure you don’t let the sugar boil and form a toffee because that will set hard once you add the cream and/or after you pour it in. The idea is you’ll bite into your cake and there will be a flood of warm caramel sauce that spills out without being messy. It’s like having a potion from the cauldron and the warmth/liquid adds another depth of sensations to the cake. You can of course serve them cooled too. [Want more of Hayden Cooks?]

Master Hayden’s Cauldron Cakes Recipe:

For experienced bakers the recipe card will tell you everything, but here are some tricks for you novices as well as my reasoning behind this treat.

Why use a pie shell? Because it looks cauldron-like and adds a crunchy element which is different to normal cakes. It’s like the hard exterior of a real cauldron. 
You can just use ready-rolled pastry for this - though it should be a sweet pastry. If you get square sheets just cut it into quarters and gently press it into your muffin tray. A rule with pastry is that you always allow a little extra than the desired finished size because it will shrink when it cooks. Blind baking is where you cook a pie shell a little first before you add filling so the pastry cooks properly. Because you will be putting these back in to the oven for 20 minutes you don’t want to cook them too much. They should be lightly golden.

When it comes to adding the melted dark chocolate to the cake mixture you’ll want to start mixing the other ingredients and then add it in as you’re mixing because it can cook the eggs if you pour hot chocolate on them. Also, the chocolate should be quite cooled - but still runny - before you add it because otherwise is will harden when it hits the cool mixture.

We dip the pastry in chocolate because in the books the cakes were chocolate on the outside.

The golden sauce is simple and delicious. Though make sure you don’t let the sugar boil and form a toffee because that will set hard once you add the cream and/or after you pour it in. The idea is you’ll bite into your cake and there will be a flood of warm caramel sauce that spills out without being messy. It’s like having a potion from the cauldron and the warmth/liquid adds another depth of sensations to the cake. You can of course serve them cooled too.

[Want more of Hayden Cooks?]

Posted 1 year ago
42965
candidlycara: haydenrodgers: Master Hayden’s Butterbeer Latte Recipe: So, it’s all explained in the recipe card graphic, but I have a few special notes to add. Firstly, I invented this beverage in an effort to include all the flavours and textures I know Butterbeer to include and how I imagine it: creamy, frothy, butterscotch, shortbread. Let me explain how. Obviously butterscotch is covered by a caramel made from butter and brown sugar (not to be confused with raw sugar). The excess fat from the butter and combined with milk makes it creamy. The vanilla is commonly used in baked goods, thereby reminding one of cakes and biscuits, and a dash of cinnamon adds warmth of flavour. When the milk is boiled it creates froth that rises to the top - make sure it doesn’t boil over. Oh, when it’s done, the fat in the butter will obviously rise to the top so not to worry when an attractive yellow film forms. To my taste this is damn near perfect butterbeer. If it could be carbonated then I would say it is perfection. Hayden you beautiful genius. I’m definitely giving this a whirl.  Although it probably won’t taste as creamy as your version I’m gonna try it out with soy milk (just as an effort to trim some of the fat from it). So excited! I’m sure it will be delish! Reblogging to say thank you to Cara and to tag my other Tumblr besties… Oh, Cara, make sure you tell me how it goes with soy milk!

candidlycara:

haydenrodgers:

Master Hayden’s Butterbeer Latte Recipe:

So, it’s all explained in the recipe card graphic, but I have a few special notes to add.

Firstly, I invented this beverage in an effort to include all the flavours and textures I know Butterbeer to include and how I imagine it: creamy, frothy, butterscotch, shortbread. Let me explain how. Obviously butterscotch is covered by a caramel made from butter and brown sugar (not to be confused with raw sugar). The excess fat from the butter and combined with milk makes it creamy. The vanilla is commonly used in baked goods, thereby reminding one of cakes and biscuits, and a dash of cinnamon adds warmth of flavour. When the milk is boiled it creates froth that rises to the top - make sure it doesn’t boil over. Oh, when it’s done, the fat in the butter will obviously rise to the top so not to worry when an attractive yellow film forms.

To my taste this is damn near perfect butterbeer. If it could be carbonated then I would say it is perfection.

Hayden you beautiful genius. I’m definitely giving this a whirl. 

Although it probably won’t taste as creamy as your version I’m gonna try it out with soy milk (just as an effort to trim some of the fat from it). So excited! I’m sure it will be delish!

Reblogging to say thank you to Cara and to tag my other Tumblr besties…

Oh, Cara, make sure you tell me how it goes with soy milk!

Reblogged 1 year ago from itscandidlycara
5
haydenrodgers: [Click through for high-res] I made this ages ago - if you’ve been around long enough you might remember the POA Art Direction spam I did. Anyway, I only JUST thought of a way to post it in it’s full-res glory and I haven’t even thought about this thing since I made it. But, without further ado, I present the Harry Potter and the Prisoner of Azkaban Art Direction Appreciation Post.

haydenrodgers:

[Click through for high-res]

I made this ages ago - if you’ve been around long enough you might remember the POA Art Direction spam I did. Anyway, I only JUST thought of a way to post it in it’s full-res glory and I haven’t even thought about this thing since I made it.

But, without further ado, I present the Harry Potter and the Prisoner of Azkaban Art Direction Appreciation Post.

Reblogged 1 year ago from haydenrodgers
5
[Click through for high-res] I made this ages ago - if you’ve been around long enough you might remember the POA Art Direction spam I did. Anyway, I only JUST thought of a way to post it in it’s full-res glory and I haven’t even thought about this thing since I made it. But, without further ado, I present the Harry Potter and the Prisoner of Azkaban Art Direction Appreciation Post.

[Click through for high-res]

I made this ages ago - if you’ve been around long enough you might remember the POA Art Direction spam I did. Anyway, I only JUST thought of a way to post it in it’s full-res glory and I haven’t even thought about this thing since I made it.

But, without further ado, I present the Harry Potter and the Prisoner of Azkaban Art Direction Appreciation Post.

Posted 1 year ago

Hogsmeade

Posted 2 years ago

“Harry Potter and the Prisoner of Azkaban” Art Direction Appreciation Post

10

Click high resolution option for the images - you’ll need it.

This is my Harry Potter and the Prisoner of Azkaban art direction appreciation post. This was one of the first movies I recognised the potential art direction in and was the movie that made me decide to drop my previous decision to study Anthropology and God knows what else and pick up Graphic Design.

I can guarantee you that this movie will be in 90% of people’s Top-Potter-Movies list. Why? Well, I believe there are a few contributory factors, including: the awesome score (I own the extended version); the fun, intricate and tangent-like plot, the more mature acting of the kids; and, of course, the beautifully aesthetic art direction.

In this massive collage of shots from the film below, I want you to look past the attention grabbers to see the amazing details that you were bound to miss. Art direction or production design is about creating a detailed, involved, real, tangible world for a story so that the audience believes in it without realising and without question. For example, in the second photo of a Daily Prophet newspaper, you will first notice Sirius Black’s photo, then you’ll notice the awesome typographical layout of the Prophet and perhaps read some of the articles, then, if you’re lucky, you will notice the corner of an Ancient Runes book underneath it that someone has created just to appear there for a few seconds of the movie. Yeah, now you understand the depth of art direction a bit more.

My highlights:

  • The amazing Marauder’s Map
  • The Divination Classroom (note the huge tower of teacups)
  • The Daily Prophets
  • For personal reasons (I LOVE rain) I always love watching the Hogwarts Express as it steams along in the rain.

    Posted 2 years ago
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