Cream of Brie soup:

Step 1

Melt the butter over medium heat in a large saucepan

Step 2

Add the onions and celery and sweat the onions
(onions become translucent).

Step 3

Whisk in flour while continuously stirring, cook for
3 minutes.

Step 4

Whisk in chicken stock gradually.

Step 5

Let soup simmer for 10-15 minutes until celery is
tender.

Step 6

Gently stir in brie cheese and allow it to melt for
around 5 minutes.

Step 7

Poor soup into a blender (fill only to half full at
a time). Hold top down with potholder as soup is hot. Puree until smooth and
pour into a clean pot.

Step 8

Heat the soup to almost simmering on medium-low
heat.

Step 9

Stir in the milk or half-and-half.

Step 10

Season with salt and pepper to taste.

Step 1

Place flour, sugar, salt and yeast into a bowl (if
using electric mixer use a dough hook or if by hand, use a wooden spoon).

Step 2

Add 1 cup water slowly and stir.

Step 3

When dough forms a ball, take it out of bowl and
knead it for 5 minutes.

Step 4

Lightly oil a bowl, put dough back in and toss to
coat (this keeps crust from forming on bread when it rises).

Step 5

Let it rise in a warm place for 45 minutes or
doubled in size.

Step 6

Divide dough in half and on a lightly floured
surface, roll dough into an 8 X 12 inch rectangle.

Step 7

Roll up the dough and place it on a cookie sheet.

Step 1

Bake yellow cake (you can follow the instructions in
the back of the ‘Mundane Cookbook’ in the Hogwarts Library or another Muggle
cookery book or incorporate your own twist for however you’d like this to end
up).

Step 2

Crumb the yellow cake into your mixing bowl by
separating it into four pieces with a knife. Pick up two pieces and rub
together to create little cake crumbs (similar to grating cheese). Break up
the larger pieces with your fingers.

Step 3

Using a ratio of 1 box cake to 1 tub of frosting,
take frosting and mix into cake until it becomes a single consistency.

Step 1

Roll into little balls and place on wax paper. These
don’t have to be perfect as they can be remolded later—just work on getting
them into a circular shape.

Step 2

Place cake balls in freezer for approx. 40 minutes
to rest.

Step 1

Take lollipop sticks and dip them into chocolate
melts, then stick them ¾ of the way into the cakeballs after the 40 minute
period is up. The chocolate will act as the glue/adhesive to ensure things
stay together.

Step 2

Once finished, place cake pops in the freezer for
another five minutes to settle.

Step 3

Take cake pops and dip them straight down into
melted chocolate, and place them directly back onto the wax paper. Don’t
worry about flattening the top side of the pops—this will be the top of the
cauldron.

Step 1

Let them cool for a few moments to harden, and grab
your red frosting. Paint flames onto the bottom of the cauldron near the
stick all the way around, and place a bit of orange frosting on top of them
to simulate a burning flame.

Step 2

Take black frosting and draw circles on either side
of your cakepop to create little cauldron-handles (feel free to google images
of a cauldron to reference). Take green frosting and squeeze across the flat
top surface of your cakepop. If you have some of those little green candies
(known as nerds) then they can be sprinkled atop to give a brewing and
bubbling affect. Then you’re done!