Pitter Patter Potter
EDITOR'S NOTE: A FEW GOF AND OOTP FILM NEWS ITEMS.
A FEW SPOILER-ISH HBP ITEMS.
AND THEN HARRY POTTER FOOD!
Newell says GOF has more 'adult challenge'
GOF director Mike Newell recently participated in an interview with movie magazine Empire.
With regard to the Goblet of Fire movie he said:
"This one's so completely, radically different. It's also unlike anything I've ever done before, which was partly the idea behind it. Really, the only limitation is what you can imagine, which is remarkable.
"The first two films are very sunny in a way, and very wish-fulfillment-y. But there is no adult challenge. Alfonso put some of that in and I take it further forward. The truth that you tell with and for and about an 11 year-old is different from what you'll tell with a 15 year-old."
Felton says he'll stay on through movie seven
The actor who plays Draco Malfoy in the Potter films talks on the official site of the World Junior Carp Tournament:
I’ll keep doing it as long as they want me to. I’m not overly fussed, it’s not my 100 percent chosen life career. If they do decide to get a new cast, it’s OK, fair enough, on to bigger and better things, but as long as they want me to do it I’m more than happy to trailer on.EDITOR’S NOTE: WOOHOO! ANOTHER ONE IN THE ‘YES’ COLUMN. (I MIGHT NOT HAVE TO GET A LIFE AFTER ALL!)
Mysterious initials possibly confirmed
The Harry Potter Lexicon has reportedly confirmed that the mysterious three initials in Half-Blood Prince is indeed --Regulus Arcturus Black--.
We hadn't known his middle name until now which is defined as "the fourth brightest star in the sky and the brightest star in the constellation Boötes, approximately 36 light-years from Earth." EDITOR’S NOTE: HOW DO THEY KNOW? NOT CLEAR IF THIS IS SOME REAL INFO, OR JUST HIGH-END GUESSING.
AND HERE'S AN EDITORIAL BY A FELLOW FAN -----
Snape: Good or Bad?
Written by K'lyssa Selmon
Among the theories and debates that have popped up in the aftermath of HBP, whether or not one thinks Severus Snape is evil seems to be a hot topic.
One side is trying to justify Snape's actions and argue that he's good - while the other is convinced that he was evil all along.
To numerous fans, Snape has appeared to be evil and to have it out for Harry since the very beginning. He always treated him differently than the other students, even the ones he didn't care for - and any punishment he received was ten times worse than what fell upon others.
Why would Snape, knowing that Dumbledore was Harry's biggest mentor and a detriment to the Order, kill him?
I've seen the quote Dumbledore used in COS brought up frequently in editorials and comments made by those who believe Snape is evil. I'll admit that this quote does make it hard to believe Snape isn't evil, merely because Dumbledore was such a wise man. "It is our choices, Harry, that show what we truly are, far more than our abilities."
Yes, Snape chose to kill Dumbledore when he agreed to the Unbreakable Vow.
But as many other fans have pointed out, you have to remember that Snape chose not to kill/seriously injure Harry when he very easily could have. He chose not to kill any of the other students or teachers, and chose to flee.
Dumbledore. Froze. Harry.
Scores of people have asked why he would freeze Harry unless he had some idea of what was about to happen. Surely he knew that Harry would try to protect him when Snape began Avada Kedavra.
Still not convinced?
Maybe Snape's 'revulsion and hatred' were for Dumbledore. Maybe he hated Dumbledore at that moment for his willingness to die and abandon everyone, hated him for making Snape kill which, as we all know, does immeasurable damage to the soul.
It's also likely that as an Occlumens, Snape can compartmentalize his emotions to an enormous degree, therefore enabling him to cast Avada Kedavra and mean it.
Also notice that when Harry is fighting Snape, he makes no attempt to hurt him. He actually gives him advice for effectively fighting a powerful Occlumens. Snape is evidently the superior wizard, and if he was really evil - why not kill Harry right there, or seriously injure him and carry him off to the Dark Lord?
The evidence for both sides is solid, and it's difficult to make a decision that can so drastically change the series.
For now, I'm trying to keep on open mind - although I'll admit, it hasn't been easy!
Mmmm...looks delicious!
This really cool cake was created by Marge of Maryland.
She writes:It looks like a clay sculpture, or a leather hat. It is a cake however. We ate it and boy was it Yummy. The entire life size hat/cake is edible. It is made from Rolled Fondant (this is the chocolate kind), a sugar clay used by cake decorators around the world. It is very similar to pie crust dough, in that you roll it out with a rolling pin or you can put it in a pasta machine. The chocolate tastes like Tootsie Rolls. This cake took me over 7 hours to complete, and requires some special equipment and advanced techniques. I have been doing cakes for 7 years now and I live in the Baltimore/Washington Metro area in Maryland.
EDITOR'S NOTE: AND HERE'S THE FULL RECIPE (FOR THOSE CREATIVE TYPES SO INCLINED)
Name Sorting Hat Cake
Category Dessert
Preparation Time 240 minutes
Difficulty 5
Servings 1 - 20
Ingredients
This recipe contains several specialized pans and other ingredients. Ingredients and materials are listed below.
Instructions
Sorting Hat Cake How To
Pan sizes: 10”, 8” or 9”, 6”, 4”, 3” Rounds.
Recipes:
Pound Cake (enough to fill all the pans) or 2 to 3 Boxed Cake mix with Pudding in the mix.
Chocolate Butter Cream Frosting recipe doubled or 3 cans of store bought Frosting.
Also:
Chocolate Rolled Fondant 5lbs,
White Rolled Fondant 2oz,
Piping Gel,
16” round Cake Board,
10” and 6” cake circles.
Coco Powder,
Lollipop Sticks,
Fanci-Foil,
Dowel Rod,
Toothpicks,
Pasta Machine,
Rolling Pin,
Fondant Cutter/Embosser,
Pastry Brush or New Large Blusher Brush,
In advance, cover a 16” cake board with Fanci-Foil.
Dust a clean dry surface with Coco powder, and kneed chocolate fondant until workable.
Roll out to 18” round by ¼” thick, to cover the cake board with an inch overhang all around. Lifting and moving as you roll. If necessary add more Coco powder to the surface to prevent sticking.
Lift the fondant onto the 16” board gently.
Cut a 10” circle out of the center of the circle.
To secure to the board, brush piping gel under the inside edge of the fondant.
Fold under the overhang to make the brim of the hat. The rougher the better, remember this is an old hat.
Place crumpled paper towels under the outside edge of the brim to give it shape.
Use the Fondant Cutter/Embosser (with the ridged wheel) to mark a 6” slit on the front of the brim.
Use a toothpick to make small holes ½ “on ether side of the slit.
Roll out a very thin rope of fondant (1/8” wide or smaller), and cut into 1 ¼“ long pieces.
Use the toothpick to push the ends of the rope into the holes across the slit. These are the stitches.
Using the pastry brush or a new large blusher brush, dust the brim with Coco powder.
Let this dry in a cool dry place away from sunlight for at least 24 hours.
Bake cakes according to recipe or directions and cool cakes.
Place 10” cake on 10” cake circle, and frost the top.
Cover with the 8-9” cake and frost the top.
Place 6” cake on 6” cake circle and frost the top.
Cover with 4” cake and frost the top.
Prepare cakes for stacked construction by inserting wooden dowels or lollipop stick into the 10” and 8”-9” cake and cutting them off flush.
Place the 6” and 4” cake on top of the 10” and 8-9” cake.
Place 3” cake on top of 4” cake and frost the top.
Sharpen one end of the Dowel Rod, and insert down through the center of all the cakes and cake circles to secure leaving about 2” of the dowel sticking out above the cake.
Take a 2oz. size ball of chocolate fondant and roll in the palm of your hand, pressing on one side of the ball to form a cone.
Bend the end of the cone over and attach to the end of the dowel rod on the top of the cake to form the tip of the hat. (See Picture)
Trim cakes into a cone shape, reserving some of the trimmings. Use the trimmings to create the nose, mouth and eye brows. Secure these with Lollipop Sticks.
Frost the entire outside of the cake now, making sure to keep it as smooth as possible.
Dust a clean dry surface with Coco powder, and kneed chocolate fondant until soft and workable.
Roll out in a triangle shape large enough at the bottom to go around the 10” cake, and as tall as the cake is plus 2 in. Lifting and moving as you roll. Add more Coco powder if necessary.
Gently lift fondant over rolling pin or lift with support of both hands, taking care not to tear.
Position the fondant on cake with the seam on the back of the cake. Be sure you cover the tip of the hat as well. Pinch together any tears with your fingers. Gently smooth out any air bubbles with your hands and press the fondant into the eyes and around the nose and mouth with the heal of your hand or fingers tips.
Press the seam at the back together with your fingers.
Trim off extra from around the bottom with a knife or pizza cutter. Work out any air bubbles or pop them with a pin and smooth out the area.
Place the covered cake in the center of the brim covered cake board.
To make the hat band use a pasta machine to roll out a thin strip of chocolate fondant long enough to go around the base of the cake.
Cut the strip 1 ½ “. wide using a pizza cutter or the Fondant Cutter/Embosser.
Brush the base of the cake with a small amount of water and place the strip around the cake at the bottom to cover the seam between the cake and brim.
Mix 2 oz. white fondant with 2 oz. chocolate fondant to make a lighter brown and roll it out thin.
Cut “Patches” out using a pizza cutter or the Fondant Cutter/Embosser.
Brush the back of the patches with water and place over seam in back of the hat.
Using the Fondant Cutter/Embosser (ridged wheel) out line the patches to make “stitch marks” and secure them to the hat.
Dust with powdered sugar to high light the stitch marks.
To make the hat straps, roll out 2 thin strips of chocolate fondant 2” wide, and as long as you want. Cut one end of each in a zigzag fashion. Place the strait end under the edge of the brim of the hat, and let the zigzag end hang out and down. You will need to put the cake up on a pedestal or cake stand to let them hang down.
Dust the entire cake and brim with Coco powder to make it look like old suede.
Serves 20 -25. EDITOR'S NOTE: I DON'T EVEN KNOW WHAT SOME OF THESE WORDS MEAN. AND IT PROBABLY WOULDN'T HELP THAT I DON'T EVEN CURRENTLY HAVE A WORKING OVEN. (SNICKER) SO I GUESS WE'RE GOING TO HAVE TO SEND THIS TO OUR NON-DWEEB-BUT-FABULOUS-COOK FRIEND DEBS, AND SEE IF SHE CAN MAKE ONE OF THESE FOR US.
A FEW SPOILER-ISH HBP ITEMS.
AND THEN HARRY POTTER FOOD!
Newell says GOF has more 'adult challenge'
GOF director Mike Newell recently participated in an interview with movie magazine Empire.
With regard to the Goblet of Fire movie he said:
"This one's so completely, radically different. It's also unlike anything I've ever done before, which was partly the idea behind it. Really, the only limitation is what you can imagine, which is remarkable.
"The first two films are very sunny in a way, and very wish-fulfillment-y. But there is no adult challenge. Alfonso put some of that in and I take it further forward. The truth that you tell with and for and about an 11 year-old is different from what you'll tell with a 15 year-old."
Felton says he'll stay on through movie seven
The actor who plays Draco Malfoy in the Potter films talks on the official site of the World Junior Carp Tournament:
I’ll keep doing it as long as they want me to. I’m not overly fussed, it’s not my 100 percent chosen life career. If they do decide to get a new cast, it’s OK, fair enough, on to bigger and better things, but as long as they want me to do it I’m more than happy to trailer on.EDITOR’S NOTE: WOOHOO! ANOTHER ONE IN THE ‘YES’ COLUMN. (I MIGHT NOT HAVE TO GET A LIFE AFTER ALL!)
SPOILER ALERT SPOILER ALERT!!!!
EDITOR'S NOTE: FOR THOSE WHO HAVEN'T YET READ BOOK 6
Mysterious initials possibly confirmed
The Harry Potter Lexicon has reportedly confirmed that the mysterious three initials in Half-Blood Prince is indeed --Regulus Arcturus Black--.
We hadn't known his middle name until now which is defined as "the fourth brightest star in the sky and the brightest star in the constellation Boötes, approximately 36 light-years from Earth." EDITOR’S NOTE: HOW DO THEY KNOW? NOT CLEAR IF THIS IS SOME REAL INFO, OR JUST HIGH-END GUESSING.
AND HERE'S AN EDITORIAL BY A FELLOW FAN -----
Snape: Good or Bad?
Written by K'lyssa Selmon
Among the theories and debates that have popped up in the aftermath of HBP, whether or not one thinks Severus Snape is evil seems to be a hot topic.
One side is trying to justify Snape's actions and argue that he's good - while the other is convinced that he was evil all along.
To numerous fans, Snape has appeared to be evil and to have it out for Harry since the very beginning. He always treated him differently than the other students, even the ones he didn't care for - and any punishment he received was ten times worse than what fell upon others.
Why would Snape, knowing that Dumbledore was Harry's biggest mentor and a detriment to the Order, kill him?
I've seen the quote Dumbledore used in COS brought up frequently in editorials and comments made by those who believe Snape is evil. I'll admit that this quote does make it hard to believe Snape isn't evil, merely because Dumbledore was such a wise man. "It is our choices, Harry, that show what we truly are, far more than our abilities."
Yes, Snape chose to kill Dumbledore when he agreed to the Unbreakable Vow.
But as many other fans have pointed out, you have to remember that Snape chose not to kill/seriously injure Harry when he very easily could have. He chose not to kill any of the other students or teachers, and chose to flee.
Dumbledore. Froze. Harry.
Scores of people have asked why he would freeze Harry unless he had some idea of what was about to happen. Surely he knew that Harry would try to protect him when Snape began Avada Kedavra.
Still not convinced?
Maybe Snape's 'revulsion and hatred' were for Dumbledore. Maybe he hated Dumbledore at that moment for his willingness to die and abandon everyone, hated him for making Snape kill which, as we all know, does immeasurable damage to the soul.
It's also likely that as an Occlumens, Snape can compartmentalize his emotions to an enormous degree, therefore enabling him to cast Avada Kedavra and mean it.
Also notice that when Harry is fighting Snape, he makes no attempt to hurt him. He actually gives him advice for effectively fighting a powerful Occlumens. Snape is evidently the superior wizard, and if he was really evil - why not kill Harry right there, or seriously injure him and carry him off to the Dark Lord?
The evidence for both sides is solid, and it's difficult to make a decision that can so drastically change the series.
For now, I'm trying to keep on open mind - although I'll admit, it hasn't been easy!
END SPOILER SECTION
EDITOR'S NOTE: AND NOW, AS PROMISED, HARRY POTTER FOOD!
Sorting Hat cake
Mmmm...looks delicious!
This really cool cake was created by Marge of Maryland.
She writes:It looks like a clay sculpture, or a leather hat. It is a cake however. We ate it and boy was it Yummy. The entire life size hat/cake is edible. It is made from Rolled Fondant (this is the chocolate kind), a sugar clay used by cake decorators around the world. It is very similar to pie crust dough, in that you roll it out with a rolling pin or you can put it in a pasta machine. The chocolate tastes like Tootsie Rolls. This cake took me over 7 hours to complete, and requires some special equipment and advanced techniques. I have been doing cakes for 7 years now and I live in the Baltimore/Washington Metro area in Maryland.
EDITOR'S NOTE: AND HERE'S THE FULL RECIPE (FOR THOSE CREATIVE TYPES SO INCLINED)
Name Sorting Hat Cake
Category Dessert
Preparation Time 240 minutes
Difficulty 5
Servings 1 - 20
Ingredients
This recipe contains several specialized pans and other ingredients. Ingredients and materials are listed below.
Instructions
Sorting Hat Cake How To
Pan sizes: 10”, 8” or 9”, 6”, 4”, 3” Rounds.
Recipes:
Pound Cake (enough to fill all the pans) or 2 to 3 Boxed Cake mix with Pudding in the mix.
Chocolate Butter Cream Frosting recipe doubled or 3 cans of store bought Frosting.
Also:
Chocolate Rolled Fondant 5lbs,
White Rolled Fondant 2oz,
Piping Gel,
16” round Cake Board,
10” and 6” cake circles.
Coco Powder,
Lollipop Sticks,
Fanci-Foil,
Dowel Rod,
Toothpicks,
Pasta Machine,
Rolling Pin,
Fondant Cutter/Embosser,
Pastry Brush or New Large Blusher Brush,
In advance, cover a 16” cake board with Fanci-Foil.
Dust a clean dry surface with Coco powder, and kneed chocolate fondant until workable.
Roll out to 18” round by ¼” thick, to cover the cake board with an inch overhang all around. Lifting and moving as you roll. If necessary add more Coco powder to the surface to prevent sticking.
Lift the fondant onto the 16” board gently.
Cut a 10” circle out of the center of the circle.
To secure to the board, brush piping gel under the inside edge of the fondant.
Fold under the overhang to make the brim of the hat. The rougher the better, remember this is an old hat.
Place crumpled paper towels under the outside edge of the brim to give it shape.
Use the Fondant Cutter/Embosser (with the ridged wheel) to mark a 6” slit on the front of the brim.
Use a toothpick to make small holes ½ “on ether side of the slit.
Roll out a very thin rope of fondant (1/8” wide or smaller), and cut into 1 ¼“ long pieces.
Use the toothpick to push the ends of the rope into the holes across the slit. These are the stitches.
Using the pastry brush or a new large blusher brush, dust the brim with Coco powder.
Let this dry in a cool dry place away from sunlight for at least 24 hours.
Bake cakes according to recipe or directions and cool cakes.
Place 10” cake on 10” cake circle, and frost the top.
Cover with the 8-9” cake and frost the top.
Place 6” cake on 6” cake circle and frost the top.
Cover with 4” cake and frost the top.
Prepare cakes for stacked construction by inserting wooden dowels or lollipop stick into the 10” and 8”-9” cake and cutting them off flush.
Place the 6” and 4” cake on top of the 10” and 8-9” cake.
Place 3” cake on top of 4” cake and frost the top.
Sharpen one end of the Dowel Rod, and insert down through the center of all the cakes and cake circles to secure leaving about 2” of the dowel sticking out above the cake.
Take a 2oz. size ball of chocolate fondant and roll in the palm of your hand, pressing on one side of the ball to form a cone.
Bend the end of the cone over and attach to the end of the dowel rod on the top of the cake to form the tip of the hat. (See Picture)
Trim cakes into a cone shape, reserving some of the trimmings. Use the trimmings to create the nose, mouth and eye brows. Secure these with Lollipop Sticks.
Frost the entire outside of the cake now, making sure to keep it as smooth as possible.
Dust a clean dry surface with Coco powder, and kneed chocolate fondant until soft and workable.
Roll out in a triangle shape large enough at the bottom to go around the 10” cake, and as tall as the cake is plus 2 in. Lifting and moving as you roll. Add more Coco powder if necessary.
Gently lift fondant over rolling pin or lift with support of both hands, taking care not to tear.
Position the fondant on cake with the seam on the back of the cake. Be sure you cover the tip of the hat as well. Pinch together any tears with your fingers. Gently smooth out any air bubbles with your hands and press the fondant into the eyes and around the nose and mouth with the heal of your hand or fingers tips.
Press the seam at the back together with your fingers.
Trim off extra from around the bottom with a knife or pizza cutter. Work out any air bubbles or pop them with a pin and smooth out the area.
Place the covered cake in the center of the brim covered cake board.
To make the hat band use a pasta machine to roll out a thin strip of chocolate fondant long enough to go around the base of the cake.
Cut the strip 1 ½ “. wide using a pizza cutter or the Fondant Cutter/Embosser.
Brush the base of the cake with a small amount of water and place the strip around the cake at the bottom to cover the seam between the cake and brim.
Mix 2 oz. white fondant with 2 oz. chocolate fondant to make a lighter brown and roll it out thin.
Cut “Patches” out using a pizza cutter or the Fondant Cutter/Embosser.
Brush the back of the patches with water and place over seam in back of the hat.
Using the Fondant Cutter/Embosser (ridged wheel) out line the patches to make “stitch marks” and secure them to the hat.
Dust with powdered sugar to high light the stitch marks.
To make the hat straps, roll out 2 thin strips of chocolate fondant 2” wide, and as long as you want. Cut one end of each in a zigzag fashion. Place the strait end under the edge of the brim of the hat, and let the zigzag end hang out and down. You will need to put the cake up on a pedestal or cake stand to let them hang down.
Dust the entire cake and brim with Coco powder to make it look like old suede.
Serves 20 -25. EDITOR'S NOTE: I DON'T EVEN KNOW WHAT SOME OF THESE WORDS MEAN. AND IT PROBABLY WOULDN'T HELP THAT I DON'T EVEN CURRENTLY HAVE A WORKING OVEN. (SNICKER) SO I GUESS WE'RE GOING TO HAVE TO SEND THIS TO OUR NON-DWEEB-BUT-FABULOUS-COOK FRIEND DEBS, AND SEE IF SHE CAN MAKE ONE OF THESE FOR US.
posted by QOTD (the Queen of the Dweebs) at 1:29 PM
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