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Dessert for Breakfast | Illusion Cakes | My Harry Potter Kitchen II (Recipe #1)

Updated: Aug 22, 2020

It's a brand new year in the Wizarding World so we're heading back to Hogwarts for more recipes from Harry Potter!


If you're new to My Harry Potter Kitchen... welcome! This is the series where I'm baking my way through the Harry Potter books creating magical recipes for every item of food and drink. Each week I'll be back with a brand new recipe so be sure to subscribe on YouTube to be the first to see what's next!


Right - back to the book! We've already completed 64 recipes from the Philosopher's Stone so this week we're starting Harry Potter and the Chamber of Secrets and I can't wait to see what Harry Potter recipes we'll make from it!

We really didn't have to read very far to find our first recipe (which is a great sign of things to come!) The first recipe from the Chamber of Secrets is actually in the first sentence of Chapter One 'The Worst Birthday':

"Not for the first time, an argument had broken out over breakfast at number four, Privet Drive"

A bit later on in the chapter we find out that Uncle Vernon had "a bit of fried egg dangling from his bushy moustache" and Dudley burped "I want more bacon" so we know those two will have to feature in our recipe somewhere.

A traditional English breakfast (or 'fry up') is a great way to start the day, in fact, I think the only thing better is having cake for breakfast - which gave me an idea!

For this week's recipe, we're going to transfigure some of my favourite dessert items into a 'traditional cooked breakfast'. By creating each element out of a sweet treat, and using some decoration techniques to disguise them, I've been able to create a magical dish that will definitely play tricks on your mind.


A traditional English breakfast consists of eggs, bacon, sausages, beans, toast and you can often find a whole host of extras but I've decided to keep it 'simple' (ish!) this time around.

Our five-piece breakfast will compromise of:

  • Vanilla panna cotta with an orange jelly for our fried eggs

  • Chocolate cake pop sausages

  • Caramelised vanilla sponge cake for our toast

  • Peach and raspberry jam with marzipan for the baked beans

  • Fondant streaky bacon

It takes a little bit of time to make the various elements of this dish so I'd definitely recommend doing some prep the night before (if you really want to serve it for breakfast). That said the recipes themselves are quite straightforward so this recipe is suitable for beginners or to make with kids.


Want to try making your own dessert disguised as breakfast? Follow the step by step recipe below and prepare to surprise your guests!


Dessert for Breakfast

(serves 2)


Ingredients:

for the Panna Cotta Egg Whites

  • 1 gelatine leaf

  • 75ml milk

  • 75ml double cream

  • 1/2 tsp vanilla extract

  • 1 tbsp caster sugar

for the Orange Jelly Egg Yolks

  • 1 gelatine leaf

  • 150ml smooth orange juice

for the Chocolate and Vanilla Sponge Cakes

  • 115g (4oz) butter

  • 115g (4oz) golden caster sugar (+1 tbsp for decorating)

  • 2 eggs

  • 1/2 tsp vanilla extract

  • 1/4 tsp ground mixed spice

  • 115g (4oz) self-raising flour

  • 1 tbsp cocoa (+1 tsp for decorating)

  • 2 tbsp buttercream icing

  • 25g milk chocolate

  • 25g white chocolate

for the Peach and Raspberry Jam and Marzipan Baked Beans

  • 300g peaches

  • 100g raspberries

  • 150g golden caster sugar

  • 50g marzipan

for the fondant streaky bacon

  • 100g white fondant icing

  • red, purple and brown food colouring gel

  • 1 tbsp cocoa

Method:


  1. Begin with the items that will take the longest to finish - setting the eggs! For the jelly yolks, bloom the gelatine by placing a leaf into a bowl of cold water and leaving it for 5 minutes until soft

  2. Heat the orange juice until hot (but not boiling). Squeeze the excess water out of the gelatine and stir it into the juice.

  3. Transfer the liquid into a jug and pour into silicone sphere moulds (approx. 2cm diameter). Place in the fridge for at least 2 hours until set

  4. Repeat the process for the vanilla panna cotta yolks. Bloom the gelatine leaf in cold water for 5 minutes while you heat the milk, cream, vanilla and sugar until warm.

  5. Once the sugar has dissolved, squeeze the excess water out of the gelatine and stir into the cream

  6. Pour the cream into a wide silicone dish (Wizard tip! Line the mould with cling film for easy removal). Place the panna cotta into the fridge to set for 2 hours

  7. For the cake mix, use the simple all in one method. Place your butter, sugar, eggs, mixed spice, vanilla and flour into a bowl and beat until smooth.

  8. Take out around 6 tablespoons of cake mix and flavour it with your cocoa. This chocolate cake mix is for the sausages so you can bake them in cupcake cases.

  9. Grease a rectangular baking tin and line with baking paper before adding in the remaining cake mix. Spread evenly and then bake in the oven, along with the cupcakes, for 10-15 minutes at 180 C (350 F). A skewer should come out clean when inserted into the cakes. Allow to cool while you prepare the other ingredients.

  10. For the beans, you'll need to make the jam sauce by adding your peaches, raspberries and sugar into a saucepan and bring to the boil.

  11. Break down the fruit as it begins to soften and leave it to boil for 10 minutes until thick enough to coat the back of a spoon.

  12. Place into a food processor and blitz until smooth and then pass through a sieve to remove the seeds.

  13. Break the marzipan into pea-sized pieces, roll in your hand and then pinch the middle to form a bean shape.

  14. Once the jam has cooled if it is too thick as a splash of orange juice to thin it down. Add in your marzipan beans and stir through.

  15. Once the cupcakes are cool, crumble the cake mix into a bowl and stir in the buttercream. Compress the mixture in your hands and mould into sausage shapes

  16. Melt the chocolate and the brush over the chocolate sausages to get a smooth finish. Pop in the fridge until set

  17. For the fondant bacon, split your icing into three, keep one white and dye the other to dark red, and a deeper reddy-purple. Marbles these together and then form the icing into a rectangle. Slice into strips

  18. Place some rods or skewers on a board about 1 cm apart and lays your strips over the top, pressing them into the grooves. Leave these to harden.

  19. Mix some of your cocoa with hot water to form a paste and use this to paint stripes on your chocolate sausages, and around the edges of your fondant bacon. Blend the cocoa with some kitchen towel, then take some plain cocoa and add definition along with the sausages and over the bacon (paying particular attention to define the grooves)

  20. Remove the cooled vanilla sponge cake from the tin and slice into two squares, then diagonally into your 'toast' slices. Sprinkle some sugar over the top and then use a blow torch to caramelise the tops

  21. Assemble your breakfast! Place your ingredients onto a plate or breakfast skillet, for the eggs cut out a shape for the egg whites and carefully transfer to the dish before using a spoon to remove the yolk and placing on top (Wizard Tip! If the jelly or panna cotta is stuck, quickly dip the bottom of the silicone mould into hot water to release it. Be careful to not leave it in too long though)

With that your dessert disguised as breakfast recipe is complete! Prepare to wow your guests as they tuck into the sweetest breakfast they've ever had!


If you plan on recreating this I'd love to see what you come up with! Take a pic, follow me on Instagram and share it with the hashtag #MyHarryPotterKitchen


I hope you enjoyed the first recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!


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