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Charm City Cakes

12 Great Wizarding Cakes for Harry Potter’s Birthday

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Charm City Cakes

Did you know Wednesday was Harry Potter’s birthday? To celebrate, here are some of the finest cakes inspired by the famous J.K. Rowling series.

1. No One Should Eat the Forbidden Forrest

While there are plenty of Hogwarts cakes out there, most of them only include the castle. Charly’s Bakery went above and beyond by including the grounds of the school, including the whomping willow, Hagrid’s hut and the Forbidden Forrest. They also included all of the Horcruxes.

2. Getting Some Perspective

Tastycakes’ take on Hogwarts is impressive not only because of its size, but also because it really captures the layout of the grounds. The cake features the staircase first year students take when they get off their boats, Hagrid’s hut, and the start of the Forbidden Forrest behind his shack. And while the cake is massive, it has all kinds of tiny details that make it truly incredible.

3. Special Effects for a Special Occasion

The lights and smoke that emit from this Hogwarts cake take it from pretty impressive to mind-blowing. Of course, it’s hard to expect anything less from the cake magicians at legendary Charm City Cakes.

4. Say Hello to My Little Friends

While the Cake Apothecary’s version might not be 100% accurate to the movie layout or feature special effects like some of the ones above, it makes up for it by adding in some of our favorite characters, including a few students in class within the cake itself.

5. Show Your True Colors

In an effort to celebrate all of the houses, Bakingdom created this fantastic cake that looks like it's made from scarves of all the different houses. This would be a perfect treat to open Quidditch season with a message about good sportsmanship.

6. Sorting Through the Sorting Hat Cakes

There are a whole lot of Sorting Hat cakes out there, but this one by Highland Bakery goes above and beyond by putting him on top of an already impressive cake painted with an image of the Hogwarts Express.

7. Send Hedwig Away to Enjoy The Cake Below

To be fair, Rosebud Cake’s sculpted bird cage and Hedwig aren’t part of the cake, but they certainly do add a lot to the design and they were made specifically for this project. Hedwig and her cage must be lifted up to reveal the cake underneath. Of course, the books, glasses, wand and potion are all edible.

8. A Perfect Perch for Hedwig

Into tall cakes? Then you’ll love this giant broom cake by Deb Kichline. As if the detailing, including a quill, ink, books, a wand, a scarf, golden snitches and Hedwig aren’t already impressive enough, you should know that the owl and snitches actually rotate on the top of the broom. Plus, the custom cake stand was equipped with an iPod and speakers so it could play the Harry Potter theme as the top rotated.

9. They’ve Grabbed The Golden Snitch In Love

While many of the other cakes on this list are more complex, the simplicity of Sweet Talk Cakes’ design is what makes it perfect for a classic, yet geeky, wedding, which is precisely what Allyson and Casey had in mind while planning their big day.

10. This Cake Is Ready to Bite Back

The great thing about this Book of Monsters cake by Cake Central user judy2808 is that you don’t have to stroke its spine gently in order to experience the delicious lessons inside. As a bonus, it comes with a tiny version of Dobby, complete with only one sock.

11. It’s Like Biting Into Your Favorite Book

Cake Central user pbjoachim took the covers of the Harry Potter books and placed them on perfectly shaped cakes with a wand and a ribbon bookmark. Bravo!

12. The Every Flavor Cupcake Topper Collection

The great thing about these cupcakes by Claire’s Cupcakes is that they have so many different icons on the tops. All of the houses are represented in two different ways, there’s a sign for Platform 9 ¾, the Sorting Hat is there, the obligatory glasses, lightning bolt and brooms are present, and, my personal favorite, there are even Bertie Botts Every Flavor Beans on some of the cupcakes.

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The Elements
9 Diamond-Like Facts About Carbon
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How well do you know the periodic table? Our series The Elements explores the fundamental building blocks of the observable universe—and their relevance to your life—one by one.
 
 
It can be glittering and hard. It can be soft and flaky. It can look like a soccer ball. Carbon is the backbone of every living thing—and yet it just might cause the end of life on Earth as we know it. How can a lump of coal and a shining diamond be composed of the same material? Here are eight things you probably didn't know about carbon.

1. IT'S THE "DUCT TAPE OF LIFE."

It's in every living thing, and in quite a few dead ones. "Water may be the solvent of the universe," writes Natalie Angier in her classic introduction to science, The Canon, "but carbon is the duct tape of life." Not only is carbon duct tape, it's one hell of a duct tape. It binds atoms to one another, forming humans, animals, plants and rocks. If we play around with it, we can coax it into plastics, paints, and all kinds of chemicals.

2. IT'S ONE OF THE MOST ABUNDANT ELEMENTS IN THE UNIVERSE.

It sits right at the top of the periodic table, wedged in between boron and nitrogen. Atomic number 6, chemical sign C. Six protons, six neutrons, six electrons. It is the fourth most abundant element in the universe after hydrogen, helium, and oxygen, and 15th in the Earth's crust. While its older cousins hydrogen and helium are believed to have been formed during the tumult of the Big Bang, carbon is thought to stem from a buildup of alpha particles in supernova explosions, a process called supernova nucleosynthesis.

3. IT'S NAMED AFTER COAL.

While humans have known carbon as coal and—after burning—soot for thousands of years, it was Antoine Lavoisier who, in 1772, showed that it was in fact a unique chemical entity. Lavoisier used an instrument that focused the Sun's rays using lenses which had a diameter of about four feet. He used the apparatus, called a solar furnace, to burn a diamond in a glass jar. By analyzing the residue found in the jar, he was able to show that diamond was comprised solely of carbon. Lavoisier first listed it as an element in his textbook Traité Élémentaire de Chimie, published in 1789. The name carbon derives from the French charbon, or coal.

4. IT LOVES TO BOND.

It can form four bonds, which it does with many other elements, creating hundreds of thousands of compounds, some of which we use daily. (Plastics! Drugs! Gasoline!) More importantly, those bonds are both strong and flexible.

5. NEARLY 20 PERCENT OF YOUR BODY IS CARBON.

May Nyman, a professor of inorganic chemistry at Oregon State University in Corvallis, Oregon tells Mental Floss that carbon has an almost unbelievable range. "It makes up all life forms, and in the number of substances it makes, the fats, the sugars, there is a huge diversity," she says. It forms chains and rings, in a process chemists call catenation. Every living thing is built on a backbone of carbon (with nitrogen, hydrogen, oxygen, and other elements). So animals, plants, every living cell, and of course humans are a product of catenation. Our bodies are 18.5 percent carbon, by weight.

And yet it can be inorganic as well, Nyman says. It teams up with oxygen and other substances to form large parts of the inanimate world, like rocks and minerals.

6. WE DISCOVERED TWO NEW FORMS OF IT ONLY RECENTLY.

Carbon is found in four major forms: graphite, diamonds, fullerenes, and graphene. "Structure controls carbon's properties," says Nyman.  Graphite ("the writing stone") is made up of loosely connected sheets of carbon formed like chicken wire. Penciling something in actually is just scratching layers of graphite onto paper. Diamonds, in contrast, are linked three-dimensionally. These exceptionally strong bonds can only be broken by a huge amount of energy. Because diamonds have many of these bonds, it makes them the hardest substance on Earth.

Fullerenes were discovered in 1985 when a group of scientists blasted graphite with a laser and the resulting carbon gas condensed to previously unknown spherical molecules with 60 and 70 atoms. They were named in honor of Buckminster Fuller, the eccentric inventor who famously created geodesic domes with this soccer ball–like composition. Robert Curl, Harold Kroto, and Richard Smalley won the 1996 Nobel Prize in Chemistry for discovering this new form of carbon.

The youngest member of the carbon family is graphene, found by chance in 2004 by Andre Geim and Kostya Novoselov in an impromptu research jam. The scientists used scotch tape—yes, really—to lift carbon sheets one atom thick from a lump of graphite. The new material is extremely thin and strong. The result: the Nobel Prize in Physics in 2010.

7. DIAMONDS AREN'T CALLED "ICE" BECAUSE OF THEIR APPEARANCE.

Diamonds are called "ice" because their ability to transport heat makes them cool to the touch—not because of their look. This makes them ideal for use as heat sinks in microchips. (Synthethic diamonds are mostly used.) Again, diamonds' three-dimensional lattice structure comes into play. Heat is turned into lattice vibrations, which are responsible for diamonds' very high thermal conductivity.

8. IT HELPS US DETERMINE THE AGE OF ARTIFACTS—AND PROVE SOME OF THEM FAKE.

American scientist Willard F. Libby won the Nobel Prize in Chemistry in 1960 for developing a method for dating relics by analyzing the amount of a radioactive subspecies of carbon contained in them. Radiocarbon or C14 dating measures the decay of a radioactive form of carbon, C14, that accumulates in living things. It can be used for objects that are as much as 50,000 years old. Carbon dating help determine the age of Ötzi the Iceman, a 5300-year-old corpse found frozen in the Alps. It also established that Lancelot's Round Table in Winchester Cathedral was made hundreds of years after the supposed Arthurian Age.

9. TOO MUCH OF IT IS CHANGING OUR WORLD.

Carbon dioxide (CO2) is an important part of a gaseous blanket that is wrapped around our planet, making it warm enough to sustain life. But burning fossil fuels—which are built on a carbon backbone—releases more carbon dioxide, which is directly linked to global warming. A number of ways to remove and store carbon dioxide have been proposed, including bioenergy with carbon capture and storage, which involves planting large stands of trees, harvesting and burning them to create electricity, and capturing the CO2 created in the process and storing it underground. Yet another approach that is being discussed is to artificially make oceans more alkaline in order to let them to bind more CO2. Forests are natural carbon sinks, because trees capture CO2 during photosynthesis, but human activity in these forests counteracts and surpasses whatever CO2 capture gains we might get. In short, we don't have a solution yet to the overabundance of C02 we've created in the atmosphere.

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Big Questions
Why Don't We Eat Turkey Tails?
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Turkey sandwiches. Turkey soup. Roasted turkey. This year, Americans will consume roughly 245 million birds, with 46 million being prepared and presented on Thanksgiving. What we don’t eat will be repurposed into leftovers.

But there’s one part of the turkey that virtually no family will have on their table: the tail.

Despite our country’s obsession with fattening, dissecting, and searing turkeys, we almost inevitably pass up the fat-infused rear portion. According to Michael Carolan, professor of sociology and associate dean for research at the College for Liberal Arts at Colorado State University, that may have something to do with how Americans have traditionally perceived turkeys. Consumption was rare prior to World War II. When the birds were readily available, there was no demand for the tail because it had never been offered in the first place.

"Tails did and do not fit into what has become our culinary fascination with white meat," Carolan tells Mental Floss. "But also from a marketing [and] processor standpoint, if the consumer was just going to throw the tail away, or will not miss it if it was omitted, [suppliers] saw an opportunity to make additional money."

Indeed, the fact that Americans didn't have a taste for tail didn't prevent the poultry industry from moving on. Tails were being routed to Pacific Island consumers in the 1950s. Rich in protein and fat—a turkey tail is really a gland that produces oil used for grooming—suppliers were able to make use of the unwanted portion. And once consumers were exposed to it, they couldn't get enough.

“By 2007,” according to Carolan, “the average Samoan was consuming more than 44 pounds of turkey tails every year.” Perhaps not coincidentally, Samoans also have alarmingly high obesity rates of 75 percent. In an effort to stave off contributing factors, importing tails to the Islands was banned from 2007 until 2013, when it was argued that doing so violated World Trade Organization rules.

With tradition going hand-in-hand with commerce, poultry suppliers don’t really have a reason to try and change domestic consumer appetites for the tails. In preparing his research into the missing treat, Carolan says he had to search high and low before finally finding a source of tails at a Whole Foods that was about to discard them. "[You] can't expect the food to be accepted if people can't even find the piece!"

Unless the meat industry mounts a major campaign to shift American tastes, Thanksgiving will once again be filled with turkeys missing one of their juicier body parts.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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