Cake, have it and eat it too!
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♡*elise* - Soledad Rings Bento.
♡*elise* - Cintia Slip (Hud for color & Text).
♡:[PLASTIK]:- Meltine Cookies Set -Necklace (Regular&Metalic) Bento Cookie included.
♡:: MOMOCHUU :: Catpan Sweater [Maitreya] A - RARE.
♡Suga-Suga - Moonie Skirt - Maitreya.
♡02. Lagom - PinkKink [Bed] RARE
♡Stealthic - Sultry.
"You smell just like vanilla, you taste like buttercream
You're filling up my senses with empty calories
I feel like I'm just missing something whenever you leave
You've got all the ingredients except you needing me"
pose:
[andika[parfum doux]posepack]
01parfum doux
入れ物が生クリームをお鼻につけたposeでした!
りんだちゃんを想像してﾆﾔっとしてましたん
lingerie:::c.A.:: Mayte *Flower01*
たまにはお花柄の下着もかわゆいです・３・
hair:mimpi* hair-22 / light brown
mimpi*さんが復活して嬉しい♡
Location:PeTOu
"AIt's close to midnight
And something evil's lurking in the dark
Under the moonlight
You see a sight that almost stops your heart
You try to scream
But terror takes the sound before you make it
You start to freeze
As horror looks you right between the eyes
You're paralyzed
'Cause this is thriller, thriller night
And no one's gonna save you from the beast about to strike
You know it's thriller, thriller night
You're fighting for your life inside a killer, thriller tonight, yeah"
Michael Jackson - Thriller
Head: LeLutka
Body: Maitreya Lara
Hairs: DOUX - Ciara
Facetattoo: Nefekalum - Deco Face
Outfit: Violent Seduction - Lumiere (at Kustom9)
Gloves: Violent Seduction - Bathory Gloves (Black)
Collar: [CX]
Tattoo: Dappa
Cake: [[OZZY]] Cake Hands Halloween
Made at Sunny's Studio:
BG: Synnergy Halloween House {360} Backdrop
2020 one photo each day
120 in 2020 # 98 sliced
52 weeks the 2020 Edition - April fools,
After this photo was taken the cake had eight candles lit and my grandson blew them out via Skype.
Cake is happiness!
If you know the way of the cake,
you know the way of happiness!
If you have a cake in front of you,
you should not look any further for joy!
(C. Joybell C.)
HAPPY BIRTHDAY Aitné! (on February 20)
PSP**** Prise SurPrise!! - Food Art
Looking close... on Friday! - Cakes
(photo by Freya)
Thanks for views, faves and comments! ;-)
This cake was a favour for my friend Ben who fixed my laptop. It was a joint birthday cake for his two girls aged 3 and 6.
Very much inspired by Rouv's beatuiful cake (with her permission) with modifications. Made for a mother-daughter party whose birthdays fall on the same day. Very rushed cake but I hope it works!
This is a special day to count our blessings and all things that we are grateful for. Happy Thanksgiving everyone!
Sponge cake, soaked in a light French brandy syrup iced and decorated with meringue. Fillings with homemade custard .
Decorations consist of sugar flowers.
Finish decoration by me with fall leaves and small pumpkin and wrapped swiss chocolate turkey.
Los Angeles. California.
Ingredients:
1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
Filling and Topping
1 pint (2 cups) whipping cream
1/2 cup powdered sugar
2 to 3 tablespoons brandy, if desired
1 can (21 oz) cherry pie filling
1/2 teaspoon almond extract
2 tablespoons sliced almonds
Directions:
1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8- or 9-inch) round cake pans with baking spray with flour.
2. Make and bake cake as directed on box for 8- or 9-inch rounds, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
4. On serving plate, place 1 cake layer, bottom side up. Spread with 1 cup cherry mixture to within 1 inch of edge. Top with second cake layer, rounded side up. Frost top and side with whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 2 (8- or 9-inch) round cake pans.
Explore #1
I found this cake difficult to cover with the fondant.
I had a few bumps on the side...not a neat job at all.
Covered most of my untidy work with the flowers.
My 8 yr old son Muhammad took it to school yesterday.
It was a quite a hit with the teachers and children.
Chocolate cakes with chocolate mousseline buttercream.
Who takes the cake? It’s YOU!
This Blythe doll is Cadence Majorette posing in a flat lay for “Hearts”. The background is wrapping paper.
I went to market hall again today, just to buy a birch whisk for use tonight in sauna, and some lime for juice. I walked past this bakery-shop and took this. This shop is again one of my faves in market hall, and I just love that painting in their wall.
Apple Cake. Gâteau aux pommes
3 - 4 apples - peeled, cored and cut into chunks
½ C. white sugar
2 teaspoons ground cinnamon
2 Tbsp margarine
Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat.
Sauté apple chunks 5 minutes in margarine. Drain and set aside. (You should have about 3 cups of apples.) Sprinkle a bit of flour on the apples.
Mix together:
3 cups all-purpose flour
4 eggs
2 ¼ cups granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup vegetable oil
1/2 cup orange juice
2 1/2 teaspoons vanilla extract
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2.Mix the flour, eggs, 2 1/4 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff. Add apples.
3.Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for about 70 minutes.
Let cake cool in pan before unmolding.
Silver themed wedding cake created by Artisan Cake Baker, Emma Holliday of Emma's delights and Crikey Bites in Seattle, WA
A little backstory: I hate cooking. I am bad at it. I have had more cooking disasters (including destroying a microwave and burning spaghetti) than I care to recount. Now I know I have to bake a cake to photograph for chocolate cake day and not only does it have to be edible but it has to look good. After the cake is baked (that turned out okay), I have to ice it, but there is no way I can do that smoothly so my son suggests I puts some curls of chocolate to mask the unevenness of the frosting. That doesn't work out. So then he suggests chopping up chocolate chips instead. We go with that creating a cloud of chocolate dust that I will be finding pieces of a month from now. We sprinkle that on top. It looks a bit like we sprinkled on dirt. Not good.
End result: Macro shot not showing the frosting.
119 in 2019, #20 chocolate cake day
PFT #27/365 for Jan 27, 2019