Who would throw the other in the pool: rey would throw finn and then she’d immediately be like ARE U OK I’M SORRY OH MY GOD FINN!!! and finn is like… rey… i’m fine
Who is the better carer when the other is sick: they are both really compassionate and they’d probably never leave each other’s side ;_;
Who would force the other to do extreme sports with them: rey would force finn and he’d be like this is not fair my gal…
Who would cook the better romantic dinner: POE would cook it for the two of them because they are both hopeless in the kitchen… or they’d try to cook together and chaos would ensue
Who would build the blanket fort in the living room: rey
Who would have the best holiday ideas: finn!! he’d visit all the places that were mentioned or that he couldn’t explore on duty and he’d find beautiful planets with lots of green and colourful landscapes
Who would need to clean out the other’s stuff to make room for their own: finn… i feel like rey would still collect loads of junk like whenever she’d see a cool piece of scrap metal or something she’s like MINE and finn is like pls… i love you but we do not need this old rusty pipe i promise
I made a red velvet cake figuring the deep red colour is nice and vampy and perfect for Halloween. The filling added to the look in all its raspberry deliciousness oozy gruesomeness. But the best part about the vamp attack cake? Its pretty simple to decorate.
The vampire bites were made easy thanks a set of plastic costume teeth, you know the ones that make you look like your wearing a mouth guard rather than having fangs. Who knew they’d have other uses than looking dorky, pressing the fake fangs into the outer fondant layer of the cake leaves a prefect bite mark. A bit of red makes the bites stand out against the stark white of the cake, giving you a yummy Halloween centrepiece.
Vamp Attack Cake
600 grams white fondant
plastic vampire fangs
2 cup fresh or thawed raspberries
6 tablespoons sugar
3 teaspoon cornstarch
1 ½ teaspoons vanilla extract
2 teaspoon fresh squeezed lemon juice
To make the filling-
Combine the raspberries, sugar, cornstarch, vanilla and lemon juice in a small saucepan. Cook, until the raspberries begin to break apart and lose their juices.
Press the mixture through a fine sieve to remove the majority of the pips, return the strained mixture to the pan, Stir, and cook until the filling boils and thickens (about 5 minutes). Remove from the heat and allow to cool completely. While the filling is cooling make the cakes.
Put 2 tablespoons of the filling aside to make the fake blood for the outside of the cake.
Red Velvet Cake
3 ½ cups plain flour, sifted
170 grams butter, softened
2 cups sugar
3 large eggs, at room temperature
6 tablespoons red food colouring
3 tablespoons unsweetened cocoa
1 ½ teaspoons pure vanilla extract
½ teaspoon salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
To make the cake-
Preheat your oven to 180°C. Grease and lightly flour two 8 inch cake pans, line the bottoms with baking paper circles and lightly flour the sides.
Add the butter and sugar to your mixer bowl, beat on medium until very light and fluffy, it will take a few minutes.
Add in the eggs, one at a time, beat well after each addition.
Stir the red food colouring, cocoa, and vanilla in a small bowl to form a paste . Add the red paste to the batter and mix well, evenly dispersing the colour.
Mix the salt into the buttermilk. Add a third of the buttermilk and a third of the flour to the batter, beat until just incorporated (do not over beat). Repeat with the remaining thirds.
Stir the vinegar and baking soda in a small bowl. Add to the batter and mix well.
Scrape down the sides of the bowl making sure all the ingredients are evenly mixed and the batter is smooth.
Divide the batter evenly between the two cake tins. Bake for 40-45 minutes, or until a cake tester inserted in the center of the cake comes out clean. Allow the cakes to cool in the pans for 1 hour. Gently remove the cakes from the tins and allow to cool completely on a wire rack. While the cakes are cooling make the vanilla frosting.
Fluffy Vanilla Frosting
200 grams unsalted butter, room temperature
3 cups confectioners’ sugar, sifted
½ teaspoon pure vanilla extract
1 tablespoon of milk (if necessary)
To make the frosting-
Beat butter with mixer on medium-high until light and fluffy, about 2 minutes. Switch the speed to low-medium so you don’t end up in a cloud of sugar.
Add the confectioners’ sugar, ½ cup at a time, beating well after each addition and scraping down the side with a spatula.
Add the vanilla and beat frosting on high for about 3 minutes, it will get very pale and be light and airy. If the frosting is too thick beat in a little milk.
Raspberry Chocolate ‘Blood’ Sauce
2 tablespoons raspberry filling
1 tablespoon cornflour
1 teaspoon red food colouring
1 teaspoon chocolate syrup
To make the fake blood-
Strain the raspberry filling to make sure there are not leftover seeds. Add all ingredients to a small bowl and mix well . The Chocolate syrup will give the fake blood a bit more realistic colour.
To Assemble the cake-
Trim the raised tops off each of the cakes. Cut each of the cakes into 2 even layers. ( I finally bought a cake cutting wire, its the best thing ever people! If you don’t have one I’d really recommend it, even layers every time!)
Spoon roughly ½ of a cup of the vanilla frosting into a piping bag. Place bottom layer of cake onto plate. Pipe a ring of frosting around the edge of the cake to stop the raspberry filling escaping.
Spoon in a third for the raspberry frosting and smooth over. Top with the next layer of cake and repeat the piping and filling, finishing with the top layer of cake.
Spread a thin crumb coat of vanilla frosting over the entire cake.
Spoon on the remaining frosting and spread in a thicker smooth layer over the entire cake.
Dust your work surface (I use a silicone mat) with a little cornflour and roll out the fondant to roughly 7mm thickness.
Drape the rolled fondant over the cake. Smooth the fondant over the cake, starting at the top then working down the sides. Pull the fondant away from the cake sides as necessary to avoid creases forming.
Run the fondant smoothers over the top and around the sides to get a nice flat Finish.
Trim the excess fondant from the base of the cake with a sharp knife.
Now for the fun part. Press fang marks all over the cake using the plastic teeth.
Spoon some of the raspberry chocolate 'blood’ into a small squeesy bottle. Fill each of the teeth marks with a little fake blood. Add drips and puddles where you like.
To make the spray splatter look, start by placing the cake on top of newspaper to ensure you do not make a mess. Make sure you cover the wall behind too.
Empty most of the remaining raspberry chocolate sauce from the squeezy bottle.The little bit of sauce left the the bottle should squeeze out in a splatter. The less sauce in the bottle the finer the spray with be. Go crazy and cover the cake as much as you like.
Hi my sugar pies!!! First off HAPPY THANKSGIVING!!! I am SO thankful this year to have all of you in my life! You all make me a better person day in and day out. For that I will be FOREVER grateful <3 You all light up my life. I really can’t believe the holidays are here already. I hope you all have fun plans with the family! Make sure you tell everyone you love that you are thankful for them today :) I wanted to start my first “Holiday Dress Ideas” post today!! Missguided started their Black Friday Sales EARLY!! The entire website is 30% off. Code: CYBER30 |YOU KNOW I already went and placed an order. Hahaha! Missguided is definitely my top favorite online store. I love how its affordable for everyone and they constantly update. Go check out some of my previous posts for more ways I’ve styled Missguided clothing! And take advantage of this sale because its only for the next 2 days! (11/27-11/28 & 12/1) So again what I plan on doing for the next month is to showcase some festive holiday outfits!! This is #1! I love all black - especially for the holidays. It’s weird because as much as I love color, I always tend to wear a black outfit. I’ve seen SO many see-through trends this year. Whether it be a dress with shorts and a top underneath, or even a skirt like this. It may seem a bit risqué, but I approve! This skirt has the shorts attached so you don’t even see anything you shouldn’t ;) I will be showing at least 10 outfit ideas before Christmas, Hanukkah and the New Year!! So make sure to keep checking back on my blog! Todays outfit I would definitely recommend for a Holiday Party. Not a family party ;P Comment below if you have outfit ideas you need help with! I’d love to give some suggestions!! Again have an amazing Thanksgiving and I love you all SO incredibly much!! MWAA! XOXO Carli
Who would throw the other in the pool: hux would throw kylo and just… leave him there
Who is the better carer when the other is sick: kylo i think. more in terms of like… hux gets a small cold and kylo is like holy fUCKING SHIT HE’S GOING TO D I E and hux is like 😠😠 you’re not getting rid of me that easy binch
Who would force the other to do extreme sports with them: hux, i think. but like… extreme yoga or something
Who would cook the better romantic dinner: kylo, surprisingly
Who would build the blanket fort in the living room: hux would design and build the perfect blanket fort and kylo would accidentally destroy it
Who would have the best holiday ideas: i feel like hux has better knowledge of all the planets in the galaxy because he would have had to search meticulously for one suitable for starkiller, so hux
Who would need to clean out the other’s stuff to make room for their own: HUX
The recipe for the “glass” is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.
PREP: 45 MINS TOTAL TIME: 1 HOUR 15 MINS
YIELD:Makes 3 ½ dozen
4 ½ cups cake flour (not self-rising)
2 tablespoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1 ½ cups whole milk
1 tablespoon pure vanilla extract
2 sticks plus 2 tablespoons unsalted butter, room temperature
2 ¼ cups granulated sugar
7 large egg whites, room temperature
FOR THE CARAMEL
1 ½ cups granulated sugar
¾ cup water
FOR THE FROSTING
1 pound cream cheese, room temperature
2 sticks unsalted butter, room temperature
6 cups confectioners’ sugar
½ teaspoon pure vanilla extract
1 cup cherry preserves, strained, for garnish
Preheat oven to 350 degrees. Make the cupcakes: Line cupcake tins with baking cups. Sift flour, baking powder, cinnamon, nutmeg, and ¾ teaspoon salt into a medium bowl. Combine milk and vanilla in a measuring cup.
Beat butter with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.
In a clean bowl, whisk egg whites with a mixer on medium-high speed until stiff peaks form. Fold one-third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.
Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted into the center of each comes out clean and the tops spring back when lightly touched, 18 to 20 minutes. Let cool completely in tins set on wire racks.
Meanwhile, make the caramel: Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.
Make the frosting: Beat cream cheese and butter with a mixer on medium-high speed until pale and fluffy. Gradually add confectioners’ sugar and vanilla. Beat until creamy and spreadable.
Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel “glass” in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.
We all have seen it at some point during the holidays: a limp paper plate loaded with cookies and covered in plastic-wrap that’s not clinging. Is there a drearier way to transport baked goods, treats, or gifts from point A to point B? This holiday season, I vowed to make every effort to put an end to this unsightly and ineffective mode of conveyance by making cute brown paper sacks with ribbons.
These bags are super easy to make. You could use them for your wedding favors or even pack your families’ lunches for school and work.
Some assorted ribbon and a hole punch (or two, or three…) are all you need to extend the life of these “single-use” paper bags. Get the kids involved making their own lunch bags and they’ll be sure to bring them back home to use again and again.
A simple basting stitch is all you needed to make a pretty container perfectly suited to hold a batch of freshly made cookies to send to a friend.
For an even quicker solution, a few knotted lengths of satin ribbon look festive without being fussy.
These two “woven” examples are my favorites during the holiday. I recently used this pattern for Thanksgiving hostess gifts; one contained homemade brownies and the other Peanut butter fudge (both wrapped in waxed paper before being inserted into their brown paper wrappings).
For the example on left, use a ½-inch hole punch. Notice that you crease the bag vertically along the dotted lines and then place your hole cutter halfway over the fold and punch. For the example on the right, seven small cuts made with a craft knife (notice the tiny one at the bottom) provided the lattice through which you weave three bright red ribbons (Fasten the ends with clear tape on the inside of the bag).
For the holidays, I like to make cookies to give to all of my neighbors. With everyone’s schedule being what it is, I usually end up leaving packages at people’s doors. A 2-½-inch circle (again, cut by folding the bag over and cutting half a circle out across the fold) makes a perfect way to hang this gift on a doorknob. I used a custom rubber stamp to label each bag and a little silver cord to stitch them shut around the hole.
And last but not least a cute shoelace weave.
Nothing could be less trouble than putting a few stitches in a paper bag, and delivering your holiday goodies in style.
Halloween candy corn cake - beautifully decorated with candy corn, even the cake layers are candy corn colors!
The fun thing with decorating with candy corns is that because of its shape and color, you can create fun patterns with it.
Here I made a pattern of flowers. Big ones and small ones. It’s not really a spooky, creepy kind of cake but a girly, girly kind of Halloween cake. It’s just my kind of cake :)
And there is a nice surprise for the inside of the cake too. For the cake itself, I was inspired with the colors of the candy corn. I used the yellow cake recipe and divided the batter into 3 equal parts. I colored one part orange, one part yellow and one part uncolored. I used 6" round pans for this cake.
For the centers of the flowers, I used black fondant. I also used it for the ruffle border around the cake. For the ruffles I used wood dowels to help create the waves.
Drill and drill bit (or other implement to make a hole in a ping pong ball)
Hot glue and glue gun
When researching this project I found that you can get a gross(144) of ping pong balls for under $20 including shipping on eBay.
Make sure the string of lights you use is in good condition. Check for any electrical shorts or overheating bulbs before starting
Step 2: Prepare the Ping Pong Balls
Drill a hole in each ping pong ball.
There are several ways to do this such as a drill, exacto knife, or by poking a hole in it with a nail. A nail is the quickest method, but you will need to spend more time later gluing the balls to the lights. With a clean hole just smaller than the bulb the ping pong ball will stay in place without needing glue.
To drill the hole in the ball you will need a drill bit that is slightly smaller than the Christmas light bulb. Approximately 3/16" should be good, but make sure to test fit a few before drilling the rest of the balls. You will need to prepare as many ping pong balls as you have lights, if it’s a long string it probably has 100.
A quick note on drilling holes in ping pong balls:
The best method I found for putting holes in the ping pong balls uses a c-clamp, some paper towels, and a drill. First fold a 1.5" wide strip of paper towel over on itself several times so that it fits on the plates of the c-clamp and tape one on each side of the clamp. Next adjust the clamp so that it holds the ball just enough that it doesn’t slip when you drill into it. Because of the give in the paper towel you can pull the ball out and press another one in without needing to readjust the clamp. If anyone finds a better method please share in the comments.
I found I got the cleanest hole by first pressing the bit against the ball so it depressed slightly, then running the drill at medium to high speed while applying light pressure. A drill press would be very helpful at this step, but is not necessary. As always, please exercise care when using power tools.
Step 3: Building the lights
Slide a ping pong ball over each light.
If the holes are too loose or you choose to use a nail to puncture holes, run a small bead of hot glue around where the base of the light meets the ping pong ball. If the holes are tight enough that they won’t be easily knocked off, you can leave the ping pong balls press fit without a problem.
Step 4: Hang the Lights
All that’s left to do now is to hang up your new set of ping pong ball lights and enjoy.