Just Add Magic Cake

Yields 2 each 10-inch Pistachio, Strawberry, and Blueberry cakes

The things you’ll need

Blueberry Cake
  • 1 cup frozen blueberries
  • ¼ cup sugar
  • ½ cup unsalted butter at room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1 ½ cups flour
  • 1 teaspoon baking powderr
  • Pinch of salt
  • ¼ cup milk
  • ¼ cup buttermilk
  • ¼ teaspoon blueberry extract
  • 2 drops fluorescent purple coloring
Pistachio Cake
  • 1 cup unsalted shelled pistachios
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk
  • ½ teaspoon pure vanilla extract
  • 4 drops mint green color
  • ½ cup unsalted butter, softened
  • 2 tablespoons pistachio paste
  • 1 cup sugar
  • 3 large eggs
Strawberry Cake
  • 2 eggs
  • ¾ cups strawberry puree
  • ½ teaspoon vanilla
  • 1 teaspoon strawberry extract
  • 1 ½ cups all purpose flour
  • ¾ cup + 2 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons oil
  • ¼ cup butter at room temperature
  • 3 large mixing bowls
  • 3 medium mixing bowls
  • Food processor
  • Whisk
  • Rubber spatula
  • Hand mixer with attachments
  • (3) 10-inch round cake pans
  • 3 cake boards
  • Decorating bags filled with light pink, light green, and light purple buttercream frosting
  • Small offset spatula
  • Large spatula
  • Cake stand

Let’s get started!

Blueberry Cake
  1. Preheat oven to 350°F.
  2. Cook frozen blueberries and ¼ cup sugar on low until it is a thick jam.
  3. In a small bowl, mix flour, baking powder and salt.
  4. Cream butter and sugar until light and fluffy.
  5. Add eggs one at a time and mix until well combined.
  6. Add blueberry extract and mix well.
  7. Add 1/3 of the dry, then the milks, 1/3 of the dry and scrape the bowl down, mixing well between each addition. Mix in the blueberry jam and then the remaining dry ingredients.
  8. Pour batter into a lined cake pan and bake for 35 to 45 minutes.
Pistachio Cake
  1. Preheat oven to 350°F.
  2. Use a food processor to pulse pistachios until finely ground. Add flour, baking powder and salt and pulse briefly to combine.
  3. In a large bowl, beat together butter, sugar and pistachio paste until light and fluffy.
  4. Add eggs 1 at a time, beating in between and then mix in vanilla extract. Reduce speed to low to add the pistachio mixture and milk mixtures alternately in batches, beginning and ending with pistachio mixture.
  5. Spread batter evenly into a lined 10 inch round cake pan and bake for 40 minutes.
  6. Let cool for 10 minutes in the pan and then remove to cool completely.
Strawberry Cake
  1. Preheat oven to 350°F.
  2. In a medium bowl mix eggs, puree and extracts until well combined.
  3. In a large bowl, mix flour, sugar, baking powder and salt.
  4. Add butter and oil and mix until it becomes pebbly.
  5. Add half of the wet ingredients and beat well 1-2 minutes.
  6. Add the rest of the wet ingredients in two parts, beating well between each addition.
  7. Pour batter into a lined 10 inch round cake pan and bake for 35 to 45 minutes.
  8. Let cool for 10 minutes in the pan and then remove to cool completely.

Time to decorate!

  1. Spread a thin layer of green frosting on top of the pistachio cake and then place the strawberry cake on top. Frost the top of the strawberry cake with pink frosting and then place the blueberry cake on top.
  2. Refrigerate the cake for 30 minutes.
  3. Pipe two rows of green frosting on the bottom of the cake and then pink frosting in the middle. Finish the top of the cake off with blue frosting and then smooth with an offset spatula.
  4. Use the spatula to create texture around and on top of the cake.
  5. Sprinkle some silver sugar pearls on top.
Baby Archangel

This was requested by @wolfgamzee! I hope you all love this! <3 <3

Pairing: Gabriel x Reader

Word Count: 1,289

Warnings: fluff

It was an early morning at the bunker.  You were on your way to the kitchen when you heard a knock at the door.  You wondered who would be here so early in the morning.  Maybe it was Dean coming back after a late night out.  Either that or they were back sooner than expected.

When you opened the bunker’s door, you looked around.  No one was in sight, but then you heard a cooing noise.  As you looked down, your eyes grew wide.  Who would just leave a baby outside of a warehouse?  How did anyone even know someone lived here?  Surely someone wouldn’t abandon a baby like this.

You picked up the basket that was holding the baby, bringing the infant inside.  As you walked into the library you were greeted with a perplexed Castiel.  You raised an eyebrow at the angel.

Keep reading

It’s funny, I was never particularly keen on rhino villagers in Animal Crossing before, but I think Merengue and Renée made me reassess my feelings about them, and now lately I seemed to have developed a preoccupation with them. A few days ago I recreated one of the forgotten rhinos, Petunia, from the Japanese e+ version of Animal Crossing, seen here striking a pose:

Then I discovered another one of the game’s lost islanders in Patricia (ohmygosh, Merengue wasn’t the first strawberry-horned rhino?!). This was her e-card:

I liked the looks of the horn, but I thought that there were other elements of the design that could be improved… so that’s what I tried to do! Now, I know that Merengue sort of has the whole strawberry rhino thing covered, but where she represents a sweet treat in the form of strawberry shortcake, my new rhino is a literal strawberry in its pure, unadulterated state:

Her name is Berry (I couldn’t think of anything cuter or cleverer that would fit into my 5 character limit) and she is a peppy little bundle of sweetness. I’m thinking of maybe making a new custom wallpaper for her as well, but creating her design and decorating her room took me long enough on its own, so it’ll have to wait for another day. 

Now I’ll just have to arrange for her to meet with Merengue, maybe throw an ice cream social or something. ;)

But as far as we’re concerned, you need to just throw out that standard menu here. Did you know the Cove Bar has a SECRET MENU of amazing drinks? Head’s up, ‘cuz here it comes…

The Black Pearl: It starts out like a classic Long Island with vodka, gin, rum and sweet & sour. However, Chambord and Sprite are added in the mix to give it a new spin.  The raspberry flavor of the Chambord lends this one an unexpected fruity flavor, despite its appearance (prepared in a layered style to give it that cool ombre effect).

Earthquake: Vodka, gin, rum, and sweet & sour: check! But this time, blue curaçao and Sprite join the mix, and it’s all topped off with a 151 Rum floater.

Neverland Tea: While the vodka, gin, and rum are all still very much present, the sweet & sour is replaced here with peach schnapps, pineapple juice and Sprite, while midori lends it that terrific hue of Peter Pan green.

Fun Wheel: named, of course, for the great view of Mickey’s Fun Wheel from Cove bar. Just looking at it puts me in a good mood!

The Zombie:  rum drinkers will want to take note: it’s made up of light rum, dark rum, coconut rum, spiced rum, 151 Rum, orange and pineapple juices, blue curaçao, midori and grenadine. Yo, Ho, Ho!!! 

Midway Martini features Absolute Orient Apple Vodka, Domaine de Canton Ginger Liqueur, cranberry juice, organic agave nectar, and fresh lime juice.

Melrose: strawberry puree and Rose Regale are what make this beauty stand out from the other Long Island variations.

Sideshow Novel Tea : is a combination of Absolut Wild Tea Vodka, iced tea, strawberry puree, and fresh lemon juice. 

#mattelektraweek :: day four ::  fluff (goes great with) or angst

These days, he loves it when Elektra simply lets herself in. He loves what it says: she’s not a guest in his apartment, or a guest in his life. She’s home.

Waking up to the soft fall of her footsteps on the staircase is like giving himself permission to dream in daytime. Happiness spreads through Matt like the slow sweet crawl of honey; anticipation buzzes like the wings of a bee. Anything can happen in the hours ahead of them. Nine to five rules don’t apply. Their choice, their time, his and Elektra’s.

He’s sitting up in bed by the time her footsteps reach the living room, and when he hears her turn towards the kitchen, Matt gets to his feet. He’s sleep-mussed, wearing only boxers and bandages, and entirely unconcerned about the fact. She’s wearing slim pants and a fitted cashmere sweater; when he palms her waist and whispers, “Hi,” his mind adds a silent prayer of thanks for the gift in his hands.

“Good night?” Elektra asks, tracing the square edges of the bandage high on his shoulder.

“Productive. Yeah. You?”

“Ask me tonight,” she says, a tease in her voice, and kisses him hello, soft and plush and warm. “I got you something,” she adds, and leads him by the hand over to his own table. Matt smells buttery bread, fresh strawberries, sweet, pure, cream, and the kind of coffee rich enough to drown in.

Matt dips his head toward the hollow of her throat, just above the neck of her sweater, and noses in for a kiss, followed by a dramatic sniff; “I cannot tell a lie,” he says, “it smells even better than you do.”

“Flattery will get you everywhere,” Elektra says drily, taking a seat. Matt settles beside her, dunks a berry in cream, and lets the bright, clean flavor burst on his tongue.

He got her something, too. She’s probably already noticed; details never escape her. The orchid growing near his windowsill is white, he’s been told, with red deep inside the bloom. Scent rises from its petals, layered and complex, climbing up and up, all the way to the rafters.

He doesn’t expect her to tend it - that’s for him to do. He’ll do it well, and it will be here to greet her, every time she comes home.

Izetta: The Last Witch is so pure. It’s rare to find an anime that will show a yuri relationship that isn’t sexualized, is healthy, and isn’t even once suggested to be “not normal”™.

These two ladies are epitome for role models. We have a leader of a country that’s frequently described as a spitfire but with a very kind heart. She’s not afraid to kick ass and she’s smart as hell. Then there’s our beloved witch who’s got this enormous power inside her but she never once uses it out of hate. It’s always to protect the ones she loves but specially the princess (like she professes her love to and of the princess at least twice, she will kill anyone who hurts her), but she too also has this adorable soft side and is super emotional.

This show pulled a korrasami style relationship and threw it front and centre into a war with nazis and witches and princesses, but ramped up by 10x with the intimacy and dialogue between the two. They are so in love with the other it kills me inside with feelings.

They are pure strawberry shortcake candies I swear.

A Purrfect Evening

I’m partaking in Marichat May again! Hurrah!! I have some kind of commitment to my work <33

The prompt was Sin II, except I haven’t done a Sin I… like, ever… so uMM

This was inspired a bit by my own comic if you want to see my bad doodles

A Purrfect Evening - a Marichat sin fic feat. puns (1748 words)

Warnings: descriptive kissing scene and implicit sexual content

Keep reading


As you all know, I fucking love Kimi to Boku. I love the characters, the cats, the stories and various plotlines and jokes.

But most of all, I love Shun Matsuoka, the qtest bb in the universe. One example of his cuteness is his character song, which is literally called Marshmallow Days.

Another cute attribute of his? 

the fact that he’s never kissed anyone but he thinks they’d feel like strawberry marshmallows. Like holy shit what an angel.

So now, in honor of Shun, Imma teach you losers how to make Strawberry Marshmallows!

Strawberry Marshmallows
(serves: like over 20 marshmallows tbh. give em to ur bishounen guy friends)



  • ½ cup strawberry puree*
  • 1-¼ cups water, divided
  • 1 tsp vanilla
  • 4 envelopes unflavored gelatin
  • 3 cups sugar
  • 1-¼ cups light corn syrup
  • a few drops of red food coloring (optional)
  • 1/3 cup powdered sugar (more or less)
  • 1/3 cup cornstarch (more or less)

*you can make the strawberry puree by destemming and cutting a bunch of strawberries in half and then just pureeing them in a food blender or food processor. nbd. 



  • Take a pan or two and line them with aluminum foil, then spray those fuckers with a shit ton of nonstick cooking oil.
  • Take 1/3 cup of the strawberry puree and like ½ cup of water and mix that shit in with some gelatin and vanilla. Let that nonsense sit while you do other stuff.
  • Pour the sugar, corn syrup and the rest of the water in a medium sized sauce pan and mix it till the sugar dissolves, then let it cook for like 8 minutes. (If you didn’t set your candy thermometer on fire like I did, you can let the mixture cook until it reaches 240 F).
  • Once the mixture’s heated, use an electric mixture to gradually beat the syrup into the gelatin’d puree. Once all the syrup’s in, gradually raise the speed of the mixture to the highest setting and mix it for about 10 minutes, or until the mixture is like hella shiny looking, thicker, stickier, and all that jazz. Add the food coloring if you want during the 10 minute electric beater sesh.
  • Pour the batter stuff into the pans and let it sit for like 10 hours in room temperature. cover the top of the batter with a mixture of corn starch and powdered/confectioners sugar about 5 or 6 hours into the process.
  • Once 10 hours (or more) have passed, cover your cutting board with a mixture of cornstarch and sugar and cut the marshmallows into whatever size you want. It’s ur life bro, u do u.
  • Coat all the marshmallows in the cornstarch/sugar mixture until they’re no longer hella sticky. Serve those lil shit’s with some hot chocolate and a deep love for moe anime boys.


And bam. that’s it. That’s all there is to this magical recipe. Now go forth, my weeb children, go and make some radical strawberry marshmallows.

Eat them, drink hot cocoa, and cry over the perfection that is Kimi to Boku. 

Later, nerds. Later.


Also be sure to check out my logo contest for this blog

7 vintage beauty tips that you should try today

My mom used to try and pawn her old clothes off on me. My reply was always something in line with, “Mother, I wouldn’t wear that tunic from the ‘70s if Grace Coddington herself passed it down to me.”

That is, until mom’s entire wardrobe made an appearance in various updated incarnations at NYFW. Was I surprised? Not really. They say everything old is new again, right?

Mom tends to do that. She takes great pride in passing things down to me, whether it’s an old skirt or beauty tips she abided by in her youth. Despite the advances we’ve made in modern day beauty products, there’s something quaint about tying rags in your hair or using strawberry puree to give your skin new life. 

However, that doesn’t mean I’m willing to try everything or recommend you try it. Charcoal was commonly mixed with petroleum jelly and used as as eyeliner and brow filler, but how much sense does it make to track down charcoal and smear it on your eyes when $3 waterproof eyeliner exists? Nada. 

The upside of vintage beauty tips resides mainly in convenience and cost saving. If your wallet isn’t bursting with Creme de la Mer income, most of these tips are easily accessible and in many cases, already something you have at home. 

So if you’re in the mood to channel Rita Hayworth or you’re just flat broke and still want to look decent, here are some handy vintage beauty tips that still make sense to try today. 

Originally posted by notin-nottingham

Rag rolls

Create curls without heat damage or sleeping on big clunky rollers. Cut up an old piece of fabric so you have 10-15 long strips about 1.5″wide. When your hair is still a little damp, spritz on leave-in conditioner and divide your hair into small sections. Roll up each section using the fabric strips and tie up the ends. I realize how confusing this sounds so here’s an easy to follow Youtube tutorial that even the likes of me can follow.

Originally posted by gypsyastronaut

Beer hair rinse

Women in the pin-up era swore by rinsing their hair in warm, flat beer for extra volume and shine. Have I tried it? No, but I have one lonely bottle of Mill Street Organic I’m willing to donate to this beauty endeavour. Select a hoppier beer for the best results and rinse with cold water following your beer bath. 

Originally posted by uniquevintage1

Baking soda to whiten teeth

Long before Crest Whitestrips, you had good old baking soda to give you a mouthful of pearly whites. It makes sense since baking soda is a mildly abrasive, and is also used to get stains out of clothing. No complicated steps involved in this one, just combine baking soda with water and lemon juice to create a paste and rub or brush onto teeth. Rinse and admire.

Originally posted by nitratediva

Strawberries as a facial cleanser and tint

Marilyn Monroe and Grace Kelly were proponents of this beauty tip – and who are we to argue with these iconic beauties? Their rationale was that strawberries helped improve the skin’s complexion and luminosity. Smaller pores was also part of the deal. While this beauty tip seems more time consuming than simply purchasing a jug of drugstore facial cleanser and being done with it, it’s an all natural alternative for those who prefer little to no chemicals in their beauty routine. 

Originally posted by chungskings

Mint leaves/cucumber/rose water for dark undereye circles

Dark circles have plagued women for as long as we’ve been concerned with appearances. Women used to crush mint leaves and apply it to their eyes and watch dark circles disappear. Cucumber is another solution that’s well known to us. Rose water has many beneficial properties but its calming effect on skin is probably why most people use it. It’s been known to banish redness and puffiness and leaves a lovely scent behind. 

Originally posted by theglossdotcom

Cold cream

Cold cream still exists – but you’d never know it. It seemed to disappear into oblivion, replaced by a million different potions. Some promise to cure acne, dark circles and redness while others claim to turn back time. Cold cream was used for a variety of purposes back then and I’d be curious to see if it makes a comeback. Sometimes, paring things down, including your beauty routine is all your skin really needs. 

Originally posted by nitratediva

The benefits of a little ice water

If American actress, Joan Crawford was your grandmother, she’d probably tell you to splash ice water on your face every morning to maintain a perfect visage. Supposedly, a little facial ice bath will constrict the opening of pores and reduce any redness on your skin. 


Anime Cookbook:

  • Title: Angel and demon roll cake
  • Anime: yumeiro patissiere ep 5
  • Anime Image From: itadakimasu-anime on tumblr


  • Yield: 30cm long rolled cake
  • There are multiple anime related recipes found under my ‘anime cookbook’ tag.
  • Image and recipe source are the same.




  • 120g …………………………. Egg whites
  • 60g …………………………… Egg yolks
  • 30g …………………………… Corn starch
  • 12g ……………………………. Cocoa powder
  • 33g ……………………………. Cake flour
  • 75g ……………………………. Sugar

Simple Syrup

  • 50g ……………………………. sugar 
  • 50cc …………………………… water

Crème de cacao syrup

  • 50g …………………………… Simple syrup
  • 1tbsp ………………………… Crème de cacao

Whipped cream

  • 200g ………………………….. Whipping cream
  • 25g …………………………….. Sugar

Strawberry cream

  • 40g …………………………….. Strawberry puree
  • 1g ……………………………….. Gelatin sheet
  • 200g …………………………… Whipping cream
  • 40g ……………………………… Icing sugar

Filling and decoration

  • …………………………………….. Fruits of your choice
  • …………………………………….. White chocolate


  • Preheat the oven to 180°C. 
  • Line 30x30 cm.pan with baking paper.
  • Using hand mixer, beat the egg white with sugar (add the sugar gradually) until stiff peaks form.
  • Pour the egg yolks into the egg white, beat with low speed for 1 minutes.
  • Sift the flour, corn starch and cocoa powder into the bowl and fold to combine.
  • Pour the batter into the prepared pan.
  • Bake for 12-14 minutes or until the top is spring lightly when touch.

Make the syrup:

  • Put the water and sugar into small saucepan and bring to boil, until all the sugar dissolved, take off the heat and let the syrup cool.
  • Mix the syrup with Crème de cacao.
  • Bloom the gelatin in cold water, set aside for 5 minutes.
  • Put the strawberry puree in a microwaveable bowl and heat for 30 seconds or until hot, put the bloomed gelatin into the strawberry puree, stir to combine, let the mixture cool completely.
  • Beat the whipping cream with icing sugar until soft peak form, put 1/3 of the whipped cream into strawberry puree fold to combine. Put the strawberry and cream mixture back into the whipped cream and fold to combine.
  • Sprinkle the cake with syrup and spread the strawberry cream over the cake. Place the fruits over the cream and roll the cake and cover with plastic warp, and refrigerate for 2 hours or until firm.

Make the whipped cream:

  • Whip the whipping cream and sugar until soft peaks form.
  • Cover the cake with whipped cream , and sprinkle with white chocolate

Springtime cuppitycakes! Got us some strawberry ‘cakes with li’l chocolate buns and cream cheese buttercream, chocolate nests and eggies with strawberry puree buttercream, white-chocolate-dipped strawberries with strawberry white chocolate buttercream…so much buttercream… :’D

and a cupcake selfie! :3

happy Easter/random lovely springtime weekend, everybunny!


Sweet Almond Cinnamon Rolls with Roasted Strawberry Glaze 

What says summer more than fresh strawberries?! However, I knew that I couldn’t make just any ol’ cinnamon rolls. I had to find a way to make them special, and these are special. and delicious. and buttery. and just, freaking amazing. I used my own cinnamon roll recipe with some tweaks, and these came out perfectly. The roasted strawberries give an unreal strawberry flavor, mixed with the warmness of the cinnamon and nutmeg in the dough. Just perfect

Ingredients for Dough 

4 cups all purpose flour 

2 tsp nutmeg

1 cup Silk almond milk + ¼ cup water, warmed to 110 degrees Fahrenheit 

1 package active dry yeast 

1 egg, room temperature 

¼ cup + 1 tsp granulated sugar 

¼ cup unsalted butter, softened 

¼ tsp vanilla extract 

1 tsp salt 

Directions for Dough 

Oil a large bowl and set aside. 

In a large bowl or stand mixer fitted with dough hooks, combine all of the dry ingredients.

In a small bowl or mixing cup, mix the warm water and warm almond milk together. Add in the egg and vanilla and whisk. 

Sprinkle over the yeast and wait for it to activate (about 3 minutes). 

NOTE: If the liquids are too cold, the yeast won’t activate. If the liquids are too ht, they will kill the yeast.

Gently begin to mix the dry ingredients together while slowly adding in the wet ingredients. 

Once the wet ingredients are incorporated, add in the butter in increments until combined.

Let the mixer knead the dough for 8-10 minutes, until smooth.

Pull the dough together with your hands and place into the oil bowl, ensuring that all sides are oiled (so a crust does not form). 

Let rise, covered, in a dark, warm spot for 1 - 1 ½ hours 

Ingredients for Roasted Strawberries 

½ cup strawberries, sliced in half 

2 tbsp balsamic vinegar 


Preheat the oven to 400 degrees Fahrenheit.

In a small baking dish lined with parchment paper, spread the strawberries in a single layer and drizzle with balsamic vinegar. 

Roast for 15-20 minutes or until softened completely. 

Once roasted, let cool before pureeing. 

Once cooled, puree and set aside. 

Ingredients for Filling 

1 cup sliced almonds, roughly chopped in food processor 

1/3 cup unsalted butter, softened 

1 tbsp ground cinnamon 

¾ cup brown sugar

¼ cup Turbinado (Demerara) sugar 

2 tbsp melted butter 


Butter/grease a 9x13 inch baking dish or line the baking dish with parchment paper and set aside. 

Once the dough has risen, remove from the oiled bowl and place onto a well-floured surface. 

Roll  the dough until it is about a 15x9 inch rectangle – slightly larger than your baking dish.

Smear the softened butter onto the dough. 

Combine the ingredients for the filling except the almonds and sprinkle on top of the dough, covering every place where there is butter. 

Pat the filing into the dough using the palm of your hand.

Repeat the previous steps with the almonds. 

Starting from the long end, roll the dough similar to a jelly roll, making sure to press the seams of dough together once you have finished rolling. 

If you want, cut the end bits off of the dough log. 

You should be able to get 16 small cinnamon rolls or 8 large cinnamon rolls from the dough. 

Place the rolls cut side down in the baking dish, cover and let rise again for 45 minutes. 

Preheat the oven to 350 degrees Fahrenheit. 

When the cinnamon rolls have risen once again, brush the melted butter on the top of the rolls and bake uncovered for 30-35 minutes or until golden brown. 

Ingredients for Glaze 

3 oz cream cheese, softened 

¼ cup warm almond milk 

2 cups powdered sugar 

Roasted strawberry puree 


About 5-10 minutes before the cinnamon rolls are done baking, make the glaze by combining all ingredients except the warm milk into a bowl.

NOTE: the amount of powdered sugar used will vary depending on how sweet you’d prefer the glaze. 

Combine the ingredients and mix until the desired consistency is reached. For a thicker glaze, add less almond milk. For a runnier glaze, add more milk.

When the cinnamon rolls are done baking, let them cool for a few minutes and immediately drizzle on the glaze. 

Serve while warm.