Part One of Rock Star Eddie and Baker Steve wrong number AU

Link to Part Two

Eddie's got dubious history with picture messages. Only a very small group of people have his number, considering he's the front man of a multimillion best selling metal band, he doesn't ever want his number to be public knowledge.

So yeah, picture message from and unknown number? Dubious.

Eddie's had enough dick and...vag...pics in his time that he, honestly, doesn't really want another. But when the picture is followed by a message, "were you thinking something like this?"

Well, Eddie's a curious guy. So, committing himself to the idea that this might be new number time, again, he opens the message.

To be confronted with a cake. A really fucking cool cake actually, it's got a car dashing around a muddy track on top with a big '5' in the middle. All of it looks edible, made out of...cake stuff. Eddie has no idea what it is, but it looks delicious.

"One layer chocolate, one layer red velvet? I can do any combination of flavours you want."

Well. Eddie isn't anything but impulsive and he was trying to figure out what the fuck to do for the 'quiet' celebration they were planning for going platinum. Again.

"I think you have the wrong number'" Eddie types, "but I definitely want to order a cake from you."

"Oh my god I'm so sorry, unsolicited cake pics are the worst 😉"

And Eddie can't help it, he laughs, and types back, "if I told you I wanted three tiers of the darkest, spookiest, cherry chocolate what would you come up with?"

It takes a couple of minutes, but Eddie's phone pings twice in quick succession, the first picture is of a spooky orange cake clearly Halloween themed, covered in ghosts and skeletons and stuff. The second is jet black and has a coffin on top that looks like it's leaking green corrosive stuff and Eddie nearly throws his phone in excitement. "That! The second one!"

"🤣 that's an old pic, I was just starting out then, but everything is edible, the green slime is made out of jello"

"Where are you based and can you make it for the 15th? I'll get a courier to collect."

"Sure thing, how many portions? And I need a deposit up front. I'll do chocolate ganache and cherry filling."

"Errr...like, 150? Maybe?"

Eddie sits and watches as the dots appear and disappear, appear and disappear, and then there's a pic.

It's a selfie of the most beautiful man he's ever seen. And he's standing in a kitchen, holding a cake pan. Suddenly Eddie's phone is ringing in his hand and he is panicking because beautiful man is calling him. "Hello?"

"Hey, man, it's Steve, the cake guy?". Eddie assumes he makes an affirmative noise because Steve keeps talking, "anyway, that cake pan I'm holding is literally the largest one I own, even if I did three tiers, no way will it cater that many, I'm a small business, you know, it's just me. I can recommend you some companies I know would do a great job."

But then, Eddie will never get to talk to beautiful man ever again, "what if you made like, three cakes?". He asks desperately.

There's a long beat of silence on the phone, "I mean, in theory, I mean, it might cost you more than-"

"I'll pay it. I'll pay double, for, inconvenience, or whatever-"

And oh no, beautiful man has the most beautiful laugh too. Eddie's fucked. He's so fucked.

"I'll raise you, two cakes and fifty muffins?" Steve laughs again, and Eddie laughs right along with him.

Steve grabs his phone when it pings, hoping for Eddie. It is Eddie. It's a selfie from the neck down, like always, Steve still doesn't know what the guy looks like, but Eddie's wearing a deep red shirt that he's clearly just dumped a whole cup of coffee down, "hope your days going better than mine, sweetheart,"

Steve sends back a selfie with a lump of uncooperative modelling fondant in the background, "that depends, can you tell what this is supposed to be?"

Steve's pretty sure it's wierd to talk to a customer every day, but he's started to find he's looking forward to Eddie's messages. Even when they turn flirty. Especially when they turn flirty, maybe.

And maybe it's not exactly professional that Steve's found a lot of reasons to call Eddie. He just, needs to get this right, and if Eddie wants chocolate covered cherries on the cupcakes, well, Steve needs to call him and check, right? Right.

Steve heads out into the lounge with flour on his nose and a mixing bowl under his arm, Dustin, Lucas and Max are sprawled on the couch, El lying on the floor. He can hear Mike and Will fucking around outside. He spoons up some cherry mixture, "hey will you try-"

"Shhhhhhhh!"

Well. Rude. Steve looks to the interview they're watching on the TV. It's some metal band Steve vaguely recognises, and when the lead guy speaks...Steve has to sit down. Because that sounds a lot like-

"So, Eddie," the show host guy starts, and Steve's knees would go weak of he wasn't already sitting down. He's certain his stomach has left the building. "Seeing anyone?"

Eddie laughs, says no, but the band mate next to him makes a show of nudging Eddie and sharing a look.

The host picks up on it immediately, "so there is someone," Eddie's still shaking his head, but he's got a shy smile on his face that makes Steve feel like he's melting. "Come on Eddie, give us something."

"It's not a thing," Eddie flaps his hands, "don't make it a thing."

"Oh it's a thing alright," the audience laugh, "come on, give us something!"

Eddie looks uncomfortable for a second before shrugging, "they, uhm, they make the most amazing cakes you've ever seen."

The star trek food cubes are haunting me again. I want to put them in my mouth.

So here are the theories on how to make them.

[ID] Screencap from The Conscience Of The King shows Lt. Riley uncovering a plate of food cubes [end ID]

Tofu, diced.

Marinate in liquid(s) of choice (e.g, lemon juice). Cover with cornstarch. Add red, green or yellow food colouring to blocks as required. Roast and serve.

Suggestion: marinate the cubes in different flavours to correspond to their colours.

Prototype recipe

Melon, diced.

This one is low effort: Red cubes= watermelon, other cubes= melon. Allegedly, the original on-set props *were* dyed melon (but I don't have a solid source), so this may be the best fit.

Royal icing/icing sugar.

This one is just candy: make 3 batches of royal icing, one red, one yellow, one green, dice when half-set and leave to fully set.

Cake, fondant.

Possible, if we assume Lt. Riley was drinking milk in that scene from The Conscience Of The King (Pictured above). This one is also easy to make, assuming you don't object to fondant.

Jelly, cubed.

(Jell-O). Dishonourable mention; this one is too see-through for my liking.

[ID] Screencap from Where No Man shows Kirk eating a green food cube, which looks blue here. [End ID]

Potatoes, Diced.

Roast Potatoes, Diced

This idea comes from CoolPete.com, and my first thought was "please don't put food colouring on the potatoes".

Cool Pete provided a photo of the finished results, and the natural colour of the potato offsets most of the food colouring to make them all look greener than intended. The red food colouring comes out the best. I suppose colour theory dictates that you should use blue food colouring on the potatoes in order to get green cubes, but don't quote me on that.

With this in mind, I'm going to tentatively suggest a horrible idea:

Roast Sweet Potatoes (Yams), Diced

In theory, the redness of the yams might allow the Yellow Food Dye to look more yellow, and make the red more vibrant. There's a greater chance that you will be able to use the green food colouring without it looking blue here, but use at your own caution, because the finished product may look oversaturated. Perfectly edible, but potentially unappetizing (the first bite is with the eye).

Closing Comments:

For uniformity of texture, tofu or melon seems to be the best way to go. If we are to believe that the "food cubes" in-universe are supposed to be fruit (according to that same trekbbs thread, they're placed in glasses in Journey To Babel), then watermelon and cantaloupe are begging for our attention, but we must ignore them, for melon alone does not a meal make!

“I wonder if they were actually supposed to be some kind of fruit in-universe, too? IIRC, in "Journey to Babel" the copper aliens put them in their drinks, which seems a strange thing to do if they were supposed to be the 23rd century equivalent of tofu cubes or something.”

-Avro Arrow

This isn't the end, merely the beginning. I will test out a couple of variations of these meals and report back on which one I think is best.

My current hypothesis is that the tofu will allow for the most variation, as you can marinate it in naturally-colourful liquids of various colours. If it's colourful enough you could forgo the food colouring altogether, or marinate it in something colourless (like salted water) and then add seasonings and food colouring if you wish.

I intend to start by using tofu with diced potatoes as a side, though if I test out too many cube-shaped meals at once, my household will get suspicious, so I need to space this out over the course of a few months. I'm going to use the tag #Food Cube Trek, so filter it if that's not something you'd like to see.

— “shush, i don’t want to hear it. you deserve all of this and more, so don’t you dare try and convince yourself or me otherwise.”

This is mandatory for Victor bc obviously he doesn't think he deserves a celebration but he DOSE and his family will make sure he knows it.

HE DOES! He deserves the world!! I had every intention of making this a (platonic) reader insert, but it didn't happen lol. This ended up being a blurb rather than a longer fic, but I hope you enjoy!

Warnings: FLUFF

Word Count: 0.8k words

Sydney isn't sure where Victor is. But she woke up and saw he was gone, so she decided to seize her opportunity.

Sydney runs back to her room, pulling a small bag of supplies out from under her bed. Once the supplies are laid out on the small dining table, Sydney begins preparing. Victor's birthday is this week, and he needs a party. After everything he's done for Sydney, throwing a small celebration is the least she can do.

Dol staggers tiredly into the living room, collapsing by Sydney's feet as he falls asleep again. Sydney pats his head as she steps over him, carrying a small box of cake mix into the kitchen. Once the batter is mixed and put in the oven, Sydney begins walking around the room, locating the perfect spots for the decorations she's been hiding for months.

Sydney drags a chair to the opening of the hallway, climbing onto it to hang a banner that says 'Happy Birthday' in red and black letters. Dol barks as Sydney tilts slightly, and Mitch runs down the hall at the sound.

"What are you doing?" he asks, rubbing his eyes as he looks up at Sydney, blocking the doorway.

"Decorating," she grunts, placing the last thumbtack in the banner.

"For what?"

"Victor's birthday."

"He said he didn't want us to do anything," Mitch points out as Sydney climbs off the chair. "Finding out when his birthday is seemed like enough hassle."

Mitch carries the chair to the table on his way to the kitchen. He sees the oven is on and turns the interior light on before looking up at Sydney.

"You made him a cake." Mitch sighs, rubbing his hand on the back of his neck. "What do you want me to do?"

Sydney jumps up and down in place. "Can you help me hang some of the other decorations? You're tall enough."

"Tell me what goes where."

While Mitch puts the decorations exactly where Sydney wants them, she removes the finished cake from the oven and works on the cake decorations while it cools. Mitch is kind enough to not ask where she got everything, focusing on her directions for streamer placement.

"Where is Vic, anyway?" she asks, setting a fondant replica of Dol to the side.

Mitch shrugs. "Looking for something, I guess. New markers, a book? Who knows?"

"Is he going to be mad about all of this?"

"He might act mad," Mitch answers. "But I don't think he'll actually mind. He doesn't think he deserves much."

"Then let's show him how wrong he is."

✯✯✯✯✯

Sydney has just put the last decoration on the cake when a key is inserted into the lock on the front door.

"Mitch!" she calls, smiling at him when he returns with Dol on his heels.

Victor opens the door and steps inside, stopping when he sees the large birthday banner and matching streamers.

"Happy Birthday!" Sydney cheers.

"What is all of this this?" he asks, closing the door and setting his disposable bookstore bag down.

"It's a birthday celebration for you," Sydney answers. "I made the cake and Mitch helped me decorate. I know it's a few days early, but you weren't here, so I though we'd surprise you."

"I told you not to do anything," Victor argues. "I don't-"

"Shush," Sydney demands, "I don't want to hear it. You deserve all of this and more, so don't you dare try and convince yourself or me otherwise."

Victor nods, looking at the cake. "Thank you. It's, uh, it's been a long time since I actually celebrated."

"Now I wish I'd made a bigger cake," Sydney mumbles.

"The cake is perfect, Sydney. Everything is perfect. Thank you both," Victor says quietly. "Just don't do it again."

Sydney laughs, intent on celebrating Victor any chance she gets because he deserves it. Not only because he saved her life and promised to keep her safe but because he's been through so much and had so many people tell him he's worthless. Victor Vale is home to Sydney, the safest place in the world, and she needs to do this for him because of who he is, not what he's done.

"I wasn't sure about the colors, and they don't sell black on black birthday decorations," Sydney says. "I thought red and black would work."

"It looks great." Victor looks at the cake and narrows his eyes as he asks, "Is that us?"

"It is! You, me, Mitch, and of course, Dol. They're - we're - edible, but it seems a little weird to eat them," Sydney rambles.

"I really don't deserve all this, Sydney," Victor tries again.

"Don't argue with her, man," Mitch interjects. "You don't want to know how many times those streamers had to be moved."

"If you'd listened the first time," Sydney grumbles, causing Victor to smile while she isn't looking.

"Thank you for all of this. Maybe birthdays aren't so bad," Victor says.

Dol barks as Mitch cuts a piece of cake, and though there aren't presents or a fancy birthday dinner, it's the best birthday celebration Victor has ever had. Maybe, Sydney thinks, by next year, he'll be more willing to tell her his favorite cake flavor.

ok i’ll preface this by saying ik it’s cringe to watch the try guys in 2022 but i do really like their “baking” competition show Without A Recipe and they have a new season airing rn. but the reason i bring this up is that the episode they released on wednesday was... completely awful and i was wondering if anyone else has seen it.

long story short, the task was to bake an illusion cake and all 3 of the remaining Guys pornified theirs to a shocking degree.

the least bad, imo, was the one who made a foot cake bc, as he explained, he has the highest rating on wikifeet out of all of them. kinda a fucked up thing to know about yourself but like. whatever. ultimately all it led to was that i saw more of his feet than i ever really wanted to, but its just feet.

the other two though... one guy made a book cake and called it a... bukkake (bookcake). which is bad enough. but then he had the judges literally spray some unidentified white goo onto the cake out of syringes.

the final guy was planning on making a bust of jonny, the judge on the right. but things went wrong, he ended up having to start over on his fondant, and for some reason he decided to... put jonny in a leather mask and a spike collar. yep. without permission or even forewarning. it seemed like the judge was ok with it - i think he’s friends with the guys - and i certainly hope he felt safe enough on the set to speak up if he felt uncomfortable. but like. god! that’s just straight up sexual harassment!

this is really poorly cobbled together but like... i was just so disgusted watching this episode of a show i usually watch to turn my brain off. i had to stop several times and only kept watching out of morbid curiosity. and i feel compelled to discuss this with other people.

its just so horrifying, watching the effects of our pornsick culture play out in literally every corner of our lives. and this is a show that teenagers watch! these are role models for some people - especially eugene yang, the one who made the leather mask version of jonny. i would say “what message is this sending their viewers?” but i know exactly what the message is: porn is cool. kink is cool. if you’re uncomfortable with this, you’re not cool. you’re 15 and you should know what a bukkake is.

How to Choose Your Wedding Cake Icing

You’re designing your wedding cake, and it’s time to make the big decision: which icing should you pick?! You may already have an icing option in mind, however it is important to choose the right icing for your cake by taking into consideration the cake design, the venue’s temperature, and length of travel.

There are four main types of icing: Buttercream, Fondant, Chocolate Ganache and Royal. In this blog post we will talk you through each one, and discuss the pros and cons of each. Hopefully after reading this post you will have a better understanding of each of the icings, and will be able to choose which icing is right for you!

Buttercream:

Buttercream icing is the icing everyone knows and loves. It is made from butter, icing sugar and vanilla seeds, mixed together to create a soft, light consistency. Buttercream icing can also be colored and flavored to your liking, by adding chocolates, fruit flavors, caramels…  the possibilities are endless! This is the icing everyone is used to, as it is regularly used on cupcakes and birthday cakes.

If you are wanting a less traditional, rustic or laidback wedding cake, we would suggest using buttercream icing! As buttercream is so soft it can easily be put  into a piping bag to make intricate flowers, borders and designs on your cake. Buttercream is also great for cake textures such as rosettes and ribbing. Although buttercream will never give the polished appearance of fondant, some people actually prefer the textured look buttercream icing gives.

Be careful of choosing buttercream icing if you are having a summer wedding, however – buttercream melts very easily, and will only work if the cake is stored and served in a cool, air-conditioned venue.

Fondant:

Fondant icing, on the other hand, is a traditional wedding favorite as it gives the cake a very smooth and polished appearance. Fondant is made from powdered sugar, corn syrup and water, melted together to form a thick paste.  This paste is rolled out to become very smooth and is also rolled onto the cake, giving it it’s smooth, polished appearance. Fondant icing is also very flexible and durable, which gives you the ability to create elaborate and detailed designs.  

Most people unfortunately find fondant icing quite polarizing – once dry, it has a chewy texture, and is sugary in taste. Fondant is very easy to peel off a cake, and it is common for wedding guests to remove the fondant icing choosing to just enjoy the cake instead.  

If you have always dreamed of having a clean, smooth, polished looking wedding cake, you should opt for fondant icing. Buttercream can be smoothed out, but will never give the ultra smooth appearance fondant can. If you have always wanted elaborate designs such as draping, patterns, characters, or bows, we would definitely advise picking fondant.

A fondant covered cake is also the more likely to survive in summer temperatures, and if the cake needs to travel further afield, fondant would be a good choice – unfortunately ganache or buttercream might not survive the trip!

Chocolate Ganache (Dark or White Chocolate can be used)

Ganache is made by mixing chocolate and cream together, making it possibly one of the most delicious icing options available! Yum! Ganache can be spread over cakes to achieve a smooth, silky finish. The texture won’t be as smooth as fondant icing, but will be smoother than buttercream. Using white chocolate ganache will achieve a natural looking cream color, however you can color to your preference using gel colorings.

If you are having a summer wedding, ganache is a better option to pick over buttercream as it is slightly more stable in hotter temperatures, however can still be slightly temperamental. 

Royal Icing:

Royal icing is made from sugar, water and egg whites. Similar to fondant, the use of egg white allows royal icing to dry to a hard, matte finish –making it extremely stable in all conditions. It will stay firm for a long period of time, which is why royal icing is the most popular choice for destination weddings, or for long periods of travel. Royal icing is also pure white in color, making it perfect for the all-white wedding cake, or a great blank canvas to color! Royal icing is great for making designs in advance to put onto the cake, however is quite restricting in terms of design. It is similar in taste and texture to fondant icing, which is why we recommend you use ganache underneath for a delicious flavor.

No Icing? No Worries! Try a Naked Cake!

Naked cakes have become extremely popular over the last couple of years – they are simply cakes with no outer layer of icing! They show off the cake’s natural texture and filing. Naked cakes feel very natural and organic, and would suit a similar themed wedding. Although there is no outer layer of icing, they make up for it with an extra yummy filing, and decorating the cake in beautiful fresh flowers, fruits, caramels… the possibilities are endless! Naked cakes do dry out quicker than other iced cakes, however – so it is important the cake is served no longer than 24 hours after being stacked. 

HINTS

Over the years we’ve discovered most people prefer the taste and texture of buttercream/ganache icing but want the smooth, clean look over fondant and royal icing gives.  If you have been reading this post and are thinking the same thing – don’t worry, we have a few tricks up our sleeve! You can:

Put a (thick) layer of ganache icing underneath the fondant/royal icing, so guests still get the delicious taste (while keeping the look of fondant)

Fill in cake layers of a fondant/royal iced cake with ganache for flavor and texture

Have the fondant cake as the showpiece at reception, and secretly serve buttercream or ganache frosted cakes to your guests (shhh, lot’s of people do it!)

DIY UV-Reactive Invisible Ink

Have you thought it would be cool to write secret messages in invisible ink like Ford Pines, but are unable to capture the Glowing Mantis to extract its florescent venom? Well I’ve found a much easier way to make UV-reactive invisible ink!

First you’ll need a black light, of course. You can buy reasonably inexpensive UV-reactive pens on Amazon with built-in black lights. I live in the US, and I also found black lights for 5$ in the toy section at Walmart.

If you buy a UV-reactive pen, obviously you can write with it. However if you need more ink, here’s an easy way to make it at home:

Simply take a liter of diet tonic water (Shwepps brand works well) and boil it down until there’s only a few tablespoons left. (Using a wide pan will help the water to evaporate faster.) When there’s only a few tablespoons left, it will have the consistency of water and a faint yellow tinge. You can then write with it using a paintbrush or other implement. When the ink dries it will be more or less invisible unless you shine a black light on it.

Unfortunately one liter doesn’t make very much: it only filled the bottom of a baby food jar when I made it.

Here’s the science behind the ink: the fluorescent ingredient in tonic water is quinine, a bitter-tasting compound that comes from the bark of the cinchona tree. It’s used medicinally i.e. for treating malaria.

Since it’s edible (unlike Glowing Mantis venom!) you can even use this ink to decorate things such as cake fondant which will look magical at a party where black lights are being used as decorations.

In the special edition of Journal 3 Ford warns against sniffing the pages because it’s technically poisonous, while making invisible ink from tonic water is easy and completely non-toxic. Leave it to Ford to making things more complicated than they need to be.

I want to know about "a google walks into a bar" pls

As you wish

~ ~ ~

She hates Jack.

No, that’s a lie; she really doesn’t hate Jack, but she hates that Jack demanded a birthday party at Afterlife, of all things, instead of a nice and normal, quiet party back on the Normandy with cake.

Shepard likes cake. She can deal with cake. Hell, she’d even be willing to bake the cake herself if it meant she didn’t have to be here. Shepard’s not a great chef, but she can make cakes, and has indeed made several at varying points during this grand Cerberus venture. She’d be happy to make a cake as extravagant as Jack wants—multi-tiered, with sprinkles, whatever. She’d even bust out the fondant for Jack.

But no. Jack doesn’t want a quiet party with cake. Jack is Jack, and that means a nightclub with strippers and shots and dancing. Shepard doesn’t dance (not this kind, anyway). Shepard doesn’t have anything to do with strippers—she blushes too much and can’t look them in the eye, too taken aback and distracted by abundant quantities of cool-colored skin. Shepard stays at home where it’s nice and quiet and bass-heavy music only pulses through her earpiece and doesn’t vibrate her entire reinforced skeleton.

She doesn’t hate Jack, but she hates the situation Jack has put her in.

The only good thing about tonight is that Miranda seems about as enthused about the distraction from the mission as Shepard is about being here at all. From Shepard’s place at the bar, fetching the crew’s third round of drinks, she can see Miranda’s stormy face as she slowly drains some honey-and-gin based cocktail, seemingly unable to keep her glare off where Jack sways with one of the club’s dancers. It seems more choreographed than Shepard would expect for such a spontaneous interaction as this one, but then again, she doesn’t know much about clubs. Most of the time, she avoids them on principle.

What she does know is that they are loud, with great shuddering bass and fast-paced music that shakes her bones and rattles her jaw. Frankly, she’s surprised the shots the turian bartender is pouring aren’t sloshing over the edge of the glasses from the pulsations of the music.

“Okay, honey, these are levo. Remember that,” the bartender says, sliding the tray a couple of inches towards her. “How many dextro do you need?”

“Um,” Shepard says, suddenly realizing just how many Jack had ordered. “Well, we have one turian and one quarian, so not as many, I think.” When the bartender gestures to her, she realizes her voice has been lost to the music, and she repeats herself. She can be loud on the battlefield, and she has to summon some of that energy to speak up enough to be heard here.

The turian bartender must realize how far out of her element she is, and slides over a blue-tinged shot. “This one’s on the house, sweetheart,” he says, busying himself with preparing a much smaller arrangement of dextro shots.

“Thank you,” Shepard squeaks, throwing it back and shivering at how smoothly it goes down her throat. It seems the bartender took great pity on her; that was not a cheap shot, tasting of raspberries and mint. For a millisecond, she considers asking the bartender what that was so she can ask Kasumi to procure a bottle for the Normandy.

No. Absolutely not. She does not need to encourage anyone into thinking anything about this night was a good idea.

Across the club, in the corner the ground crew has claimed with sprawling limbs, Grunt seems to be attempting to mimic Jack’s choreography, but with four times the bulk and a quarter of her grace. To Shepard’s almighty despair, Jack whoops and cheers him on, even when he climbs on top of a table that bends under his weight. Miranda’s face slowly turns redder and redder until she snaps something at the pair of them, to which Jack responds with raised arms and flared biotics.

“Are they with you?” asks the bartender, probably just to be polite. Shepard’s been with them all night, forced to interact and even do a little bit of the wiggling that passes for club dancing. The bartender has to know she’s one of them.

“Yep.”

“My condolences,” says the bartender, pushing another blue-tinged shot her way. “Here. This one’s on the house, too.”

talking 'bout your daddy's farm we were gonna buy someday

 24. Athos and/or Aramis

Athamis fluff and smut. Much more explicit than I usually write. this is your warning.

This is a prequel to the fic you read yesterday, and but the main fic posts tomorrow and whatever comes after tomorrow. I have all these queued and I’m not good with dates.

Title is not literal. More like just homemaking and fluff. I wrote sex for the first time in a hot minute.

warnings for mentions of alcoholism/unhealthy coping mechanisms

—

There aren’t very many nights when Athos doesn’t either turn to Aramis or a bottle to ease his mental anguish. This is one of the few nights where their dinner conversation has managed to quell the worst of Athos’ demons and they’re lounging on the couch, watching some baking show Aramis had promised Athos he would love but so far Athos had paid no attention to, in favor of reading a book for class and play with Aramis’ hair with his free hand. 

“You know, if she hadn’t wasted so much time making the stupid little fondant people and put more time into the icing work, I think hers would be the best one.”

“Yes, I’m sure.” Athos nodded without looking up from his book.

“You’re not even looking.” 

“You knew I wouldn’t. I don’t know why you’re acting surprised. I’ve never enjoyed watching other people do things I can do myself.”

“You can make three tier cakes with fondant people? You’ve been holding out on me.” Aramis presses his head back into Athos’ chest, and Athos is glad he’d had the forethought to put the pillow behind his back to he wasn’t pressing into the unforgiving arm of the very nice but not very comfortable couch. 

“I am a man of many talents.”

“I have no doubt. I’ve seen what skills your hands possess,” Aramis wiggled an eyebrow at Athos who smirked, moving Aramis’ own skillful hand back into Aramis’ own lap, stopping it from trailing up Athos shirt.

“Stop that. Watch your show. You hate to miss their sad faces when they don’t win.”

“That’s not true.” Aramis said, but his attention did suddenly become rapt on the screen when the tense who-will-it-be music began. “I like to see them support each other. When they’re happy for their fellow competitors. Compersion.” 

Athos filed away the word compersion to look up later and returned to his book.

When the outro music plays, Aramis sits up and Athos’ hand trails out of his hair and down his warm back. 

“Are you coming to bed, or do you want to stay up?” Aramis asked as he finally stood and stretched, languid and content. “Or I can run us a bath. It’s still early.”

“Nothing with eucalyptus. It gives me a headache.” Athos said and Aramis grinned and disappeared into Athos’ bathroom. Athos finished his chapter and by the time he got up to get his things from the bedroom, Aramis was relaxed in the bathtub, the bathroom door open, with a glass of something in his hand and another glass on the bathroom counter for Athos. 

It’s sweet tea with a bit of lemon, one of Aramis’ left over loves from his brief stint in the American south with his father. Aramis doesn’t favor the drink, but it reminds him of Athos, and so he suffers it.

(There is very little actual suffering.)

Athos decides to hell with it and forgets going to get clothes. He goes straight to the bathroom and strips under Aramis’ watchful eye.

“Front or back?” Aramis asked, and Athos took a second to consider it.

“Back. I already spooned you on the couch.” 

Aramis sighed happily and his knees became visible above the water as he spread his legs to make room for Athos. “I was hoping you would say that.”

It’s a good thing they’re at Athos’ apartment because neither of them are small men. Athos sinks into the tub and then back against Aramis’ who immediately wraps his arms around his, hands settling on his hips. Athos leans his head back against Aramis’ shoulder and Aramis kisses his jaw. They indulge in the warmth of the water and each other until Athos starts to shiver, his chest still exposed to the air as the water started to cool. When Aramis feels this takes the bar of soap from the holder and dips it in the water, lathering it and tenderly soaping Athos’ skin with his bare hands. Chest, shoulders, arms, stomach. Lather again, thighs as far down as he can reach. Then he rubs hard circles into Athos’ shoulder, working the knots that form when Athos spends all day at his desk. His posture is always too tight, and it leaves him rolling his shoulders and aching. 

Athos groans when Aramis hits just the right spot and Aramis smiles, smirks, kisses his shoulder. 

“Remind me to write poetry to your hands,” Athos smiled and turned his head to kiss Aramis’ shoulder. 

“Hmm, along with the poetry you owe my cock?”

“I never said I was going to write it. I said you were the sort of thing Romantics write poetry about.” 

“Are you not a romantic?”

“Not with a capital R.” Athos hums as Aramis runs his thumb over his sternum. “Or a lowercase one. I just like you for your body.” 

Aramis laughed while Athos smirked. 

“You’re a very good liar, but that was terrible. No believability.” Aramis kissed his shoulder again, cupped his hands in the water to bring it up and wash away the soap from chest, shoulders, arms. “Lean forward so I can get your back.” 

Aramis worked soap over Athos’ back and dunked his head into the water to get his hair wet. Just to tease he shook it out and sprayed Aramis behind him when he sat back up, Aramis’ laugh ringing in the bathroom around them. 

Aramis’ fingers are like magic in his hair, all warm and slick through well soaped hair. Aramis tilts his head back and so gently rinses Athos’ hair, keeping shampoo filled water from running down his face and getting into his eyes. 

“You can’t rinse my hair with the soapy bath water.” Athos says this only when the his hair is finally rinsed.

“I can. I’m doing it. You’re just going to have to live with.” 

Athos made a soft disapproving noise that he didn’t feel in his heart and laid against Aramis chest while the man started to wash his own arms and neck, the exposed parts of his chest not covered by Athos’ back. 

“Athos, budge up so I can wash my chest. Then you can come right back.” Athos did as he was told, leaning forward and reaching for the shampoo that he knew Aramis would need soon. Aramis spent far too much money on it, but it made his hair smell nice and when he was away on business or came home late, being able to steal a bit of it made him miss him less.

What bubbles had formed at the top of the bath had all disappeared, just traces of white along the edge of the tub and around their exposed knees, too thin to even be called foam. 

“You know, one day I won’t have to keep two bottles of this around, one for my place and one for yours.”

Athos hums adjusting to Aramis can sit up and get a better vantage to wash his own hair. “And one day I’ll go to therapy and work on my commitment issues.”

“Promise?” Athos said with a laugh. He never took Athos seriously when he said things like this. Probably because they’d been in an open relationship for the better part of five years. 

“Mmm,” Athos said without any commitment, making them both smile and huff soft laughter. “And don’t forget to scrub behind your ears.”

“Yes sister Judith.” Aramis said with a sage nod and Athos rolled his eyes.

“Were the nuns terribly cruel to you, my dear Aramis.” The last is said with too much of a joke to be taken seriously, though they both knew it wasn’t untrue.

“Oh, always. I was terrible trouble.” He smirked and pressed a kiss to Athos’ neck. “But you’d know all about that, wouldn’t you?”

“Know that the nuns were cruel?” 

“Know that I’m trouble.”

Athos had known what he meant, but he sometimes had to indulge his lover in his whims and flights of fancy. 

Athos moves up to pull the plug on the tub and pulls the shower curtain so he can start running the water to rinse them properly. Aramis starts to complain but stops when Athos determine that the water is the right temperature and turns the flow to the shower hear, hitting Aramis in the face.

“You’re a terrible, awful man. I don’t know why I put up with it.”

“I imagine it’s got something to do with my poetry.” Athos stands and let’s the spray wash over him, also blocking it form hitting Aramis. 

“Mmm, something like that.” Aramis gets to his knees, shampoo still in his hair and presses an open mouthed kiss to Athos’ bare thigh. Athos slicks Aramis’ hair back, taking the lather that had started to slide towards his eyes off his forehead and sending it backward.

“Don’t tease.” 

“Who said I was teasing?”

“You still have shampoo in your hair. You’re teasing.” 

Aramis pressed another kiss to Athos’ thigh, closer to his groin, his beard, soft and wet from the shower, brushing the skin that was becoming more sensitive with each expert touch. 

“You’re not teasing.” He says, taking a shaky breath, Aramis tongue tracing a grazing line up his not entirely flaccid cock, kissing where the base turned to soft curling hair. 

“I never tease.”

“Liar.”

“I never tease without eventually intending to deliver.” He massages Athos thigh, pressing a kiss to the head, swirling his tongue softly around just the tip and kissing his thigh again.

“Do I need to remind you why this is a bad idea?” He asks, a sharp inhale from Aramis’ teeth gracing his hip bone. 

“No. I never listen.” Aramis reaches for Athos’ dangling hand and lays it with obvious intent on the back of his own head. Athos fingers curling into the still soapy locks and hisses at the soft pressure being applied to his entrance. 

“I did miss some spots, you know.” Aramis murmured as he mouthed down the side of Athos’ cock. Wet finger just barely teasing around the rim of Athos’ hold. 

“God. Aramis.” Athos is very well aware that sex in the shower is dangerous, but he can’t seem to muster a protest as his cock fills under Aramis’ expert kisses, and eventually licking and sucking, hollow cheeks and warm mouth as welcoming as they every are. 

Athos forces himself to watch not the motion of Aramis’ head bobbing over his cock, but the trails of soap that keep threatening to drip down Aramis forehead and into his eyes. He slides them away, always, before they have the chance to sting. 

Aramis hums around his cock and Athos feels his orgasm start to build. “I am going to torture you when we get out of this damn shower.” Athos said through gritted teeth as a wet finger pressed at his entrance with no intention to insert, just to tease. 

For a brief, almost unforgivable, second, Aramis slips his mouth from around Athos cock and grins up at him, shielded by Athos from the majority of the spray of the shower, but still having to blink water droplets out of his eyelashes every few seconds. “I look forward to it.” 

Aramis bit down on Athos’ hip, sucking a bruise into the skin before Athos pulled him away by his hair. Aramis needed to further invitation and returned with complete enthusiasm to the task at hand, tongue, lips, and hand working in tandem to drive all thoughts from Athos head.

Only, there are no thoughts that need to be driven away. There is only soft memories of shared baths and warm happiness in his mind tonight, and maybe that’s why the orgasm comes on so quick he can’t warn Aramis except by tightening his grip on the other man’s hair involuntarily. Aramis pulls back to let Athos cum join the spray from the shower head on his face, stroking Athos’ cock through the aftershocks and directing every spirt towards his face and neck.

When Aramis stands, knees almost certainly aching, Athos turns them on his own wobbly legs and tilts Aramis’ head back, rinsing the soap out of his hair before gently wiping away the cum in the shower spray. He pulls Aramis in for a kiss that tastes like his sex and finds that even though he’d just had an orgasm, he wants more. 

“Easy there. You promised me torture.” Aramis teases, pulling Athos close enough to feel the press of Aramis’ insistent hardness. 

“And I mean to deliver.” He kisses Aramis again and Aramis turns the water off and leads Athos to bed, towels haphazardly dabbing at wet skin and hair.

How to Choose the Perfect Wedding Cake

If you're planning your wedding, one of the most important decisions you'll have to make is what kind of cake you want. A wedding cake is not only a delicious dessert, but also a symbol of your love and commitment, a centerpiece of your reception, and a reflection of your personality and style. But with so many options out there, how do you find the one that suits you best? Here are some tips to help you choose the perfect wedding cake for your big day.

Consider Your Budget

Before you start browsing through Pinterest or Instagram for inspiration, you need to have a realistic idea of how much you can afford to spend on your wedding cake. According to The Knot, the average cost of a wedding cake in the US in 2019 was $500, but this can vary widely depending on the size, design, flavor, and baker you choose. Some factors that can affect the price of your cake are: - The number of servings: The more guests you have, the bigger the cake you'll need, and the more you'll pay. A good rule of thumb is to order one slice per guest, plus some extra for unexpected attendees or leftovers. - The shape and structure: Round cakes are usually cheaper than square or hexagonal ones, because they're easier to cut and serve. Stacked cakes are more expensive than single-tiered ones, because they require more support and stability. Sculpted or 3D cakes are the most costly, because they involve more labor and skill. - The decoration: The more elaborate and intricate the decoration, the higher the price. Fondant icing is usually more expensive than buttercream, because it's smoother and more durable. Fresh flowers, edible gold leaf, sugar flowers, lace, pearls, and other embellishments can also add to the cost. - The flavor and filling: The more complex and exotic the flavor and filling, the more you'll pay. Vanilla, chocolate, and lemon are usually cheaper than red velvet, carrot, or coconut. Buttercream, ganache, and cream cheese are usually cheaper than custard, mousse, or fruit curd. To save money on your wedding cake, you can: - Choose a simple design with minimal decoration - Opt for a smaller display cake and supplement it with sheet cakes or cupcakes - Order a naked or semi-naked cake without icing or frosting - Use fresh flowers or fruits instead of sugar flowers or other adornments - Stick to classic flavors and fillings that are in season

Match Your Theme and Venue

Another thing to consider when choosing your wedding cake is how it will fit with your overall theme and venue. You want your cake to complement your color scheme, style, and mood, as well as the setting and atmosphere of your reception. For example: - If you're having a rustic or boho wedding in a barn or outdoors, you might want a naked or semi-naked cake with fresh flowers or fruits, or a simple buttercream cake with natural elements like wood or greenery. - If you're having a classic or elegant wedding in a ballroom or hotel, you might want a fondant cake with smooth edges and sophisticated details like lace, pearls, or monograms. - If you're having a modern or minimalist wedding in a loft or museum, you might want a geometric cake with sharp angles and clean lines, or a marble cake with metallic accents. - If you're having a vintage or romantic wedding in a historic or garden venue, you might want a buttercream cake with ruffles or rosettes, or a naked cake with drips and macarons.

Choose Your Flavors and Fillings

One of the most fun parts of choosing your wedding cake is tasting different flavors and fillings. You want your cake to be delicious and satisfying for you and your guests, as well as match your preferences and personalities. Here are some tips to help you choose your flavors and fillings: - Think about what kind of flavors you like and dislike. Do you prefer something light and fruity, rich and chocolatey, spicy and nutty, or creamy and tangy? - Consider the season and the weather. Do you want something refreshing and cool for summer, cozy and warm for winter, bright and colorful for spring, or earthy and spicy for fall? - Try to balance the flavors and textures. Do you want something moist and fluffy, dense and fudgy, crunchy and crumbly, or smooth and creamy? - Don't be afraid to mix and match different flavors and fillings. Do you want to combine classic flavors like vanilla and chocolate, or experiment with exotic flavors like passion fruit and pistachio? - Sample different combinations before making your final decision. Do you want to taste them yourself, or invite your partner, family, or friends to join you? Some popular flavors and fillings for wedding cakes are: - Vanilla cake with vanilla buttercream or cream cheese frosting - Chocolate cake with chocolate ganache or mocha buttercream frosting - Lemon cake with lemon curd or raspberry buttercream filling - Red velvet cake with cream cheese or white chocolate frosting - Carrot cake with cream cheese or caramel frosting - Coconut cake with coconut cream or pineapple filling - Almond cake with almond buttercream or apricot jam filling - Spice cake with cream cheese or apple butter filling

Find Your Baker

The last step in choosing your wedding cake is finding the right baker to make it for you. You want someone who can create the cake of your dreams, within your budget and timeline, and with professionalism and quality. Here are some tips to help you find your baker: - Do your research. Look online for reviews, ratings, and portfolios of local bakers. Ask your friends, family, or wedding planner for recommendations. Visit bridal shows, fairs, or expos to meet bakers in person and see their work. - Narrow down your options. Contact a few bakers who match your criteria and style, and ask them about their availability, pricing, and services. Request a consultation and a tasting session to discuss your vision and preferences. - Book your baker. Once you've found the baker you want to work with, sign a contract that outlines the details of your order, such as the size, design, flavor, filling, decoration, delivery, setup, and payment. Confirm your order a few weeks before your wedding date, and make any final adjustments if needed. Choosing the perfect wedding cake for your big day can be a daunting task, but it can also be a fun and rewarding one. By following these tips, you can find the cake that suits your taste, style, and budget, and that will make your wedding day even more special and memorable. #WeddingPlanning #WeddingDirectory #WeddingTips #Weddings #unitytheweddingdirectory #unity #weddingdirectory #weddingplanner #weddinginspiration #weddingideas #weddingcake Read the full article

“Fudgy Goodness: Scrumptious Brownie Cake”

Are you craving a decadent and irresistible dessert? Look no further than a fudgy brownie cake! This delightful treat combines a brownie's richness with a cake's indulgence, resulting in a mouthwatering dessert that will satisfy your sweet tooth. In this article, we will explore the delectable world of brownie cakes, including how to send a brownie cake to the USA and discover the best-selling cake delivery options. Get ready to indulge in the fudgy goodness!

What is a Brownie Cake?

A brownie cake is a wonderful treat that combines the greatest qualities of two different desserts: the airy and fluffy texture of a cake and the thick and fudgy texture of a brownie. It offers a unique and satisfying eating experience, rich chocolate flavour and a moist interior. Brownie cakes are often baked in round cake pans and can be enjoyed on their own or topped with various frosting or glaze options.

Ingredients

These are the materials you'll need to make a great brownie cake:

1 cup unsalted butter

2 cups granulated sugar

Four large eggs

One teaspoon of vanilla extract

1 cup all-purpose flour

¾ cup cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

For added flavour and texture, feel free to use additions like chocolate chips, almonds, or even caramel swirls.

Baking Process

Prepare a circular cake pan with greasing and preheat the oven to 350°F (175°C).

Melt the butter in a dish that can go in the microwave.

In another mixing dish, combine the sugar, eggs, vanilla extract, and melted butter. Mix well.

In a separate basin, combine the flour, baking soda, cocoa powder, and salt.

Stirring constantly, gradually add the dry ingredients to the wet mixture.

Add more ingredients, such as chocolate chips or nuts, if you want.

Spread the batter evenly after pouring it into the prepared cake pan.

About 25 to 30 minutes of baking time, or until a toothpick inserted in the centre emerges with a few moist crumbs.

Before icing or serving, take the brownie cake out of the oven and let it cool fully.

Variations of Brownie Cakes

Brownie cakes offer endless possibilities for customization and variation. Here are a few ideas to inspire your creativity:

Triple Chocolate Delight: 

Incorporate chocolate chunks, white chocolate chips, and cocoa powder into the batter for an extra chocolatey experience.

Salted Caramel Swirl: 

Use a toothpick to make a lovely swirl pattern on the batter after drizzling it with salted caramel sauce.

Mint Chocolate Chip:

Add a hint of mint extract and fold in some chocolate chips to create a refreshing and indulgent brownie cake.

Peanut Butter Lover's Dream: 

Swirl creamy peanut butter into the batter and top the baked cake with a generous layer of peanut butter frosting.

To make the ideal brownie cake, feel free to experiment with various tastes, fillings, and toppings.

Decoration and Presentation

There are several options for how to showcase your brownie cake. Here are some suggestions for improving the aesthetics of your work:

To give the cake a basic yet stylish appearance, dust it with powdered sugar.

Pipe whipped cream around the edges and top it with fresh berries for a fruity twist.

Make a rich chocolate ganache glaze, then drizzle it along the edges of the cake.

Use cookie cutters to create fun shapes with fondant or icing and arrange them on the cake.

Remember, presentation plays a significant role in making your brownie cake even more tempting and inviting.

Benefits of Sending a Brownie Cake to the USA

Send brownie cake to USA as a gift or surprise to someone with several benefits:

Thoughtful Gesture: 

A brownie cake is a brilliant and delicious way to show someone you care. It makes for a delightful surprise on birthdays, anniversaries, or special occasions.

Convenience: 

By opting for a cake delivery service, you can send a brownie cake to your loved ones in the USA without baking and shipping it yourself.

Variety: 

Cake delivery services offer various flavours, designs, and sizes, ensuring you find the perfect brownie cake to suit the recipient's taste.

Freshness: 

Reputed cake delivery services prioritize freshness, ensuring that the brownie cake arrives at its destination in optimal condition, ready to be savoured. 

Finding the Best Selling Cake Delivery Services

When sending a brownie cake to the USA, choosing a reliable and reputable cake delivery service is essential. Here are some factors to consider:

Reviews and Testimonials: 

Read customer reviews and testimonials to gauge the service quality and reliability of the cake delivery service.

Delivery Options: 

Check if the cake delivery service offers nationwide delivery and if they can deliver to the specific location in the USA you have in mind.

Customization: 

Ensure the cake delivery service lets you personalize your brownie cake with particular messages or additional decorations.

Customer Support: 

Look for a cake delivery service that provides excellent customer support, promptly addressing any queries or concerns you may have.

Factors to Consider When Choosing a Cake Delivery Service

Before finalizing a cake delivery service, keep the following factors in mind:

Price: 

Compare the prices offered by different cake delivery services and choose one that fits within your budget.

Delivery Time: 

Check the estimated delivery time frames provided by the service to ensure that the brownie cake will reach its destination on the desired date.

Packaging and Handling: 

Find out how the cake delivery service packages its products to ensure the brownie cake arrives in perfect condition.

Know the service's cancellation and refund procedures so you'll be prepared if anything changes or has to be cancelled.

Tips for a Successful Cake Delivery

To ensure a successful brownie cake delivery experience, keep the following tips in mind:

Advance Ordering: 

To guarantee availability and on-time delivery, place your order well in advance, especially during peak seasons or busy periods.

Accurate Recipient Information: 

Double-check the recipient's address and contact details to avoid any delivery mishaps.

Delivery Instructions: 

If necessary, Provide specific instructions to ensure smooth and successful delivery.

Tracking Option: 

Choose a cake delivery service that offers package tracking so you can monitor the progress of your brownie cake's journey.

Can You Use Cake Recipe For Cupcakes

Hey there, baking fans! I'm sure you've all heard the age-old question - can you use a cake recipe to make cupcakes? Well, let me tell ya - it's not as simple as it sounds! In this article, we'll take a look at the differences between cakes and cupcakes, so that you can figure out if your favorite cake recipe will work for making cupcakes. The good news is that with a few tweaks here and there, many of your favorite cake recipes can indeed be used for making delicious cupcakes. We'll cover how to adjust ingredients and cooking times in order to get perfect results every time. So stick around and let's find out what makes these two treats different from one another. Maybe You Also Like: - Can You Use Butter Instead Of Margarine In A Recipe - Can You Use Instant Pot Recipes In A Pressure Cooker - Can You Use Pancake Recipe For Waffles What's The Difference Between Cakes And Cupcakes? Cakes and cupcakes are both popular desserts that can be enjoyed on any occasion. But what's the difference between them? Well, cakes usually require more ingredients than cupcakes do, as well as a larger baking dish. Cakes also tend to take longer to bake and may need icing or other decorations for an added touch of sweetness. On the other hand, cupcakes often only call for a few basic ingredients like flour, sugar, butter and eggs. They're generally baked in muffin tins and topped with frosting or sprinkles once cooled. Plus they come in all sorts of flavor options so you can have fun customizing your own unique creations! When it comes to variations there are some key differences between cakes and cupcakes too. For example, cakes usually involve multiple layers while most cupcakes don't consist of any layering at all. Furthermore, when it comes to icing cakes can use anything from fondant to cream cheese whereas cupcake toppings typically include whipped cream or buttercream frosting - but this doesn't mean you can't get creative! You could always mix up different icings to create something entirely new if you wish. No matter which dessert you choose one thing is certain: Both cake and cupcake recipes offer endless possibilities when it comes to taste and texture combinations - so why not experiment with a few ideas until you find one (or two!) that works best for you? Adjusting Your Recipe For Cupcakes I'm wondering if I can use my favorite cake recipe to make cupcakes. I know I'll have to make some adjustments, like changing the amount of ingredients, the baking time, and possibly substituting some ingredients. I'm not sure how to go about doing this though! I'm sure I'll have to experiment a bit to get it right. I'm hoping I can get yummy cupcakes out of my cake recipe! I'm sure it'll take some trial and error to get the right adjustments, but I'm excited to try it out and see what happens. Wish me luck! Adjusting Amounts Making cupcakes from a regular cake recipe doesn’t have to be intimidating. By adjusting the portion sizes and icing ratios, you can easily turn any cake recipe into delicious cupcakes! For example, if your original recipe calls for 2 cups of sugar, it may be better to reduce this amount by 1/4 or even 1/3 when making cupcakes. This ensures that your cupcakes don’t end up too sweet or dense. You should also pay attention to how much batter you put in each muffin tin- typically 3 tablespoons per muffin is enough. Finally, when it comes to frosting, it's best not to use an entire batch on one dozen small cupcakes; instead, opt for about half the normal quantity so your treats don't get overloaded with sweetness. With these simple tips in mind, you'll find that adapting a cake recipe for cupcake-making is easy and enjoyable! Changing Baking Times Now that you’ve adjusted the recipe for cupcakes, let's talk about baking times. Since cupcakes are smaller than cakes and therefore thinner, their baking time will be quicker. A good rule of thumb is to reduce the temperature of your oven by 25°F and start checking your cupcakes after 10 minutes - they should be done once a toothpick inserted into the center comes out clean! Additionally, when it comes to icing techniques, consider using piping bags or spatulas so that you can easily control how much frosting is used on each individual cupcake. With these tips in mind, you'll find creating delicious cupcakes easier than ever! Substituting Ingredients Now that we’ve discussed the best baking techniques for cupcakes, let's talk about substituting ingredients. You may not always have all of the items listed in your recipe on hand, but don't worry - there are plenty of alternatives available! For instance, if you can’t find a specific type of icing, consider using different flavors or even toppings instead. Also, when it comes to baking temperature, remember to reduce it by 25°F so you won't end up with burnt cupcakes. With these tips in mind and some creativity, you'll be able to whip up delicious cupcakes every time! Choosing The Right Pan We all know that cupcakes are smaller and cuter than cakes, so it's important to choose the right pan when you're using a cake recipe for cupcakes. You'll want something with several separate wells or compartments to hold your batter - this will help the cupcakes cook evenly and prevent them from rising too high. For convenience, try investing in a silicone mold designed specifically for baking cupcakes - they come in various sizes and shapes, making it easy to adjust portion size as needed. Plus, they have non-stick surfaces which make releasing the finished product incredibly simple! When selecting icing options, don't forget about those cute decorations like sprinkles and sugar flowers – these can really take your cupcake design up a notch! As mentioned before, depending on the number of wells in your tray, you may be able to adjust the amount of batter used per compartment - just keep an eye on cooking times if you decide to do this. Cupcakes are a great way to satisfy both taste buds and artistic ambitions alike - so get creative by adding unique ingredients or playing around with different topping combinations! With some trial and error (and maybe even a few fails) along the way, you'll soon be crafting beautiful little treats perfect for any celebration. Adjusting Baking Time Yes, you can use a cake recipe to make cupcakes. However, there are some important adjustments that need to be made when baking cupcakes instead of cakes. The first adjustment is in the baking time; since cupcakes are much smaller than cakes, they will bake faster and at a slightly lower temperature. To ensure your cupcakes don’t become over-baked or dry out, keep an eye on them during the last few minutes of their bake time and remove them from the oven as soon as they reach desired doneness. Another factor to consider when making cupcakes is fillings; while some cake recipes might call for ingredients such as jams or curds, these may not always work well with cupcake batters due to differing textural qualities. Therefore it's best to stick with traditional frosting flavors if you're using a cake recipe for your cupcakes. All in all, following the above tips should allow you to create delicious treats without any issues! Decorating Your Cupcakes I love cupcakes because they are so versatile and easy to make. With just a few simple ingredients, you can create delicious treats for any occasion. For example, you can use the same cake recipe that you would use for an ordinary cake to make cupcakes! The best part about making cupcakes is experimenting with icing techniques and flavor variations. You can mix up your favorite icing flavors or try something new each time. If you have food coloring handy, then you could even color-coordinate the frosting to match a holiday or special event. Alternatively, if you don't want to bother with getting fancy with your decorations, simply sprinkle some confectioner's sugar on top of the finished product for a subtle but tasty look. Cupcake recipes are great fun and perfect for all sorts of occasions: birthdays, showers, graduations…the list goes on! Try different combinations of icings and toppings until you find one that satisfies your taste buds - there's no wrong way to do it! Frequently Asked Questions Is It Necessary To Use A Different Recipe For Cupcakes Than Cakes? No, you don't need to use a different recipe for cupcakes than cakes. While the ingredients are usually similar, there are some key differences between them such as baking times and icing techniques that make it necessary to adjust proportions or cooking methods. For example, if you're using a cake recipe for cupcakes, you'll likely have to reduce the baking time since they cook much faster than regular cakes. Additionally, due to their smaller size, cupcakes require more intricate decorations that would be difficult with larger pieces of cake. Do Cupcakes Have Different Nutritional Value Than Cakes? Yes, cupcakes and cakes can have different nutritional values. This is because they often contain different ingredients such as icing substitutions or even variations in the amount of sugar used. Additionally, cupcakes are typically served in smaller serving sizes than cakes so you may end up consuming fewer calories when eating a cupcake than you would with a cake. Therefore, it's important to consider how the recipe for the two items varies before deciding which one is healthier for you. Are Cupcakes Suitable For Special Dietary Requirements? Yes, cupcakes can be suitable for special dietary requirements like gluten free and dairy free. For example, there are lots of recipes out there that use gluten-free flour blends and non-dairy milk options to make delicious treats. You can also substitute ingredients in your favourite recipe to meet the needs of those with food sensitivities or allergies. To ensure a successful result, it's important to have specific measurements and ratios so you don't sacrifice on taste. How Can I Ensure My Cupcakes Are Moist And Fluffy? Making moist and fluffy cupcakes doesn't have to be difficult - there are a few simple techniques you can use! First, make sure your ingredients are fresh. If using baking powder, check the expiration date as it is key for creating light and fluffy cakes. When decorating, avoid using too much icing - this will weigh down the cake. Additionally, adding decorations like sprinkles or chocolate chips should be done after baking and cooling so that they don’t sink into the top of the cake. Lastly, if you’re looking for an even fluffier cake try experimenting with different types of icings and buttercreams – these small changes can make a big difference! What Is The Best Way To Store Cupcakes? Storing cupcakes can be tricky but with the right tips you'll have no problems. To keep them moist and fluffy, place your cupcakes in an airtight container or wrap each one individually in plastic wrap before storing in a cool dry place away from direct sunlight. If using icing, make sure it's completely hardened before covering as this will help prevent moisture build-up and spoilage. Icing tips like adding decorations on top of the icing after hardening can also help with keeping unwanted moisture out of your cupcake creations! Conclusion Sure, you could use a cake recipe for cupcakes. But why not take the opportunity to make something special? Cupcake recipes are tailored specifically for smaller cakes and often include ingredients like sour cream or buttermilk that will give your cupcakes an extra moist and fluffy texture. Plus, if you're catering to dietary requirements or looking for a healthier option, cupcakes can be made with lower sugar content without compromising on flavor. With just a few tweaks here and there to adjust baking times and temperatures, you'll have delicious homemade cupcakes in no time! If you're looking for more delicious recipes to try, be sure to check out The Disney Chef's recipe categories! Whether you're in the mood for something sweet like a cake recipe, something savory like a chicken or pork recipe, or something fresh like a vegetable or seafood recipe, there's something for everyone. And if you're a meat-lover, don't forget to check out the beef recipes category for hearty and satisfying meals. With so many options to choose from, you're sure to find a new favorite recipe to add to your collection. Read the full article

Does fondant need to be refrigerated?

On the off chance that you're an enthusiastic cook however are definitely not a specialist in cake enhancements, you probably have a lot of inquiries regarding fondant, like its life expectancy and rack necessities.

Keep perusing to look further into time span of usability and the stockpiling rules for fondant. Additionally, you'll realize the reason why you shouldn't refrigerate your fondant and what to pay special attention to in the event that you're concerned that your fondant is no more.

What Is Fondant? Fondant, likewise alluded to as fondant icing or roll fondant, is utilized to depict the uncooked, firm frosting broadly utilized for cake enrichment and creation.

It is typically collapsed out to frame a level layer to furnish cakes with a uniform layer of variety as opposed to frosting.

Fondant is a short and simple rundown of fixings. It is comprised of glucose, corn syrup, and water.

Fondant could likewise contain vegetable fat, gelatin, and shortening fixings. Glycerin is likewise a well known fixing in economically made fondant.

As may be obvious, there's hardly any occurrence in fondant. Assuming you neglect to store the fondant appropriately, you'll see flavors and surface changes. Perilous capacity conditions can bring about the fondant becoming elastic.

How Would You Store Fondant? Here are a few rules to remember when you are putting away fondant.

Fondant should be put away in water/air proof sacks or compartments to abstain from drying out. The fondant ought to be put away in its unique holder insofar as it's not harmed. Keep fondant in a cool area and away from wellsprings of intensity. Keep the fondant in a dull spot and out of direct daylight. Guarantee no water gets into the holder or pack containing fondant. Dampness is the primary issue for fondant icing.

Does fondant need to be refrigerated? Try not to store fondant in the cooler. The changes in temperature can cause buildup inside the holder or pack containing fondant. This can make the fondant stuck and increment the chance of the fondant becoming rotten.

Fondant shouldn't likewise be frozen. Due to its measure of sugar, the icing can change in surface.

How Long Will Fondant Last? The rack season of fondant is the topic of conversation among dough punchers. One thing is for sure; extremely viable is check the termination date on the bundling when you buy the fondant.

Fondants bought from stores can endure from 6 and as long as two years. Everything relies upon the sort of brand quality, the fixings, and the quality that makes up the food.

Assuming you keep your fondant accurately, enduring no less than one year is logical. Yet, the previous you use it, the more weak it'll turn into.

How much sugar in fondant is the reason it can keep going for such a long time. The locally acquired sort of fondant additionally has fake additives to expand the time span of usability of the thing.

Running against the norm, the rack span for natively constructed fondant isn't excessively extensive. Since it's anything but a wellspring of extra additives, being erring on the side of caution and make hand crafted fondant in something like 2 months is suggested.

How Might You Let Know if Fondant Is Ruined? Financially delivered fondant could be reasonable for utilization half a month after its expiry date. Yet, whether or not the fondant is lapsing or not, generally make certain to look at it prior to utilizing it to guarantee wellbeing.

In the event that you don't, you risk discarding the entire cake.

The initial step is to actually take a look at the principal check. A fondant still looking great is probably going to be delicate and effectively kneadable - not that you will ply it. Assuming the fondant appears to be solid or is disintegrating, it is normal that it was presented to air or just lapsed.

Then, assuming you see any indications of form inside the candy store, don't eat it. Fondant is very thick. In any case, the chances of shape framing in the fondant are very high.

On the off chance that you've cut the elastic pieces, utilize the fondant for training and not really for eating.

Third, check the variety out. Fondant with brilliant varieties is bound to blur. In the event that the shade of the fondant is appropriate for your necessities and there aren't some other signs of deterioration, you can apply it.

At long last, on the off chance that the fondant feels and looks perfect, do a chance to taste it. It is consistently smart to taste the fondant prior to applying it. A cake covered with flavorless fondant can be an unforgiving errand for cooks all over.

Did you find this guide supportive?

Norah Clark, the organizer and supervisor of YummyTasteFood! She's a carefully prepared food essayist and proofreader with more than 10 years of involvement with the neighborliness business as a previous cake culinary expert, top assistant chef, and barista. While not expounding on food, she investigates new recipes or ventures to the far corners of the planet for culinary motivation.

A Complete Guide on How To Store Cake

Whether you’re an occasional Sunday baker or a cake creator enthusiast, you know that nothing compares to that first bite of freshly baked cake. And then of course, many more sumptuous bites follow.

But, after all that cake-baking and cake-eating, there is always still leftover cake. Or more specifically, cake waiting to be put away. And to have a cake go bad is heartbreaking, to say the least.

So we thought we’d give you a few pro tips on how to store cakes. Easily, correctly and without a fuss. The techniques on how to store cakes have a lot to do with the kind of cake you’re dealing with. Our detailed guide to preserving cakes should help sort out any confusion you may have.

Whether you want to store frosted cake or preserve cake layers for the next big party, we’ve got you covered. All you have to do is store the cake now and relish it later.

How to store cake that’s fresh and defrosted

First of all, let it cool completely. Not on a plate or stand, but a wiring rack. This allows all the heat to escape equally without making the bottom of your cake soggy. So you won’t have to deal with any dampness or peeling when you store cake.

If you’re going to store it in the fridge, we suggest you cover all sides with cling wrap to keep the sponge moist and delicious. Keeping any part of the cake sides uncovered can lead to a drying out of the sponge. Also, if you cake has food colouring or paste in it, we recommend you choose the freezer for it. Colours tend to bleed if stored in the fridge.

Sponge cakes store excellently in the freezer. Just wrap them up tightly in cling wrap and keep them in there for up to 4 months.

When thawing your cake, always do it at room temperature. Gradually, over a couple of hours.

How to store cake that’s topped with dairy or fresh products

Cakes with custard, cream, cream cheese and/or fresh fruit as toppings are a little more delicate when it comes to storing. You need to make sure that they are properly covered and kept at the right temperatures.

If you choose to keep these cakes in the fridge, know that they will last for only 1-2 days. To ensure the frosting isn’t melting or ruined, put a cake cover on your creation. If you don’t have a cake cover, use foil, cling wrap or wax paper instead. To prevent the frosting from sticking to the protective barrier, just insert toothpicks around the edge of the cake and at the centre to support the covering.

If you would like to store frosted cake in the freezer, wrap every slice in cling wrap. Then wrap a second layer of foil around it or pop it into a reusable, sealed plastic bag. This will prevent the other flavours in the freezer from ruining the taste of your stored cake.

Remember to consume this kind of cake at the earliest since dairy-based products don’t have a very long life. But then again, we doubt you need to be reminded about extra cake you’ve stored!

How to store frosted cake: Buttercream or ganache

These cakes are definitely sturdier than the ones topped with dairy-based products. To preserve these cakes, wrap them like any other frosted cake and keep them in the fridge. They will last for up to 4 days.

A ganache or buttercream topped cake also does very well in the freezer. Wrap it, seal it and enjoy it months later. It will be just fine. Cakes that are covered in marzipan or fondant last even better.

How to thaw stored cake

While knowing how to preserve cake is important, it’s equally imperative you know the correct way of thawing it. Otherwise, you may end up ruining the cake and the wait wouldn’t have been worth it at all.

The golden rule? Always, always thaw your cake at room temperature. If it’s been frozen, take it out and let it be for a few hours. Covered, of course.

If it’s been in the fridge, bring it close to room temperature before serving. Unless it has a cream-cheese or equally delicate frosting. Those cakes are best served slightly chilled.

Finally, avoid direct sunlight. No matter how you preserve cake, direct heat and sunlight can spoil it all.

Remember, a cake is a delicate balance of flavours, textures and colours.

Every cake needs to be handled gently so that this balance stays undisturbed.

Keep your cake fresh and flavourful. Days, and perhaps even months, after you had them first.                          

What is the Best Substitute for Marzipan?

Did you know that what is the Best Substitute for Marzipan? There are several seasonal culinary components that always improve recipes. One of them is marzipan. This complicated concoction has a nice flavor and a silky texture, and it's especially good for adorning foods. However, marzipan isn't always the best choice for every occasion. There are instances when it just does not suffice.

What is the Best Substitute for Marzipan So, what is the greatest marzipan substitute? Almond paste is the best marzipan replacement, standing out in a crowded field. Because they are created from the same ingredient, marzipan and almond paste have several characteristics that make them similar replacements.

An Introduction to Marzipan

Many people think that marzipan was the first prototype of fondant. This paste, which is mostly comprised of almonds and sugar, has been a staple in the Mediterranean and Middle Eastern countries for generations. Marzipan is typically created by simmering almonds in syrup and allowing the mixture to cool and solidify. You might occasionally combine ground almonds, powdered sugar, and ready-made fondant. Marzipan is an excellent substance for adorning dishes when made with these components. In addition, unlike commercial fondant, marzipan has a pleasant flavor – though some may find it too sweet. Marzipan is available pre-made or can be created from scratch. In general, it is an excellent component to keep on hand during the Christmas season.

Why Use Marzipan Instead?

Marzipan includes almonds, which may cause nut allergy. If you are allergic to nuts, then marzipan is not for you. It is far preferable to obtain anything unique for your dish. Differences in taste: Marzipan is well-known for being extremely sweet. Some people may not be comfortable with that amount of sweetness, and something different will be more preferable.

Possible Marzipan Substitutes

Almond paste is the best overall substitute for marzipan. It's quite tough to find a marzipan alternative. It is so one-of-a-kind that nothing else has the same flavor and feel. However, if you're seeking for an alternative. Almond paste is the greatest option for you. The main resemblance between almond paste and marzipan is that they are both produced from almonds. So there is some resemblance in terms of flavor and texture. However, there are some important variances. Best Substitute for Marzipan The most noticeable difference is that almond paste and marzipan do not have the same structure. Marzipan is a sweet, silky confection that may be shaped into forms. Almond paste, on the other hand, is less sweet and has a gritty texture. It's worth noting that almond paste comes in a variety of flavors, with some being sweeter than others. If you're looking for a marzipan alternative, choose one that's as sweet as possible. When used as a filling for cakes, biscuits, tarts, and other pastries, almond paste shines the most. It goes very well with chocolate and certain fruits. You may simmer your almond paste or let it run raw into the dish, depending on the recipe. Of course, this is not the same as marzipan, which is mostly employed as a decorative and aesthetic item. If you wish to use almond paste as a marzipan alternative, you may need to add additional sugar to your almond paste. Keep in mind that almond paste isn't particularly sweet. Nut-Free Marzipan Is the Best Substitute for Nut Allergies As previously stated, the almond component in marzipan implies that it may not be suitable for persons who are allergic to nuts. To that aim, you may produce a nut-free version to make it more suitable. You will need the following items to complete this task: - 5 oz. semolina - 5 oz icing sugar (preferably sifted) - 2 teaspoons custard powder - 1 beaten egg white (or 1 tablespoon of egg replacer) - 2 tbsp almond essential oil (or orange flower water or vanilla essence) All you have to do is combine the icing sugar, semolina, and custard powder. Lightly whisk the egg white and fold it into the mixture, then season with salt and pepper. As predicted, combine everything until you get a hard paste. Then, take a rolling pin and sprinkle it with icing sugar, as well as your work surface. You're ready to go after you've rolled it out.

Coconut paste is the best almond-free substitute.

If you're still concerned about the almond content (maybe you have a severe nut allergy), coconut paste is an option. With coconut paste, you receive a whole coconut – as well as the coconut oil – that has been mashed and smoothed out. Coconut paste, like marzipan, has a beautiful sweet flavor that is ideal for sweets and pastries. When you combine a spoonful of this with some juice and orange segments, you'll know you've got something exceptional on your hands. Another advantage of coconut paste is that it is widely available. However, you must be cautious about what you purchase. There are many variants, and finding the perfect coconut paste may be difficult. Still, as you experiment with several brands, you'll be able to find the appropriate one and use it in your cuisine. In general, working with coconut paste is a pleasure. It contains coconut flesh fiber, which keeps it firm even when the temperature rises. Although coconut paste will never become liquid, it should be noted that when heated, it can have a harsh flavor. It enhances sweetness and creates a fudge-like texture in sweets. You may also manufacture your own coconut paste. Two cups of freshly grated coconut and around 1 cup of milk are all you'll need (coconut milk or cream can also work perfectly). To begin, combine the coconut with the milk. Keep an eye on the dimensions. A good paste will be thick and rich. You may keep it in the fridge for approximately a week before using it. If you like, you can always put the mixture in a plastic bag for optimal storage. Related Articles :- - What is the Best Substitute for Orzo Pasta? - What is the Best Substitute for Kaffir Lime Leaves? - Sumac Substitute. What is Sumac? - Anchovy Paste Substitute - What is the Best Substitute for Ranch Dressing? - Epsom Salt Substitute Read the full article

Have you thought it would be cool to write secret messages in invisible ink like Ford Pines, but are unable to capture the Glowing Mantis to extract its florescent venom? Well I’ve found a much easier way to make UV-reactive invisible ink!

First you’ll need a black light, of course. You can buy reasonably inexpensive UV-reactive pens on Amazon with built-in black lights. I live in the US, and I also found black lights for 5$ in the toy section at Walmart. 

If you buy a UV-reactive pen, obviously you can write with it. However if you need more ink, here’s an easy way to make it at home:

Simply take a liter of diet tonic water (Shwepps brand works well) and boil it down until there’s only a few tablespoons left. (Using a wide pan will help the water to evaporate faster.) When there’s only a few tablespoons left, it will have the consistency of water and a faint yellow tinge. You can then write with it using a paintbrush or other implement. When the ink dries it will be more or less invisible unless you shine a black light on it.

Unfortunately one liter doesn’t make very much: it only filled the bottom of a baby food jar when I made it. 

Here’s the science behind the ink: the fluorescent ingredient in tonic water is quinine, a bitter-tasting compound that comes from the bark of the cinchona tree. It’s used medicinally i.e. for treating malaria.

Since it’s edible (unlike Glowing Mantis venom!) you can even use this ink to decorate things such as cake fondant which will look magical at a party where black lights are being used as decorations.

In the special edition of Journal 3 Ford warns against sniffing the pages because it’s technically poisonous, while making invisible ink from tonic water is easy and completely non-toxic. Leave it to Ford to making things more complicated than they need to be.