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Round 29: Nina Sharp

bad habits wtf details chaos pose
paint effect complex pattern crossover not 100x100

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Originally posted by kylecassidy at post
Via Citykitties (emphasis mine):

A good samaritan found this cat today in a gutter by Clark Park, half dead. He is now at the Cat Doctor with a body temperature of 90 (normal is 102) and blood PCV of 8. The Cat Doctor housecat, Diamond, is currently donating blood to save his life. During the exam, the vet found that this cat has a microchip. When called, his "owners" reported that he was acting sick, so they put him outside. If this makes you as angry as it makes us, please channel your anger in one of two ways: visit our website at and make a donation to help us pay for his care, or share this post and encourage others to do so.

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Round 19: Alt!Verse

Annoyed Cheerful Fade Gradient Horizontal
Legs Mouth Polaroid Sun Triangle

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I love baking

 So the BBC has this amazing show and I've selected the recipes I want to make. 
All taken from their official site and otherwise stated.

Puff pastry



245g plain flour, plus extra for dusting

½tsp salt

210g butter, softened, plus 40g  butter, chilled and cubed

130ml cold water

Preparation method

1. Rub the flour, salt and the 40g/1½oz chilled butter together into a large bowl with your fingertips until they resemble fine breadcrumbs. Make a well in the centre of the mixture, pour in the water and mix this with the dry mixture in the bowl. Once the mixture is well combined, use your hands to form it into a ball, then wrap it in clingfilm and chill in the fridge for 25 minutes.

2. Once cooled, unwrap the dough and score a large cross in the middle using a sharp knife. Lift all four corners from the middle of the cross, and then pull them up and out.

3. Place softened 210g/7½fl oz butter in the centre of the dough, then fold the corners of the cross back to the centre, covering the butter, so it is completely enclosed. (The corners should overlap in the centre so no butter is showing.)

4. To start the rolling and folding process, begin by rolling the pastry out away from you on a well-floured surface to a rectangle roughly 3 times as long as it is wide. Keep the corners square and edges straight by pressing a palette knife or ruler against them. Lift the dough occasionally to make sure it isn’t sticking; flour the work surface again if necessary and sprinkle with more flour as you go, dusting away any excess with a pastry brush. Take the short edge of the pastry nearest to you and fold it up a third, then fold the top edge down a third to give a rectangular block. Turn the dough 90 degrees.

5.  Repeat the same process as above, making sure that the pastry doesn’t stick to the surface when rolling. You have now given the dough two rolls and folds. Wrap the dough in clingfilm and chill in the fridge for 20 minutes.

6. Remove the dough from the fridge, unwrap and give it two more rolls and folds. Wrap and rest in the fridge for at least another 20 minutes. The block of puff pastry can at this point be kept in the fridge for a day or two, or frozen.

7. Remove from the fridge, unwrap and give the dough a final two rolls and folds, then roll it out to the size desired for your chosen recipe. Place on a baking tray, cover with oiled clingfilm and leave to rest in the fridge for about 30 minutes before using.

Tip: To make the cold butter pliable, place between two sheets of greaseproof or baking paper and bash it with a rolling pin


Three-tier red velvet cake

Equipment and preparation: For this recipe you will need a 15cm/6in, 23cm/9in and 30cm/12in round cake tin and cake board. You will also need eight dowelling rods (available from specialist cake shops)


For the small (15cm/6in) tier

150g/5oz butter, softened, plus extra for greasing

150g/5oz caster sugar

2 free-range eggs

few drops vanilla essence

pinch salt

125g/4½oz plain flour

25g/1oz cocoa powder

1½ tsp baking powder

1 tbsp red food colouring

450g/1lb ready-to-roll white icing

For the medium (23cm/9in) tier

350g/12oz butter, softened, plus extra for greasing

350g/12oz caster sugar

6 free-range eggs

½ tsp vanilla essence

pinch salt

300g/10oz plain flour

50g/2oz cocoa powder

1 tbsp baking powder

50ml/2fl oz red food colouring

800g/1¾lb ready-to-roll white icing

For the large (30cm/12in) tier

650g/1lb 7oz butter, softened, plus extra for greasing

650g/1lb 7oz caster sugar

10 free-range eggs

1 tbsp vanilla essence

large pinch salt

575g/1lb 5oz plain flour

75g/3oz cocoa powder

35g/1¼oz baking powder

100ml/3½fl oz red food colouring

1.25kg/2lb 12oz ready-to-roll white icing

For the buttercream

730g/1lb 10oz butter, softened

1.8kg/4lb icing sugar

225g/8oz cream cheese

few drops vanilla essence


Preparation method


1. Preheat the oven to 180C/350F/Gas 4.


2. Take the smallest cake tin and draw round it twice on greaseproof paper. Cut out both circles. Measure the circumference of the tin with string, then cut a long strip of paper the length of the string and fold in half lengthways. Grease the tin with butter and place one of the paper circles into the base. Grease again, add a second circle, then grease once more. Grease the inside edge of the tin and line with the long paper strip. Repeat this with the 23cm/9in tin and 30cm/12in tin.


3. For the small tier, beat the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the eggs, vanilla and salt, and half of the flour to prevent the mixture from curdling. Add the remaining flour, cocoa powder and baking powder and give it a final beat to mix together. Add the food colouring and mix well. Spoon into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean.


4. Remove the cake from the oven, leave to cool for five minutes, then remove from the tin, peel off the greaseproof paper and leave to cool completely on a wire rack.


5. For the medium tier, repeat steps 3 and 4 and cook the cake for 1 hour 15 minutes.


6. For the large tier, repeat steps 3 and 4 and cook the cake for 1 hour 30 minutes.


7. Meanwhile, for the buttercream, cream together the softened butter and icing sugar in a very large bowl until light and fluffy. Beat in the cream cheese and a few drops of vanilla essence, to taste. (If you’re not using the buttercream straight away, cover the surface with cling film and chill until ready to use. Beat the mixture again until light and fluffy before using.)


8. Using a long-bladed serrated knife, carefully cut the smallest cake in half and sandwich together with three heaped tablespoons of the buttercream. Cut the remaining cakes in the same way, using six heaped tablespoons of buttercream to sandwich the medium cake and eight heaped tablespoons of buttercream for the large one.


9. Spread a teaspoon of buttercream onto each cake board and place the cakes onto them, upside down (this gives the cakes a flatter top for icing).


10. Using half of the remaining buttercream, spread a thin layer over the top and sides of each cake until covered. Refrigerate the cakes for 30 minutes, or until the icing has set. Spread the remaining icing over the cakes to give a smooth finish and chill in the fridge until set.


11. To cover the cakes in ready-to-roll icing, ice just one cake at a time, as the icing can dry out very quickly. Make sure your work surface is clean and dry, then knead the icing until warm and pliable. Place two tablespoons of icing sugar into a small sieve and use to lightly dust your work surface.


12. Cut a piece of string for each cake to measure the combined length of the top and sides – this will be the size to which to roll your circle of icing. Roll the icing out to a large enough circle that is 0.4cm/⅙in thick. Carefully slide your hands and arms under the icing, lift centrally over the cake and lay onto the buttercream (you could use a large rolling pin for this instead – simply hold the pin over the centre of the icing and flip the icing over it. Lift, position, and roll over the cake). Dust your hands with a little icing sugar and rub them gently over the cake to smooth the icing over the surface and to make sure it has stuck to the buttercream underneath.


13. Use a sharp long-bladed knife to trim the edges, cutting downwards cleanly (keep wiping the knife blade, or else the icing will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and icing.


14. To stack the cakes, hold a dowelling rod at the side of the medium cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. They should not rise above the level of the icing. If you have miscalculated and the dowelling is too long, remove it and shave off any excess with a sharp knife. Measure, cut and insert the rods in the same way for the large cake. The three cakes can now be stacked directly on to each other. Once they’re stacked, it’s best not to move them about, so it’s safest to assemble them at your venue or in the position you want them to be displayed.



Use a good brand of red colouring and, for a strong, vibrant colour, avoid ‘natural red’.


Glam mac and cheese


340g/12oz macaroni

80g/3oz pancetta, diced

small handful fresh thyme leaves

3 spring onions, trimmed and finely sliced

100g/3½oz breadcrumbs

handful chopped fresh parsley


For the cheese sauce

40g/1½oz butter

40g/1½oz plain flour

pinch ground nutmeg

1 tsp English mustard powder

200ml/7fl oz milk

285ml/10fl oz double cream

200g/7oz dolcelatte or gorgonzola cheese

115g/4oz parmesan, grated

salt and freshly ground black pepper


Preparation method

1. Preheat the oven to 200C/400F/Gas 6.

2. Cook the macaroni in a large pan of boiling salted water, for 8-10 minutes, or until just cooked. (It needs to be just undercooked as the pasta will be cooked again in the oven.) Drain, return to the pan and set aside.

3. Meanwhile, fry the pancetta in a medium frying pan over a gentle heat until it just starts to brown and crisp up, then add the thyme leaves and spring onions and cook for a further 3-4 minutes. Remove the pan from the heat and add its contents to the pasta.

4. For the sauce, put the butter, flour, nutmeg and mustard in a small pan set over a medium heat and cook until the butter has melted. Mix the milk and cream together in a jug and add a little to the flour and butter in the pan, stirring well. Keep adding the milk mixture, bit by bit, stirring well each time. (This will prevent the sauce from going lumpy. The temptation is to put all the milk in at once only to find you are left with clumps of flour floating on the surface. Should this happen, take the pan off the heat and whisk it like crazy. This normally does the trick to eliminate all the lumps! Make sure you get the spoon into the ‘corners’ of the pan as stray mounds of flour often lurk there.)

5. Once all the milk has been added, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat. Add two-thirds of the dolcelatte (or gorgonzola) and parmesan to the sauce while it is still hot and stir together until well combined. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper.

6. Add the sauce to the pasta mixture and stir everything together. Spoon the mixture into a shallow casserole dish or four individual large ramekins.

7. Sprinkle the remaining cheese and the breadcrumbs over the top and bake in the oven for about 20-30 minutes, or until the cheese starts to bubble and the topping is golden-brown.

8. Sprinkle with the chopped parsley.


TOP TIP: If you are not a blue cheese fan a good British Cheddar will also suit instead.


Cookies and cream fudge brownies

Equipment and preparation: 20cm square baking tin.



165g/5½oz butter, plus extra for greasing

200g/7oz dark chocolate, grated or finely chopped

3 free-range eggs

2 free-range egg yolks

1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)

165g/5½ oz soft light brown sugar

2 tbsp plain flour

1 tbsp cocoa powder

pinch salt

154g/5½oz pack chocolate biscuits, such as Oreos, broken into quarters

icing sugar, for dusting


Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.

2. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.

3. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.

4. Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.

5. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.



Alternatively substitute the biscuits with toasted walnuts or pecans, or sprinkle the brownies with honeycomb.



IN: Baking Made Easy 6. Time to Bake

30 mins to 1 hour             preparation time

10 to 30 mins                     cooking time

Makes 24 macaroons

 (12 if sandwiched)


Equipment and preparation: You will need a piping bag fitted with a 1cm/½in nozzle.



125g icing sugar

125g ground almonds

90g egg whites

2 tbsp water

110g caster sugar

food colouring (optional)

desiccated coconut, for sprinkling (optional)

150ml/5fl oz double or whipped cream, whipped


Preparation method

1. Preheat the oven to 170/C/325F/Gas 5 and line a large baking tray with baking paper.

2. Put the icing sugar, ground almonds and 40g/1½oz egg whites together in a large bowl and mix to a paste.

3. Put the water and caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil until the mixture starts to go syrupy and thickens - I don’t use a thermometer but if you prefer to use one, it should read 115C/239F at this stage.

4. Whisk the remaining 50g/2oz egg whites in a small bowl until medium-stiff peaks form when the whisk is removed from the bowl, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny. For coloured macaroons, add a few drops of food colouring. Tip this meringue mixture into the almond paste mixture and stir gently until the becomes stiff and shiny again.

5. Spoon into the piping bag. Pipe a little mixture under each corner of the baking paper to stop it sliding around. With the bag held vertically, pipe 4cm/1½in flat circles onto the lined tray, about 2cm/¾in apart, twisting the bag after each one. The mixture should be quite loose to give a smooth finish. The piping will leave a small ‘tip’ on each circle so, when they’re all piped, give the tray 2–3 slams on a flat surface to flatten them. At this stage, sprinkle with desiccated coconut if you want.

6. Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes with the door slightly ajar until firm. Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper.

7. When cool, sandwich the macaroons together with whipped cream. They can be kept for a couple of days, if they hang around that long!


Mini-tiramisu cakes

In: Baking Made Easy 6. Time to Bake

10 to 30 mins     preparation time/cooking time

Makes 12


Equipment and preparation:
12-hole muffin tin.



165g soft butter

100g light brown sugar

100g caster sugar

4 eggs

260g self-raising flour

80g ricotta cheese

3 tbsp coffee essence or 2 tbsp coffee dissolved in 4 tbsp water

12 amaretti biscuits, roughly crumbled

icing sugar and cocoa powder, for dusting


For the filling

500g mascarpone

1 vanilla pod, seeds only (or 2 drops vanilla extract)

4 tbsp icing sugar

4 tbsp Marsala wine

8 amaretti biscuits, roughly crumbled

For the sugar syrup

165g granulated sugar

165ml water

2 tbsp coffee essence or 2 tbsp coffee powder


Preparation method

1. Preheat the oven to 180C/350F/Gas 4 and line a muffin tin with 12 muffin cases.

2. Put the butter and sugars in a large bowl and cream together until light and fluffy. Add half of the eggs, then tip in half of the flour and stir well. Repeat with the rest of the eggs, then sift in the remaining flour. Add the ricotta, coffee and biscuits and mix well.

3. Using an ice-cream scoop or two dessertspoons, divide the mixture among the muffin cases. Spread the mixture flat with the back of a spoon. Bake in the oven for 25–30 minutes, or until a skewer inserted into the centre of the cupcake comes out clean. Remove from the oven and leave to cool.

4. The filling and syrup can be made while the cakes are baking. Mix together all the filling ingredients in a bowl and set aside in the fridge.

5. Put all the syrup ingredients in a pan over a low heat and let the sugar dissolve. Turn up the heat and boil for a couple of minutes or until thick, then remove the pan from the heat and leave to cool.

6. Once the cakes are cooked, remove from the oven and leave to cool in the tin. Once you can handle them, remove each cake from the case and slice in half horizontally. Put the halves cut-side up on a large plate. Brush each liberally with the sugar syrup. Go mad here, the cakes should be really, really moist. Keep the rest of the syrup to pour over the cakes at the table.

7. Sandwich the halves back together with a generous dollop of the mascarpone cream, dust the tops with icing sugar and cocoa powder and serve straightaway.


St. Patty's Treat: Chocolate-Stout Cupcakes



For the Cupcakes:

1 12-oz. bottle Irish stout beer (or 12 oz. coffee, if you prefer)

1/2 cup soy milk

1/2 cup vegetable oil

1 Tbsp. pure vanilla extract

3 eggs

3/4 sour cream

3/4 cup unsweetened cocoa

2 cups sugar

2 1/2 cups all-purpose flour

1 1/2 tsp. baking soda


• Preheat the oven to 350°F. In a large bowl, combine the beer, soy milk, vegetable oil, and vanilla. Beat in the egg replacer and then mix in the vegan sour cream.

• In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet beer mixture.

• Grease 24 muffin tins (or line with cupcake liners) and divide the batter among the muffin tins.

• Bake for 25 minutes, or until done.

• Cool completely before decorating.


For the Frosting:

1 8-oz. pkg. vegan cream cheese, softened

1/3 cup soy milk

1 lb. confectioners' sugar


• Beat the vegan cream cheese in a bowl until light and fluffy. Gradually beat in the soy milk, then slowly mix in the confectioners' sugar.


To Assemble:

Cocoa powder for dusting


• Top each cooled cupcake with a dollop of frosting, then sprinkle with a small dusting of cocoa powder.


Vanilla cupcakes


Less than 30 mins            preparation time

10 to 30                                minscooking time

Makes 12



110g butter or margarine, softened at room temperature

110g caster sugar

2 eggs, lightly beaten

1 tsp vanilla extract

110g self-raising flour

1-2 tbsp milk


For the buttercream icing

140g butter, softened

280g icing sugar

1-2 tbsp milk

a few drops food colouring


Preparation method

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.

2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.

3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.

4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

5. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

6. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

7. Add the food colouring and mix until well combined.

8. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.


Chocolate cobweb cupcakes


Less than 30 mins            preparation time

30 mins to 1 hour             cooking time

Makes 9



125g plain flour

25g cocoa powder

1½ tsp baking powder

150g caster sugar

50g butter, softened at room temperature

1 egg

8 tbsp milk


For the cream cheese icing

50g cream cheese

25g butter, softened at room temperature

125g icing sugar, sifted

½ tsp vanilla essence


For the chocolate icing

25g icing sugar

1 tbsp cocoa powder


Preparation method

1.  Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.

2. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.

3. Whisk in the egg and milk until the mixture is thick and smooth.

4. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.

5. For the cream cheese icing, beat the cream cheese and butter together in a bowl until well combined. Beat in the icing sugar and vanilla.

6. Spoon the icing onto the cupcakes, leaving a small border around the edge.

7. For the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing.

8. Transfer the mixture to a piping bag with a fine nozzle. (Alternatively, spoon the mixture into the corner of a sandwich bag and snip off the corner, to form a small hole.)

9. Carefully pipe 3 concentric circles onto each cupcake. Run a toothpick from the centre to the edge of the cake, through each circle of icing, at 2cm/1in intervals to create a cobweb effect.

10. Set aside for 20 minutes to allow the icing to harden.























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Color drop Fire Four Corners Hair Happy
Sad Song Title Strange Valentine Wet

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