Removing the shine to your wig —-> ENTER HERE http://fav.me/d5um4ou on We Heart It - http://weheartit.com/entry/54606779/via/LienYing88
Oh wow, that’s so useful.
This is everything I ever needed. As a note, I have made a circle skirt just using a tut kind of like this one but it did all the math for me too. I love that skirt so much, and I plan to try to make several of these, too.
Candy Cane Cake
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
1 1/2 cups Andes Peppermint Crunch Baking Chips
pink food coloring
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
4 egg whites
1 ½ cups sugar
½ cup light corn syrup
pinch of salt
2 tsp vanilla
1 tsp peppermint extract
6 drops pink food coloring
For White Cake:
Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round. Line bottom with parchment or waxed paper.
In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often. Fold in Andes Peppermint Crunch Baking Chips. Take 2/3 of the batter out and place into a separate bowl and set aside. Add 3 drops of pink food coloring to the remaining 1/3. Blend until the batter is pink in color.
In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer(or place in a stand mixer). Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth.
To make the cake:
Set out both prepared cake pans. In the first pan scoop 2 cups of chocolate batter into the pan, spread out with spatula. Next scoop 1 ½ cups white batter with peppermint chips into the center of the chocolate batter. Spread out to form a circle. Lastly scoop 1 cup of the remaining pink into the center of the pink batter.
For the second pan. Scoop 2 cups white batter with peppermint chips into pan, spread out with a spatula. Scoop 1 ½ cups of the chocolate batter into the center of the white batter, spread out with spatula to form a circle. Scoop 1 cup of the remaining pink batter into the center of the chocolate batter. Bake for 30-35 minutes, OR until the center comes out clean. Remove from oven and let cool in pan for 15 minutes. Flip cake over onto a rack and remove parchment or waxed paper. Let cake cool completely before frosting.
Using a large bowl, preferably the top of a double boiler, mix eggs, sugar, corn syrup ans salt until combined. Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes(be careful to not make it too hot since you are using eggs and don¢â¬â„¢t want them to scramble). Remove heat and beat 5-7 minutes until frosting is cool and stiff peaks form. Beat in vanilla and peppermint extract. Add food coloring and beat until all the color is incorporated.
Place one cake layer on cake plate. Take one cup of frosting and spread it out evenly onto the layer. Place the second layer on top of the frosted layer. Use remainder of frosting to frost top and sides of cake. Decorate top of cake with crushed candy canes. Decorate side of cake with mini candy canes.
To do list.
THIS IS THE BEST IDEA EVER
8-foot giant squid pillow.
- 2 yards of felt
- 1 yard of patterned fabric (I suggest a polka dot-type pattern so it looks like suction cups)
- 1 medium piece of black felt, 1 medium piece of white felt (for the eyes)
- white thread, black thread and thread of the same color as the felt you’re using
- about 5 lbs. of stuffing
- a couple big sheets of paper to draw your pattern
First, you need to draw out your patterns. Here’s a basic template to get you started, although most of the measurements are reasonably fudgeable. If in the likely event you don’t have any four-foot-long pieces of paper lying around, just tape a few pieces together.
Once you’ve drawn out your eight patterns, it’s time to cut the fabric. Pin the pattern to the fabric, laid flat, and cut out the following, leaving a half an inch or so of extra fabric around the edge of the pattern:
FOR THE ARMS: 8 felt and 8 fabric cutouts of piece 1
FOR THE, UH, LONGER ARMS: 2 felt and 2 fabric cutouts of piece 2
FOR THE BODY: 2 felt cutouts of piece 3
FOR THE FIN: 4 felt cutouts of piece 4
FOR THE HEAD: 1 felt cutouts of piece 6
FOR THE EYES: 2 white felt cutouts of piece 7 and 2 black felt cutouts of piece 8
So now you’ve got all your pieces ready, it’s time to start sewing them together. I did mine by hand because my sewing machine is busted and I get a kind of Zen buzz from sewing by hand, but if you have a non-busted one I recommend that you use it as it will be MUCH EASIER. You’re going to be sewing everything with the nice side of the fabric facing in, then turning it inside out to stuff it.
THE ARMS: (To make a quilted pattern that looks like suckers, see this other post). Pin together one patterned fabric piece 1 and one felt piece 1 (with the nice sides facing the inside). Sew down around the U-shape and back up, leaving the top open. Then turn the arm inside out, stuff it (it’s easiest to do both of these things if you sort of scrunch it up like you’re trying to put on a pair of tights, excuse the non-dude-friendly reference) and sew the top closed. Do the same for the other seven arms and rejoice in the fact that this is the most tedious part. Same deal with the two long arms, they’re just harder to stuff.
THE FINS: Pin together two of your piece 4s and sew together the curvy outer edge. Turn the piece inside out, so the seam you just sewed is on the inside, and start sewing up the other side, stuffing gradually as you go along. You should end up with a triangle-ish puffy thing. Repeat for the other two piece 4s.
THE BODY: Put down one piece 3, then place the two fins you have down with the point up and the curvy side pointing in, then make a sandwich by putting the other piece 3 down on top. Pin it all together and sew around the edges with the two fins still inside, as shown. Turn it inside out and move on to…
THE HEAD: So take piece 6 and the ten arms you’ve already done. Lay the arms, fabric side facing you, out with the arms’ top seams in a line half an inch from the top of piece 6. The order should be arm arm arm arm BIG ARM arm arm arm arm BIG ARM. The legs should be almost entirely covering piece 6. Pin them in place and sew a straight line through the individual legs seams to attach the legs to piece 6.
When you pick up the other side of piece 6, you now have something resembling a really weird untied hula skirt. Sew together the two 9-inch ends of piece 6 with the fabric side of the arms on the outside, and keep it inside out for the moment.
PUTTING IT ALL TOGETHER: Fit the open end of the body through the arms (still fabric side facing out) and pull the edge all the way through the felt cylinder so it’s even with the edge that DOESN’T have arms attached to it. Sew around the diameters of the head cylinder and the body cylinder to attach them, then pull the legs down over the head and you’re almost done!
Stuff the body, then seal it off by sewing piece 5 over the open end (even if you do have a functional sewing machine, you’ll probably have to do this part by hand).
THE EYES: Sew the black circles on the white circles and whipstitch the eyes onto the head. You do this last because you can’t tell where they’re going to end up on the end product if you put them on before stuffing the body.
Cake Batter Fudge
1 cup yellow cake mix
1 cup confectioners’ sugar
1/2 stick (1/4 cup) butter, cut into small squares
1/4 cup milk
Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.
Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed.
Spread into greased pan. Refrigerate for at least one hour.
DO YOU HAVE COMPANY COMING OVER, BUT YOUR HOUSE SMELLS LIKE SMOKE OR YOUR MOLD EXPERIMENTS OR CAT PISS OR SOME BULLSHIT LIKE THAT?
WELL SLAP MY ASS AND CALL ME BRILLIANT, BECAUSE THIS SHIT ISN’T EDIBLE, BUT IT’LL MAKE YOUR HOUSE SMELL LIKE A GODDAMN CHURCH CHOIR SINGING HALLE-FUCKING-LUJAH IN YOUR NASAL PASSAGE! (YOU SHOULD GET RID OF WHATEVER’S STINKING UP YOUR HOUSE IN THE FIRST PLACE AS WELL, MORON)
RUN YOUR CLASSY ASS OVER TO THE STORE AND MAKE SURE YOU’RE PREPARED FOR THE MIND-FUCK OF THIS SHIT. YOU’LL WANT 1 ORANGE, A SMALL BAG OF CRANBERRIES, 3 CINNAMON STICKS, GROUND CLOVES, NUTMEG, 2 LEMONS, ROSEMARY AND VANILLA.
THERE ARE TWO VERSIONS OF THIS THAT YOU CAN COOK, BECAUSE CLASSY-ASS MOTHERFUCKERS NEED VARIETIES IN THEIR LIFE!
THE FIRST IS ‘CHRISTMAS’ AND THE SECOND DOESN’T HAVE A DAMN NAME, BUT IT’S FUCKING WONDERFUL.
ONLY HAVE ONE POT OF THIS SHIT GOING, IT’S CRAZY POWERFUL.
CHOP UP THE ORANGE, SKIN AND ALL, BECAUSE YOU DON’T JOKE AROUND WITH THIS SORT OF SHIT.
USE YOUR WARRIOR STRENGTH TO BREAK THE CINNAMON STICKS IN HALF, LIKE YOUR CHILDHOOD MEMORIES OF SNAPPING THE FEMURS OF DRAGONS BEFORE YOU SUCKED THE MARROW OUT.
THROW THE ORANGE AND CINNAMON STICK PIECES INTO THE POT, OR IF YOU’RE NOT CONFIDENT WITH YOUR AIM, YOU CAN SET THEM GENTLY INSIDE. SHOVE A SMALL SPOONFUL OF NUTMEG AND A SMALL SPOONFUL OF CLOVES INTO THE POT.
THEN FILL THAT FUCKER UP WITH WATER UNTIL THERE’S ONLY AN INCH OF LEEWAY BETWEEN THE WATER AND EDGE, BECAUSE YOU’RE A DAREDEVIL MOTHERFUCKER.
NOW SET YOUR STOVE TO A LOW-MEDIUM SETTING, AND LEAVE IT SITTING THERE TO MARINATE IN IT’S OWN QUIET ACCEPTANCE OF DEATH. DON’T COVER THIS FUCKER, BECAUSE THE SMELL OF IT IS GOING TO INVADE YOUR ENTIRE GODDAMN HOUSE.
THAT WHICH WILL NOT BE NAMED
THE OTHER VERSION OF BOILING POTPOURRI ONLY HAS LEMONS, ROSEMARY SPRIGS AND VANILLA.
RIP THE LEMON INTO CHUNKS WHILE SOLVING THREE UNSOLVED MYSTERIES IN YOUR HEAD AND YELLING AT YOUR FLATMATE TO LEAVE YOUR OTHER EXPERIMENTS ALONE, THEN BE A CHAMPION BY NOT USING A MEASURING TOOL WHEN SPLASHING 1 TABLESPOON OF VANILLA INTO THE POT.
TOSS IN THE ROSEMARY SPRIGS AFTER YOU’VE STARED THEM INTO SUBMISSION.
FILL THAT SUCKER WITH WATER AND PUT IT ON THE HEAT.
YOU LEAVE IT ON FOR 2 HOURS AT THE START OF THE DAY, THEN TURN IT ON AGAIN AN HOUR BEFORE GUESTS GET TO YOUR HOME AND LEAVE IT ON ALL EVENING.
TAKE A WHIFF UP CLOSE EVERY FEW HOURS, BECAUSE THE FRUIT WILL START TO SMELL WEIRD AT THE END OF THE DAY AND THAT’S WHEN YOU TURN IT OFF.
WHEN YOUR GUESTS ARRIVE THEY’LL HAVE TO STEP BACK AND EXCLAIM “HOLY MOTHERFUCKING TITS, THIS IS ONE CLASSY HOME”
Not gonna lie, I’m mostly reblogging this because reading it is so thoroughly enjoyable.
Amaretto = Almond extract
Beer or Ale = For light beers, substitute chicken broth, ginger ale or white grape juice. For heavier beers, use a stronger beef, chicken or mushroom broth or stock. Non-alcoholic beers may also be substituted.
Brandy =If a particular flavor is specified, use the corresponding fruit juice, such as apple, apricot, cherry etc. or grape juice. Corresponding flavored extracts can be used for small amounts.
Calvados = Apple juice concentrate or juice
Chambord = Raspberry juice, syrup or extract.
Champagne = Sparking white grape juice, ginger ale.
Claret = diluted currant or grape juice, cherry cider syrup
Cognac = Peach, apricot or pear juice
Cointreau = Orange juice concentrate or regular orange juice that has been reduced to a thicker consistency.
Curacao = Orange juice frozen concentrate or reduced fresh orange juice
Creme de menthe - Mix spearmint extract or oil with a little water or grapefruit juice. Use a drop of food coloring if you need the green color. There’s also such thing as ‘menthe extract oil’
Framboise = Raspberry juice or syrup
Frangelico = Hazelnut or almond extract
Galliano = Licorice extract
Grand Marnier = Orange juice frozen concentrate or reduced fresh orange juice.
Grappa = Grape juice
Grenadine = Pomegranate syrup or juice
Hard Cider = Apple cider or juice
Kahlua = Strong coffee or espresso with a touch of cocoa powder
Kirsch (Kirschwasser) = Black cherry, raspberry, boysenberry, currant or grape juice or syrup, or cherry cider.
Red Burgundy = red wine vinegar, grape juice
Red wine = beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms or plain water (depending on what sounds best with the recipe)
Rum = for light rum use pineapple juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring
Sake = Rice vinegar
Schnapps = Use corresponding flavored extract such as peppermint, peach, etc.
Sherry = Orange or pineapple juice
Southern Comfort = Peach nectar mixed with a little cider vinegar
Tequila = Cactus nectar or juice
Triple Sec = Orange juice concentrate or reduced fresh orange juice
Vermouth = For sweet, use apple or grape juice or balsamic vinegar. For dry, use non-alcoholic white wine, white grape juice or white wine vinegar
Vodka = You don’t drink vodka for the taste, you drink it for the alcohol. Leave it out or substitute water. If it’s a flavored vodka, go with that type of juice.
White Burgundy =white grape juice diluted with white wine vinegar.