Fun fact: the eggman was actually Eric Burdon.  Shudder.

Ever since SiriusXM introduced its Beatles channel last May, it’s been my mom’s channel of choice.  I like them as much as the next person, but not on a 24-7 (excuse me, 24-8, as the station itself says) loop.  In any case, it seemed like a great theme to go with for her birthday.  Remember when themed birthdays were only for kids?  Me, too, but there’s no denying that having a theme makes everything fall into place nicely.

I dusted off my rudimentary and extremely rusty card-making skills for the occasion.  As soon as I found the main image in the course of a random Google search, I knew it had to be used somehow:

Beatles Birthday 2-1

I’m almost chagrined to include a picture of it in all its amateurish glory, but it served as a nice introduction to…

Pressies!  Back in October I discovered some wicked Sgt. Pepper-print fabric on Spoonflower, so hello pajama pants!

(A word about Spoonflower: while I love the fact that I found this fabric, it was $20 USD/yd, and because it’s printed to order there were wide empty white strips all around my 3 yards, which feels like a bit of a rip-off.  Also, they use yards instead of the vastly superior-and-slightly-larger metre, which also feels like a bit of a rip-off.  Those extra 10 cm make a difference!)

Beatles Birthday 1-1

And look, their little Scouse heads just about line up perfectly.

I used McCalls 4244, which at this point I can assemble without the instructions.  The piqué knit I chose is slippery – and surprisingly heave – and required a ton of pins plus a steady hand on the sewing machine.  But ah, the drape!  As I spent, oh, minutes and minutes (ha!) guiding it through the machine, I started musing how many Beatles song titles could be greatly improved by the substitution of “pants”.  “I Want to Hold Your Pants”, “Maxwell’s Silver Pants”…and don’t forget, “You know I need someone’s paaannnntssss…”

At this point, I’m sure someone across the pond is reading this, sniggering at my obvious misuse of the word.  “Everyone knows pants are what go under your trousers!”  Sit tight, because I’ve got you covered, too.

Behold, Beatles knickers.  (To go with the pants, of course.)

Beatles Birthday 5-1

These are the midrise briefs from this pattern, and have very generous sizing.  I used fold-over elastic for the waistband, but went rogue and finished the legs but turning the edges under and running a zigzag stitch.  My reasoning was twofold: a) the FOE was a little fiddly to work with given the slippery fabric, and b) Fabricland only sells prepackaged cards of FOE at $6.49 for a yard – again with yards!  Since this particular view and size called for a total of 66.25 inches between the waistband and leg openings, that would have brought my total cost for elastic alone to $19.47 (unless I feel like sewing short ends together to make the proper length).  No, thank you.

I didn’t photograph the cake – I drew the themed-party line well before erecting some fondant-covered monstrosity in the shape of a yellow submarine, or whatever else it is one might do – but suffice it to say that a dark-chocolate cake with a cream cheese-whipped cream icing is lovely.

You say it’s your birthday?  We’re gonna have a good time!


I feel like I’ve gotten away from baking cupcakes lately.  Maybe because it’s all been done?  I don’t tend to get too crazy trying new flavours or techniques, and there are only so many ways to blog about chocolate (“No!!”) or vanilla (“Really?!”) cupcakes.  It’s a bit like watching someone’s really terrible vacation slideshow.

Whatever my reason, conscious or unconscious, I decided to make some mummy cupcakes for Halloween.  And this time I did exactly what I didn’t want to do the last time I made them: I broke down and bought candy eyeballs by Wilton.  In my defense, I saw no less a baking authority than Anna Olson use them.  I can’t explain why, but I tend to trust her far more than I do most of those soi-disant “experts” on the Food Network – she actually seems to know what she’s doing.  If these little shaped sprinkles (as the package describes them) were good enough for her, well, they’d be more than adequate for my purposes.


Adorable, right?  My frosting process was thus: fitted with a basketweave tip, I first piped a strip across the cupcake to secure the eyes, and then added my bandages in what I hoped was a random pattern.  I didn’t want to paint on a bloody-looking mouth this time, so I left negative space instead to let my dark-chocolate cake show through.  Did you know that it’s really, really hard to randomly generate the mouth shape you’re hoping for?  After the first couple, I started outlining the mouth before adding my bandages – only to discover that my cupcakes looked like they were wearing blackface.  Ugh!  Some of them look truly horrified at that unhappy coincidence; luckily the end product turned out completely inoffensive.

All was well until I stored the uneaten cupcakes in the fridge to be consumed the next day: when I pulled them out, some of them had arbitrarily dilated pupils – usually just one, but not every single mummy had that problem.  I assumed that somewhere in the room temperature-to-refrigerated-to-room temperature cycle, condensation had formed and dripped on some eyes.  They were kind of ugly, but still tasted fine.

A few days later, I made a batch of vanilla funfetti cupcakes for a friend’s birthday, and was able to use more of my candy eyes to Minion-ize them.

Minion Cupcakes 1

(You’re not losing your mind; those are two different sizes of eyeballs.)

These guys made me smile so much, and I was determined to keep them looking good, so I kept them well away from the fridge.  But lo, by the next morning, some of my Minions were afflicted with the same ocular disorder that had plagued my mummies.

(I am so, so glad that I decorated these the day of his little birthday soirée, and that only the leftovers got bug-eyed.)

Having seen this happen with no significant temperature change, I can only guess that it’s not a condensation/temperature issue; rather, once the icing softens the eyes a bit, the pupils bleed.

Has anybody else had this problem with the Wilton eyes?  Or is there some trick to keeping the eyes looking (ha!) the way they should, short of using them immediately before serving?  At $4 a pack, I don’t think it’s worth fighting over, but I’m going to have to think long and hard before buying them again.

Oh, well.  Thanks for – ha, ha – looking. 🙂

So, recently I had been part of a project at work informally known as the “Blackout Blitz”.  In all fairness, its name comes from its ties to production quotas and inter-departmental deadlines; however, from the very beginning, it made me think simultaneously of the Blitz of WWII and of the blackout drills held during the war.  Hardly unusual, given the name.

(This raises an important question: why do so many people glorify the WWII era?  I do it, too, but why?  I’m perfectly able to wear oxfords and listen to big band music today, but without all the hassles of rationing, polio, wartime casualties, the marginalization of women and minorities…  I can only chalk it up to there being a heckuva spin doctor there somewhere, who made the whole damned thing seem so glamourous and wholesome.  And, let’s face it, the Bomb Girls of the eponymous television series seemed to know how to make a blackout drill a real gas.)

Needless to say, by the time my mom’s birthday was approaching, I had blackouts and blitzes on the brain, and so it shouldn’t come as a surprise that for her cake, I decided to duplicate Ebinger’s Bakery’s famous Brooklyn Blackout Cake.


I turned to Chloe Coscarelli’s Chloe’s Vegan Desserts for the basic how-to and for the killer chocolate pudding to slather between layers and all over the outside – and was I ever excited when the mixture smoothed and thickened exactly as it was supposed to! – but deferred to Vegan Cupcakes Take Over the World for the cake portion.  Their Basic Chocolate Cupcake recipe is moist and foolproof, and with the addition of black cocoa powder to make it extra-dark and rich, there was no going wrong.


I was concerned that the step of pulsing part of the cake in the food processor to make crumbs to be sprinkled on top would detract somehow from the finished product, but au contraire!  They only add to the chocolatey goodness.


Moist chocolate cake sandwiching rich chocolate pudding?  Sign me up!

Thanks for looking! 🙂


I haven’t done a ton of baking lately (including a “gee-but-I-really-wanted-to” Halloween treat), fixated as I have been on Christmas crafting, but a dear friend celebrated his birthday last week and I thought it was time to get off my heinie and get baking!  This is somebody who, if you ask him, will request vanilla over chocolate every (every, every) time – and although I don’t have a problem with that, it’s been done.  There’s just not a lot you can do with that.  I still didn’t want to do the rather obvious chocolate option, however, so I put my thinking cap on.  And, inspired by the best! freaking! donut! I have ever eaten, I came up with…drumroll….root beer float cupcakes.


In a nod to his usual preference, I used the basic vanilla cupcake recipe from Vegan Cupcakes Take Over the World, and substituted in root beer extract instead of vanilla.  Shocking, right?  I had initially planned on a vanilla buttercream frosting to mimic the ice cream found in a float, but I was worried the root beer flavour wouldn’t carry through, so that is root beer buttercream gracing those beauties.


…because he is!

Waiting for a wish:


De-papered and -candled, and ready to eat:


I like that these are kind of like stealth cupcakes…to the casual observer, they could almost pass for an unassuming vanilla – they’re only oh-so-slightly less white – but pack a flavour wallop when you bite in!  In fact, the birthday boy didn’t even question what they were when I first dished one up.  It wasn’t until he was about halfway through that he looked up and asked, “What is this?  It tastes almost fizzy!”  I don’t know about fizzy, but like a favourite soda?  Absolutely!

Thanks for looking!


At the risk of sounding like a crazy cat lady, Saturday was my cat’s birthday.  I’m not the best cat-mom when it comes to remembering stuff like that; in the eight years that I’ve had her, I think I’ve only remembered once before this.  But hey, my bad parenting/sieve-like memory doesn’t mean she shouldn’t have a fabulous celebratory cake, right?  The stars were aligned: it was a long weekend and I had icing sugar in the house.  And truthfully, I had been looking for an excuse to do up something like this, and what better reason than a birthday?


Say, that looks tall.  How many layers did you say it was, again?

I didn’t, but: six.



Proof that “vegan” ≠ “healthy”.  I used the basic vanilla cupcake recipe from VCTOTW, doubled it, and divided it amongst six bowls to tint each one separately.  You definitely don’t want to attempt this if you have a serious aversion to artificial colours – but my theory is, as long as the majority of my diet isn’t neon-coloured, a piece of cake now and then isn’t going to kill me.  I made a huge batch of the fluffy buttercream frosting recipe from the same book, and barely had enough to finish the cake.  Even though each layer is only 6″ across, it still used a lot!


The birthday girl was somewhat intrigued by this candy-coloured confection, but quickly lost interest and resumed the nap from which she had been so rudely awakened.  Hey, more for me!

I’m not sure if I’d try this again.  It’s not difficult, just a bit fiddly, and is a bear to store as none of my cake-takers are tall enough to house it.  But I can cross “rainbow layer cake” off my baking bucket list.

Thanks for looking! 🙂


I try very hard to adhere to my Birthday Cake Rule (longtime readers, you know what I’m talking about!), but every so often, a wrench gets thrown into the works.  Take my dad’s July birthday; the first thought that popped into my head was, “Ugh, it’s too darned hot to bake!”

(In all fairness, I had that same thought last year and took what I thought was an easy out by ordering an ice cream cake from Dairy Queen.  Their regular decorator was on vacation – though no one told us this when we special-ordered it a week in advance – and the resulting dessert fell firmly into the “can’t-sleep-clown-will-eat-me” nightmare category.  But hey, all cats are grey in the dark, right?)

To my credit, I had a plan this year.  I had made the Peanut Butter Cup Icebox Cake from the Brown Eyed Baker for Father’s Day, and it was a resounding success.  Chocolate and peanut butter appear to be the way to his heart – so why not make it again?


I’ve started to think of this as my “cardio cake” (which is really stretching to make something sound far healthier than it really is): because the instructions indicate that each layer needs to chill in the fridge while the next one is prepared, and because there’s never a 9 x 13″ chunk of spare real estate in the upstairs fridge, I had to keep running it down to the basement fridge for its solitary confinement and then back down to retrieve it when I was ready to proceed.


But was it worth it?  Just look at those layers of chocolate-peanut butter-y goodness!


It does generate a lot of dishes – and necessitates the dirtying of that clunky monster, the food processor – but for a cool and creamy finish to your meal, you could do a lot worse!

As always, thanks for looking! 🙂


I know I’ve disappeared for the last month – January seems to have gotten away from me, but I was quite pleased with myself for having been able to post at least one handmade/home-baked item per month last year, and had no intention of letting my streak disappear!

My mom celebrated a birthday recently, and those of you who follow me regularly know my Birthday Rule.  Obviously there was going to be a homemade cake of some kind; it just took me a while to decide which kind.  I had contemplated tiramisu (vanilla cake, coffee, Kahlua, chocolate shavings) in all its adult glory, but finally decided I needed something chocolate-based.  No matter how fancy I get, she always seems to like my plain chocolate cake/cupcakes best of all.  I got the idea to make a chocolate buttercream frosting laced with raspberry syrup (the latte kind, not the pancake kind), with fresh raspberries for garnish.

Cake 1

Cake 2

But the true stroke of genius, in my obviously completely unbiased opinion, was to place some raspberries on top of the bottom layer once it had been frosted.  It reminded me of some of the fruit tortes from store bakeries, and adds a really nice bit of flavour and texture where one might not expect it.

Cake 3

I also had the perfect birthday card in mind: a Margaret Sherry illustration from The World of Cross Stitching a few months back.  It features a sweet little mouse presenting his hedgehog friend with a birthday cake.

Hedgehog Mouse Card

When I showed it to one of the other party guest, he commented, “Aw, look at the cute little muskrat!”  I’m not sure he was joking.

Also, update on my grammar hoop: I finally got to give it to its intended recipient this week, and he loves it.  He’s displayed it proudly at work, only to have one of his coworkers ask him: “Do you really do it silently?”  Maybe not always…


Pink cake and orange cat

February 15, 2015

Hello there!

My mom had her birthday at the end of January, but due to work scheduling, I wound up having to make her cake the weekend before.  I saw the basic idea in an old issue of Woman’s World, which is a magazine that I would generally never, ever buy – except that this issue had featured adorable Hello Kitty cupcakes on the front cover, and I had been unable to resist it.  They also had a layer-cake version of the cupcakes inside, but their recipe used something like four egg whites in the batter and another two in the icing, with no mention of what to do with the yolks, so I quickly dispensed with that idea and instead used my trusty vanilla cupcake recipe from Vegan Cupcakes Take Over the World as well as the fluffy buttercream icing from the same.  I also thought I might leave the kawaii characters off the cake, and maybe give it a more mature vibe.  Because nothing says “mature” like pink cake, right?

Ombre Cake 1

I, of course, did not think to get a picture of it while it was intact and free from candle holes.

Ombre Cake 2

Holy ombre, Batman!  I used varying ratios of gel food colours to get the different shades, and they worked like a charm.

Ombre Cake 3

That’s a chocolate-cream cheese filling between layers.  Since the cake itself is just vanilla and not overly sweet, it provided a nice balance and helped keep it moist for the next few days until we could get it all eaten.

She had to wait a couple more days to get the rest of her birthday goodies.  I always try to make a handmade card of some sort:

Surprised Hedgehog

And when I first saw this design on Urban Threads, I knew it had to be made into a t-shirt:

Meow Shirt

I did him in orange to look like her big ol’ furbaby.  He’s painted on – not embroidered – and I think the blue really makes him pop!

Thanks for looking – have a wonderful weekend!


Where does the time go?  One day, I was stitching up Christmas ornaments, and now, poof!  Finals, summer birthdays, that feeling of irritation that occurs when you upgrade your operating system only to find out that none of your (admittedly embarrassingly rudimentary) Windows XP software will run on Windows 8.1….

But I digress.

My dad celebrated a birthday a few weeks back, and in keeping with my Birthday Cake Rule*, I knew I had to come up with something good.  I had seen this cake on the Brown Eyed Baker some time ago and had been wanting to try it for a while.  Here’s my take:



Since my dad is just a wee bit (ha!) older than the BEB’s birthday boy, I passed on the rainbow cake in favour of something just a little more adult.


This is my modification of the basic chocolate cupcake recipe from…wait for it…Vegan Cupcakes Take Over the World.  It’s rich and moist without being too sweet, nice and light, and goes down easy.  Absolutely worth skipping a half-day of classes to make!

I also took a break from needling away at the rather large needlepoint project that’s been occupying my leisure time to stitch him a card.  I saw the pattern in an issue of The World of Cross Stitching, and he rather reminded me of my parents’ cat.


*The Birthday Cake Rule, for the uninitiated: If you really love someone, you’ll make them a birthday cake, or pie, or cookies, or other dessert of choice, from scratch.  None of this store-bakery sheet-cake stuff.


What happened?  One minute I was basking in the glory that is a month off from any real grown-up responsibility, and the next thing I know: Wham!  I’m thrown headfirst into school, and all the assorted homework and studying that accompanies it.  I’m still not sure what happened to January.

My regular readers will be familiar with my Birthday Rule; that is, if you don’t make someone a homemade cake/cupcakes/pie/cookies/whatever, you don’t really care about them.  So, school craziness aside, I knew that last weekend I’d be whipping up something for my mom’s birthday.

I had toyed with the idea of a blue velvet redux, using a different recipe and significantly less food colouring than the last time, but my mom is one who, if I make marble cupcakes, will ask why there’s so much more white cake than chocolate.  So, chocolate it was.  My mock-Hostess cupcakes always go over so well, that I decided to try a layer-cake version.

Hostess Cake 1

That’s two layers of deep, dark chocolate cake (the basic chocolate cupcake from VCTOTW, doubled and baked in 8-inch round pans), with a generous layer of vanilla buttercream in between, and smothered in rich ganache.

Hostess Cake 2

All purtied up…

Hostess Cake 3

The Pac-Man shot. 🙂

The birthday girl loved it; I picked up some vanilla ice cream to go with it, just for her, and within a few days only a few crumbs were left.