Tetris Cake

Today is my husband’s 26th birthday! This is the very first time we’ve been able to spend his birthday together, as far too much of our relationship has been long distance.

A few days ago I drew up plans to make him a Tetris-themed cake. We both love the game and have been playing it on the Wii a lot lately, and it seemed appropriately easy. This morning I woke up early and made a chocolate cake (using this recipe), purposely over-baking so the sides would be nice and firm. After cooking I made a grid using toothpicks, each square ¾x¾ inches.

It looks much messier than I had hoped, but with three hours work behind it, I decided it was good enough. Really, he doesn’t care nearly as much as I do!

Happy Birthday, Joseph!

18 Nov: Fedora, part II

I really have been wearing this fedora non-stop! A few friends suggested I try it with more masculine outfit, and this is about as masculine as I can get!  Sorry about the quality of the photos–my house has horrible lighting, even with all the shutters open.  And new neighbors just moved in who are constantly in the front yard–I can’t take photos in my yard like I prefer because I’m sure they’ll think I’m a bit weird and/or arrogant.

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I call this necklace my “Pride and Prejudice locket.” I bought it at a trade fair in Texas when I was 16–the week I was reading Pride and Prejudice!

shirt: Victoria’s Secret
skirt American Eagle
fedora: Urban Outfitters
locket: Thrifted

First Try with a Pastry Bag

Inspired by my new affiliate Sugarcream’s cute and simple decorating technique, I decided to try my hand at decorating. This was my very first time using a piping bag! Most of them were hilariously disastrous, but a few came out okay! I need much more practice, but I’m happy with the way they came out.

I think I prefer the light and fluffy Hershey’s cake recipe I posted here, but this one was delicious, classic, and unbelievably easy!

Recipe from the Better Homes and Garden Cookbook

Chocolate Cake
Makes 12-16 cake servings, or 24 cupcakes

¾ cup butter
3 eggs
2 cups flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 cups sugar
2 tsp. vanilla
1 ½ cups milk

Allow butter and eggs to stand at room temperature for 30 minutes. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

Preheat oven to 350F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, ¼ cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat 2 minutes. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread into greased pans or lined cupcake pans.

For 8-inch pans and 13x9x2 inch pan, bake for 35-40 minutes; for 9-inch pans bake for 30-35 minutes; for cupcakes bake for 20-25 minutes. Test by inserting a toothpick in the middle; should come out clean. Cool thoroughly and frost with desired icing.

White Mini-Cupcakes!

I just got a new cupcake carrier! My old one was falling apart, so I bought the white Martha Stewart one through Macy’s. After I picked it up from the post office I ran to the store to buy some frosting so I could make simple cupcakes. I don’t have a good beater, so nearly the only frostings I can make on my own are buttercream, which I am kind of tired of!

So I had to use canned frosting. I know, I know! Later this week I am planning on making a good frosting on my own (so that I can carry around cupcakes in my cupcake carrier some more!), but I didn’t want two of the same in one week. The cake itself was very good–thick and tasted a bit like pancakes, but better!


Why do mini-cupcakes taste so much better than regular ones? I don’t love big cupcakes, but little ones are delicious!

Recipe from the Better Homes and Gardens Cookbook

White Cake
Makes about 24 cupcakes, 48 mini cupcakes

4 egg whites
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup butter or shortening, softened
1 ¾ cups sugar
1 tsp vanilla
1 1/3 cup buttermilk or sour milk

Allow egg whites to stand at room temperature for 30 minutes. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

Preheat oven to 350F. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites one at a time, beating on low speed after each addition just until combined. Alternatively add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just unti combined.

Line muffin or mini-muffin pan with baking cups; fill ¾ full. Bake for 15-20 minutes or until a wooden toothpick inserted near centers come out clean. Let cool completely before frosting.


I made these last night and by the time I could take pictures (I had to wait for the sun to rise!) there were only a few left of the 24 I made. My husband completely devoured them!

I'm sorry!

Apologies for my slow updates lately. I have final exams this week, so I’ve been very busy! After Thursday I’ll have a full two weeks off before my next semester starts (I do about seven quick six-week semesters a year in order to get ahead), so expect plenty of posts then–I have a lot planned!

Until then, I will leave you with this morning’s lazy breakfast:

Kashi Go Lean Crunch! with fresh strawberries.  You can also spy my tea set in the background.

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