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Nasha Mukti Kendra in Faridkot
Rehabilitation Center in Faridkot
New Generation Care Foundation (Rehabilitation Center in Faridkot), established in the year of 2000 in the light of mr.rajbir singh (founder & director). New generation care foundation (Rehabilitation Center in Faridkot) is an appropriate place for the rehabilitation of the people suffering from any kind of addiction like drugs or alcohol new generation care foundation (De Addiction Center in Faridkot) have invented new ways and treatment with the help of doctors and team of experts as now a day's people are habitual because of the hectic and pressurize life style so to rid off from this bad habit.Rehabilitation Center in Faridkot has come first time fastest way to say good bye to alcohol. The nasha mukti kendra in Faridkot provides serene and comfortable environment for physical and mental speedy recovery of the patient. We have specialist doctor, psychologist, counselors who are being trained to give their keen observation for speedy recovery of the patient.
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As western styles are being highly transforming the youth of Faridkot, Haryana, Himachal and other states and the youths are becoming day by day addict to these drugs, we at New Generation care (Rehabilitation Center in Faridkot) are working hard to transform drug addicted people to de addiction by giving them healthy treatment and lifestyle.
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Here at best Nasha Chadao Kendra in Faridkot(De Addiction Center in Faridkot). we have expertise and specialized team of doctors who follow dual diagnose treatment, drug addicted patient at this stage is suffering from mental illness, sickness, comorbid substance abuse problems. We here at best de addicted centre in Faridkot hospitalize patients who have great dependency of drugs and are in depression
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As due to modernization drug addiction is raising in a tremendous manner and drug addicted youths graph is raising in Faridkot, Haryana, himachal and Faridkot Kashmir, we here at best nasha mukti Kendra in Faridkot giving treatments to drug addicts, as these drugs generate high amount of energy which leads to high blood pressure and various other diseases, so at government approved (Rehabilitation Center in Faridkot), Haryana, himachal and Faridkot we are giving best treatment and de addiction therapies which leads to drastic changed behavior of person.
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New Generation care (Nasha Chadao Kendra in Faridkot) is providing best Detox treatment to drug addicted people in north India, till date 4600 drug addicted patients are transformed to de addiction and this leads to best Nasha Chadao in Faridkot, Haryana, himachal, Faridkot and other states of India
Heroin addiction Treatment
Opioid which are used in cold and cough syrups in limited quantities now a days youths are taking Heroin a kind of opioid by increasing its prescribed dose from 15-25 percent which leads to drug addiction of opioid, here at new generation care (Rehabilitation Center in Faridkot) we use lots of therapies and meditation techniques and defoliation for making youth de addicted to these drugs. So here at best nasha mukti Kendra in Faridkot, Haryana and himachal we are giving best de addiction treatment for Heroi
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- Lush green center with ac and non ac room
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- 1 Hyginic meal-balance diet chart for every individual patients
- Blood pressure and blood sugar check-up on regular basis
- Routine check up by specialist doctor


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If you're trying to be more conscious of what you eat but you have a hard time counting calories and scrutinizing what you consume, you may benefit from this list of food swaps. It's really just a matter of buying the healthier versions but this list is a good place to start.
Instead of bacon, eat lean ham or turkey bacon.
Instead of butter, eat light spread margarines.
Instead of canned cream soups, eat canned broth-based soups.
Instead of chicken or turkey with skin, eat chicken or turkey without skin.
Instead of chocolate or yellow cake, eat angel food cake.
Instead of chocolate chip or sugar cookies, eat fat-free or reduced-fat cookies, like fig bars or graham crackers.
Instead of cream cheese, eat Neufchatel cheese.
Instead of croissants, eat hard French rolls.
Instead of donuts and sweet rolls, eat English muffins or bagels.
Instead of fried chicken, eat baked chicken.
Instead of ice cream, eat sherbet or sorbet.
Instead of oil-packed tuna, eat water-packed tuna
Instead of pasta with cheese sauce, eat pasta with vegetables.
Instead of pasta with white sauce, eat pasta with red sauce.
Instead of pork spareribs, eat pork tenderloin.
Instead of ramen noodles, eat rice noodles.
Instead of sodas, drink smoothies.
Instead of sour cream, eat plain low-fat yogurt.
Instead of whole eggs, eat egg whites or egg substitutes.
Awareness is key when it comes to cooking and eating healthier foods. If you can commit to this thought process, you will develop a new positive habit with great benefits.

subset: commoncrawl


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Plan #L470
The Pioneer (L470)
Step your family's game nights up in the Pioneer's impressive second floor game room. Downstairs, the main level primary suite offers privacy from the other bedrooms and features dual sinks and large walk-in closet.
Plan #L470
Step your family's game nights up in the Pioneer's impressive second floor game room. Downstairs, the main level primary suite offers privacy from the other bedrooms and features dual sinks and large walk-in closet.
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There's no question that cilantro is a polarizing herb. Some of us heap it onto salsas and soups with gusto while others avoid cilantro because it smells like soap and tastes like crushed bugs.
Some people despise the lacy green herb so much that there's even an I Hate Cilantro website. There, cilantrophobes post haikus expressing their passionate anger and disgust at the leafy green: "Such acrid debris! This passes as seasoning? Socrates' hemlock!" writes user Dubhloaich.
But what separates the cilantro lovers from the haters? Is it hard-wired in our genes, as Harold McGee suggested a few years ago in the New York Times, or can we learn to enjoy cilantro if we associate its flavor with fresh fish tacos or bowls of spicy pho? It's probably not so simple.
Two studies published this week link the aversion for cilantro with specific genes involved in taste and smell. But, just like the flavors of the herb itself, the findings are nuanced: The genes appear to influence our opinion of cilantro but probably not as much as we initially thought.
Geneticists at 23andMe in California asked about 25,000 people whether they like cilantro or think it smells soapy. When they searched the people's DNA for regions that correlate with a distaste for the herb, a single spot jumped out. And, it sits right next to a cluster of odor-detecting genes, including one that is known to specifically recognize the soapy aromas in cilantro's bouquet. (They'll analyze your genome, too, for $299.)
The authors propose that this odor gene contributes to a person's dislike for cilantro because it increases the herb's soapy smell.
But, "it didn't make a huge a difference in cilantro preference from person to person," Nicholas Eriksson, the lead author on the study, tells The Salt. In fact, their results suggest that a hatred for cilantro has only a small underlying genetic component. He and his team just published their findings on the arXiv.org.
The second study, which was published in the journal Chemical Senses, takes a similar approach. Geneticists from the Monell Chemical Senses Center asked 527 twins whether they thought fresh, chopped cilantro tastes pleasant and smells good.
The scientists pinpointed three more genes that influence our perception of cilantro: Two of the genes are involved with tasting bitter foods and one gene detects pungent compounds, like those in wasabi.
Overall, Eriksson says these studies demonstrate that DNA does shape our opinion of cilantro, but probably not enough that we can't overcome it. "It isn't like your height, that you're stuck with. People can change it," he says.
So is there hope for the extreme cilantrophobes? Maybe.
As Nature reports, McGee offers a strategy for building up an appreciation for the herb: Try a cilantro pesto. Crushing the leaves, he says, releases enzymes that convert the soapy, stinky compounds into more mild aromas. The recipe for the pesto is on the website.
Copyright 2016 NPR. To see more, visit http://www.npr.org/.


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x9ct Yellow Gold 5mm Button Ball Studs
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Princeton applications remain near record-high
Princeton University has received 26,607 applications for admission to the Class of 2018. The applicants include 3,854 candidates who applied last fall through single-choice early action.
The University's undergraduate admission office offered admission to 714 of the early applicants in mid-December. This is the third year since 2006 that the University has offered an early application round for prospective students whose first college choice is Princeton.
Over the past 10 years, the University has seen a 94.3 percent increase in applications. This year's applicant pool, which is slightly larger than last year's applicant pool of 26,498, is the third-largest in the University's history.
"The quality of the applicant pool is outstanding, and we will be faced with some difficult decisions during the evaluation process," Dean of Admission Janet Rapelye said. "In addition to receiving a wide array of applications reflecting a diverse group of high-achieving and intellectually gifted students, we are pleased that we continue to attract a large number of applicants who are aware of Princeton's financial aid program and intend to apply for it."
Through the University's pioneering no-loan financial aid program, all students on financial aid are offered grants that do not have to be repaid — giving students an opportunity to graduate debt-free. The admission process is need-blind for both domestic and international students.
"Princeton's generous financial aid package where we meet the full need of students qualifying for aid means we can recruit students from every income bracket, especially students from low-income backgrounds," said Rapelye.
Applicants will be notified of admission decisions by late March.


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Tuesday, March 3, 2009
"And in the Mornin', I'm Making WAFFLES."
Tuesday, March 3, 2009
Clue #1: He's big, green, and lives in a swamp.
Clue #2: He's a cartoon ogre.
Clue #3: His name is Shrek.
Clue #4: He looks like this:
Ok, have you guessed who it is yet? Here comes the Wreck! (Choo choo!)
Ok, so it's shiny, toothy, and has a homicidal glint in its dead, dead eyes.
On the other hand, now we know what would happen if the Incredible Hulk and Sloth from the Goonies ever had a love child. Right, Michelle Y.?
130 comments | Post a Comment
- The Courteous Chihuahua said...
LOLOLOLOL!!! This is much more frightening than any of yesterday's cakes. Good thing we have your humor to soften the blow.
- March 3, 2009 at 9:26 AM
- Bibi said...
That's so funny, just yesterday we were quoting our favorite talking donkey and the waffle line is the best!!
That cake is gross. - March 3, 2009 at 9:27 AM
- PatientVengeance said...
This is why I don't decorate cakes. I fear they would all look like this.
- March 3, 2009 at 9:29 AM
- jengersnap said...
Slimer! With teeth!
Who ya gonna call? Cakebusters! - March 3, 2009 at 9:29 AM
- Stina said...
The only way they could have made that less Shrek-ish would have been to make it red. I couldn't stop snickering.
- March 3, 2009 at 9:31 AM
- Persnickety Ticker said...
Oddly enough, I had the exact same lovechild thought in my head.
- March 3, 2009 at 9:32 AM
- Tammy said...
I would have nightmares if I ate that cake.
He's coming to get me for eating him, AHHHH! - March 3, 2009 at 9:33 AM
- Robin said...
I find the teeth most disturbing
- March 3, 2009 at 9:33 AM
- JJ Sobey said...
I think I'm most disturbed by the shininess of it. Ick.
- March 3, 2009 at 9:37 AM
I love it! What a horrible shade of green, and what happened to his nose?! Sloth and the Incredible Hulk... bwaahhahahahahaa!!! I laughed so hard at that!
- March 3, 2009 at 9:38 AM
- Carmen @ Life with Sprinkles on Top said...
I can only say .... EWWWWWWWW.
- March 3, 2009 at 9:38 AM
- Arlynn said...
One of my favorites! Shreck, the movie that is. NOT the cake! What a complete disaster, an absolute atrosity - but at least something to make me laugh on a Tuesday morning : - )
~ Arlynn from Fleur De Licious - March 3, 2009 at 9:41 AM
- Nathan Crook said...
I would expect to see this disembodied head on a pike on an English stone bridge as a warning to all the other ogree....
NC - March 3, 2009 at 9:43 AM
- Viewtiful_Justin said...
You know, I admire your way with words. Some days it's not so much the cakes that are funny as it is what you say about them.
And today? Holy wow!
Thanks for providing a laugh on a fairly bad morning. - March 3, 2009 at 9:45 AM
- Ace said...
Oh my gosh! I've had nightmares that look like that! I can't imagine getting that cake as a kid, I would've been traumatized for life.
- March 3, 2009 at 9:45 AM
- Jim Todd said...
If I may draw a line from Star Trek to comment:
"What is it?"
"It's green..."
Jim Todd - March 3, 2009 at 9:46 AM
Are you sure the Green Goblin wasn't in on that love child action?
This cake is awesome in the worst way possible. Love it! - March 3, 2009 at 9:46 AM
- Unknown said...
Now that's a Shwreck! ;)
- March 3, 2009 at 9:49 AM
Looks more like Disney's Quasimoto from Hunchback with food poisoning than Shrek.
- March 3, 2009 at 9:50 AM
- Doriana Gray said...
My four year old son looked at the cake and said " That´s a Shrek cake". Maybe you have to be four...
- March 3, 2009 at 9:53 AM
- The Mom said...
that thing lived under my bed when I was 5 years old. Bad memory to relive.
Bev - March 3, 2009 at 9:54 AM
Whoa! That's horrible! Talk about nightmare-inducing!
WV: horsup - what my pony made when he saw that cake. Quite a disgusting mess to clean up.. - March 3, 2009 at 9:55 AM
- Kara said...
Oh god, I hope that wasn't for a child.
- March 3, 2009 at 9:56 AM
It looks more like Dobby from Harry Potter......in green! Shiny green Shiny, toxic green...
- March 3, 2009 at 9:58 AM
- Unknown said...
You know.. I always read this (even if I've seen the wrecks earlier in the day) when I'm having a bad day at work... but it took everything in my power not to laugh out loud in my cube. Bad plan.
- March 3, 2009 at 10:03 AM
- Happy Hour...Somewhere said...
They should have stuck with a parfait.
- March 3, 2009 at 10:05 AM
- April said...
Maybe the overhead view looks more like Shrek. Like, uh, about 5 miles overhead? Aerial, as it were? No, still not? Well, I tried.
- March 3, 2009 at 10:06 AM
- LuckyOnce said...
Are you sure it's not a jello mold?
- March 3, 2009 at 10:09 AM
- peewee said...
HAHA! I sloth! HA!
- March 3, 2009 at 10:10 AM
- My name is Michelle. said...
- March 3, 2009 at 10:10 AM
- Eternal Lizdom said...
I love the love child thing because that is SO DEAD ON!
- March 3, 2009 at 10:11 AM
- Kat said...
Looks like an Orc on a really good day...
And hey, let's not judge this cake by its exterior. Donkey wisdom suggests that everything has layers... - March 3, 2009 at 10:12 AM
Is freaky.
- March 3, 2009 at 10:16 AM
But...but...Shrek is actually cute. And this is a....monster.
Angie (from over at www.HalfAssedKitchen.com) - March 3, 2009 at 10:17 AM
- Juds2323 said...
This is why these company's copyright their images and we're not suppose to make them in cake... to prevent stuff like this. LOL The decorator should have refused to make this for "copyright" reasons. This could have been avoided.....LOL.
- March 3, 2009 at 10:19 AM
I think the frilly doily was a nice touch.
- March 3, 2009 at 10:19 AM
- Dana and the Boys said...
That is just scary and gross and just funny...LOL!!
- March 3, 2009 at 10:34 AM
- Marie said...
I would have placed my bets that cake was Yoda. Eat this cake, you will.
- March 3, 2009 at 10:36 AM
- Neen said...
That is bad, hideous even. I am sure Shrek would approve
- March 3, 2009 at 10:38 AM
- Cole said...
I don't even want to know what you have to do to a cake to get it that SHINY!!!
- March 3, 2009 at 10:46 AM
- ilovebabyquilts said...
- March 3, 2009 at 10:47 AM
- Sharon said...
Can't be Shrek.
It's a goblin from World of Warcraft game!
Take a look at this face and see if you don't see the similarity:
Well it would be if it had pointy ears.
lol - March 3, 2009 at 10:53 AM
oh dear! I cake should never, NEVER be that shiny!
- March 3, 2009 at 10:57 AM
- Unknown said...
The mouth and teeth on this cake are enough to give me nightmares for a longgggg time.
- March 3, 2009 at 10:57 AM
is it a CCC on top of all this gross?
- March 3, 2009 at 11:00 AM
- harmzie said...
It's probably closer to William Steig's original rendition of Shrek
And a rough quote - from (bad) memory: "his mother was ugly and his father was ugly, but Shrek was uglier than the two of them put together"
This is pretty much uglier than any two of anything put together! - March 3, 2009 at 11:02 AM
- utaduta said...
so...much...green....GAHHHH!!! how does one make such a shinny green color?! eww.
- March 3, 2009 at 11:04 AM
- Josie said...
ba-by ruuuth?
Yikes. - March 3, 2009 at 11:08 AM
- Alisa @ A stitch in between said...
Baaaaaaaby Ruuuth. That's some awesome stuff and an extremely ugly cake, I would be seriously worried for my health if I ate that..
- March 3, 2009 at 11:18 AM
- G33kGoddess said...
It's actually a rather good interpretation of the original Shrek from the book written by William Steig.
Google "shrek steig" to make your own comparison. - March 3, 2009 at 11:24 AM
- Unknown said...
Oh. My. Dear. LORD.
- March 3, 2009 at 11:25 AM
I can't believe how horribly wrong that cake went!! It's awesome!
- March 3, 2009 at 11:37 AM
- Unknown said...
He slimed me.
- March 3, 2009 at 11:39 AM
- Libby said...
Here's my homemade Shrek Wrek:
Even worse, I'm afraid that "mud" look to the frosting was deliberate. At least I wasn't being paid for my lapse in judgement! - March 3, 2009 at 11:52 AM
- skiprilla95 said...
Wow... this blog is so amazing! I don't really read blogs regularly, but this is just too hysterical to resist. I even blogged about it on my own site! (www.utterrandom.blogspot.com) Keep up the good, wrecky work!
- March 3, 2009 at 12:02 PM
- Doublebanker said...
That wasn't even a college try there...horrible!
Daily Gif Blog
DB - March 3, 2009 at 12:03 PM
- Melissa Joy said...
are you sure it's not the toxic avenger?
- March 3, 2009 at 12:05 PM
- sarah k. said...
Aww, come on! SCHWRECK!
- March 3, 2009 at 12:10 PM
I can't get over how shiny the Shwreck is. Is he actually made of molded plastic?
- March 3, 2009 at 12:11 PM
- brown girl said...
i never thought Shrek could look sooo scary!
- March 3, 2009 at 12:12 PM
Wonder how much those parents have spent on therapy so far...
- March 3, 2009 at 12:23 PM
- Carina said...
I don't know, maybe the Wrecker is just extremely literate and decided to devote this cake to the original book by William Steig. It looks a lot like the original Shrek. Or maybe I'm just giving the Wrecker far too much credit...
- March 3, 2009 at 12:28 PM
- SteveQ said...
You keep upping the ante on badness! Where will it end? The best still is the "We Love Freymot..."
I'll have to go bake something awful now. - March 3, 2009 at 12:30 PM
- Amy Ellen said...
OMG the cake is sooo bad, but your captions are so priceless!!! Thanks for the laugh
Amy - March 3, 2009 at 12:32 PM
- Blalock said...
Oh Wow! That is really awful!!!
- March 3, 2009 at 12:32 PM
GAAAAAAAAAAAAAAH! Mommy, make it go away! Thank you for the humor and build-up to soften the blow, because I could not have handled seeing the cake straight off w/o any warning. O_o *shuddertwitch* My vote is for Steig's Shreck, because that is *not* Movie!Shrek.
- March 3, 2009 at 12:38 PM
- TheDaughterOfTyr said...
Wow! Is that even edible!?
It appears to have been varnished! - March 3, 2009 at 12:39 PM
- FreedomFirst said...
HAHA! I have to assume that this decorator is either grossly untalented, or has never seen a picture of Shrek.
- March 3, 2009 at 12:44 PM
- Carin said...
I am usually just a lurker but had to comment. that is so BAD! Yikes.
I love your blog, keep up the great work - it puts a smile on my face all the time =) - March 3, 2009 at 12:51 PM
- Kathryn H said...
I agree with the poster that said it looked more like William Steig's original illustrations. I thought the same thing when I first looked at it. He was pretty ugly.
- March 3, 2009 at 12:56 PM
- Chic Runner said...
Wow, that doesn't even compare. Poor Shrek...
- March 3, 2009 at 1:26 PM
- Kiezie said...
AAAAHHH!!!! I love Shrek 2 as no adult should! I quote this line every weekend when I make waffles! I think I need serious help, but this cake may just scare it out of me!!! :)
- March 3, 2009 at 1:43 PM
- Susan said...
IT LOOKS LIKE SMIEGEL FROM LORD OF THE RINGS ONLY IN GREEN~~~ AHHH i want one???? NOT!!!!!!
☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺☺ - March 3, 2009 at 1:44 PM
- Jill said...
We don't know. The cake could be right on, if the instructions were "A Shrek cake, but I want it to look really Ogre-y."
- March 3, 2009 at 1:55 PM
- ♥ Angela said...
Well, if they were ugly ogre then they got it!!!
- March 3, 2009 at 2:08 PM
My son would be hard-pressed to identify this shiny, green monstrosity...and he's a hard-core Shrek fan! It looks like shaped puss. Mmmm, puss cake...
- March 3, 2009 at 2:17 PM
So what exactly is the cake supposed to be??? Your clues, though funny, weren't helpful enough for me to decipher what the green slime is supposed to be.
- March 3, 2009 at 2:35 PM
- *~*Lis*~* said...
Yikes! that's S-C-A-R-Y!!!
- March 3, 2009 at 2:38 PM
Hey, well, you know, you're always prettier, handsomer, taller and wittier when they make a movie of you.
WV: picidis -- the director said, picidis guy to play the ogre. - March 3, 2009 at 2:54 PM
- shine said...
No. Just no. That is NOT Shrek. No.
- March 3, 2009 at 2:55 PM
- Cheryl said...
That's insane. Someone take the airbrush away NOW!
- March 3, 2009 at 3:16 PM
- Cindy said...
I feel sorry for the kid who had it for their birthday cake! SCARY!
- March 3, 2009 at 3:40 PM
- Norkio said...
I just love to carefully, slowly, scroll down the page, savoring your commentary that primes me for the reveal of the latest wreck. You are a genius.
Word Ver = cookescr, the sound a customer makes when they see the wreck they have just paid too much money for - March 3, 2009 at 3:41 PM
- Kat said...
Okay, so, bottom line it looks like a frog and a demeon mixed with frosting.
When there's somethin' gross, at the birthday bash, who you gonna call?
Cakebusters! - March 3, 2009 at 3:45 PM
- Scritzy said...
That cake isn't Shrek. It's Mr. Yuk's brother.
Because I think that cake could make someone SICK, SICK, SICK!!
Great commentary, as always! :) - March 3, 2009 at 4:00 PM
He looks kind of like a green Gollum...I can just hear it whispering, "Precioussssss..."
Or something along those lines. xD
Aja - March 3, 2009 at 4:04 PM
I always expect to see something totally WRONG when I scroll down for the wreck, but this one made my jaw drop.
- March 3, 2009 at 4:20 PM
Is this the way Shrek looks in the morning before he showers and shaves?
- March 3, 2009 at 4:37 PM
- kalos_eidos said...
That cake is so horrifying that it's hilarious!
- March 3, 2009 at 5:01 PM
If it was a bit more brown it would look like Sid from the Ice Age movies.
- March 3, 2009 at 5:07 PM
- the ginabean said...
I'm laughing, but I probably ought not...it's really quite disturbing. I'm super grateful for the hints, because I just don't see Shrek in that wreck AT ALL.
What's funny is that it doesn't look like Shrek OR a cake. It looks like...a scary green jello...something...gone awry.
This one could've gone under yesterday's post of traumatizing the children too... - March 3, 2009 at 5:23 PM
OMG!! LOL!!! Do these wreckerators not believe in cake transfers? I would have demanded an apology along with my refund!
- March 3, 2009 at 5:23 PM
Looks like an alt I played in EQ a dozen years ago.
- March 3, 2009 at 5:54 PM
whats the meaning of this??
- March 3, 2009 at 6:03 PM
- sendingtheclowns said...
"BRING me the HEAD of the CREATURE from the BLACK LAGOON!
On a PLATTER!!
Or your firstborn shall DIE!!!
And don't forget to use a doily!!!!
Now, GO--ChopChop! You have until the stroke of midnight!"
(...mission accomplished?)
>^??^< - March 3, 2009 at 6:21 PM
- Simply Decorating said...
OMG I don't even know what to say about that! That's just baaaad.
- March 3, 2009 at 6:50 PM
It looks like smegal D:.
- March 3, 2009 at 7:11 PM
kinda looks like a house elf from HP...
- March 3, 2009 at 7:12 PM
- TornadoBaby said...
Oh god, it's a Shrek Wreck!
- March 3, 2009 at 7:17 PM
- riftinsanity said...
This is very obviously a goblin, not an ogre. The chin is the marking.
- March 3, 2009 at 7:18 PM
AAHHH! as soon as i saw the name of this post, i freaked. 1 of my favorite movie quotes ever!!!!! we needed a shrek-wreck.....thanks jen!!!!!!!!!
- March 3, 2009 at 7:40 PM
It looks more like one of the mean gremlins fed after midnight in the movie "Gremlins"! Only green.
- March 3, 2009 at 8:21 PM
Something about his dead-eyed stare, combined with that ridiculous grin, sets off all my giggle triggers. Heeheeheehee!
Dermingl: What Shrek's skin does as it slowly dissolves and mixes with the acid gloop covering his face. Or at least, that's what it looks like. - March 3, 2009 at 9:29 PM
Oh my God! That is the ugliest cake I've ever seen. I don't think I could eat that...the green...the black...the ugly face...UGH!
- March 3, 2009 at 9:59 PM
Seems Shrek paid a visit to the local nuclear plant. That probably explains the shine and the mutated face.
I don't know about you, but I'd take dead blue elephants, dead pig butts, and the headless bobby soxer anyday over this!
---Bree - March 3, 2009 at 10:24 PM
- Ellen C. said...
Hulk and Sloth love child??!? Hahahahahahahahahahaha!!
- March 3, 2009 at 10:38 PM
- Laura Funkyjunk Suarez said...
Oh dear
- March 3, 2009 at 11:32 PM
- Carys said...
Sloth love Chunnnnnnnk.
- March 4, 2009 at 12:13 AM
Are you sure that's not supposed to be a Vogon?
- March 4, 2009 at 12:36 AM
TOO FUNNY! It looks like those green things in The Secret World of Og!
- March 4, 2009 at 1:13 AM
Oh, my God...that is hilarious. I'm laughing so hard I'm crying!
- March 4, 2009 at 5:51 AM
- Teri said...
He looks like the "Green-head-on-the-wall" wizard on the Wizard of Oz!!!
- March 4, 2009 at 6:05 AM
*cringes* They expect you to actually eat that?! O_O
- March 4, 2009 at 6:27 AM
- Mary Ellen said...
oh my..that cake looks like a galum (spelling) from lord of the rings....
- March 4, 2009 at 8:08 AM
Mother of God! That is horrifying!
- March 4, 2009 at 8:24 AM
It's Yoda's beatnik brother. See it, with the little thin beard? "Hey, all you Jedi cats and kittens..."
- March 4, 2009 at 10:20 AM
- Moraelyn said...
Regarding the "Incredible hulk/Sloth" comment, I only have 3 words: "Hey You GUUUUUYS!"
Ryan P - March 4, 2009 at 10:24 AM
- Unknown said...
Shrek got hit with something; just can't figure out what.
~Amy B - March 4, 2009 at 11:35 AM
- wondermart said...
I immediately thought "WoW goblin" too. Maybe I've been playing too much World of Warcraft.
- March 4, 2009 at 12:31 PM
OH MY! That is the most sick cake I ever seen!
I love to see that you get so many comments :) keep up the good work, and thanks for posting! - March 4, 2009 at 2:06 PM
I submitted this. It was just as grotesque in person. The eyes were very gelatinous and wiggly like jello and they were yellowish. It was for my three year old daughter's birthday. None of the kids seemed to care but we adults laughed (I even laughed after I got over being so annoyed about it).
And as gross as it looks it was actually REALLY tasty.
-Michelle - March 4, 2009 at 3:52 PM
- Ari said...
I didn't know Peas and Boogers was a Crayola color.
- March 4, 2009 at 4:48 PM
- velocibadgergirl said...
HOLY CRAP!! This may be the worst wreck yet. For realz. :S
- March 4, 2009 at 11:50 PM
- Unknown said...
Does anyone else see E.T.? I'm laughing so hard I'm crying, but I'm sure I see E.T. ... after too much space radiation.
- March 5, 2009 at 10:31 AM
It looks like the goblins from World of Warcraft.
- March 6, 2009 at 3:54 AM
- Unknown said...
My kids always complain that I never laugh out loud... unless I'm reading your blog, then I just can't hold it in. Too funny.
- March 6, 2009 at 7:54 PM
- Emma said...
That Shrek cake looks scary!
- March 7, 2009 at 1:33 AM
- MrsEmbers said...
I showed my 3-year old (a HUGE Shrek fan) this cake.
Me: Who's this?
him: (blank stare)
Me: (scrolling up to picture of Shrek) Who's this?
him: Strek!
Me: (scrolling back down) OK, now who's this?
him: (blank stare)
There you have it. It's officially not "Strek" - March 8, 2009 at 2:32 PM
Just don't feed it after midnight, get it wet, or leave it out in the sun.
- March 31, 2009 at 2:31 PM
- Tags said...
Conjoined twin mutant turtles that just a minute ago were on top of the Empire State Building but are now on Shrek's head.
- August 5, 2009 at 12:04 PM
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What's a Wreck?
A Cake Wreck is any cake that is unintentionally sad, silly, creepy, inappropriate - you name it. A Wreck is not necessarily a poorly-made cake; it's simply one I find funny, for any of a number of reasons. Anyone who has ever smeared frosting on a baked good has made a Wreck at one time or another, so I'm not here to vilify decorators: Cake Wrecks is just about finding the funny in unexpected, sugar-filled places.
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Friday 7 May 2010
Whisky and Dark Chocolate 'The Beautiful and the Damned' Cake
*** While this post is several years old and my photography, recipe development and writing has moved on, it holds a very special place in my heart. I can't move it from my sidebar - it's part of the fabric of this site. Please forgive any growing pains. (Nov 2012) ***
A few weeks ago I received a faculty email about submissions to the arts supplement, Etcetera, of one of our student newspapers, the Cherwell. Normally I only skim these emails, but the theme of this issue caught my eye: 'The Beautiful and the Damned'.
It seemed a little eccentric, but why not? Why couldn't I make a cake and submit that instead of a poem or a photograph? I emailed the editor and this cake was born
"I was within and without, simultaneously enchanted and repelled by the inexhaustible variety of life."
The Great Gatsby, F. Scott Fitzgerald. (Nick's thoughts, while drunk on whisky)
I started to brainstorm over the idea with the Jazz Era and F. Scott Fitzgerald as inspiration. I thought about beaded flapper dresses, 1920's America, red lipstick, the prohibition, art deco, art nouveau, the metro signs in Paris. The dualities of beautiful and damned, heaven and hell, light and darkness. What makes something, someone, damned? I found out that the fashionable interior design of the time was white walls with black/coloured detailing. Finally, out of this jumble of ideas, an image formed in my head.
In the end, it actually all came together to represent that vision I had built up in my head. I love the way you can create something from your imagination, that you've only seen there. I had multiple mishaps to do with icing and various other things, but in the end, it was just right.
Along with these photographs, I sent some words (which I was, and am, very nervous about...):
Outer Beauty, Inner Sin
I believe that creating a cake is a form of art. Thought goes into every inclusion of a flavour, every movement of the piping bag. The palate is my palette.
Do not be fooled by the innocent exterior of this cake: underneath the chocolate Art Nouveau design and the cloud of all-American vanilla buttercream lies a dark, dense chocolate cake soaked with whisky and sandwiched with an intense chocolate and thick cream ganache spiked with more whisky. It is a cake for the prohibition, a wicked core hidden underneath a respectable façade.
Every cake has a narrative in my imagination. It comes to life in a feeling, an image, as I play the tastes over and over in my head. This cake conjures up a clear scene: a bejewelled, beaded girl sitting in the corner of a crowded room as jazz plays softly in the background, drifting in from another room on the lightly perfumed air. The girl nibbles quietly on a square of dark chocolate, her lipstick bruising the arc left behind. She is conscious of the hidden flask of whisky caressing her thigh, the metal warm to the touch of her pale skin. Her head dips as she sneaks a sip: the flavours mingle and morph in her mouth.
The Beautiful and the Damned Cake
(Chocolate cake recipe adapted from Good Food, this buttercream is adapted from Annie's Eats, inspiration for decoration from Desserts For Breakfast)
*** I've kept this recipe as I wrote it in 2010 as I wanted to keep one example from the period to show how much I have learnt. I chose this post because it is special to me. I haven't made it in the past 3 1/2 years (and I only made the cake once in 2010 as I didn't have a triple testing policy then) so I can't vouch for the clarity, precision, technique or result of the recipe.
I think I would now use this recipe for the chocolate cake though I'm afraid I haven't re-tested it alongside the other elements. There is also more information about this type of buttercream here. (Oct 2013, updated from Nov 2012) ***
For the chocolate cake:
250g butter
300g soft brown sugar
100g plain flour
100g self raising flour
5 eggs
300g dark chocolate (85%)
Preheat the oven to 150C. Butter and line the tin (all in one 20cm, or I halved the recipe between two 15cm tins). Melt the chocolate and set aside to cool slightly. Beat together the butter and soft brown sugar until fluffy. Measure out the flour into a bowl. Add the eggs one by one, adding a tbsp of flour between each addition. Pour in the chocolate, beating at the same time. Fold in the flour. Spoon into the tin(s) and smooth the tops. Bake for about 1 hr 20 for a larger cake or 1hr for two smaller ones - check with a skewer. Spike the top of the cake and brush with whisky syrup. Let cool then remove from the tin. Split each cake into two and brush the insides/bottom with more whisky syrup. Leave to sink in then use or wrap in cling film and freeze till later.
For the whisky sugar syrup:
100ml whisky
100g golden caster sugar
Put the whisky in a small saucepan and boil till it is reduced by half. Pour back into the measuring jug and top up to 100ml with water. Put back in the pan and return to the heat, adding the sugar. Stir until the sugar has dissolved and you have an amber syrup. Remove to a bowl/jug to cool. When cool add extra whisky to taste if needed. Brush over as above.
For the whisky dark chocolate ganache:
100g dark chocolate (85%)
125ml double cream
2-4 tbsp whisky, to taste
Chop the chocolate up finely and put in a bowl. Heat the cream until nearly boiling then pour over the chocolate. Leave for a few minutes then stir well until you have a smooth ganache. Slowly add the whisky, tbsp by tbsp, stirring well between addition. Taste as you go to make sure you get the whisky level right!
For the vanilla swiss meringue buttercream:
2. 5 egg whites
120g caster sugar
pinch of salt
220g butter, at room temperature
1 tsp vanilla extract
To halve an egg white, mix slightly with a fork before measuring out by sight (or weigh 15g). Combine the egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk frequently, keeping it over the heat, until the mixture reaches 160F/ 70C and the sugar has dissolved (rub some between your fingers - if it feels grainy, it hasn't dissolved). Transfer the mixture to a mixer with a whisk attached and beat on medium-high for 8 minutes, until stiff peaks have formed and the mixture has cooled to room temperature. Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more. Mine looked awful at this point - curdled and thin - but just keep beating and eventually it comes together, after about 5 minutes. Stir in the vanilla extract.
To assemble:
Place strips of baking parchment on your serving plate in a square, to cover the plate. Put the first layer of cake in the middle, then smear on 1/3 of the ganache. Repeat until you reach the top. Fill in any gaps on the sides so that the cake and filling is a perfect cylinder and there are no gaps between layers. Chill in the fridge while you make the buttercream/for about half an hour. Remove about 1/4 of the butter cream to a plate and use a palette knife to create a thin crumb coat. Put in the fridge for another half an hour or so to firm. Scrape all the rest of the icing onto the top of the coat and use the palette knife to drag it down and create and even layer of icing over the cake.
To decorate:
I used this easy melt dark chocolate that doesn't need tempering - it's simple to use. I piped out my design onto baking parchment which was masking taped over my drawn design using a plastic piping bag with the end snipped off. I melted the chocolate in the piping bag in the microwave, let it cool ever so slightly and then piped. When it started clogging, I microwaved it for a few seconds and started again. I discovered that I needed to do the pattern in sections of about 6 inches - this longer one below smeared later on when I tried to put it around the tin, also below. Just imagine it's about half the size!
When you've finished piping, let the chocolate harden slightly, then put in the microwave for a few seconds till it has melted. Leave for a few seconds then bend over a similar curve to your cake - I used a biscuit tin. Leave to cool.
Remove from the paper carefully and press lightly into the icing. Repeat until you have a full circle.
And there you go, a cake ready to be photographed and eaten! Serves a fair few, as it's so rich.
135 comments:
- Anonymous7 May 2010 at 13:54
Emma, what an absolutely beautiful torte you made. I'm in ah. Gorgeous.
ReplyDelete This is absolutely gorgeous! I LOVE your chocolate decorations--how incredibly intricate they are (and the whiskey-chocolate cake underneath sounds yum as well)! But most of all, I think, I LOVE your Great Gatsby inspiration and how carefully thought out your cake<->book symbolism is. I also totally believe that every good cake and dessert tells a story, and the one you've made here captures that perfectly.
ReplyDelete- Anonymous8 May 2010 at 14:50
hi just discovered your blog through tastespotting. what is this easy melt chocolate?? and do you microwave your chocolate with the parchment paper and all? I suppose for just a few seconds on a very low setting? Just in case i should one day be quite so mad as to want to attempt this. Your cake is beautiful!
btw, i saw your old post on the first anniversary of your blog and your decision to be a pastry chef. I could feel your trepidation but also your determination. It is a gift to be able to find your path so early in life. Your conviction is a wonderful thing. And you are obviously talented and have much experience ALREADY! So all the very best to you! Oh wow. The cake is jaw-droppingly (I make up words) beautiful and so is your prose. I felt like I could taste it. Bravo for putting yourself out there.
I so do wish I could BAKE. I mean, I can feel it. I just can't seem to make it happen. Maybe I just need to practice? Start with something simple and perfect it before I move on? Yep yep, that molten cake is calling my name. I've talked myself into trying it. One. More. Time.Ok. I "discovered"(I always put that in quotation marks, because ot's not like you were lost, right? =]) your blog, about a week or so ago. Have already looked through the entire thing. Which is to say, I love it.
But this cake? Daaaayyyyummmm, Girl! Had to stop right away to comment. :-)
Thank you so much for sharing your baking gift with us.
Yay, real food!
AyannaI was just griping on my own blog about my inability to merge my prior literary self with my confections, and here you go! Teaching me a lesson.... Your cake is amazing. I posted a feature/link to your cake on my column today (ediblecrafts.craftgossip.com). Thank you for sharing your step-by-steps and the recipes, too!
ReplyDeleteThank you all for your incredibly kind words - it means so much.
Anonymous - I don't really know how they make the chocolate, but somehow it just doesn't need tempering. It's sold as a covering for chocolates and a filler for moulds, like Easter eggs.
I have some plastic piping bags that just need the end clipping off the the desired tip width so I just popped the chocolate in one of those in the microwave. The initial melt time is a minute or two then 10 seconds or so for a top up.- isabella23 July 2010 at 11:55
that looks like it came from heaven !!!!!!!!!!!!! how did you make it ? how many things did you have to buy to make this amazing cake ????????!!!!!!!!!!
ReplyDelete Hi there,
I don't think I even need to mention how awesome this cake looks in every aspect! I can almost taste it. I am actually going to attempt it in a couple of days.
Just have a doubt, about the buttercream, you said that the whole egg white, sugar and salt mixture on a double boiler and whisk till it incorporates into one another? I ask this because I come from India and it is very hot here so the conditions are not very ideal to beat those egg whites to form stiff peaks. Please help me out! I would really appreciate it :)
Thanks a ton, and your cake really looks gorgeous!Hi there. I love it when people make this - please do show me some pictures, I'd love to see them!
As for the buttercream -you whisk the whites, sugar and salt on the double boiler only until the sugar has dissolved, then you remove it to a stand up mixer or to another bowl which you whisk with an electric whisk. There's a very good post about making it on Whisk Kid with lots of photos: http://whisk-kid.blogspot.com/2010/08/how-to-make-swiss-meringue-buttercream.html- Anonymous9 September 2010 at 20:54
i want to attempt this, and it is a daunting task alone. i think i will struggle with making sure all my conversions from Metric will be correct. Did you ever consider posting both recipes for us metric neophites?
ReplyDelete Sorry for the delayed reply, my phone didn't want to post comments and I've only just got to a laptop.
Anon - Sorry, I don't have a non metric version - if you look at the Guide to my Recipes up on the sidebar, it tells you more about how to convert them.
Claire - I made mine over a few days because I was really busy with work but I reckon it would be tastier if everything but the buttercream was made on the day. It should keep for a few days but again, it will be best on the day. Hope that helps.- Anonymous21 September 2010 at 00:51
Do you remove the baking paper from under the cake at any point or do you just trim it away? Sorry if that's a silly question :P
Looks gorgeous! - Anonymous31 October 2010 at 17:08
Fantastic cake, I dont like whiskey but it sounds divine. The design of the chocolate around the outside is stunning. I am 51 years old and as yet have never managed to bake a cake without the middle not rising, but who knows maybe with this recipe i might just succeed. A real work of art! cc
ReplyDelete Emma, when I was at university I went mad about cooking and creating, and later went on to run restaurants and am running one right now.My daughter who just started uni is busy cooking as well in any spare moment; they say Music is the food of love, but I say Food is Love's Music and you are playing it right now for sure.Keep those themes going. x
ReplyDelete- Anonymous20 January 2011 at 22:16
That is the most beautiful cake I've ever seen - gorgeous
ReplyDelete - Anonymous1 July 2011 at 02:39
I see you have four layers. Did you bake two portions and cut them in half? Or did you bake four separate layers. Perhaps it's just the way it looks in the picture but each portion looks large so I'm having a hard time figuring out how you assembled this cake. Looking forward to making this as a birthday cake! Thanks for the great recipe and pictures.
ReplyDelete Anon - You can just slide the baking paper out carefully from underneath the cake when you're done :)
Anon - I hope your next cake rises!
Wendy - what a fabulous saying, I'll remember that.
Anon - As I baked the cakes in quite small tins -15cm- they were quite deep so when I split them the layers were thick. Hope that helps.- Anonymous11 July 2011 at 22:42
Hi, this is wonderful!! I'll try to bake it for my husband's birthday...hope it looks as near as pretty as yours. Just wondering whether you have an alternative for the buttercream. I can't eat raw eggs... shall I do it with just butter, or cream cheese maybe? what do you think?
Thanks! Anon- Good to hear you're making it - I hope your husband enjoys it! You could do another buttercream or cream cheese frosting, either would probably work. Depending on why you can't eat raw eggs you could still make the meringue as you heat the whites to 160F/70C which makes them safe (at least that's what I've been told!) - you could also use powdered egg whites as they're meant to be ok if you're pregnant etc because of the way they're processed. Hope that helps :)
ReplyDelete- Anonymous17 July 2011 at 12:46
Hi Emma,
The cake was a great success! it was really good... So I replaced the white egg frosting for a cream cheese one and it was really yummy. Didn't want to go for the meringue due to pregnancy, just to stay on the safe side. For decoration I used chocolate curls...didn't even attempt to work out that pattern, it's a master piece!
Thank you so much for this and congrats on your blog!
Cat - Anonymous6 August 2011 at 06:21
Hi Emma,
I made this cake a few weeks ago for my aunt's 60th birthday and it was ABSOLUTELY DELICIOUS! One of the best cakes I've ever made and I've made quite a few...
Just one question: just say I increased the recipe by two fifths (i.e. added two extra eggs, and two fifths of all the other ingredients) and split it between two 20cm tins, how long do you think each of those would take to bake? I'm planning on making this for a friend's birthday this Friday.
Thanks a lot, and, seriously, your entire blog is GORGEOUS.
-Amelia Hi Emma, thanks for sharing this recipe, it looks stunning. I was just wondering, do the quantities you've given for the cake make the 4 tiers as shown in your pictures? I plan on making this for my friend's birthday (substituting Bailey's Irish Cream in place of the whiskey) but I only want 2 tiers, 3 at most. Also if I only make 2 tiers will the ganache make enough to be used as icing as well? Because I don't really like icings that use raw egg. Anyway, I'd really appreciate your feedback. Thanks again.
ReplyDeleteRepliesThe cake recipe is for two layers which I have split into two, making the 4. You could halve the recipe to make a two tier - though that cake is only 15cm/6" so quite small despite the height. As far as the ganache goes it might be enough for a half recipe, though I'd reduce the cream to 100ml and make sure it's fairly set before attempting to mask the outside of the cake. And just as a side note - the egg isn't raw, it's heated up to make swiss meringue and you could use powdered egg white which is totally safe.
- Anonymous26 February 2012 at 02:18
I just found your blog (searching for a salted caramel brownie recipe!) and this cake - oh my goodness, it's perfection! I'm an artist and I work in an Art Deco building and it's captured everything wonderful about that period into a perfect cake. I'm in love.
ReplyDelete I'm a bit confused by the process for the whiskey syrup. As I understand it, you're essentially removing moisture, and then adding the exact same amount right back in. Is there some other effect produced by this that is escaping me?
ReplyDeleteRepliesHi Emily - I boiled the whisky first to remove most of the alcohol. I wanted the flavour but not too much punch, especially as there is whisky in the ganache too. You can easily make the syrup without that step as some of the alcohol will also evaporate when you dissolve the sugar. Sorry for the confusion!
- Anonymous18 July 2012 at 23:09
I have been looking and looking for a cake to serve at a quickly approaching bridal shower. I am so happy to have found this is the one, the one! Would you please consider posting a template of the border decoration design? My attempts at recreating it might work for the cake and a non critical eye but I'd also like to transfer it onto herb pots that will be party favors. A template would be the biggest help in creating a visual theme for the shower that will capture the memory of the cake and a shared meal.
ReplyDelete - Anonymous8 August 2012 at 19:33
Hi, this looks amazing, and i love the name as well :) could you please tell me if i can substitute something instead of the whisky? because i dont want it to have an alcoholic taste.
ReplyDelete - Anonymous17 September 2012 at 09:14
Making this cake for a friends birthday this weekend! Ive started on the cake today and will follow your instructions to cling film and freeze for 5 days. How long before serving should I take the cakes out of the freezer? Shall I make the ganache and buttercream on the day Ill be serving the cake or is it best to prepare the buttercream frosting the day before?
-SarahRepliesHi Sarah,
I think I'd make the buttercream and ganache on the day if possible, as the buttercream needs careful re-warming and whipping if you chill it overnight before spreading. The ganache will also solidify - you could warm it up somehow, but I think it'd probably be more effort than just making it when you need it. The cakes can be slightly defrosted, but stacking and icing is easier when they're frozen as they don't slip or crumble. So I would take them out maybe 15 minutes before making and then continue with stacking/crumb coat etc. It should then finish defrosting as it chills and stands.
Sorry if that was a bit confusing, I'm still sleepy!
Hey Emma,
I've stumbled across your blog from raspberricupcakes, and I am very glad I did, because your writing and photography is beautiful, I admire blogs like yours, and am planning to renovate and improve my blog, as I also want to capture lovely moments in photos and writing :)
I have been having an idea of a Batman (Chris Nolan's version) birthday cake for my best friend, and I've been gathering inspiration and techniques and ideas over a few months now. I've come up with some layer ideas that reflect my friend's taste, but I'm so glad to have clicked on this blogpost of yours - it has definitely given me new ideas.
I'm studying Gatsby too, and I love Fitzgerald's cynical Modernist view on this hedonistic age, and your cake truly reflects that - a truly fine pun of the word 'decadence'.
After reading your post, I am very inspired by the techniques you use, and the meaning behind the cake. Yes, I would really like my cake to reflect the Batman trilogy in some way. You are right; every cake, and every dish, for that matter, has its own story to tell.
I'm an Australian-born Viet teenager, and I really love that cultures have distinct flavours and textures that imbue meaning and stories into the dish, and I have been truly inspired by this post, and I've also seen your techniques sections and most of your cake posts just then as well.
As belated as it is, I'd like to congratulate you for winning Blogger of the Year, and as I and all your followers can tell, you truly deserve it :)
Thanks again for sharing this amazing recipe :)- Anonymous7 November 2012 at 11:17
wow i need that cake!!!!!!! would it work with vanilla? how much vanilla? same amount as the whisky?????? and how did you make the chocolate decorations so intricate?!?!?! I'll bet you won!!!!!!!
ReplyDeleteRepliesHi - do you mean using vanilla in the syrup? You could use vanilla - perhaps scrape the seeds of a pod into the syrup then steep with the pod before removing when you use it? I wouldn't put extra vanilla into the ganache - just leave that plain. The chocolate is piped onto a design then set in a curve - the directions are above!
- Sue Ryan2 January 2013 at 12:12
This is so beautiful - I can see why you don't want to move it from your sidebar. I love the whole ethos behind it. Just perfect.
ReplyDelete - Grace Bull5 January 2013 at 17:49
This is one of the most beautiful cakes I have ever seen!
ReplyDelete - ahumblehousewife.com5 January 2013 at 17:59
This cake is in a word, stunning. Just stumbled upon your blog and it's beautiful. I'm quite jealous!
ReplyDelete - poiresauchocolat6 January 2013 at 13:59
That sounds perfect - I'm glad you can imagine her too :)
ReplyDelete - poiresauchocolat6 January 2013 at 13:59
Thank you! It's nice to respect what came before and this cake was such a turning point for me.
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Great job and nice story behind. And your blog is beautiful (I just discoverd it and i'll follow it). Nice to meet you Emma! If you like Italian cooking, please do come and see me. We have many things in common (English literature, Oxford..) Ostriche
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Just wanted to say your recipe is awesome along with the design of the cake. I've made this cake twice now and they are a raving success. A pity that it's so hot and humid here in Singapore but glad that the chocolate patterns manage to hold itself . Here's a picture of my version 2.0 (ver 1 failed on the aesthetics cause the chocolate broke during transportation). but both cakes tasted decadent and sinfully wonderful. thanks for being such an inspiration with your bakes :)Hi Emma,
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Wow, that looks amazing! So pleased you like the recipe.
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Thank you Emma, so much for these beautiful recipes. My name is yurich jerry am from USA. i want to use this opportunity to thank my great doctor who really made my life a pleasurable one today. This great man DR.Ogboni brought my husband back to me, i had three lovely kids for my husband, about four years ago i and my husband has been into one quarrel or the other until he finally left me for one lady. i felt my life was over and my kids thought they would never see their father again. i tried to be strong just for the kids but i could not control the pains that torments my heart, my heart was filled with sorrows and pains because i was really in love with my husband. Every day and night i think of him and always wish he would come back to me, until one day i met a good friend of mine that was also in a situation like me but her problem was her ex-boyfriend who she had an unwanted pregnancy for and he refused to take responsibility and dumped her. she told me that mine was a small case and that i should not worry about it at all, so i asked her what was the solution to my problems and she gave me this great man email address. i was doubting if this man was the solution, so i contacted this great man and he told me what to do and i deed them all, he told me to wait for just two day and that my husband will come crawling on his kneels just for forgiveness so i faithfully deed what this great man asked me to do and for sure after two days i heard a knock on the door, in a great surprise i saw him on his kneels and i was speechless, when he saw me, all he did was crying and asking me for forgiveness, from that day, all the pains and sorrows in my heart flew away,since then i and my husband and our lovely kids are happy.that's why i want to say a big thank you to DR.Ogboni spiritual temple. This great man made me to understand that there is no problem on earth that has no solution so please if you know that you have this same problem or any problem that is similar, i will advise you to come straight to this great man. you can email him at: firstname.lastname@example.com
ReplyDelete- Ananbel Samson10 November 2014 at 22:01
THE GREAT Dr.NICE OKSE WHO BROUGHT MY HUSBAND BACK TO ME . My name is Ananbel Samson I live in USA, . My husband and I have been living a very happy and lovely life. So as time went on, I began to notice this strange attitude that he was possessing. He was now having another girl friend called Jane, to the extent that he was no longer picking up my calls, and he was not even sleeping in my house anymore because of this new girl friend. I became confused and didn't know what to do . So i became worried and stranded, , because I have never experienced a thing like this before in my life. So I decided to visit a spell caster online, to see if he can help me out. So immediately I went to the internet, where I saw an amazing testimony of a spell caster who brought someone's ex lover back Dr. NICE OKSE so I email him with his email firstname.lastname@example.com immediately and I explained to him all my problems and immediately he reply to me that it will be very easy for him to solve, i have been helping people with situation like the one i have. And he also gave me some proof to be really sure of his work, and he assured me that my husband will come back to me immediately he is through with the spell casting. And also he told me to put all my trust in him, and I really believe him. So it was 9:00 am on the next morning, when I was about going to work, when i received my husband's call, and he told me that he was coming back home , and he apologized to me, and told me that he is very sorry for the pain that he has cost me. And after some minutes later, he really came back home, and that was how we continued our marriage with lots of love and happiness again, and our love was now stronger than how it were before. And he also told me that once my heart desire has been granted unto me that i should go and testify of his work right here on the internet. Right now I am the happiest woman on earth today as I am writing this testimony, and I want to really thank " Dr. NICE OKSE " for bringing back my husband, and for bringing joy and love to my life. My advice for you out there who your husband or your wife is acting strange or behaving the same way like this, or you have any problem with your relationship or anything related to do with spell casting, is for you to go and visit this VIA email: email@example.com, and i assure you that he will be of help to you, and I am 90% sure that he will solve it out. Thank Dr. NICE OKSE.
ReplyDelete - parker velley3 December 2014 at 01:42
hello my name is Parker Velley i want you all to join me to thank this
man for restoring my relationship with my ex lover who dump me for
another Man for 5 months because the man had money, at first i never believed Dr Keke will be
able to help me win Claudia back from this other other guy but because i
still love her and need her back in my life, i worked and follow his instruction
and it surprise me that after working with him, Claudia called me and ask
me to forgive and forget the past that she still love me and that was
how me and my angel came back for good. So with this great work done for me by Dr Keke of firstname.lastname@example.com i promise to always share his good work
to the whole wide world and if any body is out there passing through any
relationship difficulties should kindly contact him via
email; firstname.lastname@example.com
website; greatkekespelltemple01.webs.com I love your work, Emma! This is a gorgeous cake. I made this yesterday for a 17th birthday cake using two banana cakes (the olive oil version) with chocolate pieces, iced with dark chocolate ganache and decorated with white chocolate! It turned out great (if I do say so myself!) However I now have a real appreciation for the complexity and little hiccups that can arise with this type of decorating. I had a lot of fun making it and wanted to thank you for the inspiration :)
ReplyDeletethis is absolutely gorgeous and inspired me to try doing the chocolate idea on a cake I was making for my dad. 6" sections was really good advice that I wished I'd listened to (mine didn't smear, but they did break in a lot of places). The style of design definitely looks much nicer on a taller cake like yours, but it was still a lot of fun to try! thanks so much for posting this!
ReplyDelete- Natasha Johnson18 March 2015 at 04:18
Do you need an urgent spell to get your ex back, there is a great spiritualist who can help you, his name is Dr Brave!!
An amazing testimony on a spell caster who brought my husband back to me.. My name is Natasha Johnson,i live in Florida,USA,and I'm happily married to a lovely and caring husband ,with three kids. A very big problem occurred in my family seven months ago,between me and my husband .so terrible that he took the case to court for a divorce.he said that he never wanted to stay with me again,and that he didn't love me anymore.So he packed out of the house and made me and my children passed through severe pain. I tried all my possible means to get him back,after much begging,but all to no avail.and he confirmed it that he has made his decision,and he never wanted to see me again. So on one evening,as i was coming back from work,i met an old friend of mine who asked of my husband .So i explained every thing to him,so he told me that the only way i can get my husband back,is to visit a spell caster,because it has really worked for him too.So i never believed in spell,but i had no other choice,than to follow his advice. Then he gave me the email address of the spell caster whom he firstname.lastname@example.com}. So the next morning,i sent a mail to the address he gave to me,and the spell caster assured me that i will get my husband back the next day.What an amazing statement!! I never believed,so he spoke with me,and told me everything that i need to do. Then the next morning, So surprisingly, my husband who didn't call me for the past seven {7}months,gave me a call to inform me that he was coming back.So Amazing!! So that was how he came back that same day,with lots of love and joy,and he apologized for his mistake,and for the pain he caused me and my children. Then from that day,our relationship was now stronger than how it were before,by the help of a spell caster. So, i will advice you out there to kindly visit the same website { http://enchantedscents.tripod.com/lovespell/},if you are in any condition like this,or you have any problem related to "bringing your ex back. So thanks to the Dr Brave for bringing back my husband ,and brought great joy to my family once again. { firstname.lastname@example.com }, Thanks......
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