Devil’s Chocolate Bomb: 12-yolk Chocolate Cake

Devil's Chocolate Bomb 29

As a follow-up to the angel food cake we made in the last post, I made this devil’s food cake the same day to use up the 12 yolks I had on hand. The only problem was that there wasn’t actually a recipe out there that used 12 yolks in a chocolate cake. We had long since grown out of doing that, using whole eggs instead. All the 12-yolk recipes on the internet were for yellow cakes, not chocolate. So I had to make it up. And here it is. I’m quite pleased with the results.

Devil's Chocolate Bomb 2

Start by preheating your oven to 350°F and grab yourself a bundt pan. You can do this in any pan you like, or make it into a layer cake, but because I was serving this alongside the gluten-free angel-food cake, I wanted them both to be round with holes in the middle. Butter or spray your pan and then flour it to be on the safe side.

If you can bear to part with it (and as a parent of a nearly one-year-old, that’s a big sacrifice), save 1 3/4 cup coffee from your morning brew and allow it to cool. To up the coffee insanity (unless you made espresso earlier), tip in 2 tablespoons instant coffee or espresso powder and stir to combine.

Devil's Chocolate Bomb 1

Chop up about 1 cup chocolate into wee pieces and toss it in the top of a double boiler or heatproof bowl over a pot of simmering water and let that sucker melt. Let it cool a little bit so it’s not molten lava.

Devil's Chocolate Bomb 4

In another container, whisk together 1/2 cup unsweetened cocoa, 2 1/4 cups flour, and 1 1/2 teaspoons baking soda.

Devil's Chocolate Bomb 9

In the bowl of your mixer, cube up 1 cup butter (softened) and beat the crap out of it together with 1 1/2 cups sugar until it’s soft and fluffy.

Devil's Chocolate Bomb 3

Then grab your 12 egg yolks and slide them into the mixer one at a time until they’re fully combined. Scrape down the sides of the bowl occasionally. Add in 2 teaspoons vanilla as well.

Devil's Chocolate Bomb 5

Look at that yellow loveliness.

Devil's Chocolate Bomb 6

Now beat in your melted chocolate until your batter resembles a tar pit.

Devil's Chocolate Bomb 7

Then grab your flour/cocoa mixture and your coffee.

Devil's Chocolate Bomb 10

Alternate adding the two ingredient groups, flour-coffee-flour-coffee-flour and mix until the batter is smooth.

Devil's Chocolate Bomb 11

Even with a spatter shield in place I still had a bit of a mess.

Devil's Chocolate Bomb 12

Smooth the batter into the prepared pan and bake for about 35 minutes, until a toothpick inserted in the centre comes out clean.

Devil's Chocolate Bomb 14

To be perfectly honest, I’m not sure if it’s 35 minutes or not. I didn’t write down that part of my recipe and after having dropped one angel food cake and had to make up another it kind of slipped my mind. But I’m guessing 35 minutes. If it’s not, then it’s a little longer, maybe 45 minutes. But certainly not less than 35 minutes. So keep an eye on it. And tell me what you come up with.

Devil's Chocolate Bomb 16

When the cake has somewhat cooled you can tip it out onto a rack to cool completely. You can see the light coloured stuff on the surface: that’s the flour/butter from the pan. If you don’t want that to show up – like if you’re not planning to ice the cake – then don’t flour it (maybe use cocoa?).

Devil's Chocolate Bomb 17

While the cake is cooling, you can make up a ganache. Chop up another 8 oz chocolate and set it in a heatproof bowl. In a small saucepan, heat 1 cup whipping cream until it’s just simmering, then pour it over the chocolate and stir it occasionally until all the chocolate is melted and the mixture is uniform.

Devil's Chocolate Bomb 22

Let that cool until it reaches a spreadable consistency.

Devil's Chocolate Bomb 23

Then jam it all over your cake.

Devil's Chocolate Bomb 25

I decided seeing as I suck as icing things in an artistic fashion to kind of make it look like stucco by smacking my icing spatula against it and pulling it away.

Devil's Chocolate Bomb 27

Then I added some chips of white chocolate that I had on hand for contrast. I could have applied them better but again, not so good with the artistic part of cake-making. I’m more into the cake-eating.

Devil's Chocolate Bomb 28

Which is what you can do now!

Devil's Chocolate Bomb 30

Cranberry White Chocolate Scones

White Chocolate Cranberry Scones 20

I meant to make these back when I made the Savoury Sunday Scones but I ran out of time. So I just had a package of defrosted cranberries sitting in my fridge for AGES. I felt bad about those poor cranberries, so last weekend I whipped up a couple batches of this recipe from Chew Out Loud, one to eat right away, and the other to freeze unbaked as a giftie for Cait.

White Chocolate Cranberry Scones 1

First, make sure you have 1 cup butter sitting in your fridge (or better yet, freezer).

White Chocolate Cranberry Scones 6

Preheat your oven to 400°F and start with 4 cups flour (if you think that’s a lot of flour, imagine how much I had when I doubled the recipe. Okay, you don’t have to imagine: you can just do the math, I know). Whisk that together with 2/3 cup granulated sugar, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/2 teaspoon baking soda, and 1 teaspoon salt.

White Chocolate Cranberry Scones 2

The original recipe calls for 1 cup sour cream, but I only had a very little bit. So I thought I’d add in some yogurt, but I only had lemon meringue flavoured yogurt (still, citrus and cranberry are a great combination). But I didn’t even have enough of that. So I added in some dregs of whipping cream I had lying around.

White Chocolate Cranberry Scones 3

I ended up cleaning out all three containers.

White Chocolate Cranberry Scones 4

So. In a bowl, mix together 1 cup sour cream (or your dairy Frankenstein equivalent), 2 large eggs, and 4 teaspoons vanilla. Set that aside for a minute or two.

White Chocolate Cranberry Scones 5

Grab your super cold 1 cup butter and grate it into your flour mixture. Yes, grate it. It’s oddly satisfying to grate butter. I always enjoy it, though I hate grating cheese.

White Chocolate Cranberry Scones 7

Use a spoon to stir it into the flour. I went ahead and used a pastry cutter on it as well just to ensure I didn’t have huge clumps of grated butter in places where they shouldn’t be.

White Chocolate Cranberry Scones 9

Stir in half a package of white chocolate chips (I used a whole one because I doubled the recipe).

White Chocolate Cranberry Scones 10

Now tip in your liquids and stir them until just combined.

White Chocolate Cranberry Scones 11

Add in half a package of fresh cranberries (again, I used a whole one because of doubling the recipe).  Stir those into the mix.

White Chocolate Cranberry Scones 12

I tipped the whole thing out onto a work surface to squish and kind of knead gently into a cohesive mass.

White Chocolate Cranberry Scones 14

I split it into four balls (two if you’re not doubling).

White Chocolate Cranberry Scones 15

I flattened the balls into disks, which I cut into 8 equal wedges.

White Chocolate Cranberry Scones 16

Whisk an egg in a small cup with a tablespoon of water and brush the egg wash over the scone wedges. Sprinkle with a bit of sugar.

White Chocolate Cranberry Scones 17

Bake those suckers on parchment-lined baking sheets for 14-17 minutes, until they’re a nice pale brown all over. Serve warm!

White Chocolate Cranberry Scones 19

White Lace Brownies

Quick "Box" Brownies 16

These not-too-sweet brownies are accented with a pretty “lace” overlay of white chocolate. Preheat your oven to 350°F and line a 9″ x 13″ baking dish with parchment paper (you can skip that but it makes it easier to pull the baked brownies out later).

Quick "Box" Brownies 2

In a bowl, whisk together 3/4 cup flour, 1/2 cup cocoa, 1/2 teaspoon baking powder, and 1/4 teaspoon salt and set that aside for a second.

Quick "Box" Brownies 3

Quick "Box" Brownies 4

In another bowl, beat together 3/4 cup vegetable oil, 1 1/2 cups sugar, and 1 1/2 teaspoons vanilla extract.

Quick "Box" Brownies 5

Quick "Box" Brownies 6

Beat in 3 eggs until smooth.

Quick "Box" Brownies 7

Quick "Box" Brownies 8

Add the egg mixture to the flour mixture and beat until smooth again.

Quick "Box" Brownies 9

Pour the batter into your baking dish and shove it in the oven for about 25-30 minutes, or until a toothpick inserted into the centre of the dish comes out with just a few crumbs on it.

Quick "Box" Brownies 10

I pulled the still-warm brownies out of the pan and set them on a rack to cool completely.

Quick "Box" Brownies 11

While that was going on, I melted about 3 oz white chocolate in a double boiler and let that cool as well.

Quick "Box" Brownies 12

When both were cool, I piped the white chocolate in an overlapping pattern onto the surface of the brownie and let it harden.

Quick "Box" Brownies 14

Then you just cut it into pieces and serve!

Quick "Box" Brownies 17

The Molly Cake

Molly Cake 37

Mrs. Nice’s birthday was back in November and the Pie and I wanted to make her birthday cake a little more personal this year. Papa John and Mrs. Nice now live next to a farm and so their backyard faces a huge field full of very curious cows. At a craft fair recently, Mrs. Nice picked up this gorgeous painting of a cow named Molly, and so the Pie and I tried to re-create at least the sentiment of it as best we could, considering our utter lack of artistic skill.

Molly Cake 23
My frame of reference. NAILED IT.

Start at the beginning first. Let’s not get too ahead of ourselves. Bring 3 egg whites to room temperature in a decent-sized bowl. You can drop in 1/4 teaspoon cream of tartar too, while you’re at it. Leave that alone for a while.

Molly Cake 11

Grab yourself some frozen strawberries. This is from a 1kg package frozen strawberries, which is about 5 cups’ worth.

Molly Cake 1

Plop those in a pot with 1/2 cup granulated sugar and stew them over medium heat until they’re all melted and gooey and lovely.

Molly Cake 2

You can purée them at this point if you wish but I wanted some strawberry chunks in the cake batter so I mashed the goo with a potato masher instead.

Molly Cake 3

Now you can turn your oven on to 350°F and butter and parchment up your cake pan(s). I used my trusty 17″ round cake pan but there is enough batter here if you wanted to use 3-8″ round pans instead and create a layer cake.

Molly Cake 4

Sift together 3 1/2 cups all-purpose flour, 1 tablespoon baking powder, and 2 teaspoons baking soda and set that aside for a minute.

Molly Cake 6

In the bowl of your electric mixer, beat together 1/2 cup butter and 1/2 cup vegetable shortening until fluffy and amazing.

Molly Cake 5

Next, beat in 1 3/4 cup granulated sugar until it’s also fluffy and amazing. Then you can add in 2 teaspoons vanilla (I used vanilla bean paste, my new favourite thing).

Molly Cake 7

Now scrape down the sides of the bowl and plop in 1 egg. Just one. It looks so lonely. Beat it up. Show it who’s boss.

Molly Cake 9

Okay now we put all this jazz together. Take your strawberry goo. And your flour.

Molly Cake 10

Starting with the flour, add about a third of it to your mix and stir to combine.

Molly Cake 13

Add half the strawberries, then another third of the flour (mixing it all in), then the final half of the strawberries, and the last of the flour.

Molly Cake 14

I decided to disobey my normal rules about colouring food and added a bit of red gel paste colouring to the batter to make the strawberries pop.

Molly Cake 15

Then stir in 1 cup sour cream.

Molly Cake 16

Look at that gorgeousness.

Molly Cake 17

Beat your room temperature egg whites until stiff peaks form. Yay, meringue!

Molly Cake 12

Ever so gently fold those fluffy whites into your batter. This batter is pretty dense and produces a pretty thin cake so you need all the fluff you can get.

Molly Cake 18

Smooth the batter into your cake pan(s) and bake for about 45 minutes, or until a toothpick inserted into the centre of the pan comes out clean.

Molly Cake 19

Set the whole shebang on a wire rack to cool completely.

Molly Cake 20

Now, if you’re not making a giant cow out of your cake, you can skip this whole segment. If you are making a giant cow out of your cake, then I hope yours turns out better than mine because you are less terrible at art.

Molly Cake 22

So with the giant cake laid out on a board, I cut out the shape of the cow’s head, and then from what was left I cut out the horns and the ears. It’s all symmetrical.

Molly Cake 24

Then I laid it out.

Molly Cake 25

I had to move everything around on the board to get it to fit, and the cake was so sticky it was a hard job to do it without disaster. And now it looks like the Chicago Bulls logo (GREAT GIFT IDEA FOR BULLS FANS FOLKS!).

Molly Cake 26

The Pie thought we should add a bit of extra cake at the snout. Now we need some frosting.

Molly Cake 27

I needed two colours of icing, so in two double boilers I melted 4 oz dark chocolate and 4 oz white chocolate, respectively. If you’re just doing one colour then obviously just use one double boiler and 8 oz chocolate. When that’s all melty and smooth, set it aside to become less horribly hot.

Molly Cake 28

In the bowl of an electric mixer, beat 2-250g packages plain cream cheese (room temperature) until they’re silky smooth. Remember, the warmer your cream cheese is, the less lumpy the frosting will be.

Molly Cake 29

Beat in as well 1 tablespoon vanilla (again I used the paste because I love it), 3/4 cup heavy (whipping) cream, and 3/4 cup icing sugar.

Molly Cake 30

Then I split the frosting between two bowls. Hello, beautiful. Look at those little flecks of vanilla seeds.

Molly Cake 32

Then I poured the now-cooler white chocolate into one bowl, and the now-cooler dark chocolate into the other and stirred them up.

Molly Cake 33

Ready to decorate!

Molly Cake 34

I started with the white, because … well, I just did.

Molly Cake 35

Then I filled it in with the dark chocolate. The nostrils are wonky because I dropped a huge gob of icing accidentally and so that’s just how it had to be. TADA! Not fine art, but highly tasty, and Mrs. Nice loved it.

Molly Cake 36

Raspberry White Chocolate Cookies

 

Sorry for the late post, folks! I made a typo in the schedule before I left for Toronto and set this to air on Tuesday instead of Monday.  My bad!Raspberry White Chocolate Cookies 11

My first bake in the new house!  It’s still chaos, but we keep working and having evening engagements, and then we spent our first weekend of true occupancy in the house going to Toronto, so it’s a slow process.  Next weekend the Pie is back in Toronto and I’m helping the lovely Cait with her move, so who knows when we’ll have everything sorted?

But in preparation for Toronto, I wanted to clear the fridge of some lovely raspberries before they went bad.  I also hauled a package of white chocolate chips out of a box, so the idea was born.  I figured they’d make a handy host gift for my great-uncle in the Big Smoke, with whom we were staying.

Raspberry White Chocolate Cookies 1

Preheat your oven to 325°F (I know, it’s a low temperature, but you don’t want the raspberries to burn) and line two baking sheets with parchment paper.

Start with 1/2 cup room temperature butter, and cream that together with 1/2 cup granulated sugar and 1/2 cup brown sugar until all pale and fluffy.

Raspberry White Chocolate Cookies 2

Go ahead and crack in 2 large eggs, one at a time, and beat until they’re fully combined.  Add in 1 tablespoon vanilla extract while you’re at it as well.

Raspberry White Chocolate Cookies 3

In a separate bowl, whisk together 2 1/2 cups flour (I used a mixture of 1 1/2 cups cake flour and 1 cup all-purpose flour  because I wanted to use up what I had and I figured the cake flour would make a puffier cookie) with 1 teaspoon baking powder and 1/2 teaspoon baking soda.  

Raspberry White Chocolate Cookies 4

Slowly add the flour to the butter and eggs and mix until smooth and fully combined.

Raspberry White Chocolate Cookies 5

Gently stir in about 1 cup white chocolate chips and 1 1/2 cups fresh raspberries (I say “about” because I totally didn’t measure this part).  The raspberries will smush up but you want to be careful that they don’t get totally annihilated.  This might be an easier job with frozen raspberries, but this is what I got so this is what I’m usin’.

Raspberry White Chocolate Cookies 6

Raspberry White Chocolate Cookies 7

Scoop up heaping tablespoonsful of the dough and plop it onto your prepared baking sheets.

Raspberry White Chocolate Cookies 8

Bake for 10-15 minutes (this depends on your oven, the size of your cookie, fresh/frozen/dried raspberries, or even if you’ve had that second cup of coffee this morning), rotating halfway through for even baking.

Raspberry White Chocolate Cookies 9

Haul the cookies out when they are just set in the centre and leave them on the sheets for another 3-5 minutes, to let them cook completely.

Raspberry White Chocolate Cookies 10

When they’ve calmed down a bit you can transfer them to a wire rack to cool completely. Then you can eat them all in their cakey, gooey, fruity goodness!

Raspberry White Chocolate Cookies 14

Chocolate Almond Coconut Macaroons

Chocolate Almond Coconut Macaroons 19

I’ve had a real hankering after macaroons recently, so I decided to fulfill my craving.  And if you’re looking for good, easy, light and airy dessert ideas (gluten-free, too!) for Passover or Easter, this one (with any modifications you like, such as kosher ingredients) would probably do in a pinch.  And it’s a cinch.

Separate 3 large eggs.

Chocolate Almond Coconut Macaroons 1

Bring the whites to room temperature by setting the bowl they’re in into another bowl of hot water — just make sure not to get the water where it shouldn’t be.

Chocolate Almond Coconut Macaroons 3

Press plastic wrap into the surface of the spare yolks, seal them in an airtight container, and put them in the fridge to use in something else.

Chocolate Almond Coconut Macaroons 2

Preheat your oven to 325°F and line two baking sheets with parchment paper.

In a large bowl, plop your 3 room-temperature egg whites, 1/2 cup sugar, a sprinkle of salt and 2 teaspoons pure almond extract.

Chocolate Almond Coconut Macaroons 4

Whisk those together until it’s all glossy and frothy and the sugar is mostly dissolved.  The frothier you get it, the better your macaroons will stick together and the fluffier they will be.  You won’t get a meringue out of this because you added the sugar at the beginning but you can get this lovely white stuff that works really well.

Chocolate Almond Coconut Macaroons 5

Fold in 4 cups sweetened shredded/flaked coconut and 1 cup blanched sliced almonds.  Make sure the egg mixture is fully combined with the dry ingredients.

Chocolate Almond Coconut Macaroons 7

Chocolate Almond Coconut Macaroons 8

I used a soup spoon to scoop these onto the baking sheets and ended up with about 20 cookies.

Chocolate Almond Coconut Macaroons 10

Bake the cookies for about 20 minutes, rotating halfway through, until they’re a nice golden brown. Allow them to cool completely.

Chocolate Almond Coconut Macaroons 12

For a bit more pizzazz, I melted a hunk of white chocolate and another of milk chocolate and dipped half the cookies in white chocolate, and the other in the milk and put them back on the parchment to dry.

Chocolate Almond Coconut Macaroons 15

Deadly.

Chocolate Almond Coconut Macaroons 16

(Polar) Opposite Cupcakes

(Polar) Opposite Cupcakes

The Pie is kicking butt and taking names with the Memorial University Geographical Society (MUGS) this term, and he volunteered me to be the official caterer for the group.  Last week MUGS held two open houses.  For the first, I whipped up a batch of Miss Awesome’s espresso cookies (because all undergrads need a little caffeine) and a batch of margarine chocolate chip cookies (with Caramilk inside each one, à la the Rolo cookies).  For the second, I decided to create two dozen of these cupcakes.

While chocolate and vanilla actually go quite well together, most people consider them to be opposites of each other.   As this is a geographical society, why not have the chocolate and the vanilla represent both poles on our planet?  Sure, it’s a stretch, I know, but bear with me.  Both of these batter recipes contain buttermilk, which is one of my favourite baking ingredients, and they both come from Baking Bites.

Preheat your oven to 350°F and line two muffin tins with cupcake liners.

For the Chocolate Cupcakes:

In a large bowl, whisk together 6 tablespoons unsweetened cocoa, 3/4 cup all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking soda, and 1/4 teaspoon baking powder.

(Polar) Opposite Cupcakes

In a smaller bowl, whisk together 1 egg, 6 tablespoons water, 6 tablespoons buttermilk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract.

(Polar) Opposite Cupcakes

Alas, I forgot the melted butter in the microwave until it was too late.  It looks so sad and neglected.

(Polar) Opposite Cupcakes

Pour your wet ingredients into the dry ingredients and whisk like crazy until you get no more floury bits floating around.

(Polar) Opposite Cupcakes

Fill 12 of the muffin cups with chocolate-y batter. It’s easy if you use a spoon.

(Polar) Opposite Cupcakes

For the Vanilla Cupcakes:

In a bowl, whisk together 1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder.

(Polar) Opposite Cupcakes

In the bowl of an electric mixer, beat 1 cup granulated sugar with 1/4 cup room temperature butter until fluffy.

(Polar) Opposite Cupcakes

Beat in 1 egg, 1 teaspoon vanilla, and 1/4 teaspoon almond extract until the mixture is smooth.

(Polar) Opposite Cupcakes

Pour in half your flour mixture and stir until almost combined.  Add in 1 cup buttermilk and mix again, then the rest of the flour mixture, and beat until all the ingredients are combined.

(Polar) Opposite Cupcakes

Fill the other 12 muffin cups with that batter.

(Polar) Opposite Cupcakes

Bake the cupcakes for 15-20 minutes, or until a toothpick inserted in the centre of the centre cupcake comes out clean.

(Polar) Opposite Cupcakes

Allow the cupcakes to cool in the pans for about 10 minutes before using a fork to remove them to a cooling rack to cool completely.  I wish now that I had used large cupcake liners instead of medium ones.  Ah well, what’s done is done.

(Polar) Opposite Cupcakes

For the Frosting:

Nothing says holy-crap-this-frosting-is-awesome like ganâche (well, at least, if you’re ME because I’m weird like that), and for me this is the easiest thing in the world to do.

Start by chopping up about 6 ounces each of dark and white chocolate.

(Polar) Opposite Cupcakes

Plop the pieces in microwave-safe bowls and pop them in the microwave.  Nuke ’em on medium power, stirring a few times in between, for about 5 minutes, or until the chocolate is smooth and liquid.  The white chocolate will likely melt long before the dark does, so keep an eye on it so as not to burn it.

(Polar) Opposite Cupcakes

Stirring the whole time, add 1 cup room temperature whipping cream into each chocolate. The warmer your cream, the less lumpy your ganâche will be, but the longer it will take to set. Keep that in mind.

(Polar) Opposite Cupcakes

Now, because I want something a little firmer than my usual ganâche, I’m going to add some icing sugar.  Start with 1 cup icing sugar and add more until you come to the consistency you like.  Chuck the frostings in the fridge for a bit to set.

(Polar) Opposite Cupcakes

For the Writing Icing:

I was originally going to write on these cupcakes using store-bought piping gel, just because the results are easy and predictable.  It then occurred to me, however, that I’d purchased these gels to make a cake for the baby shower for a co-worker’s first child.  This was like three jobs ago, in a different province, and I think the little girl is five years old now.  It might be time to get rid of those.

(Polar) Opposite Cupcakes

Instead, I decided to make a sort of royal icing and pipe it on myself.  So I started with two small bowls filled with 1 cup icing sugar each, a few tablespoons water, and some food colouring.

(Polar) Opposite Cupcakes

Add a little bit of the water to the icing sugar and stir until you get a good consistency. Likewise, add some food colouring to the mix.

(Polar) Opposite Cupcakes

I think this looks so weirdly neat.

(Polar) Opposite Cupcakes

Add more icing sugar or food colouring until you reach your desired colour and texture and set those aside.

(Polar) Opposite Cupcakes

Remember that this type of icing is kind of like a non-Newtonian fluid, so its physical properties might not be exactly what you expect.  AHA!  SCIENCE!  I like to sneak in a little learning on you now and then.  Sorry.

Assemblage:

Start by smearing your ganâche on your cupcakes, dark for the chocolate, and white for the vanilla.  Or the opposite.  Whatever floats your boat.

(Polar) Opposite Cupcakes

Grate a little bit of dark chocolate on the surface of the vanilla cupcakes, and a little bit of white chocolate on the chocolate cupcakes.

(Polar) Opposite Cupcakes

Looks pretty, right?  Now we’re going to de-classy it a little bit.

(Polar) Opposite Cupcakes

Spoon your coloured icing into a piping bag and start writing.

(Polar) Opposite Cupcakes

You probably don’t want to write MUGS on your cupcakes.  Unless you do. In which case, why?

(Polar) Opposite Cupcakes

Store them in the fridge to keep them fresh, and enjoy them as you will.  I think they look a little like Franken-cupcakes, but the Pie likes the look of ’em, and he’s the boss.  I have no idea how they taste, either, because there weren’t any extras.  But I can only assume that they are passably tolerable, just like everything else I do!

(Polar) Opposite Cupcakes