#dicecameraaction

[z3nj3n]

Here is another sneak peak of the picture I’m working on. The waffle crew! I can’t help but miss these guys some times. 

[charonarp]

Paultin Boiiii!

Best bean

[diamondthekitsune]

💍@inktober Day 1💍

I’m gonna try to do Inktober and Goretober this year! I will sometimes do one or both but I’ll always draw something even if it’s just a sketch. Anyway today’s prompt was “ring” and my mind immediately jumped to my favorite vistani bard Paultin Seppa (will I ever stop drawing ring of winter art? Who knows man) I decided to try out some water colors and I like how it turned out, I did use metallic gold and blue for the eyes and ring tho.

[kuridongo]

that’s the wafflecrew!

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this is the piece I did at the beginning of 2018 for the Dice Camera Zine, which has unfortunately been cancelled.

I learned a lot about watercolors with this piece, and I’m quite proud of it.

[awesomekattyk]

Made Gacha's of the Waffle Crew! uwu

[svampirebait]

I may have done a really embarrassing happy dance when they showed the ponies i made 😭😭😭

[thewannabeknight]

The Wafflecrew has three brain cells between all of them and Diath has at LEAST two and a half of those.

[underdarkbaking]

Purloque’s Munt Cake

As soon as Purloque mentionned his new Munt Cake, I fell in love with it. A spotted dick-like cake with smoked apricots and black pepper glazing? That’s gotta be amazing. So how do we do this? Well, there’s not much research to do, everything is pretty self-explanatory. Just grab your favourite spotted dick recipe, twist it a little, and get busy bakin’. Heads up though, you will need to let the fruit soak overnight before you can start on the cake. You will also need a pretty large and deep pan, because this is a cake that needs to be steamed; it is a fun process, but it’s also a bit more involved than just popping it in the oven.

Ingredients:

For the cake:

-150g currants (Zante currants/Corinthian raisins)

-5 apricots

-300g (2 ½ cups) flour

-10g (1 tbsp) baking powder

-1/4 tsp salt

-150g (1 ¼ cup) beef suet

-75g (just under half a cup) brown caster sugar

-18cl (¾  cup) milk

-3 tbsp Bourbon

-Liquid smoke

-2 tsp vanilla extract

For the glazing:

-125g (1 cup) powdered sugar

-3cl (1/8 cup) lemon juice

-1 tbsp butter

-Black pepper

 Assembling the cake

1. Pour the currants and the Bourbon in a sealable container (like a jar with a lid or a Tupperware box), and add in water until the currants are just submerged. Close the lid and let them soak overnight. For the apricots, cut them in two and remove the pit, then put them into the same kind of container with water, vanilla extract and two drops of liquid smoke. If you are using canned apricots, use the juice in the can instead of water. Close the container and let soak overnight.

2. In a large bowl, sift together the flour, the salt and the baking powder.

3. Add in the suet and mix with your hand until it looks like bread crumbs.

4. Mix in the caster sugar. It can be hard to find outside of the UK, especially brown caster sugar, so it might be easier if you just run regular brown sugar through a food processor. Just be careful not to overdo it or you will end up with powdered sugar.

5. Drain the currants and add them into the mixture.

6. Mix in the milk, a little at a time, while continuously stirring.

7. Grab the bowl that you will be using to bake the cake. Grease it well with butter, and line its bottom with the drained apricot slices. Pour the batter over them.

Baking the cake

Now the fun part: rigging some kind of contraption to steam the cake. If your bowl has a lid, that will be easier. If not (mine doesn’t), the usual method is to cover the bowl with a sheet of baking paper and two more sheets of tin foil, pressing them well all along the rim of the bowl to seal it as best as you can. Next, wrap a long piece of string around and under the rim of your bowl, and tie it in a knot at both ends to create a makeshift handle that will be of tremendous help to pull the bowl out of the pan at the very end.

Speaking of the pan, you will need one that is large enough to fit the bowl in, and deep enough so that you can close it with a lid without touching the bowl. Strix probably uses a cauldron. You need to place something at the bottom so that the bowl is not in direct contact with the pan; an upside-down saucer or a small ramekin will be enough. Put your bowl inside the pan, on top of the saucer, and pour in water until it reaches halfway along the bowl. Put the pan on high heat until the water starts boiling, then put a lid on it and let simmer until the cake is cooked, about 1h40.

 After the cake is baked

Carefully remove the pan from the heat, and the bowl from the pan (that’s when the string handle comes in handy!). Take off the tin foil and baking paper, and let the cake cool down in the bowl for 5 minutes, while you prepare the glazing.

In a small bowl, mix in the powdered sugar, the lemon juice and the butter until smooth and creamy. Put a large plate upside-down on the cake bowl, and carefully flip it so that the Munt Cake gently falls on the plate.

If you are going to serve it right away, pour the entire glazing on the cake. If not, just pour half of it, wait until the cake cools down to room temperature, and pour the over half.

Just before serving, use a pepper mill to grind some pepper on top of the slices. It gives a bit of a kick to the cake, so taste it as you go, making sure you don’t add too much.