12 yrs, 9 mths ago

How To

Hi girls,

so I thought I would start a thread where we can share instructional websites. It can be anything from “how to” create a beauty look all the way to “how to” create a skirt…..just anything you think we’ll find interesting.

Also, it would be better if you posted a pic of what your “how to” link is. This way if we see the pic and we’re interested then we’ll go ahead and click on the link. If you can’t find a pic for your video do a google search click on image and find the closest pic resembling the instructional video. I’ll start below.

25 comments 32 voices

Replies

  • 12 yrs, 8 mths ago

    How to: Nail water marbling
    http://www.lucindasbeautyblog.info/?p=147

  • Bronze
    12 yrs, 8 mths ago

    Some one find me a ” how to make cakes rise and become fluffy”.

    Just made 2 individuals cakes using the cake mixes and they have barely reason. Have to now make another one to stack together.

    rachelk, i dont have any answers to this, But usually adding 2 heaped tbsps of baking powder to cake mixture helps. But then again, its the way you do to the cake too. For example, if the recipe says ‘fold in the flour’, definitely fold in slowly so u dont lose the ‘air’ for the fluffiness, and fold, dont whisk the mixture. dont overbeat the mixture too, u can lose some air from this as well. i dont trust cake mixes, so i do mine from scratch from recipes.

    Thanks for that info Vivalicious. I did try the baking powder on the second pack but i only put in like a teaspoon. It did rise a bit but not much. The cake mix i got said to put everything in together and beat using an electric mixer for 2 mins. I think maybe that’s the reason why.

    Any ideas on a cook sponge cake. I just want to make a tall sorta cake without having to stack 3 – 4 individual cakes.

    this below here is a foolproof cake that will definitely rise beautifully and i’ve made this sooo many times, and they have always rise beautifully. u can kindly modify this to make just a plain basic sponge cake, but this recipe is the red velvet cake or if u want make it to cupcakes too.

    Red Velvet Cupcake Recipe

    Ingredients for cake:
    • 2 1/2 cups sifted plain flour
    • 1 heaping teaspoon baking powder
    • 1 teaspoon salt
    • 2 tablespoons unsweetened cocoa powder
    • 2 tbspns red food coloring
    • 1/2 cup unsalted butter, softened
    • 1 1/2 cups sugar
    • 2 eggs, at room temperature
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk, at room temperature (Milk-just under one cup and 1 Tablespoon white vinegar or lemon juice, let stand for 5 mins)
    • 1 teaspoon white vinegar
    • 1 teaspoon baking soda
    Vanilla Buttercream Frosting: Makes enough frosting for about 2 dozen cupcakes
    • 1 cup (2 sticks) of unsalted butter, room temperature
    • 6-8 cups of powdered sugar
    • 1/2 cup of milk
    • 1.5 tsp vanilla extract
    Methods:
    1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.
    2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.
    3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, then beat in vanilla and the red cocoa paste. Add 1/3 of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined
    4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don’t do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20 minutes. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
    To make the buttercream frosting:
    1. In an electric mixing bowl fitted with the paddle attachment or if you don’t have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
    2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
    3. Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.

    all the best, and this red velvet cake, if u decided to bake this, is amazing, not too sweet and just pure indulgence :)). if u wanna make just a basic sponge cake recipe, lose the cocoa powder and red food colouring. But stick to the rest of the recipe, even including icing if thats what ur looking for too :))

    1 1/2 cups sugar is a LOT of sugar. I’d at least use something like Natvia Sweetener just to make it more healthier. I mean it tastes just like sugar but at least it has a lot less calories and it is all natural. I took sugar out of all my recipes completely , it is just so unhealthly.

  • 12 yrs, 8 mths ago

    I love the fish-tailed messy braid, so cute.

  • 12 yrs, 9 mths ago

    So i just made the cupcakes vivalicious posted.
    Yummyyy! Thanks for the recipe!
    I saw them make them on masterchef the other night and i wanted to make some and i was going to look for a recipe then I remembered I had seen one on here 🙂
    We didn’t have that much red food colouring so i only put in maybe 1 teaspoon and replaced the rest with water. They still came out fairly red in colour, but the tops are more brown than the centres…I guess not as red as they would be with the full amount but I only made them for us to eat at home and it doesnt affect the flavour anyway.

  • 12 yrs, 9 mths ago

    Some one find me a ” how to make cakes rise and become fluffy”.

    Just made 2 individuals cakes using the cake mixes and they have barely reason. Have to now make another one to stack together.

    rachelk, i dont have any answers to this, But usually adding 2 heaped tbsps of baking powder to cake mixture helps. But then again, its the way you do to the cake too. For example, if the recipe says ‘fold in the flour’, definitely fold in slowly so u dont lose the ‘air’ for the fluffiness, and fold, dont whisk the mixture. dont overbeat the mixture too, u can lose some air from this as well. i dont trust cake mixes, so i do mine from scratch from recipes.

    Thanks for that info Vivalicious. I did try the baking powder on the second pack but i only put in like a teaspoon. It did rise a bit but not much. The cake mix i got said to put everything in together and beat using an electric mixer for 2 mins. I think maybe that’s the reason why.

    Any ideas on a cook sponge cake. I just want to make a tall sorta cake without having to stack 3 – 4 individual cakes.

    this below here is a foolproof cake that will definitely rise beautifully and i’ve made this sooo many times, and they have always rise beautifully. u can kindly modify this to make just a plain basic sponge cake, but this recipe is the red velvet cake or if u want make it to cupcakes too.

    Red Velvet Cupcake Recipe

    Ingredients for cake:
    • 2 1/2 cups sifted plain flour
    • 1 heaping teaspoon baking powder
    • 1 teaspoon salt
    • 2 tablespoons unsweetened cocoa powder
    • 2 tbspns red food coloring
    • 1/2 cup unsalted butter, softened
    • 1 1/2 cups sugar
    • 2 eggs, at room temperature
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk, at room temperature (Milk-just under one cup and 1 Tablespoon white vinegar or lemon juice, let stand for 5 mins)
    • 1 teaspoon white vinegar
    • 1 teaspoon baking soda
    Vanilla Buttercream Frosting: Makes enough frosting for about 2 dozen cupcakes
    • 1 cup (2 sticks) of unsalted butter, room temperature
    • 6-8 cups of powdered sugar
    • 1/2 cup of milk
    • 1.5 tsp vanilla extract
    Methods:
    1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.
    2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.
    3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, then beat in vanilla and the red cocoa paste. Add 1/3 of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined
    4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don’t do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20 minutes. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
    To make the buttercream frosting:
    1. In an electric mixing bowl fitted with the paddle attachment or if you don’t have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
    2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
    3. Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.

    all the best, and this red velvet cake, if u decided to bake this, is amazing, not too sweet and just pure indulgence :)). if u wanna make just a basic sponge cake recipe, lose the cocoa powder and red food colouring. But stick to the rest of the recipe, even including icing if thats what ur looking for too :))

    When you say to use 2tbs of red food colouring what kind is this? Surely not 2 tbs of the liquid kind of one as the bottles are smaller than this??
    I’m going to go make this now anyway i’ll let you know how it goes

  • 12 yrs, 9 mths ago

    Some one find me a ” how to make cakes rise and become fluffy”.

    Just made 2 individuals cakes using the cake mixes and they have barely reason. Have to now make another one to stack together.

    Try adding sour cream – makes cake fluffy and moist. I add it to cake mixes all the time. Hope this helps x

    One reason for your cakes not rising could be that you are over beating the mixture. Try limiting the time you mix the batter and see if it helps.

  • 12 yrs, 9 mths ago

    last one for today
    HOW TO MAKE A FRINGED SCARF

    I’ve made a few of these scarves this winter and the most recent one I decided to add beads to the ends.
    http://www.youtube.com/watch?v=Ud1rwQ8Aaog

  • 12 yrs, 9 mths ago

    HOW TO APPLY FEATHER EXTENSIONS

    Wow this would be great to do when it warms up http://www.youtube.com/watch?v=fQoEv__ovAk&feature=related

  • 12 yrs, 9 mths ago

    haha just did my first attempt on the fish tail. Not bad. Turned out preety good. My hairs in layers so i had a lot of bits sticking out. Would loved to try this out on my little one though.

  • 12 yrs, 9 mths ago

    Hi Rachelk,

    I tried it right after watching the video and oh my gosh love, love, love how my hair turned out. I should have taken a pic …. oh well next time.

    Please do take a photo next time, Muraljewel. I am sure it is a great style for you. x

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