hey there! i just wanted to drop a quick message saying thank you for inspiring me to get started baking! i'm hoping i'll be good enough one day to actually open a bakery! anyway, i love all your cute and nerdy creations, and i can't wait to make some of my own, even though they won't be as good as yours. thank you thank you!

Oh gosh, thank you! I’m so glad to hear that. I always hope I’m doing enough to make y’all geeks happy. You’ll do amazing! And if you do make a nerdy sweet or two, id love to see them!😊❤️

Do you work for welovefine? I see you promote/wear their stuff a lot so I'm just curious.
Anonymous

Ha ha, no but Half my wardrobe is from WeloveFine!

I work with them on episodes of Nerd Bytes a lot- they are big nerds too! Their huge tee selection is truly, truly outrageous.

Have you ever regretted anything? Like something you wish you could go back and change?
Anonymous

Today I was at Starbucks and I’m outside picking the oats off my bagel when this girl with the cutest lil bundle of baby dog comes up to me and asks if I can watch him for her while she gets a green tea and I’m like ok??? And she tosses this BABY in my arms and I’m standing outside a Starbucks like why am I not dog thieving you rn

Damn morals.

nerdachecakes:

Don’t be such a DramaBug!

It’s Here! Episode 6 of #NerdBites: Let’s make a Catbug!

In this super-requested episode, I’ll show you how I made this radical Catbug cake, we do our best “REBECCAAAA!” impressions, and sport the latest in Catbug and Bravest Warriors fashions from welovefineshirts

Show me your own Catbug Cakes, just tag it #TakeaNerdBite and be featured on our Instagram, Twitter and Facebook page.

Like, subscribe and be sure to comment what you’d like the next Nerd Bite theme to be!

Watch Nerd Bites: Let’s make a Catbug now!

Subscribe to our channel for more rad episodes of Nerd Bites, and catch the first 5 episodes here!

Find all the awesome Welovefine swag in this episode with the Nerdache Gear Guide!

nerdachecakes:

Fandom Flavors: The John Watson (BBC Sherlock inspired cupcake)

Earl grey tea cake, filled with a refreshing mint cream, topped with creamy Ginger-Almond buttercream and finished with a simple fondant cable knit jumper.

Ingredients: (Makes 2 Dozen)

  • 1 cup (1/2 lb) unsalted butter (Room Temperature)
  • 2 cups sugar
  • 4 eggs
  • 3 cups self-rising flour
  • 1 cup milk
  • 2 bags or 2 tablespoons earl grey tea
  1. Preheat the oven to 350 F. Fill 2 cupcake pans with paper liners. Something pretty! Or just use brown. I won’t stop you.
  2. In a bowl (or with a stand mixer), beat the butter until creamy. Add the sugar and cream the butter with the sugar until it is light and fluffy. Like, super fluffy man.
  3.  Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour along with the tea. I know this may seem iffy, but what happens is that while the oven bakes your batter, it also makes a sort of moisture that creates great tea flavor!
  4. Add the milk and the remaining flour, stirring until just combined. Note: I added a teeny drop of black food coloring, to give it a cool grey color. Shuddap, I wanted grey cake.
  5. Fill the cupcake pans 2/3 full. This cake rises a lot. You don’t want that suckah to overflow! Bake 20-25 minutes, rotating the pans halfway through to ensure even baking. 

The Buttercream:

I love the flavor combination almonds and ginger. You could make this buttercream with a bit of ground almonds too, for crunch if you like!

  • 1 cup (2 sticks) unsalted softened Butter
  • 3 Cups Powdered Sugar
  • 1 Tbsp Freshly Ground Candied Ginger
  • 1 1/2 Tsp Almond Extract
  • 1 Egg White
  • 1/2 Cup Heavy Whipping cream
  1. Cream your butter on medium high speed. Add your powdered sugar in measured doses on low speed.
  2. Add your egg white, whipping on medium-high speed again. Slowly add your almond extract and your ground ginger.
  3. Mix on High for 3-5 minutes. Add your heavy cream slowly. Continue beating for 2-3 minutes.

For John’s jumper, I rolled out fondant 1/4 inch thick and etched some lines into it using a sculpting tool. Following your lines, indent smaller hatched lines going in opposite directions continuing all the way down your piece of rolled fondant. Using a small knife or cutting tool, cut out a jumper shape. Then, roll out 3 thin peices of fondant, about 3 inches long. Braid them together and gently roll them in your palm. Do this 3 times to create a the collar and wrist holes. ‘Glue’ together with a bit of water applied with a paintbrush.

This cake is light and fluffy, but the ginger frosting gives it a bit of a kick. John is no push over, ok? He was in the war. He needs a frosting with some jolt. The filling is minty and oh so british. He is one tasty cake.

Facebook / www.nerdachecakes.com

Who’s up for another Fandom Flavor?

nerdachecakes:

Nerdache Gear Guide by Episode:  Nerd Bites Episode 5 Let’s make a CatBug!

In this SUPER requested episode, we make a sweet Catbug of our own, paint eyes on potatoes and are first-class guests to the Mysterious Wedding. REBECCAAAAAAA!!!!

Clink the links below to find each of the awesome products seen in the episode and even some new Bravest Warriors and Cartoon Hangover items.

Subscribe to our YouTube channel for more episodes of Nerd Bites, tutorials and more WeloveFine fandom gear!

New Episodes every Thursday!

nerdachecakes:

Fandom Flavors [Halloween Edition]: The Pumpkin King (Nightmare Before Christmas inspired cupcake)

Pumpkin cake loaded with chocolate chips, filled with dark chocolate ganache’ and topped with a creamy maple-nutmeg buttercream. Finished with a fondant Jack Skellington bow-tie.

Ingredients: (Makes about 16)

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup Mini chocolate chips (I used dark chocolate but use what you like!)
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin (NOT Pumpkin pie filling. Seriously.)
  1. Heat the oven to 350º and line a 12-cup muffin tin with bake cups. Black is pretty right for this. Or if this is 2spooky use pink. Everyone will be like wait, what?
  2. In a large mixing bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Toss in your mini chocolate chips. (This will kepp them from just sinking into the bottom of your batter. Cool, huh?) Set the mixture aside. Maybe sing it a song.
  3. In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in the vanilla extract. Tell oil that it should stop calling milk. They would never work! 
  4. Pour the wet ingredients over the dry ingredients and gently stir the mixture until well combined. Don’t over-mix or you could get a dry cake.
  5. Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the lined muffin tins about 2/4 of the way or so. I always use an ice cream scoop so they come out uniformly domed. Bake for 20 minutes or until a knife inserted in the middle of one cupcake comes out clean. Let the cupcakes sit for 10 minutes and then remove to a rack to cool thoroughly. Or convince yourself that cupcakes should be eaten hot and burn yourself on the rack. Oops.

The Buttercream:

This buttercream. Oh my god this buttercream. I love it so much can I put it on pancakes. Please.

  • 1 cup (2 sticks) unsalted softened Butter
  • 3 Cups Powdered Sugar
  • 1 Tbsp Ground Nutmeg
  • 1 1/2 Tsp Maple Extract (NOT maple syrup)
  • 1 Egg White
  • 1/2 Cup Heavy Whipping cream
  1. Cream your butter on medium high speed. Add your powdered sugar in measured doses on low speed.
  2. Add your egg white, whipping on medium-high speed again. Slowly add your nutmeg and your maple extract.
  3. Mix on High for 3-5 minutes. Add your heavy cream slowly. Continue beating for 2-3 minutes. This suckah’ will get so amazingly light. Oh so yummy.

For the bow-tie, I just cut out a cool shape twice out of black fondant (for both ends of the bow-tie) and then curled the edges. I then rolled itsy bitsy lines of light and ‘glued’ them with a bit of water. For the bat middle, I just free handed a bad face and then added some rolled white fondant eyes. Glue the whole thing together with some more water and let dry before adding to your cupcake! 

These cupcakes are so delicious, I think I’ve eaten about 5 today alone. Easily one of my favorite fandom flavors so far. I even sculpted some creepy Burton-esque trees for the set! (More on that in a later post.)

Look for a Fandom Flavor’s Special this week!

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nerdachecakes:

Not following us on Instagram? You are missing out! Behind-the-fondant cake progress, Ant-scapades and the occasional puppy.

nerdachecakes:

Not following us on Instagram? You are missing out! Behind-the-fondant cake progress, Ant-scapades and the occasional puppy.

nerdachecakes:

EXTRAS: Thor Cupcakes!

I just have a lot of beautiful shots of of my Thor cupcakes and they must be shared! Mostly because that helmet was the bane of my existence.

Fun Fact: Thor’s helmet is made from 56 individual pieces. He beat his brother Loki’s helmet record by 31 odd pieces.

welovefineshirts:

Are you feelin’ merc-ish lately? (Especially after that movie test footage… ooh!) There’s no better time to root for Team ‪Deadpool‬ - check out our RAD new varsity jacket!

I’m all ABOUT this jacket now! 😱😍

welovefineshirts:

Are you feelin’ merc-ish lately? (Especially after that movie test footage… ooh!) There’s no better time to root for Team Deadpool‬ - check out our RAD new varsity jacket!

I’m all ABOUT this jacket now! 😱😍

nerdachecakes:

Harley Quinn Cookies!

Part of an order I took last week. Is there anything more cute than Bruce Timm’s Harley Quinn? I thinkith not. .

Facebook / www.nerdachecakes.com

I waved at Michael Bay at a Starbucks once and he didn’t wave back. He DIDNT WAVE BACK.

I waved at Michael Bay at a Starbucks once and he didn’t wave back. He DIDNT WAVE BACK.