‘I wanted to be a part of it so bad’: ‘Black Lightning’s’ Cress Williams is finally a superhero

‘I wanted to be a part of it so bad’: ‘Black Lightning’s’ Cress Williams is finally a superhero

Cress Williams began to see his acting career taking off in the early 1990s, when Hollywood wasn’t taking superhero comic books nearly as seriously as it does today. When that attitude started changing at the turn of the century, and heroes on the big screen and eventually on TV became big business, the 47-year-old always […]

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A men’s rights activist edited ‘The Last Jedi’ to remove the women. It’s bad.

A men’s rights activist edited ‘The Last Jedi’ to remove the women. It’s bad.

The following article contains major spoilers for “Star Wars: The Last Jedi,” as well as the plot (such as it is) of the anti-feminist fan remake.  “Star Wars: The Last Jedi: De-Feminized Fanedit” is a divisive film, even within the community of men’s rights activists for whom it was made. Some appreciated the recut, which pares the run time of […]

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Classic Neutral Italian Destination Wedding Invitations

The invitations from Rachel Kim of Fourteen-Forty include all the goodies: hand calligraphy, a wax seal, gorgeous vintage stamps, and spot illustrations. The classic and clean neutral palette with pops of blush and gold is the perfect choice for these Italian destination wedding invitations. Clean, classic, and executed to perfection!

Classic Neutral Italian Destination Wedding Invitations by Fourteen Forty

From Rachel: Cayla and Brian celebrated the end of summer with their friends and family by planning a destination wedding in Ravello, Italy just above the Amalfi Coast. Ocean views and traditional Italian architecture made this wedding one of the most beautiful weddings we’ve ever seen!

Classic Neutral Italian Destination Wedding Invitations by Fourteen Forty

Classic Neutral Italian Destination Wedding Invitations by Fourteen Forty

Cayla and Brian wanted to keep a neutral palette with touches of blush and gold here and there. After their very first meeting us, it was clear that their invitations would include all of our favorites: hand calligraphy, a wax seal, and vintage stamps. In keeping with the elegance of their venue, we went with a double thick letterpress invitation complete with gold edge painting for a little something special. To top it off, we designed a beautiful monogram using their first initials and tied all the pieces together with a blush ribbon. We like to think that any type of wrap whether it’s made of vellum, string or a bellyband makes guests feel like they’re unwrapping a present!

Classic Neutral Italian Destination Wedding Invitations by Fourteen Forty

Classic Neutral Italian Destination Wedding Invitations by Fourteen Forty

For their main envelope, we sourced a variety of travel inspired vintage stamps in shades of pink, red and burgundy. In addition to charcoal ink calligraphy, we sealed every invitation in our classic gold wax. As much as we love all the other colors we offer, you can’t go wrong with a gold seal!

Classic Neutral Italian Destination Wedding Invitations by Fourteen Forty

Classic Neutral Italian Destination Wedding Invitations by Fourteen Forty

Day-of pieces like menus, programs, napkins, matches and welcome notes are opportunities to have a little more fun, especially for a more classic wedding. We always recommend a map and events card to our clients getting married abroad. They’re a great way to get your guests excited about the trip ahead! Cayla and Brian fell in love with our accordions and so we designed two different maps; one that gave guests a general idea of where Ravello is and another that combined the weekend events, transportation details, and hotel options.

Classic Neutral Italian Destination Wedding Invitations by Fourteen Forty

Classic Neutral Italian Destination Wedding Invitations by Fourteen Forty

Thanks Rachel!

Design: Fourteen-Forty
Planning: Exclusive Italy Weddings
Calligraphy: Papersoul

Check out the Designer Rolodex for more tal­ented wed­ding invi­ta­tion design­ers and the real invi­ta­tions gallery for more wedding invitation ideas!

Photo Credits: Greg Finck

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Coconut Cake

Coconut lovers beware!

This Coconut Cake recipe is a family favorite. Check out all the ways I infuse coconut flavor into this delicious cake!

Finding a delicious coconut cake recipe was not as easy as I thought. So many of the recipes I came across used cake mix (not that there is anything wrong with that!) but I wanted something totally from scratch. So when I found Mrs. Billett’s White Cake I decided to modify it to make the perfect coconut cake!

When developing this recipe I really took into consideration the technique and ingredients so that I would be able to confidently answer the common question of ‘how to make coconut cake’. If you follow the recipe as written, you WILL have a delicious cake!

In addition to making a really good coconut cake, I paired this cake with an amazing easy coconut frosting! This cheater swiss meringue frosting is quickly becoming a new favorite and one that I am able to use in so many ways!

Coconut Cake

  • Prep Time:
    20m
  • Cook Time:
    25m
  • Total Time:
    45m

  • Serves:
    8

Ingredients

  • 1 cup (200g) solid coconut oil
  • 2 cups (450g) granulated sugar
  • 1 tablespoon Pure Coconut Extract
  • 1 cup (240g) coconut milk
  • 3 cups (360g) cake flour
  • 1 tablespoon baking powder
  • 5 egg whites (200g)
  • 6 -9 tablespoons of simple syrup

Instructions

  1. Preheat oven to 350°F. Prepare three 8-inch round cake pans.
  2. Add coconut oil and sugar to stand mixer and beat on medium-high until incorporated, about 1-2 minutes.
  3. Add coconut extract into the coconut milk. Now, with the mixer on low, add that milk mixture to the sugar and oil in the stand mixer.
  4. Sift together flour and baking powder; add to ingredients in stand mixer slowly.
  5. Beat at low speed just until incorporated. Turn mixer off.
  6. In a separate bowl, beat egg whites at medium speed until stiff peaks form.
  7. Remove mixer bowl from stand mixer and gently fold egg whites into batter.
  8. Pour batter into prepared pans.
  9. Bake at 350°F for 18-25 minutes or until the center does not appear wet and the cake has pulled away from the sides of the pan. Do not over bake.
  10. Remove cakes from oven and let rest in pan for about 10 minutes.
  11. Turn out cakes onto baking rack and level if necessary. Now drizzle each layer with 2-3 tablespoons of simple syrup.
  12. You can decorate immediately or chill cakes until ready to assemble.

Easy Coconut Frosting recipe here.

Tips, Tricks, Variations

Did you catch all the different ways I infuse coconut into this recipe? Coconut oil (arguably this adds very little flavor), coconut milk, coconut extract, and even coconut flakes. I did a poll in my baking group and asked “when eating a coconut cake do you prefer a strong coconut flavor or subtle? Also, do you like coconut flakes on your cake?” The answers were interesting!

After over 100 responses it became clear… there was no definitive answer.  One thing I did know, my coconut cake recipe had to be adaptable and delicious.

If you happen to love strong flavors, this recipe and frosting are perfect for you. If you like subtle then I would make a 7-minute frosting with this cake so only the cake flavor shines through. If you dislike coconut flakes you can follow my video, if you love them then I would suggest covering the entire cake with them!

Why simple syrup? It does magical things to this cake. After extensive testing (thanks, friends!) there was a unanimous reply, YES to the simple syrup! It adds moisture, sweetness, and life expectancy. Once thing I noticed with coconut cake is that while they loved the flavor, my taste testers didn’t “binge” on it like they might with chocolate cake or vanilla cake. One piece a day was plenty. Simple syrup also adds longevity to this recipe, meaning it will last for several days on the counter and still taste delicious. Here is my simple syrup recipe. I recommend making it the day before you make this cake.

You may notice that I use the coconut oil in its solid form in the recipe. In many recipes, you are required to melt it first! But because I was using it as a butter substitute (from the original white cake recipe), I wanted to make sure my oil was solid. If I was replacing oil in a recipe I would use it in it’s melted form.

Please do let me know if you try this homemade coconut cake and what you think! You can tag me @iambaker on Instagram and Facebook.

 

 

 

 

 

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