Sweet Tooth Inspired Cake!

Since I finished my exam yesterday, I thought I’d make another posting about a cake that I had made before. Remember when I made a posting about my Chocolate Lovers Cake previously (to see the post, look back at previous posts)? Well, this cake was a Sweet Tooth Inspired Cake.

I made this last November out of a whim because I was feeling creative. I really enjoy designing cakes. Don’t get me wrong, I love baking too, but I like designing a bit more. For this cake, I worked together with my mom with. I designed it, and we both made it because fondant is more my specialty. Haha. 😛

So for this cake, it was a vanilla cake with vanilla fondant on over it, buttercream seashell designs on side of the bottom around the cake & on top, strawberry wafer cookies on the side, and cherries on top. Pretty simple, but cute at the same time. Hope ya’ll enjoy the finished picture!


Hopefully, I’ll get to bake/design more during winter break. 🙂 Thanks for viewing my page!

~Sherr Bear

Vegan Pumpkin Cupcakes!


Happy Sunday, People! Oh, and Happy 1st Day of Fall!!!

Sorry I’ve been away again. School & work has been keeping me busy.

Yesterday was a gloomy/rainy day. We had a flash flood in our area, so I stayed home and did homework, but I had a craving for pumpkin, so I decided to make pumpkin cupcakes! 😀

I had found a cute video of a little boy on Youtube who was helping his mom make Vegan Pumpkin Cupcakes, and I decided to try the recipe since I’ve never made vegan cupcakes before.

Here is the recipe:

1) Preheat oven to 350 degrees F.

2) Put 2 cups of canned pumpkin in a mixing bowl.

3) Add 2/3 cup of vegetable oil.

4) Add 1/2 cup of soy milk.

5) Add 2 tsp of vanilla extract.

6) Mix the wet ingredients in mixing bowl.

7) Then, add 1/2 tsp of salt to the mixing bowl.

8) Add 1 tsp of cinnamon.

9) Add 2 cups of brown sugar.

10) Mix in the dry ingredients.

11) Add 1 tsp of baking soda.

12) Add 2 & 1/2 cups of flour.

13) Mix the ingredients in the bowl again.

14) Add 1 cup of chocolate chips.

15) Mix it one more time.

16) Line cupcake/muffin tin with paper cupcake holders.

17) Fill each cupcake holder about 2/3 full.

18) Put the cupcakes in the oven & bake for 22 minutes.

Here is my take on the end results: I didn’t have cinnamon in powder form, so I used cinnamon extract. I also didn’t have regular chocolate chips, so I used mini ones. Overall, the cupcakes felt like a muffin… more thick. The vegetable oil used in the recipe seem to seep through the paper cupcake holders. I liked the idea of chocolate chips in the cupcakes because it wasn’t overly sweet, but I’d suggest not using mini chocolate chips like me because then you had loads of chocolate chips in some of the cupcakes more than others. Haha. 😛 These were nice & just in time for the fall, cool weather. I wanted to decorate the cupcakes (since that’s my specialty), but I felt if icing & decor were added, it would’ve made the cupcakes overly sweet.

Hope ya’ll enjoy my feedback on this recipe. Maybe ya’ll can take it & tweek it to your taste. I’m going to attach my instagram pic of how the cupcakes turned out.

Here is the link to the original video on how to make it:

Thanks for visiting my page!

August Ipsy Glam Bag Review


Hello everyone! Sorry I’ve been away for awhile. I’ve been busy with school & work, so I haven’t had time to do any new crafty things (although I have been artsy at work) 😛 . 

So, I figured I would do a review on the August Ipsy Glam Bag since it’s similar to stuff I’d post on Youtube before, except, I am not doing a “How To” tutorial. I’m just reviewing the products this time. I miss blogging, so I figured I’d give it a go. 😉

First off, let me just say that this month’s bag is super duper cute! The travel size bag is a purple & gold color with “Ipsy Glamour Academy” written on it. Okay so on to the products!

1) Pacifica Alight Multi-Mineral BB Cream: This product is supposed to change colors to match your shade as you apply it. To me, I feel as though this product felt more like a tinted moisturizer rather than a bb cream. There wasn’t as much coverage with this product when it came to concealing, but I think that the color did come out well. I think that this item would be good for travel uses, but personally, I would not purchase this item.

2) Noya’s Vanilla Lip Balm (Kosher Natural): First thing I noticed when I opened this was that this lip balm smelled delicious enough to eat! :3 I like the fact that this product is all natural, preservative free, & cruelty free. After applying it on, I did feel that it gave more moisture to my lips, so I really enjoyed this item. Only thing I’d say as a criticism would be that I kinda wish it had a hint of color in it.

3) Pixi’s Lash Booster Mascara: This cute little sample is portable and easy to use. I felt like it lengthening my lashes after application, and it didn’t feel too bulky like some mascaras. It was more of a natural look. 

4) City Color Cheek Stain (Pink): This cheek stain came the most adorable little packaging with a pink heart on the side of the cap. This little item gives the biggest pop of color I have ever seen, so make sure if you use it to just use a tad. A little goes a long way. 🙂

5) Michael Todd’s Jojoba Charcoal Facial Scrub: This facial scrub is my favorite product from the bunch! I like that this product is organic & certified vegan. The scrub is supposed to exfoliate the skin & remove impurities. When using, remember that it is charcoal, so the color will be a dark grayish black color & has jojoba wax beads inside. After using this scrub, it left my face feeling extra smooth & refreshed, so I really liked this product.

Hope ya’ll enjoyed my review! You can see more photos that I post on my Instagram: Wushuqt. Have a wonderful Labor Day!