Oof.

🕊𝙰𝙿𝙷𝚁𝙾𝙳𝙸𝚃𝙴 𝚆𝙴𝙴𝙺 𝙴𝙽𝚃𝚁𝚈 #𝟸🕊

𝐒𝐰𝐞𝐞𝐭 𝐂𝐫𝐞𝐚𝐦 𝐑𝐞𝐝 𝐕𝐞𝐥𝐯𝐞𝐭 𝐂𝐚𝐤𝐞 𝐅𝐨𝐫 𝐒𝐞𝐥𝐟-𝐂𝐨𝐧𝐟𝐢𝐝𝐞𝐧𝐜𝐞

Red is a gorgeous color, isn’t it? 

Well in magick, it actually has quite powerful meanings that can connected to Aphrodite.

Red correspondence ~ passion, love, courage, strength, beauty, energy, assertiveness, determination.

*Recipe makes a two layer cake*

I am really proud of this red velvet recipe, it’s so good!

Magickal properties of the cake based on its ingredients: self-love, confidence, beauty, passion, courage, strength.

Where do I get my sources?: I have been practicing for 4 years now, so I pretty much can look at an ingredient, and know what it’s magickal properties are, even though before I post, I always fact check things. I have read a lot of books and articles on it. Here are some of my favorites…

learnreligons.com

witchipedia.com

plentifulearth.com

Cunningham’s Encyclopedia of Magical Herbs

Cunningham’s Encyclopedia of Wicca in the Kitchen

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐜𝐚𝐤𝐞:

½ cup melted butter 2 cups granulated sugar 1 cup buttered flavored shortening 3 cups cake flour  3 tbsp cream cheese 1 tsp baking soda 2 tbsp cocoa powder Pinch of salt 4 large eggs, room temperature and separated 1 tbsp vanilla extract 1 tsp distilled white vinegar A couple drops red food coloring 1 cup buttermilk

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐅𝐫𝐨𝐬𝐭𝐢𝐧𝐠:

¾ cup unsalted butter ¾ of a 8 oz brick cream cheese 5 ½ cups powdered sugar 2 tsp vanilla extract

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Preheat you oven to 350 F.

In a large mixing bowl, cream your shortening, melted butter, cream cheese, and sugar together. Beat in your egg yolks. Mix in your vanilla, vinegar, and buttermilk. Now fold in your dry ingredients gently for a light and fluffy cake. 

Beat your egg whites on high speed until they become stiff peaks. Fold into your batter gently until just combined. Add in red food coloring until you reach your desired color, and mix until even.

Light a candle if you wish and fill the batter with your intentions.

Butter and flour two cake tins and pour the batter evenly into both of them. Pop them into the oven for 30-35 minutes, or until you stick a toothpick in the center of the cake, and it comes out clean, making sure not to overcook the cake.

After 1 hour of cooling, remove the cakes from the pans, so they can fully cool correctly.

For the frosting, cream your butter, sugar, and cream cheese on medium-high speed for about 3 minutes. Mix in your vanilla extract and beat for another minute. If the frosting is too thick for your liking, add in a tablespoon of heavy cream or half and half.

Assemble the cake to your liking! Offer a piece to Aphrodite and enjoy!!!

so can we start hunting down white liberals now or what

Iced Lavender Milk Tea🥛

hello! it’s rather warm where i am right now but i really love tea and milk teas, so i made this up last night!

lavender syrup

1 cup of water

2 cups of sugar

2 tablespoons of lavender (maybe try other flowers!)

put the lavender buds and water into a small saucepan and have it reach a boil! once it does, add the sugar and reduce heat so that it simmers (probably medium low). have it simmer for about fifteen minutes. once that time has past set it aside to cool!

tea!

brew a tea you prefer! i did earl grey, but chamomile would work too!! i’d do two tea bags since you’ll be adding ice and milk. once it is at a strength you find appropriate take out the bags and let it cool!

fill glass about a third full of ice, then add tea, maybe three spoonfuls of the syrup, and milk!

add a little vanilla extract if you have it!

for all you witchy folks too, lavender is known for symbolizing love, so share it with someone you love to welcome in the warm weather!! also feel free to add the extra lavender syrup to other drinks too, it’s very tasty!

Strawberry Trifle

Ingredients:

Vanilla Pudding (store bought or homemade, recipe below)

Castella Cake (homemade or store bought, recipe below)

Strawberries

Whipped Cream (300 ml heavy cream, 40 g white granulated sugar)

Instructions

1. Create a layer of castella, then fill the sides with half cut strawberries. Then dice some strawberries, enough to create a whole new layer.

2. Top with the pudding, then add another layer of castella. You can add strawberries again but I didn’t.

3. Add your whipped cream and top with whole strawberries. Serve and enjoy!

Homemade Vanilla Pudding

2 ½ cups half and half

½ cup granulated sugar

¼ cup lightly packed light brown sugar

3 tablespoons unsalted butter

1 teaspoon vanilla bean paste or pure vanilla extract 

2 ½ tablespoons corn starch (I used 7 tsp of arrowroot flour)

Instructions

In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil). Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted. In a small bowl, whisk together the remaining half and half with the cornstarch. Slowly add the cornstarch mixture to the half and half whisking constantly. Continue cooking until the mixture has thickened and coats the back of a spoon. Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.) Refrigerate for 2 hours or up to 24 hours.

Homemade Castella

6 large eggs (50 g each w/o shell) (at room temperature - very important!)

200 g sugar (1 cup)

200 g bread flour (1 ½ cup + 2 ½ Tbsp) (See Notes)

80 ml honey (⅓ cup; 5 Tbsp)

2 ½ Tbsp water (warm)

Honey Mixture for Brushing Castella

1 Tbsp honey

½ Tbsp water (warm)

INSTRUCTIONS

Gather all the ingredients.

Cut parchment paper to fit the baking pans (See the video for this process). https://youtu.be/a2vaM_aRHv4

Preheat oven to 320 ºF (160 ºC). (I always do this before I bake the dessert)

Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.

Add 2 ½ Tbsp warm water to honey and whisk well.

Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined.

Add the sugar

Beat the eggs and sugar on high speed (Speed 10) for 5 minutes.  The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.

Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.

Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.

Spray the loaf pans with oil and spread out evenly with pastry brush.

Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.

Pour the batter into the pans (about 80% full).

Using a skewer, draw a zigzag line to remove the air bubbles in the batter.

Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.

Bake at 320 ºF (160 ºC) in the middle rack of the oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean.

Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.

Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.

Immediately wrap the cake with plastic wrap to keep the moisture and while it’s hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.

To serve, slice off the sides of the cake with a sharp bread knife and cut into ¾ to 1 inch thick slices (you get 7-8 slices total). It’s better if you bring the cake to room temperature before serving.

THIS BITCH WHIMPERS

Salted Honey Pie 🍯

An old fashion pie recipe that’s super simple to make and a great Ostara/Spring Dessert! I’m making one for this Easter with my family.

Honey, Eggs, Cream are all Spring Foods. Honey symbolizes sweetness and the rewards of hardwork just like the little bees that work so hard to make it! 🐝

And Salt banishes negativity and is purifying!

This dessert is perfect for getting rid of the stress or worry of Winter and welcoming any sweet rewards from your hardwork in the future this Spring!

Ingredients:

One 9 inch Pie Crust (Store bought or one of your favorite crust recipes)

½ Cup of Melted Butter

¾ Cup of White Sugar

2 Tbs of Cornmeal

¼ tsp of Salt

¾ Cup of Honey

2 Eggs + 1 Egg Yolk

½ Cup of Cream

2 tsp White Vinegar

1 tsp of Vanilla Extract

Salt Flakes for Garnish

Preheat your oven to 350. In a large bowl, mix together your dry ingredients before slowly mixing in your wet ingredients one at a time…. (I never do this and just mix it all together randomly as I go, but it’s up to you.)

Feel free to add a sigil to the base of the pie crust. This is mine -

Pour mixture into your pie crust, it will be liquid and thin; that’s okay!

Cook for 45 to 60 minutes or until the top is golden brown and it starts to bubble.(I recommend 60 minutes on the middle rack. Mine didn’t burn at all!)

Take it out of the oven and let it cool for One hour or more to let it solidify. This step is very important to make sure it isn’t too liquidy. The consitancy should be like Pecan Pie Filling.

Garnish with Sea Salt or Himalayan Salt; any big salt flakes. But regular table salt will do just fine if the others aren’t available.

Done! 🍯🐝🍽😋

This can be used for Litha too!

Green Tea Cookie Choux

Ingredients:

Green Tea Craquelin

80g unsalted butter

100g sugar

90g flour(all purpose flour or cake flour)

7g(3tsp) green tea powder 

Choux pastry 

2 eggs

120ml water

50g unsalted butter

2g salt

75g flour(all purpose flour or cake flour) 

Green tea pastry cream

6 egg yolks

100g sugar

500ml milk

45g flour(all purpose flour or cake flour)

5g green tea powder 

1tsp vanilla extract

200ml heavy cream

20g sugar

Directions:

Green tea pastry cream 

1. In a mixing bowl, add and mix egg yolks, sugar and vanilla extract until pale yellow. And then, add green tea powder, flour and mix well. 

2. In a milk pot, add and simmer milk. You can add vanilla bean now instead of adding the extract in step (1). 

3. Slowly add warmed milk to (1)egg yolk mixture and mix well. 

4. In a pot, pour the (3) mixture and constantly stir until creamy on medium heat. 

 5. Transfer to bowl, cover with wrap and let completely cool. 

Green tea Craquelin

1. In a mixing bowl, soften the butter kept at room temperature, add and mix the sugar, green tea powder and flour. 

2. Make the dough into a ball, cover the top and bottom with plastic wrap or put in a bag and roll it to 2~3mm thickness.

3. Freeze before use. 

 Choux pastry

1. In a pot, boil water, cubed butter and salt. Turn off the heat when butter is melted. And then, add flour and mix with a spatula. 

2. When flour is completely incorporated, turn on the heat again until a thin coat forms on the bottom of the pot.

3. Transfer the batter in a mixing bowl and cool it until lukewarm.

4. Beat the egg in another mixing bowl, slowly add the beaten egg into the batter and mix well using spatula.

5. Transfer the pastry batter into a piping bag and pipe into 3~3.5cm sized balls. 

6. Cut the craquelin using a circle cookie cutter and place on the pastry batter.  (I used cookie cutter at 3cm diameter.)

7. Bake into preheated oven at 180℃ for 20~25min. Temperature and baking time may vary due to type of the oven. Be careful not to open the oven in the middle, or the choux will sink. 

 Assembly

1. Gently fold cooled green tea custard cream using spatula. 

2. In a mixing bowl, add and whip heavy cream and sugar until soft (about 60% whipped). If you want the cream thicker, whip the heavy cream more before mixing in the cream. 

2. Stuff the green tea cream into cooled choux and enjoy

MAGICK CHOCOLATE CHIP COOKIES

Ever wonder why your mom’s chocolate chip cookies tasted so good? I always did that’s for sure.

My grubby toddler hands would snatch one from the kitchen and cram it into my mouth, melted chocolate dripping from my chin. Turns out Magick can explain it. 

Ingredients + Magick correspondences

Witchy Tip: Place a piece of rose quartz charged with positive energy near the food to make the food taste better

¾ cup Crisco Butter flavored shortening

Stick with me here, Crisco makes your cookie more airy and soft. 

1 cup dark brown sugar

Sweetness, Comfort, Love

¼ cup white sugar

For romance and love

2 cups All-Purpose Flour

For Consistency 

2 tablespoons milk (any milk will do)

For love and nurturing 

¾ teaspoon baking soda

To banish negative energy

1 tablespoon vanilla extract

For love, lust and luck

1 egg

For finding true love 

1 teaspoon of sea salt

To Banish Negative energy 

½ cup chopped pecans

Wealth, Prosperity

Chocolate Chips and Chopped Chocolate bar (I use Hershey) No measurement, because you measure that shit with your heart.

For comfort

Directions

Start by heating your oven to 375ºF.

Now in a kitchen aid on medium speed, beat your shortening, sugar, milk, and vanilla until very light and airy. About the duration of 2 plays of the song Put Your Head On My Shoulder by Paul Anka

Beat in egg. Now in a separate bowl combine flour, salt, and baking soda. Mix into shortening mixture until just blended. 

Now with your chocolate chips pour in until your heat says stop. If you wanna add the whole bag then you add the whole damn bag.

With a cookie scoop, scoop them onto a baking sheet lined with parchment paper.

Bake 8 to 10 minutes.

Now I know there is no such thing as a perfect chocolate chip cookie, but these cookies are definitely hella addictive. In fact, is that your third cookie?

I love you all! My DMs, mail, and comments are always open! 

xoxo, Angel.

This is my favorite form of entertainment.

Strawberry Milk

Ingredients:

14 strawberries

1/3 cup white sugar 

1~1 ¾ cup milk

Recipe

wash the strawberries, crush 6 pieces of them 

mix with sugar and heat on medium heat 

when it begins to boil, boil for 2~3 more minutes and let it cool down 

cut off the rest of the strawberries in small sizes 

put the syrup, strawberries and milk in one bottle

Original video is here: https://youtu.be/5itl-NItMdI

This is not original content, I am not the owner