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You probably want to go here
*NO PURCHASE NECESSARY. The Back to School Contest is a promotion comprised of contest and sweepstakes components, and is subject in all respects to the complete Official Rules available at the URL below or by sending a S.A.S.E. to "Back to School Contest" Rules Request, c/o PlaceWise Media, 1390 Lawrence Street #300, Denver, CO 80204 (specify name of participating mall; VT residents may omit return postage). Open only to entrants who, as of the entry date, are legal residents of the U.S.A. or D.C. (excluding AK) who are at least 18 years old for the contest portions of the promotion (however, the parent or legal guardian of a child who is at least 13 years old may submit an entry in any of the contest portions with respect to such minor child) and for the Grand Prize portion of the promotion, or who are at least 13 years old for the Scan Jam sweepstakes portion of the promotion Void outside the U.S.A. and D.C., in AK, and where prohibited or restricted by law. Contest entry periods begin at 12:01 a.m. Mountain Time (MT) on 7/16/12 and end at 11:59 p.m. MT on 8/8/12; Scan Jam sweepstakes entry period begins at 12:01 a.m. MT on 8/15/12 and ends at 11:59 p.m. MT on 8/31/12. Contestants may enter the Scan Jam through alternative means found in the official rules at the URL listed below. Entry methods, limits (including limits in each contest and sweepstakes component of the promotion), restrictions and instructions, public voting instructions, limits and instructions, and prize information, limitations and restrictions are set forth in the Official Rules. Sponsor: PlaceWise Media, 1390 Lawrence Street #300, Denver, CO 80204. http://www.polarisfashionplace.com/back-to-school/rules


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The Brookhaven MARTA station is on the gold rail line at 4047 Peachtree Road NE, just north of Lenox Square Mall and near Oglethorpe University (see area map). To get to the Brookhaven station from the airport, downtown or midtown, you must board a gold line train labeled "Doraville". If you are coming from the blue or green rail line, you must exit at Five Points and transfer to a northbound Doraville train to get to Brookhaven.
What's Nearby
Brookhaven Park
Brookhaven Village
Town Brookhaven
Cherokee Plaza
Oglethorpe University
Brookhaven Beer Fest
Extended Stay America Buckhead
Brookhaven Station Shopping Center
Zipcar (Sign up as a new driver and get $50 driving credit)
There is free daily parking at this station and long-term parking for $5/day.
Train Schedule
Commute Time
17 minutes to Five Points
36 minutes to the Airport
Buses that depart from the Brookhaven station travel on North Druid Hills, Dresden, Clairemont, Peachtree Industrial, Henderson Mill, Windor Parkway and to Century Center. See the full list of bus routes here.
More Information
Navigating the Brookhaven MARTA Station
Best of the Brookhaven MARTA Station
Brookhaven Homes For Sale

subset: commoncrawl


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Hey PWizard, will there be a trainer on the steam version for this game when it releases?
It is a possibility assuming that a steam version of the game is released.
While you're at it PWiz, what will be the winning numbers for the next Lottery?
yeah can we get a trainer for the power ball? lol j/k
at any rate, I will be out of town Friday through Sunday this weekend. Apparently this game comes out on Friday. It may be difficult for me to get ahold of it and work on it quickly, so be prepared for a delay in this game being posted (trainer) possibly.
Once people are playing it, if we haven't posted a trainer, SAVEGAMES are always nice to help move things along quicker and also we are open to reasonable and useful suggestions for options.
You will need a steam account to install the game and for future patches so I imagine they trainer will work with steam
this thread made me laugh.. truly funny!
priorites? you dare to have a RL, shame on you


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Product Details
1557 Disney Brave Costumes for Children & Girls
Disney Brave costume in children sizes 3-14. Dress up as princess Merida in dress with contrast neck ruffle & detachable sleeve piece, petticoat coat, and hooded cape. Disney Pattern Collection for Simplicity.
$10.15Suggested Retail Price: $16.95
Status: Available
Ships To: AS, Australia, Canada, United Kingdom, GU, MP, Puerto Rico, UK, United States, VI
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Katy Pattison
- Filed Under
Until the Christian County library can secure voter approval to increase library funding and implement expansion plans, some residents must drive 30 minutes or more to get to their tax-supported library.
Others simply don't have time to make frequent trips to the library no matter how close they live to the Ozark location. If this sounds like you, get your money's worth by checking out the myriad of library resources available from your home computer.
Make a trip to the library to get a library card, then visit our website at http://christiancounty. lib.mo.us to use your library from home. ...


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Kris Jenner's house guests keep multiplying.
After Kim Kardashian starts moving her things into the Jenner's home to prepare for her move-in with baby North and Kanye West, more family members keep coming by to stay with them.
An awkward encounter with one of those family members wasn't the only Keeping Up With the Kardashians clip our readers couldn't stop watching though.
Take a look at our most-watched videos this week!
WATCH: Kris Jenner and Scott Disick both reveal they don't wear underwear
In the midst of a fashion design meeting, Kim can't stop gushing over her little sis Kylie Jenner and her "cool" style. But, is she a little too obsessed? Take a peek in the clip above.
PHOTOS: Do Kim Kardashian and North West look alike? Check out their side-by-side baby pics!
After two months of anticipation, Kanye West debuted the first photo of his and Kim's baby girl, North, on Kris' talk show this week. Check out the adorable snap.
WATCH: Kanye West says Kim Kardashian gave me "a whole family to live for"
After hearing about the benefits of eating her own placenta, Kim is considering taking a bite from her own after her baby is born. Take a peek at the discussion above.
WATCH: Kris Jenner dishes on Kim Kardashian's post-baby fitness and diet plan
Scott Disick, Khloé Kardashian Odom and Kourtney Kardashian pull a prank on Kris, calling her and acting like they're a family friend named Todd Kraines. Take a peek at what happens when they let the real Todd in on the secret.


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South Hills Village OK'd for re-entry after threat
Bethel Park police evacuated South Hills Village mall and took a man into custody there Sunday night after he made a vague bomb threat, officials said.
The suspect, Frank Zahler, 70, was charged with risking a catastrophe, terroristic threats and threatening to use a weapon of mass destruction. He is awaiting arraignment Monday.
Witnesses said the man with long, gray hair, walked into the Barnes and Noble store about 6:15 p.m. and made reference to having bomb-making materials in his bag, according to a statement released by mall management.
The suspect then walked out of the bookstore and into the mall, eventually taking a seat inside the Red Robin adjacent to the food court, said Bethel Park police Chief John Mackey.
Police were called about the man's statement and responded, taking him into custody at Red Robin and removing his bags from the restaurant to the sidewalk outside the food court. The Allegheny County Bomb Squad was called, and technicians checked the suspect's two duffel bags, a metal briefcase and his car before determining nothing he had posed a threat, Mackey said.
"Just the mention of a bomb or bomb materials this week, it made people nervous and they called police," he said.
Witness Scott Ross, 36, of Bridgeville said he and his girlfriend were waiting for their food at Red Robin when the man came in, and he immediately struck them as unusual.
"He was struggling to take his sweatshirt off; you know, pulling his T-shirt off with it... then he just sat there, doodling on his napkin or something," Ross said.
Police officers soon came into the restaurant and quietly took the man into custody, Ross said. A few minutes later, management asked everyone to leave the restaurant via another entrance to the mall, away from the food court.
By 6:30 most of the mall had closed, Mackey said, but employees and customers of the Red Robin, Carmike Cinemas, Target and Barnes and Noble had to wait from the edges of the mall parking lot until the bomb squad finished.
The packages were determined to be safe and people allowed back to their cars shortly after 9 p.m. Mackey said the man was taken into custody by Bethel Park police, who would determine charges later. The man, who Mackey said lived in a neighboring community, had been asked to leave another establishment after acting disorderly this month.
Several suspicious packages around the region have brought responses from the bomb squad this week in the wake of the Boston Marathon bombings.
Matthew Santoni is a staff writer for Trib Total Media. He can be reached at 412-380-5625 or email@example.com.
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Yantai Reiyo Foods Co., Ltd.
Start Order
|Business Type:
|Trading Company
|Main Products:
|Shandong, China (Mainland)
|Year Established:
|Number Of Employees:
|5 - 10 People
|Main Markets:
|Average Lead Time:
|30 Day(s)
Since Yantai Reiyo Foods Co., Ltd. was established, we have actively exalted the corporate culture of: "honest and good faith, ...
Since Yantai Reiyo Foods Co., Ltd. was established, we have actively exalted the corporate culture of: "honest and good faith, priority to consumers, quality first and keeping pace with the times". We have been fully devoted to the development and technical advantages of the local agricultural product processing field. We supply consumers with "healthy, nutritious, safe and delicious" high quality foods, canned foods, dried fruits, preserved fruits, frozen fruits and related products. At present, we mainly supply canned foods, dried and preserved fruits, fresh vegetables and fruits, and frozen fruits.
After several years of trade communication with buyers from various countries and business circles, we've built up friendly, stable and mutually trusting cooperative relationships with them.
Company Capability
Trade Capacity
Eastern Asia : 20.00%
Eastern Europe : 20.00%
Production Capacity
Quality Control
Test Equipment and Facilities : Inspect
R&D Capacity
No. of R&D Staff : Less than 5 People
Equipment and Facilities : lab
Email to this supplier


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Sooners get Joe Mixon, Rivals.com #1 running back, Jeffery Mead, Mark Andrews, Dallis Todd
NORMAN, Okla. (AP) -- Oklahoma built on the momentum from its Sugar Bowl win over Alabama by pulling in what coach Bob Stoops called one of his best recruiting classes.
The top player is 6-foot-2, 216-pound Joe Mixon.
He is listed as Rivals.com's No. 1 running back and 247sports.com's No. 1 all-purpose back. He ran for 1,704 yards and 23 touchdowns as a senior at Freedom High School in Oakley, Calif.
Stoops said 5-foot-11, 238-pound running back Samaje Perine is an incoming freshman who is built like a junior.
The Sooners added height at wide receiver -- 6-foot-6 Jeffery Mead of Tulsa Union, 6-foot-6 Mark Andrews of Desert Mountain High School in Scottsdale, Ariz., and 6-foot-5 Dallis Todd of La Mirada (Calif.) High School.


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- Filed Under
April is Autism Awareness Month. It is important to understand that autism does not discriminate. It can happen in any family. Through the years, I have had the pleasure of meeting some of the most dedicated, patient and loving parents. I have also worked with many dedicated professionals who have been willing to "think outside the box" to assist these special children.
Each year during this time, I reflect back on years past, at the beginning of my families' journey into the world of autism. Parents have many different reactions when they receive the autism diagnosis.
I am here to tell you to ...


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July 25, 2009
Mike Farrell
Rivals.com Football Recruiting
North Canton (Ohio) Hoover running back Erick Howard hasn't been going on the record much lately, opting instead to focus on academics and proving to coaches that he's going to be good to go as a freshman in college.The 5-foot-10, 210-pound back from the Buckeye State claims offers from Wisconsin, Kansas, Tennessee, Illinois, Colorado, Cincinnati and all the MAC schools.He spent a little while this summer trying to impress the coaches at two schools that have not offered but happen to be at the top of his list."I went to Michigan State's camp, and then I went to Toledo and Ohio State," Howard explained. "Toledo was okay. I loved Michigan State and Ohio State was fun."Coach Tressel told me if I improve my ACT, bench (press) 305 pounds and just maintain my grades then there would be an offer. Michigan State basically said they were gonna offer too. I just got a 20 on my ACT, so I might be getting offers soon. I don't know."For now the Spartans and Buckeyes are atop Howard's list."Yeah, I like Michigan State and Ohio State a lot. With Michigan State, I just like the campus and the grass field. I'm not a big fan of turf and their field is really nice. Plus, everything's right there. The dorm is right across the street from the workout facilities and the school itself. It's a nice setup."At Ohio State the facilities are amazing. The coaches are good, quality people, and they recruit kids that want to win and aren't just about themselves. The campus is like a city."Howard said he is done with visits until his season rolls around and it's time to start thinking about officials. ...More... To continue reading this article you must be a member. Sign Up Now!
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Gallup Poll: Majority of Americans support gay marriage
Author: Catalina Camia
Publication: USA Today
Publication Date: May 20th, 2011
Click here to read the full article at USAToday.com
A majority of Americans say in a new poll that same-sex marriage should be legalized, marking the first time for such support since Gallup began tracking the issue in 2004.
Support for gay marriage jumped nine percentage points to 53%, largely due to an increase from independents and Democrats, the Gallup surveyshowed. Forty-five percent of Americans believe same-sex couples should not have the same rights as those in traditional marriage.
The survey comes as states such as New York gear up for heated battles over same-sex marriage. And two years ago this month, the California Supreme Court struck down Proposition 8, a controversial ballot measure banning gay marriage.
"Americans believe in the Golden Rule of treating others as they themselves want to be treated," said Evan Wolfson, founder of the advocacy group Freedom to Marry. "This growth in support in nearly every segment of the public, including people formerly opposed, shows that elected officials and judges who end the cruel exclusion from marriage are on the right side of history and delivering not just what loving and committed couples and their families need, but what the majority of Americans want."
Connecticut, Iowa, Massachusetts, New Hampshire, Vermont and the District of Columbia allow same-sex marriages.
The new Gallup Poll showed 69% of Democrats and 59% of independents now support same-sex marriage, both double-digit increases from last year's survey. Nearly 3 in 10 Republicans, or 28%, support gay marriage -- the same showing as last year.
The Obama administration recently decided to stop defending the federal Defense of Marriage Act, which bans the federal recognition of same-sex marriage, saying it no longer found the law to be constitutional. President Obama does not support gay marriage, but has said his own views on the subject are "evolving."
House Speaker John Boehner and Republicans in Congress have hired their own lawyer to defend the law, known as DOMA.
The Gallup survey of 1,018 adults was taken May 5-8 and has a margin of error of +/- 4 percentage points.


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How Marvelous are the Marvelous Mold Onlays?
Maaarvelous!!! Chef Dominic and the team at Marvelous Molds have been turning out amazing molds and mold making kits since before I started decorating cakes. Not too long ago, they released a new series of onlays. I watched ALL the videos, looked at all the styles and although they seemed amazing…I must say I was pretty skeptical. It cannot be that simple to make a beautiful damask or chevron cake. I mean just watch the 2 minute video http://www.marvelousmolds.com/onlays. Could it really be that easy?
So for Christmas, I was the lucky recipient of the small chevron onlay. I just couldn't wait to try it and was lucky enough to get to use it on a cake this month.
Chevron is crazy trendy right now and terrifying to most cake decorators. Chevron is a graphic look that demands clean edges and straight lines. There are cookie cutters and cutting machines but once you get the rows cut out, trying to get them lined up on the cake is an entirely different matter. It also doesn't help that I'm a bit of a nut job when it comes to things lining up straight so this was not a design I wanted to do free hand.
As far as a review goes, I can't say enough about how great it was to work with onlay. So now on to the point of the post. My tips and tricks for using the onlays. There is a great 40 minute masters class video for using the onlays.
I highly recommend you watch it a couple of times before you attack your cake.
I followed the instructional video but now that I've completed my first cake here are a few of my personal recommendations. Please remember I have only done a cake using the chevron onlay so you may have different experiences with different designs. I'm looking forward to adding more onlays to my collection over time.
Cake Details:
8 inch round cake
Iced in buttercream
Small Chevron Onlay
Tip 1: The instructional video suggests rolling out the fondant to a #2 on the KitchenAid KPSA Stand-Mixer Pasta-Roller Attachment. I did this and felt the fondant was a bit thicker than it should have been. Next time I'll roll it out to a #3
Tip 2: Place the buttercream cake in the freezer while you prepare each application of the onlay. So cake in the freezer, prep onlay, pull cake out of freezer, apply onlay, cake back in freezer. Repeat until completed.
Tip 3: After you press the fondant into the mat, Chef Dominic suggests rolling over the fondant with a small rolling pin. In my case, this kept causing the fondant to shift in the mold. I found rubbing the fondant over the blades of the onlay with a bit of shortening made a very clean cut. I am interested to see if the rolling pin will work better when I roll the fondant out to a #3.
Tip 4: For this cake, I wanted the top chevron to line up with the top of the cake. So instead of lining up the bottom (straight edge) of the onlay with the bottom of the cake, I flipped the onlay over and placed the pointed edge along the bottom of the cake so the pink chevron would now be the top. I was worried that it wouldn't stay straight using it upside down but it worked perfectly.
Tip 5: After applying the onlays to my cake, there was still a gap between the first and last onlay. Do NOT panic! Even though I used an even sized cake, I attribute the gap to the fact that I use a thick layer of buttercream on my cakes. That said, this is the point where most people say "Don't worry every cake has a back." I actually did the opposite and made the area with the gap the front of my cake and filled the gap with coordinating buttons. This gave a little more interest to the bottom tier. You can of course put the gap to the back but take advantage of the opportunity to add some fun accents like buttons, bows or ribbons to the cake.
Tip 6: I did not apply the corn syrup glue onto all of the fondant and then remove every the opposite pattern. I just used a small brush painted the corn syrup mixture onto each panel that was going on the cake.
Tip 7: This is more an idea than a tip. For the rainbow chevron, it was very time consuming to do one color per chevron and I worried about the other ones drying out as I added each color. Next time I will do the entire onlay in a single color, remove them and place them under plastic. Then add them back in a rainbow fashion to the onlay and apply it to the cake. Since you add a bit of tylose to the fondant it holds its shape well so I don't see this being a problem.
If you were skeptical like me, I hope the review and tips encourage you to try the onlays.
I would love to hear from others who have used the onlays, so feel free to add your own tips and tricks in the comments.
Rainbow Heart Sprinkle Cake with a surprise inside!
There are some cakes that just speak to me. I have an entire folder of favorite cakes that I save in hopes that someday I can use them for inspiration. This month I had a request for a rainbow themed birthday cake. I must say, I was over the moon because I have saved up several cheery rainbow themed cakes. Probably my favorite is this rainbow heart cake by Wild Orchard Baking Company that I discovered on Half Baked. My second favorite is the new trend of covering the entire cake in rainbow sprinkles. Sprinkles just bring out my inner 5 year old. I was torn between these two styles of cake and so was Molly's mom. On a whim, I thought why not make them both in one rainbow, heart, sprinkle cake.
Time for the nitty gritty. How did she do that:
Cake Details:
6 inch chocolate cake(bday girl's favorite) top tier
10 inch rainbow vanilla cake bottom tier
6 and 10 inch cake boards
Supports of choice for tiered cake – I use the Single Plate System(SPS) by Bakery Craft
12″ Round Cake Drum
Rainbow food colors – Christmas red,orange, lemon yellow, leaf green, sky blue, violet, pink
Fondant - 5-6 ounces of each color is enough for the hearts, balls and name
Sprinkles – 6 ounces of multi-colored nonpareils (fancy word for round sprinkles)
2.5 batches of white buttercream (a single batch is based on 2lb of powered sugfar)
Letter Cutters- FMM Funky Tappits and FMM Script Tappits were used for Molly's name
Small heart cookie cutter
Large heart template – I created this template on a Cricut to cut out a 4 1/2 inch George(cartridge) heart.
#12 Wilton piping tip and a piping bag
Small offset spatula
Wax paper
Cooking spray
Heart Tier Instructions:
The number of hearts needed will be dependent on the size of heart cutter you use. I lucked out and happened to have a heart cutter that fit exactly 14 (2 sets) of the rainbow hearts on each row. Officially a rainbow has 7 colors (red, orange, yellow, green, blue, indigo, violet.) I replaced indigo with pink for a little extra variety.
Use a couple of pieces of paper and outline your hearts to figure out how many will fit. I even labeled them with colors to help me test how many of each color I would be using. For a 6 inch cake, you need to cover a rectangle that is approximately 4in(height of the cake) X 20 inches(circumfrance of a frosted 6 inch cake).
For my cake, I needed a total of 42 hearts (6 of each color). Roll out each color of fondant to 1/16 inches thick. Cut your hearts and keep them in a ziplock bag so they stay soft. You can do this a couple of days in advance as long you keep them sealed. I made 1 extra of each color just in case.
Fill and frost your 6 inch cake. Starting at the front of the cake place the first 3 hearts vertically. If your frosting has crusted, apply a small amount of buttercream to the back of the hearts before you apply them. Add the next column of hearts to the left, then add the column to the right. Continue adding hearts left and right of the center. This makes sure any "adjustments" you need to make will be in the back. When I was 2/3 of the way done, I recalculated my spacing between hearts to ensure they would all fit nicely on the cake.
Sprinkle Tier Instructions:
For this tier, I wanted to carry the rainbow from the outside into cake. I baked individual layers to create the internal rainbow effect. I used only 6 of the 7 colors of the rainbow for the inside. I didn't want the top tier to be super tall. I used just under two batch of vanilla cake. You want the tiers the same size, so you want to weigh or meause the amount of batter you make of each color. For the 10 inch cake, I used 2.25 cups of batter for each layer. I separated the batter and used the same gel colors I used for the hearts to color the batter. To make sure the color would stay bright, I added enough food coloring to achieve the color I wanted then added an extra dab. Bake each layer at 300 to 325 degrees. You want to bake these thinner layers at a lower temp so that they do not dry out and they do not dome. I did not have to level these thin layers. Once cooled, wrap each layer to keep them moist while the other layers bake. Freezing the layers for 15-20 minutes will make it easier to stack them later on.
Place a smear of buttercream on the 10 inch cake board and place the purple tier onto the board. Load your buttercream into a piping bag with a #12 tip. Pipe a layer of frosting over the entire layer and smooth it with a spatula. Add the next layer of cake, repeat layer of frosting until you complete your cake rainbow. Then frost the outside of the tier using your normal method. Smooth the front portion of the well where the white heart and name will go.
Applying the Sprinkles:
Before I applied the sprinkles, I took my large heart template and placed it on the cake. If you let your buttercream crust up a little you can attach your template with a little shortening around the edges. There numerous suggestions on how to apply sprinkles. So people say to use your hand and kind of press them into the cake. I tried that first and made a massive mess in just one handful so that was a total failure. Half Baked did a blog post where she chilled her cake and rolled the edges in sprinkles which would work great for a small cake or cupcakes but there is no way I could do that with a 10 inch tier. When researching sprinkle cakes, I came across a post on how to apply sprinkles to the side of a cake and since I was out of options, I thought I would give it a try and to my total amazement, it WORKED! Cut a strip of wax paper. I did best with strips around 2X 4 inches and place it on a deep cookie sheet or baking pan. Spray lightly with cooking spray. Literally sprinkle the sprinkles onto the sprayed wax paper. Shake it around a bit so the sprinkles form a single layer. Lift the wax paper and gently place it onto the side of the cake. Lightly rub your hand over the wax paper to transfer the sprinkles from the wax paper to the cake. Lift the wax paper off. if there are any sprinkles still on the wax paper, just move it to a bare spot on the cake and rub light over that spot. Do not press too hard or the buttercream squishes out between the sprinkles. Repeat until the cake is covered. I'm not saying you won't have sprinkles bouncing around your counter but it is much cleaner and easier to do than trying to press them into the side. Don't forget to pay special attention to the area around the heart template so that you get a very well defned sprinkle outline around the heart. Gently remove the template.
Cut out your letters in the rainbow colors. I used the Funky Tappits for the M and the Script Tappits for the rest of the letters. Roll out a fondant snake and create the swirl accents. Leave these items to dry. Roll out the fondant balls for the border. I made 8 fondant balls of each color and had a few extras. Attach the letters with buttercream and attach the fondant balls to the cake drum with melted chocolate. Don't forget to add a ribbon to your cake drum and you are all set for a whimsical rainbow, heart, sprinkle cake.
Ice Cream Cone Cake
It's fun to make an ice cream cake that doesn't require a freezer. My friend Jessica found this adorable cake design on Pinterest. The original was done by Abigail's Bake Shop. I tweaked the details just a little bit for Addie's first birthday cake. It went great with the pink frilly decor of Addie's birthday party.
The cake is 4inch round on top of an 8 inch round. Both are strawberry cake frosted in buttercream with fondant accents.
Colors used for the accents:
Wilton Pink for the light pink
Wilton Rose for the hot pink
Wilton Lemon Yellow
Wilton Leaf Green – just a touch to get the light green color
Wilton Sky Blue
Tools used for this cake:
For the swirls I used the medium swirl cutter from the
Swirl and Heart Patchwork Cutters.
The letters and the number 1 were done with the
FMM Funky Alphabet & Numbers Set.
To create the number medallion, I used the two larger sizes from my
Biscuit Cutters
Things I learned on this cake.
1) I've been wanting to try this technique for a while. For tiered cakes I normally use a support system called SPS (Single Plate System) by Bakery Craft. However, their smallest round plate is 6 inch. Since I needed a 4 inch circle, I decided to try Bubble Tea Straws for support.
Many cake decorators rely solely on bubble tea straws even for larger cakes so I thought I'd give it a go with a lighter weight cake. I was very impressed with the bubble tea straws. They were easy to cut and supported the 4 inch top tier well. I will continue using SPS for my larger tiers because I prefer not having to cut supports and SPS has always served me well. But I'm glad to know I have a good alternative for smaller tiers.
2) It's the little things that matter. I took pics of the cake before delivery and I had not added on the pink "cherries" yet. Looking at the pics side by side, you can see what a big difference that little extra touch really makes.
3) This tip I learned from Royal Bakery's FB page. I made the swirls and the medallion in advance. When it came time to place the medallion on the cake, it had dried so that it would not lay flush on the top tier. It would have been "OK" to have it on the cake flat and not flush, but that wasn't what I wanted. Someone had posted on Royal Bakery's page that if you have a fondant piece that has dried, you can place it in a tupperware container with a piece of bread and it would soften up. I left the medallion with a single piece of bread in a sealed container until the morning. Over night was too long for a piece so thin. In the morning it was way too soft so I had to let it firm up a bit before I could use it . Next time I would only need to leave it for a couple of hours. Either way, it's definitely my new favorite trick.
Even the Liner Matters
Here are some examples of white and chocolate cupcakes baked in plain white liners.
Even greaseproof liners are not created equal. Many greaseproof liners are OK with white cupcakes but lose their pattern when you bake chocolate cupcakes. In general, solid colors hold up better than light or intricate patterns. You can see in the blue liners the traditional ones are "ok" with a white cake. The more color in the pattern the more successful the liner is but these same liners with chocolate cupcakes quickly lose their "cute". One baker at Sweets and Treats Boutique has decided to take it on herself to create her own greaseproof liners that truly hold their pattern upon baking…even with chocolate cupcakes. When she offered fellow bakers the opportunity to "test" out her new liners, I jumped at the chance.
To the right is the compare and contrast of this wonderful new line of cupcake liners against a traditional greaseproof liner.
Whimsical Peony Tutorial
I call this a "whimsical" peony because it's not a true peony. I did not wire the petals, use the special "peony" cutters or anything fancy like that. Basically I just winged it using the cutters and materials I had on hand.
Gumpaste – white
Pink or Red Petal Dust- I used Poppy Red petal dust. When applied lightly it makes a hot pink.
Stencil brush or stiff paint brush - dedicated to cake decorating
Small rolling pin
Paint brushes – dedicated to cake decorating
Pasta attachment for KA – optional but helpful
Small Bowl
Corn starch puff
Ball Tool
Foam piece – I use the one that came in the Wilton Gumpaste flower kit
Gum glue – gumtex powdered dissolved in hot water
Begin by deciding what size flower you would like to make. This will determine the size of the center of your flower and which size 5 petal cutter you will need to use. In my case I used the 75 mm FMM 5 petal cutter but any 5 petal cutter will do.
Step 1: Roll a ball slightly bigger than the center of your 5 petal cutter. I accidently rolled the ball a bit too big and struggled to get the petals to wrap all the way around to the top (you'll see my make shift solution to this later on). Let the ball dry. In a perfect world you would let it dry overnight. I didn't have that much time so I used the tip below:
Tip of the week: To dry fondant or gumpaste cutouts and figures quickly, place them on a cookie sheet lined with parchment paper and turn the oven light on. The oven light makes just enough heat to dry out the gumpaste or fondant but not melt your figures. Just be careful noone turns the oven on while you're drying your items.
While the ball is drying, roll out a piece of remaining gumpaste very thin. I use my pasta attachment on a setting 4 for flowers. This makes very delicate petals. Using the 5 petal cutter, cut out one layer of petals and place the remaining gumpaste under plastic wrap to keep it from drying out. Place the petal cutout on a thin piece of foam, and using the ball tool thin out the edges of each petal. This is done by running the ball tool along the edge of the petal (with the ball being half on the foam and half on the petal). If your ball tool sticks, tap it on your corn starch puff and try again. Peonies have very ragged edges so I was really really hard on the petals. I kept thinning them until they were ruffled and ragged. For the first few rounds of petals I also applied the ball tool in a circular motion, to the center of the petal cutout. This makes the petal cutout have a wider center. To attach the first layer of petals, paint a very thin amount of gum glue on the center and up the sides of each petal. Place the gumpaste ball in the middle and gently pull the petals over the top sides of the ball. Leave a little bit of the ball exposed so it looks like the Peony is opening. The petals should overlap one another in the beginning. Be gentle when pulling the petals up…they are quite thin. It's ok it they rip because the next layer will cover most of the mistakes:)
Repeat the above with another two layer of 5 petals. As I continued to apply petals, I realized that my ball was too fat for the size cutter I was using. Because of this for the 3rd and 4th layer of petals, I actually used individual petals. I made them the same way as above but after I ruffled them, I cut the 5 petals apart and placed them on plastic spoons to dry a bit. This helped them hold their shape. Because they were individual petals, I could place them exactly where I wanted them to help the petals look like they were opening up. I placed them a little lower down the ball and made sure to ruffle the edges outward.
I set the partial peony in a bowl to set up while I worked on the next layers. Because I wanted the rest of the flower to be more, I created the next layers separate from the ball. Using the same petal cutter (a larger one would have been better but I didn't have one handy), I created a new layer and ruffled the edges and expanded the center just a bit. This layer will be the bottom of the flower so I had to be more gentle. I placed that layer into a bowl that would help hold the shape of the flower. Be sure and dust the bowl with a bit of corn starch before placing the bottom petals in. Put a small dab of gum glue in the middle and apply the next layer of petals. Be sure that each layer is placed so that the new petals are between the previous petals (just like when you make roses). I applied 3 layers of petals directly in the bowl. Then applied more gum glue to the center and placed my partially complete peony into the middle. At this point the petals are still quite soft and will want to droop. Take a small amounts of wax paper, parchment paper or saran wrap and place it between the petals to give the flower the shape you want. (Don't use paper towel or tissue as it tends to stick to the gumpaste). Leave your flower to dry overnight.
Once the flower has completely dried, gently remove it from the bowl.
Using a stencil brush or stiff paint brush, dip your brush into the petal dust and tap off the excess. I dusted the center just by running my stencil brush in a circular motion of the center of the flower. For the individual petals, gently scrape the edge of the petals with your brush. These petals are quite fragile so be gentle. It is better to apply multiple light coats than to have too much dust on your brush because you don't want dust to goes everywhere. And now you have a whimsical peony.
Here is the finished cake with the Peony topper.
Here is the tutorial on the Ruffle Cake
Pink Ruffle Cake
I have been wanting do this design for quite some time. I had the perfect opportunity when I hosted a small party celebrating life as a girl! It would also be a great design for a wedding or baby shower.
Supplies Needed
Your favorite white cake recipe
5 small bowls
6 inch cake pans
6 inch cardboard cake circle
1 batch of buttercream (a batch to me is a recipe based on 2 lbs of powdered sugar)
1 lb of white fondant (this is probably a bit more than you need but better safe than sorry)
Pink food coloring - I used the Wilton Rose color because it's more of a hot pink than a baby pink
Pasta roller – optional but extremely helpful
Paint Brush
Ball Tool – used for making gumpaste flowers
Thin piece of foam – used for making gumpaste flowers
Detailed Instructions:
Pre-heat oven to 325 degrees. Prepare cake batter following the instructions. Evenly portion out the batter into the 5 bowls. Set one bowl aside. To the first bowl add a very small amount of the rose food coloring. Be very careful. My first attempt ended up being the brightest layer. A little coloring goes a long way. Gradually add a bit more coloring to each additional bowl until you have graduated colors across the 5 bowls. If you need to lighten a color, add some of the base batter to that color, just be sure you always have enough base color for the last layer of cake.
Prepare pans with pan grease or grease and flour your pans. Since I only have two 6 inch round cake pans, I could only bake 2 colors at a time. Pour each color into a separate pan and bake until a toothpick comes out clean. Remember that you're making 5 layers out of a recipe that is generally going to make 2 layers of cake. This means the layers will be thin and cook quicker than usual. These layers took 15-20 minutes each to bake. Cool the cakes as usual. Once the layers are cool, you want to level them so they're approximately the same height.
Place a small amount of buttercream on a 6 inch cake board and place the brightest layer face done. Add a thin layer of buttercream on top of that layer and then place the next brightest layer on top of that. Repeat this from brightest to lightest until all 5 layers are stacked. Next time I would also trim the bottom of each layer to remove that slight brown coloring between them. Frost the cake as you normally would. You want the sides to be reasonably straight but the cake doesn't have to be super smooth since it will be covered in fondant. The top is buttercream only, so after the buttercream crusts, I placed a Viva paper towel on top and smoothed with a fondant smooth. You can smooth over the paper towel with your hand if you don't have a fondant smoother.
Once the cake is frosted, you can begin making your fondant strips. Measure the circumferencerete of your cake so you know how long to make each strip. For a 6 inch cake, my strips are a little over 19 inches long. Take white fondant and portion it out into small amounts. I wasn't very exact with this. I took a chunk of white fondant, rolled it out so that I could run it through my pasta roller. I used the pasta attachment for my KitchenAid and I ran the strips through to number 4 . This is p thin. Using the ball tool from the Wilton flower kit and a thin piece of foam, I ruffled the edges of each strip. Because I was using straight fondant and rolling the strip so thin, the fondant strips were very flimsy. I found it worked better if I let them set up for a bit. So I would make and ruffle 3 strips at a time before attaching them to the cake. For each strip, add a tiny bit of Rose food coloring and ran it through the pasta roller. You want the color progression on the outside to mimic that on the inside of the cake.
To attach a ruffle, dust it lightly with cornstarch and then gently roll it up. This keeps it from stretching as you apply it to the side of the cake. For the first ruffle, I applied a thin bead of buttercream just below the top edge of the cake. Choose the back of the cake, and gently press the beginning of the ruffle into the buttercream. Slowly unroll the ruffle, pressing gently to adhere to the buttercream. Once you make it all the way around, you may need to trim the end. Kitchen shears are great for this. For the next ruffle, roll it up and then take a paint brush (used for caking only) and paint a small amount of water along the bottom edge of the strip currently attached to the cake. Again starting at the back, gently unroll the ruffle, pressing it to the base of the previous fondant ruffle. You want your ruffles pretty close together so I made sure the new ruffle was just barely below the first ruffle. It will seem too close, until you frill it back. To frill the ruffle back, gently run the small end of the ball tool between the two ruffles, gently forcing the top of the new ruffle outward. Keep applying ruffles using an increasing amount of pink color in the fondant. When you apply the final ruffle, you may need to use a pizza cutter to clean up the bottom edge. Just run it flush along the bottom edge. After all of the ruffles are applied, your cake is ready for a topper. This cake is so light and airy, I wanted a topper that would compliment the feel, so I decided on a Whimsical Peony. Whimsical meaning my knock-off version:) It is definitely not a realistic peony but it has a similar look and feel. Keep an eye out for an upcoming tutorial on How to Make a Whimsical Peony.
This cake was the perfect compliment to the Pink and White table theme.
Barcode Cake
My husband's company hosted a 25th year anniversary party and they asked me to do the cake. I was super excited and they gave me free artistic control over the design. I was able to experiment with a lot of new techniques and ideas. The supply list for this baby would be way to long so I'm just going to focus on some of the highlights on this cake.
4 tiers – top and bottom tiers were classic white cake and middle tiers were chocolate cake with a chocolate buttercream filling
Frosted in buttercream with fondant decorations
Tier sizes – 6 inch round, 9 inch round, 12 inch round and 14 inch square
Feeds approximately 150 people
The Topper:
Many fondant decorations can be made in advance including the topper. The topper is black fondant with tylose powder added for stability. I printed off the font and size of the numbers on my computer. I placed the computer paper under a sheet of wax paper. Using my clay extruder with the largest round disc, I made a long fondant snake. (You could roll these by hand but I like the consistency of the extruder). I rolled the ends thinner than the rest of the snake. Using the print out as my guide, I formed each of the numbers. While the fondant was still soft, I inserted 3.5 inch skewers into the numbers so I could insert them into the cake once they were dried. As always, make 2 of everything to plan for breakage. As long as you make 2 you won't break anything:)
Curlie Qs were also made in advance, out of fondant with a bit of tylose powder. Using my fabulous fetticini attachment for my Kitchenaid, I was able to roll out pieces of orange and yellow fondant about 1/4 inch thick and run them through the pasta attachment. This created many strips of fondant. I then wrapped them around a 1.5 inch diameter wooden dowel. You can wrap the dowel in press n seal wrap and then dust it with cornstarch before wrapping the fondant around a dowel. Use a dab of shortening on the ends to keep it on the dowel while it dries. Let the curlie qs dry on the dowel for 24 hours. Carefully remove them from the dowel and let them finish drying for another day or so.
Quick tip - If you don't have a ton of time to dry your fondant decorations, place them on a lined cookie sheet in the oven. Be sure the oven is OFF but turn the oven light on. The oven light produces a small amount of heat that will dry the decorations faster.
The honeycomb was a bit of an experiment for me. I knew I wanted it to be edible but I was having a hard time coming up with how to create the honeycomb effect. I kept looking for impression mats, chocolate molds anything that would work. Then while I was wandering around my favorite cake supply store, I saw a candy mold that would make hexagon jewels. Turn the mold over and the back is a perfect honeycomb. Now for the fun part… playing with molten sugar. You can use real sugar or isomalt to create sugar art, however I wanted something easily accessible and tasty so I decided to use butterscotch. I melted several pieces of butterscotch in a glass measuring cup in the microwave. WARNING – when working with sugar be very careful not to burn yourself or the sugar. Always melt sugar in very small increments of time. I sprayed the back of the mold with a light coating of non-stick spay, then gently poured the sugar onto the back of the candy mold. Let it set up for about 10 minutes then it just pops right off the mold. I sprayed a sheet of wax paper with non-stick spray and placed the honeycomb pieces on the wax paper in a bakery box. You can use a variety of hard candies with this method, Jolly Ranchers, Butterscotch , life savors. Be sure your molds are for working with hot sugar. Many molds don't tolerate the high heat.
Logos and Barcodes:
The logos are all hand cut fondant. Like the topper, I printed off each logo the size I wanted them to be. Then I cut out each letter or logo. Roll out a piece of fondant and let it air dry for an hour or so. Then using a very sharp knife (or exact knife dedicated to caking only), cut the letters out of fondant and set them on parchment or wax paper to dry. The QR codes (small square barcodes) are edible images placed on fondant plaques. These QR codes were scannable and included messages including the names of the business units (Wasp Barcode, System Id and Barcode Trading Post) as well as Happy Anniversary.
Wasps on Wires:
One of the business units logo is the wasp so I decided to do little wasps flying around the cake. Using tinted fondant I cut thick circles, decreasing in size, out of alternating yellow and orange fondant. The heads are just shaped into a fat triangle. Using gum-glue (gum-tex powdered dissolved in water) I glued the bodies and heads together. After the glue had dried, using the smallest circle disc on my clay extruder, I extruded very thin black snakes. Placing a small amount of water along the seam of each body segment, I wrapped the black snack. I left the wasps to dry for a few hours or up to a day. Eyes are edible candy eyes by Wilton also attached with gum glue. The only non-edible part of wasps is the antenae and the legs, and of course the wires they're flying on. The antenae and legs are made from black flower stamens. I cut them to size and dipped them in the gum glue before inserting them into the wasp. Fondant this thick takes a while to dry. Using the cake wires by Duff, I shapped the cake wires into spirals and inserted them into the bottom of the wasps and inserted them into a piece of styrofoam. While the wasps continued drying, I made sheets of clear gelatin. There are gelatin specific texture sheets that you paint melted gelatin on and once the gelatin dries you can cut it into any shape you want. I cut out gelatin wings and mounted them on tiny pieces of fondant. Once the wings had attached to the fondant, use the gum glue to attach the wings directly to the wasps. Always remember it's not safe to put wires directly into the cake so you can use coffee stirs or plastic lollipop sticks to keep the wires from coming in direct contact with the cake.
It was a really fun cake to do with all the little details.
Fun with CakePops
My friend Karen gave me this great book Cake Pops by Bakerella. I saved the tops of my leveled cakes and some left over buttercream and we decided to have a play date and make cake pops. This was very "ad hoc"…meaning we just used what we had handy for decorations. It was great:)
Cake – any flavor
Frosting – any flavor (store bought is fine)
Candy Melts or dipping chocolate
Lollipop Sticks
Styrofoam to hold finish pops
Various sprinkles and sugars for designs
I had read a lot about cake balls and cake pops on the internet. The most common problem seemed to be using too much frosting. So although the official instructions call for quite a bit of frosting per cake, we just mushed up the cake and added a few tablespoons of frosting until the consistency would hold a ball. The first few cake balls we made, we just grabbed a hunk and rolled them up. But then I grabbed my handy cookie scoop and that gave us more even proportions for the cake balls. We rolled several in advance and chilled them in the freezer for 10-15 minutes. Do not freeze them too long or the chocolate will crack…trust us…we learned from experience:)
Melt the candy melts in a microwave in a deep narrow container on 1/2 power. I used a 2 cup measuring cup. This was a nice amount of chocolate to work with and easy for us to move in and out of the microwave. It is easy to burn chocolate so always melt it in small increments on medium heat. The book says "you may need to add shortening to thin out the chocolate". Using candy melts, it was absolutely necessary to add shortening to get the coating consistency just right. I added 2 heaping tablespoons to the one bag of candy melts and that worked well.
You have the choice of making cake balls (not on a stick) or cake pops which are on a stick. The rules are basically the same but if you do cake balls you need to place the ball in the chocolate using a dipping fork or a regular plastic fork with the middle tines removed. This lets you remove the ball without damaging the chocolate on bottom. Place the cake balls on parchment or wax paper to set up.
For cake pops, you dip the end of the stick in the melted chocolate and then press gently into the naked ball of cake. Let it set up a bit and then you should be able to pick up the stick and the cake ball will be attached. Too much frosting and the ball will pull away. If they are not chilled enough you can have the same problem but generally for us it was a frosting issue.
Dip the cake pop into the chocolate and swirl gently until the entire ball is covered in chocolate. Lift the pop out at an angle and let the extra chocolate fall back into the container. You want to make sure the chocolate is thick enough to coat but thin enough to cover..so it's a bit of learning curve until you get the chocolate just right. Once the cake pop is covered place the stick into a piece of styrofoam to let it setup.
Various decorating ideas:
Karen did one of my favorite design which was a swirl pattern. She dipped the pop into white candy melts, then using a toothpick applied dots of red. Using the toothpick she created patterns with the colors directly on the pop.
Sprinkles - I have a pretty big assortment of sprinkles and dragees. Rolling the cakepops in sprinkles got a solid covering. If you just took a pinch of sprinkles and literally sprinkled them on top of the cake pop you got a much more open pattern The dragees gave a fun modern effect of spots. Place each dragee separately to get a nice even placement.
For shine I had both pearl dust and a luster spray so we decided to do a side by side comparison.
The only design we did directly from the book was the cupcake pop which we loved. I can't wait to try other designs for her book. To make the cupcake press the bottom of the ball into a small round or flower shaped cutter to create the base of the cupcake. Dip the bottom of the cupcake in one color and lay it face down (non chocolate side down) and insert the lollipop stick.
Once the chocolate has set, use the stick to dip the top of the cupcake in a another color. Apply designs and sprinkles at will. We used red gobstoppers as our cherries but you can use whatever red candies you have handy.
We were shocked at how many cake pops you can get out of a small amount of cake so be prepared to be dipping for a while!
Also my friend Ari posted a great thread on making the apple cake pops
http://letsgetcaking.blogspot.com/2009/08/chocolate-apple-cake-pops.html. They came out super cute.
Happy Caking!
My entry in the North TX Cake Show
I entered my first cake decorating competition this weekend with my Alice inspired cake. It was a great show. There were over 140 competitors and some amazing work. I was so excited to take a first place ribbon in my category (Adult Intermediate – Novelty Tiered) .
Here are a couple of more detailed shots.
When I have some time I'll do a more detailed post on how I put together my entry. For now I need to clean my kitchen and get some sleep. Thanks everyone for all your support!
Christening Cake
I made this cake for my friend's adorable little boy, James, on his Christening. On the day of his baptism, he also turned 1 (hence the cupcake). It was really fun to make a "boy" cake. I knew when I started this cake that I wanted something that was subtle and reflected the purpose of the day. Also since he was 1, I really didn't want it to be too "baby". I decided on the angled top tier to highlight the cross and wanted to do an argyle pattern on the bottom. It's not quite a true argyle because once the diamonds were placed, I was afraid the hash marks would take away from the cake. FYI, I'm a total sucker for a harlequin pattern so expect to see it time and again
Cake Details:
6 inch and 8 inch strawberry cake with strawberry butter cream filling.
Double batch of buttercream (using 4 lbs of powdered sugar)
Support system of choice ( I use SPS – single plate system for tiered cakes)
Long knife or cake leveler
14 inch cake drum and ribbon
1/2 lb blue fondant (it may take less but I prefer to have too much)
Tylose powder or Gumtex powder
Paint brush
Diamond Impression Mat
Fondant Smoother
Viva Paper towels
Diamond Cutters (I use Ateco)
Cross cookie cutter
Wilton Sugar Pearls, White
Ribbon cutter
Clay Extruder (optional)
Level and fill the 8 inch cake on it's own cake board. I prefer to keep my cakes larger plastic cake boards to make them easier to manage (see Disney Cars Cake tutorial for details). Cover and let settle. While the larger cake is resting, it is time to make the angled top for the smaller tier. I have a wonderful cake lever called an Agbay that makes this process much easier but you can do this with a knife. Using the Agbay, I adjusted the cake leveler to the degree of angle I wanted. The leveler is wide so I was able to move the cake left or right to adjust the impact on the top tier. If you look at the angle you can see it's not severe if I just took the top piece off. The trick is to take the top piece and flip it over to make the high side of the angle even higher. This gives a more dramatic cake and you don't waste any cake.
Place the other 6 inch layer on a cake board face down. Apply icing dam and fill. Place the tall angled cake on top of that layer. If you crumb coat, crumb coat the cake, cover it and let it rest. Resting cakes helps prevent the bulge where the filling is located. Cakes should rest several hours or over night. While your cakes are resting there are several things you can do. Cover your cake board in a food safe covering. I use wrapping paper then cover that in FDA clear wrap you can find at craft stores. This is a great time to make buttercream and color your fondant.
Once the cakes have rested, I started on the bottom tier. Ice the cake in white buttercream and smooth.
Ice the cake smooth with buttercream. As you can see in the picture my buttercream is not perfect but the bottom tier is busy enough to hide most of the flaws. Take a small amount of blue fondant and and a pinch of tylose or gumtex and knead it into the fondant. Let the fondant sit (covered) for a few minutes while you get out your rolling pin and cutters. Roll out the blue fondant fairly thin, I prefer this to be as thin as possible because I think it makes for a prettier final product. A pasta roller is perfect for this but I didn't pull mine out for this cake. I also prefer to roll these out on cornstarch because that drier back makes them easier to move around. Cut out several diamonds at a time. Using a small paint brush, paint the back of the diamonds with water (for dark colors I prefer piping gel because you don't risk the color running). Attach the diamonds in an argly patter. It is difficult to get the back to line up just right so just "fake" it a bit when you get to the back. In this case I wish I had started with the top diamonds and then added the bottom ones. The border hides enough that I think it would have been prettier to have a little more blue on the top of the bottom tier.
Once the bottom tier is complete, frost the top angled tier. You can see here that my frosting is almost smooth but still has lots of spatula marks. Take a Viva brand paper towel (yes it has to be Viva and it has to be pattern free), holding the paper towel to the side of the cake, run your fondant smoother firmly over the paper towel. This will smooth out any rough edges. Depending your buttercream recipe, you want to do this when the frosting is crusted but not crunchy. If the paper towel sticks, the frosting is not crusted. If you see hair line cracks then the frosting is too crusted. I don't get the hair line cracks now that I have switched to hi-ratio shortening.
Once smooth, apply the diamond impression mat to the front of the cake and rock the mat to the left and the right. Do not press on the very end of either side. (This will create a line where you stopped). Be very careful to hold the mat in place to keep the lines clean. Remove the mat and line up the edge of the impression with the mat on the left hand side and rock around. Move to the opposite side and repeat until you meet in the back. Again it will not be perfect, that is why we work around to the back from both the left and the right side. Apply sugar pearls at the intersection of each quilt. Long tweezers (for caking only) work great for this. Generally the pearls stick on their own but you can add a dab of water or piping gel if the frosting is completely crusted. Next roll out a thin, long piece of fondant to make the top border. Using the rick rack wheels on your ribbon cutter, cut out the top border. Attach with a bit of water painted on the back. Roll out a thin piece of fondant and using the cross cookie cutter, cut one cross. Let it sit for a several minutes to harden, so it is easier to apply to the cake.
Now that the top and bottom tier are almost finished, assemble your support system. Using SPS, I attached 4 pillars to a 6 inch plate and inserted it into the bottom tier. I chilled the top tier for 15 minutes in the freezer to make it easier to apply to the top of the cake. Place a dab of buttercream on the SPS plate, and place the top tier onto the plate. Once that is complete, make a border. I used the square disk on my clay extruder to make the off white fondant border but you can roll a snake, uselarge pearls or do a buttercream border. Apply the border to the top and bottom tier and you are done. The cupcake was a jumbo strawberry cupcake with buttercream frosting and blue sugar sprinkles that was James' smash cake. Boy did he have fun smashing it up.


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Cycle Chic: What to wear when the weather turns nasty
Having been won over by the bike evangelists at the beginning of the summer, I've been cycling (and surviving) for over three months now, and with only one fall. I'm don't claim to have scaled the heights that this blog has previously reached (no crazy mountain rides for me, thanks), but I've stayed upright for the most part, and that's no mean feat for someone with no motor skills.
The next challenge to rear its head is how to maintain it all during the grim winter months – I'm determined not to be one of those summertime cyclists who ducks onto the tube at the first drop of rain. First of all, I'm upgrading my bike from a perfectly serviceable pootling machine with no gears to something that will make my life a bit easier and rather more elegant. The enviably spindly Charge Lazy Susan comes in a tawny, burnt orange and I'm excited about learning how to use the three speeds. (That's three more than I have at the moment.)
The other issue weighing on my mind is my winter cycling wardrobe. Personally, I don't ride in super-tight, spray-on lycra or moisture zapping, centrally heated techno fabrics – I wear unfussy and uncomfortable pieces from my existing wardrobe. In summer that's a T-shirt and leggings, but bad weather brings waterproofing and warmth issues to the fore. It's definitely less easy to look cool.
There are plenty of brilliant and only-slightly-fetishistic blogs that archive pictures of beautiful women riding bicycles – try Copenhagencyclechic as well as The Sartorialist's dedicated section for inspiration. You'll see that working the two-wheeled look often relies on a vintage teadress and a cardigan. Which is great if that's what you're into, but there are plenty of us who favour a more, well, grown-up look. Cycle chic doesn't have to be twee; there are plenty of sleek styles and statement pieces that will work on a bike this season.
So I've tried here to round up some of the more practical elements of an on-trend autumn capsule that will look great whether you're peddling or partying.
Cape £95, Topshop
Perfect for keeping you warm and dry as you whizz around, the cape is also one of this season's must-haves.
Hooded scarf £35, COS
Keep your ears and neck wrapped up, and protect your hair from the elements with this hybrid scarf.
Bag £19.99, H&M
Whether you shove in your basket or sling it over one shoulder, this bag is durable, versatile and big enough to hold a change of clothes.
Wristwarmers £32, Brora
A bit of glamour for the amateur cyclist: super-soft cashmere gloves that will your fingers free for ringing your bell.
Wedge boots £89.50, Gap
They might not look like traditional cycling footwear but if you're a heel addict, wedges are easier to ride in and sturdier than stilettos, and these have a modern-meets-penny-farthing feel to them.
Jeans £135, Dagmar, available from Diverse, 020 7359 8877
Jeans can be counter-intuitive on a bike because of bulky and uncomfortable seams, but this stretchy cotton pair are made from soft fibres and the zip-sides mean there's no need for ugly bicycle clips.Tagged in: brora, charge, copenhagen cycle chic, cos, cycling, dagmar, gap, H&M, the sartorialist, topshop
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Neighborhood Associations
The Portland League is a long time supporter of the city's system of neighborhood associations. In 2004, a study committee engaged in an extensive update that culminated in a new position statement.
The Portland League is a long time supporter of the city's system of neighborhood associations, first studying the program in the 1970's. From 2004-2006, a League study committee engaged in an extensive update that culminated in a new position statement adopted in January 2007. Since then, the League has worked to support adequate funding for the Office of Neighborhood Involvement and its programs. In particular, the League supports efforts to increase the number and diversity of people involved in their communities and to encourage city decision makers to give more weight to citizen input.
LWV Reports
- LWV Portland Position Statement on Neighborhood Associations
- October 2005 – Portland's Neighborhood Associations Part I: History (PDF, 364 KB)
- June 2006 – Neighborhood Association Survey Results (PDF, 256 KB)
- October 2006 – Portland's Neighborhood Associations Part II: How Portland's Neighborhood Program Works Today (PDF, 1.6 MB)
- 1975 - Report on Neighborhood Associations (PDF 3.4 MB)
LWV Testimony & Communications
January 2008 - Letter to Portland City Council (PDF, 80 KB)
Support Office of Neighborhood Involvement budget and implementation of Community Connect program
February 2008 – Newsletter article
League Voices Needed Feb 27, 2008, to Support Community Connect
Other Resources
- Portland's Neighborhood Network
- City standards for Neighborhood Associations, District Coalitions, Business Associations and Office of Neighborhood Involvement
- Citizen Involvement Principles adopted by the Portland City Council in 1996
- Academic papers on Portland's Neighborhood Program
- Map of Portland's Neighborhood Associations


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It was Great!
As a child, I grew up with parents who believed in God, but weren't very strict as far as morals and Godly behavior was concerned. So, I never really understood the sacredness of waiting until you're married to have sex. Well, as I got older, things began to change for me.
When I got to high school, I followed a non traditional route. I started to hang out with an excellent group of friends. They showed me what Christ's love was all about, and most of all the importance of devotion and living a Godly lifestyle. It was kind of' funny 'cause all of a sudden, those W.W.J.D key chains made sense to me. Whenever I'm in a tight situation, I just think, "What would Jesus do?". Anyway, along came the college years.
I went to a school that was notoriously known for partying. The ironic thing was that I wasn't a partyer. The good thing was that my roommate didn't party either, so we hung out together Friday nights. Well, college was going on great, but the pressure to do things that were "unchaste", was ever mounting. I didn't think that I was going to' make it out, but God gave me the strength.


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For many, getting a facial is a calming indulgence akin to a massage or a pedicure — though, maybe not as frequent. But, getting routine facials from a trained, professional esthetician offers so much more than just a relaxing experience — most importantly, keeping skin healthy, clear, and glowing.
Even if your at-home regimen is working just fine, visiting an esthetician could completely change the way you view your complexion, no matter your age or skin care woes. Ahead, I've detailed 10 reasons why you should see a professional.
Wherever you go to buy your skin care products — department stores, pharmacies, beauty boutiques — chances are, the consultant sees your face with makeup on. The benefit of getting your skin analyzed through professional facials is that the esthetician sees your skin without makeup. This allows the esthetician to cater to your skin's unique needs — whether you struggle with enlarged pores, hyperpigmentation, or dehydration — through advanced treatments and suggest the best products for your home care routine. In addition to his or her ability to identify and treat skin, your esthetician works with your skin for an hour so they can achieve a real understanding of your true skin type. This is something that a consultant or department store salesperson is usually not trained for.
Professional Advice
An hour of one-on-one time creates an opportunity for the esthetician to provide professional advice, skin tips and tricks. And, during the consultation, you have a chance to ask questions you may have. Part of getting a facial is learning how to care for your skin properly. Most importantly, this "lesson" will include which products or ingredients work best for your skin type and how to care for your skin at home so you can maintain the results of your facial.
Professional Strength Exfoliation
Most facials include a professional form of exfoliation using ultrasound, microdermabrasion crystals, enzymes or acids. Some of the exfoliating ingredients mentioned can be spotted in ordinary skin care products but during a facial you will experience the treatment at a professional strength. The exfoliation is specifically catered toward your skin type so that it will smooth the skin, increase cellular turnover, soften lines, and break up skin discoloration to promote more even-toned skin.
RELATED: Benefits Of Facials For Teenagers
With proper preparation and skin softening techniques, your esthetician will use a skilled method to gently extract clogged pores, blackheads, and impurities without causing harm to your skin. People usually have a difficult time eliminating blackheads at home because home care products can only help to reduce the surface oil in clogged pores. It takes a professional esthetician to properly prepare and soften the skin before manual extractions can take place in a safe and effective way. Though you may experience some redness after a professional extraction, this should not leave any marks on the skin.
A Scope For Skin Cancer
Skin cancer is on the rise, so it's increasingly important to regularly check your skin for changes to moles and to look out for abnormal skin growths. Usually, these changes are so subtle and develop at a slow pace so over time you may not notice them. A benefit of having a professional esthetician work with your skin is that he or she will analyze your skin and bring to your attention any potential abnormalities that they feel you should check out with a medical doctor. An esthetician is also a new set of eyes that may notice skin imperfections that you have been blinded to over time.
RELATED: A Mini-Facial You Can Try At Home
Whether it's dry skin, brown spots, redness, irritation, or inflamed acne, a good facial is always customized to focus on what your skin needs to help solve your skin problems. If your skin is prone to brown spots and discoloration, your esthetician will use skin brightening or lightening treatments. If your skin is dry, then they'll use lipid-increasing ingredients to repair your skin's protective barrier to reduce dryness. Facials are always geared to problem solve, and the level of your facial's intensity is contingent on the severity of your skin's problem. By using the right combination of ingredients and high-tech tools, an esthetician can really create change in the skin over time to improve its appearance to achieve your greatest complexion.
RELATED: How To Use A Facial Scrub The RIGHT Way
Intensive Hydration
Every skin type needs hydration. It doesn't matter if you have oily, acne-prone skin, or dry, flakey skin. Your skin cells are like fish and need water to survive. In order to maintain healthy skin, it is imperative to keep it hydrated. With oilier skin types, the face tends to produce more oil when moisture is lacking — the opposite of what you'd guess. Oily skin needs moisture, but keep in mind that the moisture it's seeking is water, not oil. Hydrated skin is healthy skin and a facial will help regulate the proper moisture level your skin requires.
There is no doubt that when blood circulation slows, the skin's health is impaired. Aging leads to slowed circulation, which inevitably results in dull, tired looking skin. Facial massages and steam help to increase blood flow and circulation to bring new nutrients to the skin. This will encourage a youthful radiance.
Stress Release
Aside from the various skin benefits facials can offer, they are extremely relaxing and immediately de-stress you physically and psychologically. Studies show that stress can lead to unhealthy skin, so what's a better way to eliminate stress and promote healthy skin than a face, neck, and back massage complete with dim lighting? And, if you think the $100+ price tag of a luxury facial will just stress you out even more, consider seeing a student at your local esthetics school. Basic facials start usually at $20. Teachers with years of experience supervise the student estheticians, so this can be a great option.
Because You Deserve It!
Women tend to spend an exceptional amount of time caring for the people in their lives. Caring for the people you love is rewarding, but, at times, it can be mentally exhausting. Take just a couple of hours to yourself to do something that you won't be required to share with anyone else. A facial is just for you and will give you time to re-energize and clear your mind. Nourish your soul and pamper your skin in just a few blissful hours at the spa.
Now, what are you waiting for? You'll be glad you did.
NEXT: So, What Do Facials Include? Everything You Need To Know
When it comes to our faces, we don't rely on just anyone to tell us what our skin needs to get that ever-elusive glow. Instead, we turn to skin-care veteran (and celebrity fave!) Renée Rouleau, who knows it takes more than the right products to get radiant. Each week, she'll be serving up her expert tips to keep your complexion in tip-top shape.


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Must try arm knitting this year
Originally posted on berroco design studio:
Every once in a while, I see a post on Pinterest or another of my favorite inspirtation sites, about a technique famously known as arm kniting. I look at it, admire the bulky scarf made, and move on. I love knitting with bulky yarn and bulky needles. Why would I need to knit with my arms?
View original 274 more words


text: Home / Products / Chandelier Island 2Lt Larger View Choose background color Rollover to Zoom Close Visualize Kichler lighting and Sherwin-Williams paint all in one tool. Today's homeowners have seemingly unlimited options when it comes to colors and finishes. With so many possibilities it can be daunting to find just the right match. Not any more. Match your lighting and your wall color with our intuitive visualization tools. Choose your Sherwin-Williams Color Family Color palette belongs to Sherwin-Williams, a registered trademark of the Sherwin-Williams Company. © 2013 Sherwin-Williams Company. All rights reserved. Other Kichler Products Products in the same collection 3882NI3882OZ Isola CollectionChandelier Island 2Lt 3882OZ (Olde Bronze) Product Description: This classic 2 light chandelier island from the Langford™ collection is a timeless accent fitting for any space. The Olde Bronze® finish and Satin Etched Glass combine to create a refined statement. Available Finishes Shop, Buy or Order Locally Submit Lighting Showroom Landscape Lighting Distributor Electrical Distributor Find an Authorized Online DealerAvailable online at these fine retailers! Technical Information Width:15.75"Height:21.5"Length:40"Lamp Included:Not IncludedWeight:14.5LBSLead Wire Length:51"Glass Description:SATIN ETCHED WHITE GLASSChain Length:36"Safety Rated:DryBase Backplate:5.50 DIACFL Bulb Type:HYBRID (23-30W)Dual Mount:NoLight Source:IncandescentMax Stern Tilt:90 DegreesSocket Base:MediumNumber of Bulbs:2Lamp Type:A21Max Watt:150WOverall Height:61"Collection:Isola CollectionFinish:Olde Bronze Related Documents:Instruction Sheet 3882-CBDownloadInstruction Sheet 3882-USDownloadHigh Res Images 3882Download


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CC-5013 and Rituximab in Waldenstrom's Macroglobulinemia
This study has been completed.
Dana-Farber Cancer Institute
Beth Israel Deaconess Medical Center
Brigham and Women's Hospital
Celgene Corporation
Genentech, Inc.
Information provided by:
Dana-Farber Cancer Institute
ClinicalTrials.gov Identifier:
First received: September 1, 2005
Last updated: June 23, 2011
Last verified: June 2011
- Full Text View
- Tabular View
- No Study Results Posted
- Disclaimer
- How to Read a Study Record
The purpose of this study is to determine the number of patients with Waldenstrom's macroglobulinemia that will benefit from treatment with CC-5103 and rituximab, what the side effects are and how long the benefit will last.
Waldenstrom's Macroglobulinemia
Drug: CC-5103
Drug: Rituximab
Phase 2
|Study Type:
|Study Design:
|Allocation: Non-Randomized
Endpoint Classification: Safety/Efficacy Study
Intervention Model: Single Group Assignment
Masking: Open Label
Primary Purpose: Treatment
|Official Title:
|Phase II Study of CC-5103 and Rituximab in Waldenstrom's Macroglobulinemia
Resource links provided by NLM:
Genetics Home Reference related topics: Waldenström macroglobulinemia
Drug Information available for: RituximabU.S. FDA Resources
Further study details as provided by Dana-Farber Cancer Institute:
Primary Outcome Measures:
- To define objective response, time to progression and safety for combined CC-5103 and rituximab therapy in Waldenstrom's macroglobulinemia patients. [ Time Frame: 2 years ] [ Designated as safety issue: Yes ]
Secondary Outcome Measures:
- To identify the mechanism(s) of action for combined CC-5103 and rituximab activity. [ Time Frame: 2 years ] [ Designated as safety issue: No ]
|Estimated Enrollment:
|Study Start Date:
|September 2004
|Study Completion Date:
|April 2008
|Primary Completion Date:
|May 2006 (Final data collection date for primary outcome measure)
Intervention Details:Detailed Description:
Drug: CC-5103
Taken orally once a day for 21 days followed by 7 days of no CC-5103Drug: Rituximab
Begins on week 2 of treatment and is given intravenously once a week for 4 weeks
- The study drug CC-5103 will be administered orally once daily for 21 days followed by 7 days of no CC-5103 (this will be one 28 day treatment cycle). This cycle will repeat itself every 28 days as long as the patient is tolerating the medication and there is no disease progression.
- Starting on the second week, patients will begin treatment with rituximab intravenously once a week for 4 weeks (week 2-5). Prior to each treatment, patients will receive medications to prevent or reduce the side effects of rituximab (benadryl, tylenol and possible decadron). During the infusion, the patients' blood pressure and pulse will be monitored frequently and the rate of infusion may decrease depending upon the side effects. Blood work will also be performed each week.
- On week 12 the disease status will be evaluated. A physical exam, blood test, CT scan and bone marrow biopsy may be repeated if necessary to fully evaluate the disease. If the disease has gone away completely, some tests may be repeated again to confirm this.
- If the disease has gotten worse after 12 weeks, then the patient will be removed from the study.
- If the disease is stable or getting better, the patient will continue with therapy. During weeks 13-16 rituximab infusions will be repeated and CC-5103 will continue to be taken daily for 21 days followed by 7 days of rest. This 28 day cycle may be repeated until the patient has completed 48 weeks (12 months) of treatment as long as the side effects are acceptable and the disease does not progress.
- All patients will undergo an off-study evaluation that includes a physical exam, blood work, CT scans and bone marrow biopsy. If the patient completes 78 weeks of therapy and the disease does not get worse, they will be evaluated every 12 weeks to determine the status of their disease for up to 2 years.
|Ages Eligible for Study:
|18 Years to 80 Years
|Genders Eligible for Study:
|Accepts Healthy Volunteers:
Inclusion Criteria:
- Clinicopathological diagnosis of Waldenstrom's macroglobulinemia using consensus panel criteria
- Age 18 years or older
- CD20 positive based on any previous bone marrow immunohistochemistry or flow cytometric analysis
- All previous cancer therapy, including radiation, hormonal therapy and surgery, must have been discontinued at least 4 weeks prior to treatment in this study
- Measurable disease, defined as presence of immunoglobulin M paraprotein with a minimum IgM level of equal to or greater than 2 times the upper limit of normal.
- ECOG performance status of 0-2
- Absolute neutrophil count ≥ 100,000,000/L
- Platelet count ≥ 50,000,000,000/L
- Hemoglobin > 8 g/dL
- Serum creatinine < 2.5 mg/dL
- Total bilirubin < 1.5 mg/dL
- AST and ALT < 2.5 x ULN
- Disease free of prior malignancies fir 5 years with exception of currently treated basal cell, squamous cell carcinoma of the skin, or carcinoma in situ of the cervix or breast
Exclusion Criteria:
- Any serious medical condition, laboratory abnormality, or psychiatric illness
- Pregnant or lactating women
- Prior therapy with rituximab or CC-5103
- Known hypersensitivity to thalidomide
- Development of erythema nodosum if characterized by a desquamating rash while taking thalidomide or similar drugs.
- Concurrent use of other anti-cancer agents or treatments
Contacts and Locations
Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study. To learn more about this study, you or your doctor may contact the study research staff using the Contacts provided below. For general information, see Learn About Clinical Studies.
Please refer to this study by its ClinicalTrials.gov identifier: NCT00142168
Please refer to this study by its ClinicalTrials.gov identifier: NCT00142168
|United States, Massachusetts
|Beth Israel Deaconess Medical Center
|Boston, Massachusetts, United States, 02215
|Dana-Farber Cancer Institute
|Boston, Massachusetts, United States, 02115
Sponsors and Collaborators
Dana-Farber Cancer Institute
Beth Israel Deaconess Medical Center
Brigham and Women's Hospital
Celgene Corporation
Genentech, Inc.
|Principal Investigator:
|Steven Treon, MD, MA, PhD
|Dana-Farber Cancer Insitute
More Information
No publications provided
Keywords provided by Dana-Farber Cancer Institute:
Additional relevant MeSH terms:
ClinicalTrials.gov processed this record on November 27, 2015
No publications provided
|Responsible Party:
|Steven Treon, MD, MA, PhD, Dana-Farber Cancer Institute
|ClinicalTrials.gov Identifier:
|NCT00142168 History of Changes
|Other Study ID Numbers:
|Study First Received:
|September 1, 2005
|Last Updated:
|June 23, 2011
|Health Authority:
|United States: Institutional Review Board
Keywords provided by Dana-Farber Cancer Institute:
Waldenstrom's macroglobulinemia
Additional relevant MeSH terms:
Waldenstrom Macroglobulinemia
Blood Protein Disorders
Cardiovascular Diseases
Hematologic Diseases
Hemorrhagic Disorders
Hemostatic Disorders
Immune System Diseases
Immunoproliferative Disorders
Lymphatic Diseases
Lymphoproliferative Disorders
Neoplasms by Histologic Type
Neoplasms, Plasma Cell
Vascular Diseases
Antineoplastic Agents
Antirheumatic Agents
Immunologic Factors
Pharmacologic Actions
Physiological Effects of Drugs
Therapeutic Uses
ClinicalTrials.gov processed this record on November 27, 2015


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Area not short on talented post players
TribLIVE Sports Videos
The holidays notwithstanding, there's a long line at the A-K Valley post office.
The area has a collection of tall, multi-talented girls basketball players who can do a lot more than put stars on top of Christmas trees. Versatile frontcourt players are set to guide teams from the paint to the playoffs beginning Friday in their season-opening tournaments.
"Being tall is a privilege," Kiski Area 5-foot-10 senior forward Maddie Antone said. "But a lot of us want to show what we can do away from the basket, too."
Antone has been a model of consistency on the low block. Just 21 points away from 1,000 for her career, she averaged 16.7 points and 11 rebounds per game as a junior. She was the A-K Valley's player of the year as a sophomore.
But she is not alone. Other local bigs looking to have strong seasons include Fox Chapel junior Erin Mathias, St. Joseph junior Mallory Heinle and Burrell freshman Natalie Myers.
Perhaps the most intriguing of the group is the 6-3 Mathias, who verbally committed to Duke when she was a freshman. Mathias finally appears to be healthy and ready to show why Blue Devils coaches believe she can play in the ACC. She missed her entire sophomore season after having surgery on her right knee.
"Knee's great; I can't wait to get out and play," said Mathias, who averaged a double-double and had a 32-rebound game as a freshman.
Like the boys game, traditional post players are fading. Don't expect players like Antone and Mathias to do all of their damage with their backs to the basket. Seemingly natural fits to play power forward or center, these girls have the go-ahead — and talent — to roam the floor.
"Maddie is going to surprise some people," Kiski Area first-year coach Nick Ionadi said. "She has the ability to do a lot of things, she just hasn't had the freedom. She's been getting hammered in the post. She has range, and she has the green light to shoot from the outside."
Antone can't wait to explore the court.
"Finally," she said. "I was always told not to shoot before, so I am looking forward to it. My shot is crispy and nice, so I can't wait to put it up."
Mathias, Heinle and Myers have shown they also can play on the perimeter, in a similar role to former Ford City standout Marisa Wolfe, now a senior on the Penn State women's team.
At 6-3, Wolfe was an imposing presence inside, yet was given freedom to roam on the outside and even run the point later in her prep career.
"Coach (Meagan Meabon) has allowed me to expand my game," Mathias said. "I have played the five (center) spot but also have been at the three (small forward).
"I love to shoot and be able to show my outside skill."
Myers has yet to play a game but already is receiving praise from coaches and teammates. Expected to start right away, Myers handled the basketball in various scenarios for the Bucs in fall leagues.
"We can play her everywhere," Burrell coach Meghan Ziemianski said.
Kiski Area has another post threat in 6-3 Channing James. Ionadi sees raw talent in the rising center. James is a sophomore who transferred from Highlands.
"She's young, but she can be disruptive," Ionadi said. "She has a lot to learn, but she's worked her butt off. You can see her getting better."
Antone thinks her team will benefit from her modified position.
"It's nice to have options," Antone said. "Me shooting from the outside helps everybody out. I'm not the only one who can score."
Bill Beckner Jr. is a staff writer for Trib Total Media. He can be reached at 724-224-2696 or email@example.com.
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- Filed Under
Occasionally, it's good to take a look around your surroundings and find those things you should celebrate and appreciate. And during the last few weeks there have been a couple we have noted at the state level and in our our own community that warrant such attention.
Chambers of commerce seeing stars all around
Shreveport-Bossier City should be proud of two local chambers of commerce for standing out on a national scale.
First, the Greater Shreveport Chamber of Commerce has been named among the top 1 percent of chambers in the nation and given a five-star accreditation from the U.S. Chamber of Commerce. That's significant because it is only given every five years and this was the second consecutive time the Greater Shreveport Chamber received the designation. A sense of the scope here: Approximately 7,000 chambers applied for accreditation in 2013, but only 76 got a five-star rating.
So to the average man on the street, what does this mean? According to Lindy Broderick, Shreveport Chamber executive vice president, the accreditation speaks volumes to businesses looking to move into the area. "That shows you how many businesses are investing in working together with the Chamber of Commerce to improve quality of life and make it a place that's attractive for folks to move here, bring their businesses here, educate their children here," she said in a recent interview with The Times.
Second, in this same round of accreditation, the Bossier City Chamber of Commerce achieved a four-star rating ... on its first try. Nice work!
"On our first time it means that we are meeting the majority of the best practices," said Lisa Johnson, Bossier Chamber president. The designation puts the chamber among the top 3 percent of chambers in the United States.
We join the rest of the Shreveport-Bossier City business community in celebrating and applauding the hard work of the executive staff and boards of directors on both sides of Red River for their dedication to making these remarkable achievements a reality.
An education achievement worth celebrating
Last week the state Department of Education rolled out the results of factoring ACT scores into the state's accountability system, and it was on almost all fronts great news.
In fact thanks to the universal testing of students in the spring, Caddo high schools were shown to be leading the state in urban school systems with students who are considered college ready. According to the state, 1, 141 Caddo seniors scored at least an 18 on the ACT. That score would allow a student to attend a four-year or two-year college without having to first take remedial classes. Way to go Caddo! East Baton Rouge was second with 1,092 and Orleans was next with 1,039 college ready students.
Overall for 2013 - the first year in which the state required every graduate take the ACT - the state recorded nearly 22,000 seniors received an 18 or higher out of approximately 37,000 taking the test which was a 20 percent increase in college eligible students from the previous year. The ACT is a national standardized test that measures college readiness on a scale of 1 to 36.
One example of why Caddo excelled in this quest are attitudes like that of Gerald Badgley, principal of C.E. Byrd High School. "The ACT test serves as academic motivation. If we in Louisiana truly desire real progress, we must embrace change in education, change that will allow our students to realistically compete in today's global economy."
We know that not all of the Louisiana students the ACT has identified as college ready will necessarily use those scores to enter college, but measuring the progress of the education of our students via a nationally recognized standard helps us to better assess how effective a job our education system is doing within a broader national and global system.
Indeed, this is news worthy of applause.


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Originally posted by Ilja Preuss: Isn't this the wrong way around - shouldn't code changes be motivated by changes in the requirements???
Originally posted by Valentin Crettaz: When the system has to undergo some transformation, you should start by updating the requirements (because they tell what the user wants from the software) and then repercute them on the code and/or design documents (if such exist). That way you keep in sync both the requirements (which is the informal contract between the developer and the user) and the implementation of those requirements.