u/TheJessAbides

I roped myself into making my husbands cousins birthday cake every year, after feeling sorry that her birthday got overshadowed by the Independence Day holiday.

Everyone has to blow out a candle on their birthday!

So the past four years, I have been making her favorite box cake and using the store-bought icing which is always melting and goopy and limits what I can do.

This year I got brave and decided I was going to make icing from scratch for the very first time, (it’s a no dye American buttercream, I know black is a strange choice for her birthday cake, but it was husbands insistence as an ode to the death of her 30s as she is 40 this year.) The inside is a vibrant pink (her fav color) three layers.

Since I was going to that effort, I wanted to really try and showcase some piping, which I also have no experience in, because why not.

Now after two days of making this, I need to tell y’all that you are incredible. Cake decorating is so much work and time. I’m so glad I only have to do this once a year.

on homemade sourdough. The sweetness of this tomato surprised me, I think I’m gonna go for the dark varieties next year. Im wanting a more savory flavor. Still super proud of my German green.

whats your favorite savory or non sweet beefsteak or slicer?

my mother bought these at a crystal shop and doesn’t remember what they are. Any idea?

Have a big beautiful Aunt Rubys German Green growing and it has fruit set on 3 clusters, but I’m noticing some blossoms dropping off on the flower clusters near the top.

I dont think it’s a pollination issue as peeling back the petals does expose some tiny fruits forming.

Water is consistent, soil is mulched, fox farms flower and fruit fertilizer applied as directed and it has plenty of room in its container. temps are just now starting to climb past mid 80F this week so can’t be heat stress. I’m stumped.

It does get a decent amount of shade in the afternoon, I don't have a single non shady spot for the full day in my yard unfortunately.

Ive noticed maybe 6 or so lost flowers aborted right at the little joint Above the blossom, anyone experienced with this variety, or beefsteaks in general is this normal?

I’ve been trying to teach myself copperplate for a few weeks, just wondering how important technical finger placement for the holder is. I already hold a standard pencil kinda wonky as it just gets uncomfortable, and I’m finding similar issues holding dip pens as well.

I’ve seen guides saying not to crunch up your fingers, keep them extended, and don’t hold to close to the flange etc etc. but when trying to adhere to this my hands get stiff and crampy and shaky. which then effects consistency obviously.

Am I overthinking it? Is everyone just adapting to what feels most comfortable or natural or is that going to restrict my ability to progress?

Also, what’s the consensus for when a nib should be replaced. I haven’t changed it out yet but comparing it to a new one I can see no visible wear or difference yet.

thanks for your time.

Tachikawa G nib with sumi ink.