Duelingbook Forum

My skeleton sees me

Since it's October...
Spooky scary skeletons, Send shivers down your spine, Shrieking skulls will shock your soul, Seal your doom tonight, Spooky scary skeletons, Speak with such a screech, You'll shake and shudder in surprise, When you hear these zombies shriek, We're so sorry skeletons, You're so misunderstood, You only want to socialize, But I don't think we should, Cause spooky scary skeletons, Shout startling shrilly screams, They'll sneak from their sarcophagus, And just won't leave you be, Spirits supernatural, Are shy whats all the fuss, But bags of bones seem so unsafe, It's semi-serious!, Spooky scary skeletons, Are silly all the same, They'll smile and scrabble slowly by, And drive you so insane, Sticks and stones will break your bones, They seldom let you snooze, Spooky scary skeletons, Will wake you with a boo!

No

Victory.

This victory was achieved in the name of the Turtle Oath Brotherhood! Praise be to the glorious Crab Turtle!

nerds

Who wants Chowder?

joe mama

You didn't think it would be easy did you?

I mean, it's difficult when everybody knows you just posted on this thread

If you reply, you gae

Anime Archetypes are the best

Why is this thread even a thing lmao

my balls

I just wanted to post here at least once.

Fredblade wrote:I just wanted to post here at least once.

Honestly, same....wait...

lolz

Guess the name of this cake from it's instructions!

Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:
Yield: enough to frost a 3 layer (9-inch) cake
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Renji Asuka wrote:Guess the name of this cake from it's instructions!

Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:
Yield: enough to frost a 3 layer (9-inch) cake
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Red Velvet?

just a crazy thought but does anyone think it is possible to combine two different archetypes into one deck I recently made a buster blader dragonmaid deck so wondering if there were other hybrid archetype decks