uhhh by popular demand i think this is a t-shirt now? this might be a bad idea, felt way too easy. i just sped through setting this up so go nuts i guess lol. dunno what the quality will be like. cctl.creator-spring.com/listing/broa...

I’m a sticker JUNKIE! 😍 It’s my favorite form of collecting artwork. I made these large hardcover sticker books for all the sticker collectors out there! The reusable pages make it so easy to peel your stickers out of the book anytime you want. 😎

It's a shame I can't make it to FWA this year. Even if I'm still legally a US citizen, it's painful, to feel unwelcome in my own country. I'm sure lots of other foreign visitors to FWA feel the same. Hopefully I can make it next year though. Crossing my fingers, hoping things chill out by then.😩

🎈Today is my birfday! Yay... I'm ancient now... at the prime age of 34. It really snuck up on me, especially with school, but I survived another year somehow. Happy Birthday to me!!! ✨

I still can't believe I've completed college. I made it. A truly unbelievable achievement I never thought I'd survive, but I made it in one piece. I'm expected to walk the stage in June and I can't wait to officially confirm that achievement. Mom would be so proud if she were here. 💜

SOOO IM MOVING ,and reaching out to yall for help! I am doing the best I can to try and raise a bunch of funds to help secure moving costs since I have found an apartment with my friend Ictinia to move into across the country! I'll be releasing a new vrchat avatar here soon to help out also!-c 1/3

This weeks episode of Baking With Dog™ 🐕🍰 (Season 4 Finale) We made two-barrel cakes for our last week (basically wedding cakes). A fun project we were able to critique and grade ourselves. I could've done better. I did a tropical theme for my cake as I'm well more than ready for summer to be here.

This weeks episode of Baking With Dog™ 🐕🍰 (Season 4) This week was FULL of things to do. First, we had to do a themed charcuterie board for our cheese and wine class as our final. Then, for our skills class we stretched our muscles and served mini bites to almost 200 guests in the building.

This weeks episode of Baking With Dog™ 🐕🍰 (Season 4) It is unfortunately cancelled for the week due to an explosion in the basement. One of our ovens had a gas pipe explode and send shrapnel and fiberglass all over the kitchens. Thankfully no one was hurt, but class has been cancelled.

This weeks episode of Baking With Dog™ 🐕🍰 (Season 4) We did a few different plated desserts this week, with caramelized banana, vegan pavlova, lychee sorbet, coconut cream, and passionfruit flavors. I sadly snapped one of the pavlovas plating the ice cream, but my chocolate was perfect temper! ✌️

This weeks episode of Baking With Dog™ 🐕🍰 (Season 4) We made lots of goodies, including dulche de leche bon bon made with goats milk, rice crispy bars with caramel, little entrements with sable (cookie) and almond gianduja we processed ourselves, and finally, a huge assortment of fruit jelly chews!

This weeks episode of Baking With Dog™ 🐕🍰 (Season 4) We got to use an Enrobe Machine for the first time! We made marshmallows with a Tahini ganache on a hazelnut cookie, and we hand-dipped some chocolates made with a strawberry jelly and gianduja ganache. My milk chocolate temper wasn't great tho.😩

Feeling... rough. Lately.

This weeks episode of Baking With Dog™ 🐕🍰 (Season 4) We made lots of mini things, including a coconut financier, a caramelized white chocolate mousse mini-cake with pear jelly cubes, and a reconstituted gianduja sable breton. We were kind of rushing so my gianduja piping didn't come out so well.😩

Apparently I'm being dragged to Furnal Equinox this year. 👀

✨I have a mini home episode for you all!🐕🍽️ I had a spur of inspiration and curiosity recently. Using my learning skills from school, cross referencing techniques, and my understanding of flavors, I was able to achieve my own honey peach BBQ sauce and a brown sugar spice rubbed pork shoulder.

This weeks episode of Baking With Dog™ 🐕🍰 (Season 4) We made an almond, candied orange, and dried cherry nougat. My first time doing nougat!!! Also, we made sandwich cookies with a chocolate caramel filling as well as some toffee bites dipped in chocolate and almonds in the back there. So exciting!

This weeks episode of Baking With Dog™ 🐕🍰 (Season 4) Oops, almost forgot to post this week! This week we made Penuche (tastes like praline fudge), passionfruit mango caramels, and jasmine and rose flavored bon bons. The bon bons failed unfortunately but the caramels and fudge came out nice. Yum!

Try to not let one cruel voice drown out a dozen kind ones.

✨ COMMISSIONS ARE OPEN ✨ 📬 EMAIL: L.FROSTAD.ANIM[AT]GMAIL[DOT]COM 📬 🗣️ SPREAD THE WORD 🗣️ 💋 I LOVE YOU 💋

This weeks episode of Baking With Dog™ 🐕🍰 (Season 4) We made another mousse cake this week, with white chocolate, blackberry curd, and chestnuts. We also made a lil orange flavored marble cake with espresso ganache and candied mandarin orange slices. Very tasty things this week.

This weeks episode of Baking With Dog™ 🐕🍰 (Season 4) We made Chocolate Hazelnut Mousse cake with Hazelnut Brittle, and some small Chocolate Orange Vienne cups with Chocolate Hazelnut streusel cubes. I'm so happy with how the smear came out. My first time doing chocolate leaves and feathers too!

This weeks episode of Baking With Dog™ 🐕🍰 (Season 4) Episode 2 was unfortunately cancelled because I was very ill last week so my apologies. However, this week we made a lovely vanilla bean raspberry tart, and blackberry macaron cakes. Macaron batter is very hard to get perfect and needs practice.

Color Fun with Jaw Bone (OG audio from Vargskelethor's Sharware Madness Part 9 stream) #monkeywrench #animatic

Anti-A.I. stamps! For illustrations, comics, photos and all your creative works, printed and digital! You can download the transparent file for free here: ko-fi.com/i/IT6T718NAKF (but consider donating please 😘)

This weeks episode of Baking With Dog™ 🐕🍰 (Season 4) First, we have a very fancy éclair with rose, matcha, lychee, and almond flavors. Next, we have lemon poppy twists. And finally we made a few almond Pithivier, which is puff pastry with an almond paste mixture inside. First week was a success!

A little tutorial to avoid a common mistake with the pectorals connected with the shoulders! When the arms lift, the pecs shape changes.

I'm admittedly nervous about doing this, but I have finally made a Ko-Fi and a Patreon for those who would like to support me beyond just Twitch and Youtube. I thank you deeply for your support. Anything helps me out. Ko-fi: ko-fi.com/desertpogona Patreon: patreon.com/DesertPogona

This weeks finale of Baking With Dog™ 🐕🍰 (Season 3) We managed to pull off our café concept for our final assignment and SOLD OUT. We have honey oat sourdough, a garden salad with cranberry vinaigrette, juicy herb roasted turkey with mushroom rice and a lemon basil and blackberry Napoleon.

The backpack the NYPD says belonged to the UnitedHealthcare CEO shooting suspect reportedly held only two items: a jacket and Monopoly money

well now that the con is over i can show this lil badge i made for Desert so he can add to his badge collection next time!

✨Wanted to share with you all the sourdough I made as practice for finals next week. My scoring needs work and I don't have a deck oven so I did my damn best, including a water bath on the bottom and covering it during it's rise. Super happy with this tho. It's tart and tangy from the honey. ✨

This weeks episode of Baking With Dog™ 🐕🍰 (Season 3) On this weeks menu, we have Apple Danish, Chocolate Babka, Poppy Seed Bagels, and a Falafel box with a lot of veggie salads and garlic sauce. Today was very tiring but MAN was it worth it for the Babka.

This weeks episode of Baking With Dog™ 🐕🍰 (Season 3) We made Spicy Chicken Empanadas, Churros, Kouign Amann (Sugared Croissant), and a few other Spanish side dishes. We also had round 2 of Marzipan fruits. Also made Panetonne and Stollen (German fruit bread) in production class.

So I got fantastic feedback yesterday on my cookies. It's so refreshing being in an environment with professionals and amateurs alike. You get the curious suggestions from one and critical feedback from the other. It's given me alot of confidence in my abilities as of late. ✨️

Figured I'd share this. I was testing the log cookie idea for our café concept, and they came out so nice first run. I love how crackled the edges are. It definitely adds to the effect of a log cross section. My rolling needs to be tighter but other than that, I think this one is a go. 👏✨

This weeks episode of Baking With Dog™ 🐕🍰 (Season 3) We made Feta Briouts w/ Spicy Honey, Olive Sourdough, Saffron Rice w/ Pistachios and Harissa marinated Shrimp to go with the rice. A very busy day, especially in production class. We made close to 500 cookies for the Vice President. 😩

✨So for our final, we're doing a Café Concept of our choosing with a partner. Me and her chose an Enchanted Forest and I'm really happy with what we have for our rough draft. What do you think? If you were walking through a forest with a magical atmosphere, would you eat these?

This weeks episode of Baking With Dog™ 🐕🍰 (Season 3) I unfortunately forgot to take pictures in my skills class this week. We made Stuffed Kulcha Bread and a few other Indian flavors. However, the highlight of this week was using an airbrush on marzipan for the first time in my production class.

This weeks episode of Baking With Dog™ 🐕🍰 (Season 3) We've got Soba Noodle salad, Bao Buns made with roasted tofu, and Sesame Sourdough. Oh, and more croissants. We'll be making croissants every week though so I'll leave those out next time. Production class wasn't interesting as it was only prep.

This weeks episode of Baking With Dog™ 🐕🍰 (Season 3) We made some classic and flaky croissants. Then we finished making our peameal bacon, cheddar, and sour slaw sandwiches on a pretzel bun. Then in production class, I saved the day making sure our mint chocolate Christmas trees were perfect.

✨I did it, I made it... I completed my co-op hours. Today was a shit show, but I pulled through for the team and got very high praise for working TWO stations. That feels really nice to hear on my last day and hopefully it leaves a good impression on them while I'm away studying.

✨Can't believe school starts back up next week. Holy hell. 6 months is going to fly by before I know it and... then I'll be graduating in April... I would have finally completed one of my life goals next year. I wish mom were here to see me graduate...

So very many scones. I've come to really enjoy making these. So many types and yet it's the same base. Kind of like cookies in a way, how you make the cookie dough, then add whatever later on.

All the goodies I made today. My co-op ends on Wednesday so I need to take a few pictures before I can't anymore. Figured I'd share with you all.

Filling out WSIB forms sucks ass and I learned my boss may get in big trouble for not filing his side of the forms needed... Oh yea, by the way, I crushed my finger at work and they proceeded to force me to complete my shift in pain :)

It's been a really hard 7 weeks of my co-op and I'm almost done. There were ups and unfortunately major downs and I'm starting to realize I may not want to work at this location anymore. With school starting back up on the 28th, I may just decline my further employment offer to focus on school.

Cool, I'm certified OLD now :)

After almost a month of painful waiting, back and forth emails, and miscommunications. I'm finally working for my co-op at a local bakery chain. Here's a few quick pics I took at work. I LOVE the rotating deck oven, oh my god. It's got profiles with times and temperature automatically set.

✨I NAILED a co-op at a local bakery chain!!! ✨ Whats even better is they want me to come in early for my externship. AND they're offering me further employment. I'm over the moon and I get paid to bake tasty bread!!! I can't wait to finish off school next year and set myself up for the future. 💜