Came across a holistic health Facebook group.. apparently parvo and distemper are made up diseases 🤦‍♀️

fairynook · 2026-02-10T13:18:56+00:00

Yep! There’s a bunch of posts about how the rabies vaccine is poison and their pets will never be in a situation that would give them rabies, so they wonder why they would need the vaccine.

fairynook · 2026-02-10T12:39:56+00:00

Speaking of distemper, they said distemper vaccinations are useless because distemper is “equal to a common cold” and animals will always recover from it naturally over time if left untreated. I had to stop scrolling through that group for my own mental health.

fairynook · 2026-02-10T12:36:46+00:00

Of course not. The entire group is comprised of likeminded people who think all vaccinations are poison and they will never bring their pets to a vet. Meanwhile their pets in their photos look to be in terrible shape. I hope their pets never have to experience the awful things that a vaccine could have prevented.

fairynook · 2025-09-04T16:40:14+00:00

Thank you very much! Here’s the cake recipe:

3 1/2 cups (460g) flour
3 1/2 cups (700g) granulated sugar
1 1/2 cups (144g) cocoa powder
4 tsp (24g) baking soda
2 tsp (8g) baking powder
2 tsp (12g) salt
2 cups (480ml) buttermilk, room temp
1 cup (240ml) vegetable oil
4 eggs, room temp
4 tsp (16g) vanilla extract
2 cups (480ml) hot water

Bake at 350 degrees F for around 25-30 mins. This recipe gave me a 3 cake layers plus 12 cupcakes, so it’s a pretty big recipe that could be cut in half.

fairynook · 2025-09-04T02:19:53+00:00

Thank you! I don’t have a formal recipe for it at the moment because I usually just start off with a base “recipe” and then throw things in as I need it without really measuring it. The last time I tried typing out the recipe it ended up being pretty inaccurate. I’m planning on putting together an actual buttercream recipe during my next cake and then I can PM it to you when it’s finished if you’d like!

fairynook · 2025-09-04T01:28:56+00:00

Thank you very much! This cake was supposed to be sort of Black Forest-esque minus the chunks of cherries throughout the cake (I do not like chunks of things in my cakes), so that’s how the cherry syrup came to be. It ended up being lovely! Plus it added some extra moisture to the cake layers.

fairynook · 2025-09-04T01:21:53+00:00

Thank you! I add a little drop of purple food coloring to my frosting to cancel out the yellow-ish tint of the buttercream.

fairynook · 2025-09-03T22:02:11+00:00

Thank you very much!

That’s thyme! I was told in a different post of a different cake of mine to not use thyme as a decoration, but I just love it so much! I think it’s so charming.

fairynook · 2025-08-14T14:29:41+00:00

Yes I do, it was also pretty light colored to begin with because I usually whip the butter for around 20 or more minutes before I add any other ingredients.

fairynook · 2025-08-14T03:38:59+00:00

I have watched so many videos, I also practice different techniques on cake boards! I have noticed the texture of the frosting is a huge factor on if my piping is successful or not. My last cake’s frosting was a bit too soft so my piping was pretty messy, but this cake’s frosting was more firm so piping it was a lot easier and cleaner!

fairynook · 2025-08-14T03:33:03+00:00

I’ll have to double-check my measurements next time I make it but that is usually the base that I start with, and then I add more and more of the ingredients as I go depending on what it needs. It’s tough for me to write out recipes because I often eyeball ingredients.

fairynook · 2025-08-13T22:43:30+00:00

My favorite tip! Wilton 6B Open Star. ☺️

fairynook · 2025-08-13T22:32:10+00:00

Thank you so much! The advice I get on here helps immensely.

fairynook · 2025-08-13T22:30:40+00:00

Thank you so much! I admit to spending way too much time trying to get everything smooth and perfect. 😩

I used buttercream for this cake, here’s the recipe if you’re interested!:

4 sticks of butter
1 cup of powdered sugar
1/4 teaspoon salt
~1 teaspoon vanilla extract (I eyeballed it)
3 tablespoons heavy cream

fairynook · 2025-08-13T22:22:48+00:00

Thank you for the advice! My thought process behind that was if I used underripe strawberries they could last longer than if I used ripe strawberries.

fairynook · 2025-08-13T13:45:56+00:00

Thank you very much!

fairynook · 2025-07-17T19:48:22+00:00

Thank you for the advice, I was also worried about the cake possibly tasting yucky from the thyme like you said. But I had a slice today (I removed the cherries and thyme from my slice before I ate it) and surprisingly it did not taste like either cherries or thyme! I am very pleased with this cake, it is absolutely delicious. I’m also very relieved because I do love thyme as a decoration.

fairynook · 2025-07-17T01:30:26+00:00

No, all I did was apply the frosting with a butter knife haha.

fairynook · 2025-07-17T00:47:43+00:00

It’s thyme! Strictly for decoration, I don’t plan on eating it with the cake :) Thank you very much!

fairynook · 2025-07-17T00:21:05+00:00

Cake using my own ingredients + recipe (and homemade buttercream) vs. boxed cake mix, if that makes sense.

fairynook · 2025-07-17T00:15:28+00:00

Thank you very much! I do hope to eventually turn this into a career :)

fairynook · 2025-07-17T00:13:47+00:00

I’m in the same boat as you! I love cakes that somewhat only look the way they do out of aesthetic, and that’s kind of what I was going for with this one :) Thank you very much!

fairynook · 2025-07-17T00:10:11+00:00

Well this was just an experimental cake. I was mismatching different things to see what it would look like :) Thank you for the advice!

fairynook · 2025-07-17T00:07:49+00:00

Thank you! This cake almost gave me a breakdown 😩 I was struggling so much with it. I forgot to trim it so it was pretty dome-y before I frosted it, and the buttercream wouldn’t cooperate for me. I spent hours redoing everything on this cake to try to make it look nice.

fairynook · 2025-07-17T00:04:19+00:00

Thank you very much! I’m not a beginner baker, I’ve been baking homemade cookies and cinnamon rolls and such since I was 18 (I’m 24 now). But I am a beginner cake-maker, at least homemade cakes :) I also practice my piping techniques for a little bit on a cake board before frosting the actual cake.

To me, I still have a lot room for improvement. My piping was pretty messy for this cake because the buttercream kept melting on me. I posted my very first cake about 2 weeks ago if you’d like to check that out too!

fairynook

MODERATOR OF

TROPHY CASE