Category Archives: Experimental

Super luxe peanut butter butterfly cupcakes

Hey, we’re back! Well, by back I mean a random post…shit got busy…the boys moved house which was traumatic…stupid glass panelled doors (after the third headache I learned to stop running into them).

Head shot for my book cover *werk*

Head shot for my book cover *werk*

Anyway, I know what you’re thinking…cupcake fucking schmupcake…seen, done, ate many…I agree; but what if *switch to sultry/slutty M&S voice* “These weren’t any cupcakes, these were made with the finest ingredients and flavours from around the world”? (by that we mean the imported food isle in M&S and Harvey Nicks…we aren’t actually going to Ecudador to sniff cocoa beans (we totally should have)).

Super luxe peanut butter butterfly cupcakes (Makes 12)

Gold luster butterflies...we actually gilded the lily.

Gold luster butterflies…we actually gilded the lily.

Chocolate Sponge 

  • 145g Tate & Lyle: Fair Trade Golden Caster Sugar
  • 150ml Merchant Gourmet: Almond Oil
  • 170g McDougals: “00” Flour
  • 35g Green and Blacks: Cocoa Powder
  • 1 tsp Baking Powder (You find a luxury version. You can’t? Shut up fuck up then)
  • 1/2 tsp Cornish Sea Salt Co.: Fine Sea Salt
  • 2 Duck Eggs (All duck are tremendously luxurious) 
  • 170ml Total Greek Yoghurt: Full Fat
  • 1 Ndali: Vanilla Pod
  • A few spoons of Gold Top Jersey Milk

 

Modelling Chocolate

  • 200g Hotel Chocolat: Hacienda Iara 100% Dark
  • 100g The Tasmanian Honey Company: Leatherwood Honey

 

Peanut Butter Frosting

  • 100g Kerrigold Butter
  • 100g Koeze: Cream-Nut Crunchy Natural Peanut Butter
  • 200g Tate & Lyle: Fair Trade Icing Sugar
  •  A few spoons of Gold Top Jersey Milk

Directions…pay attention!

Modelling Chocolate

  1. Melt the chocolate
  2. Stir in the honey
  3. Wrap in cling film and whack in the fridge
  4. When cool, kneed, roll out and cut into shapes (or make into penises, literally minutes of amusement)

 

Cakies

  1. Pre-heat oven to 180ºc
  2. Mix oil with caster sugar until sugar starts to dissolve a bit
  3. Mix in vanilla pod seeds and eggs until creamy
  4. Mix in flour, salt, baking powder and cocoa
  5. Stir through the yoghurt
  6. If the mixture doesn’t fall off a spoon add a splash of milk
  7. Fill cake cases half full and push in a disk of modelling chocolate
  8. Bake for 18–20 minutes
  9. Cool on a wire rack (important! If you leave them in the tin they keep baking; the wire gives their bottoms a nice breeze)

 

Frosting

  1. Beat butters together
  2. Mix in icing sugar with a splash of milk (it stops you getting a nose full of white powder *looks innocent*)
  3. Loosen with a little more milk so it’s smooth and can be piped (any extra can go straight in the mouth).

 

Assemble

Really, if you need directions, how are you working the Internet…or breathing? But for the sake of thoroughness…

  1. Cake=Bottom Frosting=Middle Chocolate=Top …a human centipede of deliciousness
  2. Do not eat until fully assembled (maybe we ate a few too many butterflies as the cakes were cooling…don’t judge me)

Was it worth the hassle and expense of using top end shit?? Ermahgerd! Totally!

The sponge was light, moist and rich.  The frosting was deliciously nutty and not gaggingly cloying  (nutty? gagging? behave…pervert).  The modelling chocolate melted in the mouth; the combo of the fruity, nutty Iara and spicy, sweetness of the Leatherwood honey was fucking mind-blowing…the pieces in the cakes melt and become a sticky, chewy nuggets of joy.

The best review of this bake was Mykie being told by a straight man “If I were gay, I’d marry you.”

So cake awesomeness! With great power comes great responsibility…don’t blame us if you are inundated with  offers of marriage or sexy times…use these cakes wisely.

Where's my fucking cake bitch?

Where’s my fucking cake bitch?

Laters,

 

 Logo Master

 

Secret Snatch Cakes

So baking, yeah we’ve not for a while…

But there are reasons! Good, good reasons! (well, some reasons)

Basically, the boys got totally caked out…they’d rammed in so many tarts and financiers they were actual cake boys.

So, we’ll be posting the wedding/birthday/barmitzva cakes but if you’re looking for some shitty cupcake variants it’s probably best to piss off now.

So what is this about?

Well…sometimes baked stuff is not just for shits and giggles. Sometimes it is totally NECESSARY!

Because we eat a plateful off the floor next to the kettlebells...not on the sofa watching Grey's Anatomy.

Because we eat a plateful off the floor next to the kettlebells…not on the sofa watching Grey’s Anatomy.

Mykie was competing in a kettlebell lifting competition (I know, random, rite?) with two events split hours apart.

Mykie is a fussy eater and gets totally hangry. (like The Hulk but little, less verdant, more gay, more hair product)

Feed me or this kettlebell is heading straight at your head.

Feed me or this kettlebell is heading straight at your head.

With stuff to do at a comp…like cheer, warm up, gossip…let’s not even mention the time for costume changes… (you get totally sweaty and who wants to stay marinating in their own juices?) well the point is there is no time to pop out for an egg white omelette and a Harvey Nick’s breakfast martini, is there?!
So plans people, you gotta have the plans!

The high protein, portable, sweet treat…SECRET SNATCH CAKES! 

Right, let’s be real, these aren’t going to rock your world or anything but they are so easy, a bit delicious, filling and don’t require refrigeration (anyone else chomped on a pack of warm chicken? Samonellicious!). Kettlebell lembas!

Snatch Cakes

  • 70g When Protein (we use optimum nutrition vanilla ice-cream flavour (fucking delicious))*parenthesis within parenthesis? living on the edge at Wondercat*
  • 30g Wheatgerm
  • 2 Eggs
  • 50g Peanut butter (the good shit, at least 97% peanut with no added sugar)
  • pinch o’ salt
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 10g flour of some description
  • Xantham gum IF REQUIRED (if you are using gluten-free flour you’ll know the deal)
  • sweetener to taste (make sure it’s one that can be baked with!)
  • splash of milk
  1. beat peanut butter and eggs
  2. stir in everything else
  3. if it’s really thick and goopy, add a bit more milk
  4. plop it into some kind of muffin/cupcake tins
  5. bake at 150ºC for between 12 and 20 minutes depending on the size of your baking, erm…holes?

    These are our small holes. I can get my face in them.

    These are our small holes. I can totally get my face in them.

That is it.  You can’t really go wrong…well you can…  We used super tiny silicone block moulds so 12 minutes was long enough…we made a batch and  baked them longer and they were so dry and claggy they sucked your face in like a raisin…so don’t over bake.

OK, who ate my shit before the pics were taken?

OK, who ate my shit before the pics were taken?

 

Laters!

Logo Master

Quick Bake: What’s better than men and chocolate?

So hello and happy new year!! We trust you gobbled more than your fair share of festive goodies over the holidays?

ooh, a pedestal compote of men...never said that before.

ooh, a pedestal compote of men…never said that before.

Maybe like us, you are now into January, full of good intentions of healthy eating…but let’s face it…it don’t feel good does it? The feelings of temperance and virtue from your steamed chicken salad don’t quite compare to the memories of the bucket of Lindt reindeer you scoffed. It’s time to give yourself a little, tiny break and treat yourself. We’re not going crazy now, just a little somin’ somin’ to take the edge off! How about a batch of tiny delights from Christmas leftovers and larder scraps (yes, we are full of domestic smugness). So ladies and gays, how do you like the sound of a mouthful of hot, spicy, chocolate man parts?

Hot and spicy chocolate men bites

that's it baby, climb down and dance for me

that’s it baby, climb down and dance for me

  • 40g butter
  • 20g dark chocolate with orange
  • 20g dark chocolate with chilli
  • 25g caster sugar
  • 33g plain flour
  • 1 large egg
  • 1/4 tsp mixed spice
  • 1/4 tsp vanilla extract
  1. Melt the chocolate and butter (we microwaved it (slowly, don’t blame us if you blow the thing up and burn your house to the ground))
  2. Whisk the egg and sugar until light and pale
  3. Fold everything into the egg mix.
  4. Pour into little silicone moulds
  5. Bake at 170ºC for about 10 minutes

A little bite of something nice! Fuck the rice crackers and carrot sticks. This is really quite an awesome recipe that makes a little batch so even if you go a bit Christina Aguilera and eat the lot, it’s not too much of a crisis…more clinging on to the side of the wagon than falling off face first in the horse shit and dirt.

wrapped up for Chads...if that doesn't work as a hint for some hot, hot lovin', we're gonna have to invest in a cream filled cock mould.

wrapped up for Chads…if that doesn’t work as a hint for some hot, hot lovin’, we’re gonna have to invest in a cream filled cock mould.

So on that pleasant note, good luck with any resolutions and 2013 plans!

Laters!

Logo Master

Pissedmas Quake

Hello hello hello…

So, like Reese’s Pieces, Turduckens and erm…Captain Planet…good shit can come from smooshing stuff together…and who doesn’t love a portmanteau???

Here at Wondercat we have been learning to quill with paper…could we combine quilling and caking??? Do we dare?

We done dared did!

So here’s this years cake, unveiled at the annual Chadong Christmas Champagne Soiree…

The cake was basically based on Delia’s cake ratios but with tropical fruits and coconut…I won’t be adding coconut again as it make the cake crumbly like Cheshire cheese.

image image (8) image (6) image (5) image (4) image (3) image (1) image (2)

The white quilling we were very happy with…the black, not so much.  The black petal paste was a bit dry so didn’t roll as nice or smoothly.

But still, quilling + cake = QUAKE! To be eaten with a spork.

Oh and why we are going down this cabbit  hole…

a few of my favourites…

Tranma

Crapkin

Brony

Minja

Woon

Merry Christmas and Happy New Year!!!!!

image (7)

Biscuits and bears…

So, we have been less with the baking and more with the making…

The boys have got a little caked out so baking has been cut back to bare minimum…or “bear” minimum…(yeah, that was terrible…go ahead, leave this website, don’t come back.)

do not eat

 

SO, the bear thing…we’ve been NEEDLE FELTING!!! You sort of jab un-spun wool with a needle until it turns into stuff…or you jab the bejesus out of your finger…hurts like a bitch but you’d think it was a hot coffee enema from the way we were screaming. 

We needed snacks for the stichin’ ‘n’ bitchin’…making stuff really works up an appetite (ok, no it doesn’t, we are just greedy)

Black Sesame and Hot Ginger Honey Cookies

tip: put ugly biscuits on a gorgeous plate

  • 130g Plain Flour
  • 20g skimmed milk powder
  • 40g Black sesame seeds
  • 80g Budder
  • 80g Caster Sugar
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Ground ginger
  • 1/4 tsp Cayenne pepper
  • 2 tbsp Honey
  1. rub together the dry stuff until crumby
  2. stir through the honey then bring together into a dough ball
  3. roll out and cut out
  4. bake 160ºC for 15-20 mins

These were yummy, the cayenne really fires up the ginger and the smoky sesame brings it nicely together like a sweet buddery oral bonfire!

it's like some weird cookie maypole dance

 

They got strangely super hard over night so these are probably “scoff the batch” cookies which is not the biggest upset in the history of the world.

12 down 4 to go

 

Now back to the making stuff…we have been making Micro-Bears!

 

Macrocephaly: makes things cuter

Cuteness!

a lot cuter than the bloody stumps that are our fingers...needle felting is an extreme sport

 

We want to see just how small we can get them!

a penny for scale...do you know how long it took to fit a decent looking penny?

 

Anyways, hopefully more baking soon…if truth be told we are actually in a giant baking mope as GBBO hasn’t got back to us…Mary Berry, you are now dead to us, DEAD!

Cats in boxes and chocolatey superposition…

Well that is as near (or far) from any sort of physics we’ll be getting…

This weekend was all about different types of chocolate cakey things with pistachio ice cream…ok, only two things…and we bought the pistachio ice cream  *hangs head*

Chocolate Fondants

Simon asked for these for dessert on Saturday…and we all know the best way into a man’s pants is through his stomach…

fondant for a fondle

  • 40g unsalted butter
  • 40g dark chocolate
  • 20g caster sugar
  • 1 egg
  • 1 egg yolk
  • 30g plain flour
  • 2 tsp cocoa powder
  • dash o’ vanilla extract
  1. melt the butter and chocolate together
  2. whisk the egg and yolk, sugr and vanilla until light and moussey
  3. fold the brown goo into the creamy goo
  4. fold in the flour and cocoa
  5. pour into greased and cocoa dusted moulds…or just use silicone ones
  6. bake at 200ºC until set outside but liquid inside…it’s best to under bake and let them cool a little to strengthen the outside…we are talking about 8 minutes 
The thing about cooking fondants is to get a gooey middle; but, they need to be set enough to survive un-moulding without exploding like the last Graboid in Tremors.

still gooey...just

This is especially difficult if you’ve baked them in a muffin tin so you have six of the little bitches to turn out at once.

jiggly little whores

Chococo Crepes

Sunday brunch…oh yeah!

crepes...no real way of making them look pretty

  • 50g plain flour
  • 15g cocoa powder
  • pinch o’ salt
  • 1 egg
  • tsp caster sugar
  • 20g melted budder
  • 100ml whole milk
  • 50ml coconut milk
  • dash o’ vanilla extract
  1. sift the dry stuff
  2. whisk in the wet stuff until nice and smooth
  3. leave to rest for 30 minutes
  4. oil a pan and get flippin’!

This amount makes about five crepes which is enough for one serving (maybe…probably not).

We dolloped (gross word) with pistachio ice cream and sprinkled with crushed peanuts…then drizzled with sweetened coconut milk…yummers!

drizzled coconut milk looks a lot like erm...some other nut milk

So that was the weekend, very similar ingredients, very different outcomes!

Oh yeah, and a cat in a box…

this is my box, I am king of the whole box

cardboard-robot-cat

新年快樂 Wondercat rides the dragon

Gong Hei Fat Choi!  It is the start of the Chinese Spring Festival!  Chinese New Year!

Mykie is half Chinese.  Usually he doesn’t give a monkeys about his heritage…but if there’s food involved…

Wondercat was hosting “Come Dine With Me” so we decided to combine this with New Year and cook a FEAST!

Here’s a run down of what we made:

  • Char siu bao
  • Nai wong bao
  • Dou sha bao
  • Nian gao
  • Char Siu Pork
  • Crispy Belly Pork
  • Honey Chili Ribs
  • Sweet Ribs
  • Kung Pao Chicken
  • Garlic ginger broccoli
  • Rice
  • Noodles

and we cheated a bit and bought…

  • Siu mai
  • Har gau
  • Crispy duck
  • Duck spring rolls

It’s fair to say we were busy all day!

All the savoury stuff turned out fine…better than fine, the char siu pork and belly pork were delightful!

Maybe we made too much food for five people?

We had a bit of an issue with the bao! Used far, far, faaaaaaaar too much dough and ended up with space hoppers!  They were nowhere near as good as shop bought ones…back to the drawing board!

bao wow!

The nian gao was good…we didn’t have glutinous rice flour in so ground our own out of arborio rice (how’s that for ingenuity)!  We added home made red bean paste and dusted with gold dust.

We made little sweet versions

always remember to shake out the air bubbles...we forgot

and “lucky coins”

penny pincher

Here’s to a prosperous year of the dragon! Grrrrr! (that was a dragon noise BTW)

Wondercat Detectives: The case of the vanishing sugar

Over the weekend we baked a cake, a hazelnut and honey cake topped with spun sugar…or did we?

So, D & D were coming over for dinner and Wondercat was in charge of dessert.  We had a few ideas in mind, after fingering through a few of the new books than Santa brought us, he Maple and Pecan Cake from the Hummingbird Bakery “Cake Days” caught our eye; As we’ve been wanting to investigate their sponge recipe (it includes less budder more milk) for a while it seamed as good a time as any…(oh yeah, we say “budder” now…sounds tastier)

Hazelnut Honey Cake

we do enjoy a sticky nut

So we used the Hummingbird sponge recipe with a nut change, a maple/honey switcharoo and a splash of vanilla extract

  • 120g soft budder (mmm…budder)
  • 400g caster sugar (yes, this seamed a lot to us too)
  • 360g plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 360ml whole milk
  • 40ml honey
  • 3 large eggs
  • 100g chopped hazelnuts
  • 1 tsp vanilla extract (the good shit)
  1. mix budder, sugar, flour, bp and salt until crumby
  2. separately mix milk, honey, vanilla and eggs
  3. stir the two bowls of stuff together
  4. stir through the nutty nut nuts
  5. the book splits the batter into three 8 inch layers at 170ºC for 20-25 minutes…we whacked everything into a deep 8 inch tin and baked at 160ºC for just over an hour (until our cake probulator reached 210ºf (for some reason we always cook in Celsius but set the probe in Fahrenheit, dunno why, it’s a mystery (well not really))) *Wondercat: master of bracket craft* (but we don’t know what these ones [] or {} are all about)

So cake done, time to throw the book down and free style!

We filled the cake with a loose textured budder-cream *giggles* made with this stuff in place of budder (so is it really a budder-cream after all? *still giggling…no one else probably is*), icing sugar and a bit of whipped double cream to lighten.  We don’t have measurements, we just winged it until it tasted and felt right…there was a lot of tasting.

We covered the cake in a honey cream Chantilly which was pretty much just whipped double cream sweetened with honey and a little icing sugar to stabilise.

a cake with stuff on the inside and different stuff on the outside

Right, the basic cake scaffolding was in place, time for a bit of decoration! Some smashed up hazelnuts to cover the top, a flurry of piped cream around the edges and to finish, a nest of spun sugar (with a touch of honey) encasing caramelised hazelnuts…

like angel hair...if angels had sticky grossness on their heads...and were real

The sugar work was easy enough; we made a ridiculous amount of mess in the kitchen and managed to get a few sugar splinters (whoever thought an injury could be sooooo delicious?) and burns, and hot caramel in our ear????!?!?!!! We put the cake in the fridge as we went about the rest of our day (which is code for “play Skyrim”).  A few hours before dinner we realised a few blog pics should be taken…”That’s funny? I’m sure the sugar work was taller and more impressive before?”.  Snappy snap snap, pics taken, but we were puzzled by the shrinking sugar.  Just before dinner we checked again…IT WAS ALL GONE! GONE!  There was no sign of it! Not even a sticky puddle of remains (oh God! We’ve gone to our bad “The Snowman” place again).

see! all gone! and not even a hat, scarf and nose tangerine left behind

It’s not really a mystery, We bet you all know what actually happened to the sugar in the slightly moist fridge atmosphere… That’s right, it was aliens.  Aliens came down from the sky, got in the kitchen window whilst we were playing Skyrim and stole all our sugar…how fucking rude.

Alien abducted sugar aside, the cake was quite nice.  The sponge was lovely and moist (we think we may run a head to head “Vicky Sponge” vs “Hummingbird Milk Sponge” in the next few weeks), the filing and topping worked well, maybe they were a little on the sweet side TBH.  Slight concern with the crushed un-skinned hazelnuts on top giving a slight bitter taste…next time we’ll use blanched nuts.

hazelnut skins...our flavour nemesis...or maybe that was also extraterrestrial

So that’s the mystery of the vanishing sugar…the strands were demonstrably sharp enough to pierce human skin (splinter ouchies), the aliens saw this and decided to steal them for their nefarious human probing experiments…

the big gash wasn't the aliens, that was us

In your face Benedict Cumberbatch…in. your. face.

Gloria’s Fruity Frolics: Experiment 2: A whole lotta Gloria!

Continuing on with the experiments into fruit bread…

sepia-why do things look better in brown?

The thing about keeping a sour-dough starter (sorry, non-human baking assistant) happy is you need to feed it flour and water regularly…like every few days.  Once the novelty of  making crumpets and English muffins wears off you end up with a monstrous amount of starter!

So, Gloria had gained a few El Bees over the Christmas period (that girls a sucker for Walnut Whips and Matchmakers); after a trip to Harley St. for a touch o’ lipo she was back down to her usual size for a while (she’s like the fungus Janet Jackson).  We had three options for dealing with the excess.

1) Give it away (Merry Christmas, have a bag of slop)

2) Throw it down the drain

or 3)…

Experiment 2: Big Mama Bread

So we had a pile of Gloria’s excess erm…thighs?  We decided to see if we could just add enough flour to get to a dough consistency.  About three parts Gloria flab to one part flour; then some spices and dried fruit and stuff.

Since she was in need of a feed I guessed it would be an eating-proving combo…she had to eat fast enough to pump up the dough…fork at the ready love?

We didn’t hold up much hope for this and after a whole afternoon with not much going on, we going to chuck it and call it a day…then she began to grow!

After a knock back, shaping and second proving she’d been reclining on her fat arse by the fire for about 9 hours (lazy bitch)…baking time!

The junk from the trunk

Considering all the proving time she didn’t really do that much work…the crumb was still rather dense…but this is not too much of a tragedy for a fruit loaf…

dumps like a truck, truck, truck

Despite the total rising lethargy, she toasted well…

slavered in budder...*drool*

Unsurprisingly, when you make bread will mostly sour-dough starter, it tastes…god damn sour!  This got mixed reviews from the boys,     Mykie thought it was pretty scrummy and that the sourness was an acceptable contrast against the fruit, Simon thought it was a bit funky tasting.

Experiment 2 has been comme ci, comme ça.  We learned it’s probably best not to use a heap of hungry starter and expect good things to happen (that should probably have been obvious).

If at first (or second) you don’t succeed…eat the evidence and pretend it never happened.

Gloria’s Fruity Frolics: Experiment 1: Queen Gloria of Bubbles

Hello, you remember Gloria, right? Our new born sour-dough baby that we hatched ourselves?  We have had her in the bakery wired up and running on a tread mill for some fruit bread experiments…

Hello Boys! Like the new hair?

We have baked three fruit loaves so far and messed around with different things each time.  Sometimes we treated Gloria like a Queen and gave her everything she could want; sometimes it was a prison tickle in a cold bowl…

Experiment 1: HRH Gloria Bubbles

Gloria, Queen of...this continental sized loaf.

So, we treated her right…like a queen, queen of the yeast people.  She was well fed and watered and frothing at the mouth (that’s a good thing);  Fresh, warm with a sour yeasty smell…good for sour-dough, if she were human we’d be suggesting Canesten Combi.  Her Majesty was massaged lovingly in a classic sour-dough ratio of:

  • 1 part HRH Gloria Bubbles
  • 2 parts liquid: we bathed her in a luke warm liquid whey that had been infused overnight with Fortnum & Mason Christmas tea; a whole beaten egg and some melted butter (only the best for Lady Bubbles).
  • 3 parts strong white flour

we also provided gifts (like the wise men, as it was Christmastime) of:

  • salt (great gift)
  • cinnamon (getting better…just)
  • ground ginger (keep the receipt)
  • a bounty of raisins and sultanas (meh)
  • a generous helping of candied mixed peel (Christmas morning is fun, fun, fun at Wondercat Bakery)

This, as you may notice was an enriched bread think “festive brioche” not “vajazzled bun” (whilst we are on that subject BTW, guess what our mother bought our sisters for Christmas?? INAPPROPRIATE!!!)

Gloria performed well at cranking out the bubbles.  We played Michael Bublé to help her along…his Christmas album is totally delightful BTW (we were wailing along to it for weeeeeks…Santa Buddy put a Rolex under the treeee)!  Don’t expect crazy fast proving like you get with that fast-action-fly-by-the-seat-of-your-pants yeast, it takes ages to double in size;  so long, that after we’d shaped the loaf it didn’t appear risen enough before bedtime.  The next morning SHE WAS HUGE! Spread like a whore on a Harley.  We couldn’t be bothered knocking back again so we just baked the gigantic loaf of oaf.

Loaf of Oaf! Those reindeer? Actual size.

So the bread was a bit massive …

I like big bread and I can't deny...

but it was very tasty!  The crumb was fairly open and light the Christmas tea gave a yummy flavour and fragrance…and there was a slight sour-dough tang but not overpowering.

Baby Jebus fed 5000 with a loaf of bread? Pah! We could do that, hollow the remains out and sail it down the river.

Experiment 1 was a mixed bag.  Good for flavour, passable for texture…kind of disastrous for size and shape.  But hey-ho we’re only human (well, kitty cats) and half the fun of baking stuff is learning how things work (the other half is the eating).

Back to the drawing board…

(what exactly is a drawing board? a black board? who says drawing board? *we actually just googled “drawing board” and it is a thing but we’re leaving our rando rant in to demonstrate our ignorance…this is a post on learning stuff after all)