robbybirdy

[robbybirdy]

Chapter 70- Stuff is Selling

Dear Future Self, 

Another day, another big profit. But my only complaint is why does the clerk at the consignment shop have to tell me after EVERY single item that is sold. Just call me once a week and give me the total. I am fine with that. 

I got 4 calls from her this week with the totals being:

$81

$1305

$10906

$6,666 (oh no!)

#simblr #ts3 #ts3 simblr #ts3 gameplay #completecy challenge #ts3 screenshots #ts3 legacy #ts3 simmer #0/90 Lifetime wishes #Generation 1

[robbybirdy]

Chapter 69-Field Trip

Dear Sims of the Future,

Went on a field trip to a local restaurant. It was very fun!

#simblr #ts3 #ts3 simblr #ts3 gameplay #completecy challenge #ts3 screenshots #ts3 legacy #ts3 simmer #0/90 Lifetime wishes #Generation 2

[robbybirdy]

Chapter 68- Research Project

Dear Sims of the Future, 

Today was the first day of school. I was so nervous and didn’t understand half of what was being said. Thankfully though, Mom and Dad did leave me with a few books that I read multiple times throughout the years. And that is how I learned the language. 

By the end of the day, I was given a Research Project. My science teacher called me to her classroom and told me “ The Folks in charge of the lab have generously offered to help you with your research if you stop by to get a tour of the facility in time.” She told me that it would help if I go to the Science Facility to gather research to improve my grades at school. 

Well that was one heck of a first day at school.

#simblr #ts3 #ts3 simblr #ts3 gameplay #completecy challenge #ts3 screenshots #ts3 legacy #ts3 simmer #0/90 Lifetime wishes #Generation 2

[robbybirdy]

Chapter 67- Katherine Ashley

Dear Sims of the Future, 

I am Katherine Ahsley. I grew up in the past. My first words to my parents were “ Mother! Father! I am finally home! This much better than the cave you left me in!”

Excitable 

Bookworm

Charismatic

Easily Impressed

Favorite music: Dark Wave

Favorite Food: Grilled Cheese

Favorite Color: Red

#simblr #ts3 #ts3 simblr #ts3 gameplay #completecy challenge #ts3 screenshots #ts3 legacy #ts3 simmer #0/90 Lifetime wishes #Generation 2

[robbybirdy]

This was such a fun post! Thanks for everything!

Boston Cream Cake Pt II

Hey, every birdy. Now that you have seen the original recipe for the Boston Cream Cake. You will understand that I can’t replicate it. I was talking to Pop (my dad) about what I should do as a milestone marker for 1K followers, and he suggested that I share this recipe with you all and then do the math. For those of you who don’t know, math has never really been my strong suit. 

So I have no idea how this is going to go. I am doing this post a bit differently. I am going to write up my equation and measurements that I got, and then I am going to bake the cake with the measurements and see if it is right. 

Another reason why I needed to do this was because I didn't want to use a lot of eggs. In the whole recipe that I converted I am only going to be using 9 eggs, which seems like a lot but in contrast, really isn’t. 

The equation that I came up with was:

Lbs = cups/ 100 = measurement then convert to grams = grams / 2 = measurement needed 

This makes no sense written like this. But let me show you how I figured it out with the first ingredient of the cake shortening. 

The original recipe calls for 21 lbs of shortening. 

21 lbs of shortening are 43.81 cups. 43.81/100 equals 0.43 cups. 0.43 cups is equal to 93 grams. 93 grams divided by 2 is 46.5 grams or 3 Tablespoons. So it is a bit complicated but I want to see if my math works. 

I hope you all are still with me, and didn’t fall asleep with all the numbers. 

So with that being said. For the cake this is my number and for the simplicity of everything. I am going to keep the ingredients in grams. 

47 grams shortening

136 grams of cake flour (All Purpose minus 1 tablespoon. And add 1 tablespoon of cornstarch)

84 grams sugar

1 tsp baking powder

½ tsp salt

1 tsp milk 

4 eggs 

43 grams water 

½ vanilla

½ tsp butter 

The directions for the recipe will be the same. Put the cake shorting, flour, sugar, baking powder, salt, and milk powder in a large bowl. 

Add water, vanilla, and butter slowly until ingredients come together, making sure to scrape down the sides. 

Next, you are going to add the eggs and mix for 3 minutes. 

Scrape down the bowl and continue until well mixed. 

This is where it is going to be different. 

Instead of using the 1-pound 8 oz pans. I am going to be using 9-inch cake pans. Because I don’t want to slice the cake in half horizontally. I think and hope that it will work. Only future Robby will know that information. 

Now onto the filling. Using the same equation for the cake recipe. 

390 grams of milk

102 grams of sugar 

2 Tbsps Cornstarch

5 eggs

½ tsp vanilla

Put all the ingredients in a pan and cook until thickened. Ice the cake with frosting. 

The frosting, using the same equation

113 grams sugar

½ Tbsp Karo syrup 

3 teaspoons water

½ Tablespoon Shortening

6 Tablespoons Cocoa Powder

¼ tsp vanilla

Put all ingredients in a pan. Heat until smooth. Ice the cake on top only. Hopefully, my math is correct and it makes only one cake. 

Prediction: I think it is going to be a balanced dessert if nothing else. Because from the looks of it, the cake itself isn’t extremely sweet. It’s the filling and the frosting that is sweet. And I hope that it comes out looking and tasting good. I will always have my parent’s voice in my head “it doesn’t matter what it looks like, as long as it tastes good!”

Result: 

MY MATH WAS CORRECT. 

I am so excited that it came out, and was edible. I can’t believe it. I mean I can, but I am a bit shocked. Because again math was never really my strong suit back in school. Even with saying that though one math class that I took in college was literally a math class called “Math of Cooking.”

Everyone told me that it tasted really good. My only criticism about this particular cake and my measurements would be to add a little bit more flour to the cake recipe. And maybe even a little bit more milk. Because when I took the cakes out of the oven they kinda looked like pancakes rather than cakes. So if I were to make the recipe again (which I think I might because it was fun to make. )

As we were going to bed, my mom told me that her only criticism was that she needed more custard in the middle. She said that it was good and she just needed a bit more. This was nice to hear. I had forgotten how to make a custard because I didn't temper the eggs before putting them on the stove. So there was a little part of me that was afraid that I was putting sweet scrambled eggs on my cake. 

My dad told me that he really liked the frosting and how I put it together. You should have seen us at Walmart the three of us (Mom, Pop, and I) trying to figure out what in the world “royal fudge” was and he was the one who ended up figuring it out. 

The moments when I am cutting the cake are sometimes the longest. Because some people have the dessert and they don’t want to say anything until I am in the room. To give me the results. Sometimes I don’t know if they are quiet because they are stifling a laugh about how weird it tastes, or if they are quiet because of how good it is. Thankfully with this cake, it was the latter. And I am so grateful. They all said that it was really good.

It wasn’t overly sweet. This is something that I strive for when baking because a dessert that is too sweet is not something that I want to give my family. I don’t know. It’s just a personal thing. I just don’t like overly, sickeningly sweet desserts. 

I am so over the moon that this worked. Thank you all for your likes, comments reblogs, and follows. You have helped me in more ways than one. And I hope that you continue to follow my journey. 

Thank you once again for helping me get to 1000 followers. I love each and every one of you, and I hope to see you in the next post. 

Oh my gosh this was a long one. But, I had such a fun time putting this post together. I hope you liked it as much as I did.

Here is the condensed version of the recipe. Without the equation.

Boston Cream Cake

47 g shortening

136 g Cake Flour (I used all-purpose flour + 1 Tbsp of Cornstarch)

84 g sugar

1 tsp baking powder

1/2 tsp salt

1 tsp milk

4 eggs

43 g water

1/2 tsp vanilla

1/2 tsp butter

Put cake shortening, flour, sugar baking powder, salt, and milk powder in a very large bowl. Add water, vanilla, and butter flavor slowly until the ingredients come together. Scrape down the bowl. Next, add eggs, slowly mix for 3 minutes, scrape the bowl, and continue until well mixed. I used 2 - 9-inch cake pans, (if you want them to come out more like cake and less like pancakes,) I suggest using 2 8-inch cake pans. Bake at 350 for 25 minutes. Spread with cream filling (recipe Follows)

Boston Cream Filling :

390 g milk

102 g sugar

2 Tbsp Cornstarch

5 eggs

1/2 tsp vanilla

1/4 tsp salt

Put all ingredients in a pan and cook until thickened. The next time I make this recipe I will do this part differently. I will heat up the milk and sugar first. And when it gets to simmer I will temper my eggs and cornstarch. and I will add the vanilla and salt when it is all done. Ice the cake with frosting

Chocolate frosting for Boston Cream Cake:

113 g sugar

1/2 Tbsp Karo Syrup

3 teaspoons water

1/2 Tablespoon shortening

6 Tbsps cocoa powder

2 Tbsps milk

1/4 tsp vanilla

1/8 tsp salt

Put all ingredients in a pan, and heat until smooth. Ice the cake on the top only. Or where it wants to go. And enjoy

#Reblog #tzr

[robbybirdy]

Thank you for 1000 followers!

Boston Cream Cake Part 1

Hey everybirdy! Today’s recipe is not for any character or anything like that. It is for all of you. You all have helped me find a purpose in life. Helped me find my voice, when it was lost. Helped me at one of the lowest points in my life. I  just want to share with you this recipe, because you all deserve it. You mean the world to me. Every follow, like, comment, and reblog helps me write more and more. And I can’t thank you all enough. So this post is a gesture of gratitude. 

The recipe comes from my favorite cookbook “Good to the Corps: Westpoint Women’s Cookbook Club.” And the recipe is for a Boston Cream Cake. The recipe will be in the description down below. 

For the cake, you will need

21 lbs. (pounds) of cake shortening 

30 lbs. of cake flour

37 ½ lbs. granulated sugar 

1 lbs. 14oz (ounces)  baking powder 

1 lb 2 oz salt 

2 lbs. 10 oz milk powder

27 lbs whole eggs

19 lbs water

1 lbs Vanilla 

1 lb butter 

Put the cake shortening, flour, sugar baking powder, salt, and milk powder in a VERY LARGE Bowl.  

Add water, vanilla, and butter flavor slowly until the ingredients come together. 

Scrape down the bowl. 

Next, you are going to add the eggs, slowly and mix for 3 minutes. Making sure to scrape the bowl and continue until the mixture is well mixed. 

Use 1 Pound 8 oz pans. 

Bake at 350F for 35-40 minutes. 

Slice the cake in half horizontally. 

Spread with a cream filling (recipe follows). 

For the Boston Cream Filling  You will need:

20 gal (gallons) milk

45 lbs. Granulated sugar

10 oz salt

14 lbs cornstarch 

36 lbs eggs

1 lb. vanilla

Put all ingredients in a pan and cook until thickened. Ice cake with frosting. 

For the Chocolate Fudge Icing for Boston Cream Cake you will need:

50 lbs dry ford sugar 

5 lbs Karo syrup

4 oz salt

6 lbs water 

3 lbs 8oz cake shortening 

14 lbs royal fudge 

8 oz vanilla 

Put all ingredients in a pan, and heat until smooth. Ice cake on the top only. 

And the most important thing about this recipe: IT SERVES 1000! Now every one of my followers will be able to have a piece of some yummy cake. Thank you so much for helping me reach 1000! I know that it might not be a lot for some people but I am the type of person who was surprised when I got to 10 followers. So thank you all so much for helping me. For supporting me through this journey. It took a few years to get here, but I wouldn’t change it for the world. I appreciate every one of you. The ones who like every post, the ones who reblog my posts, and even the ones who are just quiet and don’t interact that much. Each one of you is important to me and I thank you so much from the bottom of my heart. 

Part II

Boston Cream Cake via USMA, Cadet Mess

21 lbs cake shortening

30 lbs cake flour

37 1/2 lbs granulated sugar

1 lbs 14oz baking powder

1 lb 2 oz salt

2 lbs 10oz milk powder

27 lbs whole eggs

19 lbs water

1 lb vanilla

1 lb butter flavor

Put the cake, shortening, flour, sugar, baking powder, salt, and milk powder in a very large bowl. Add water, vanilla, and butter flavor slowly until the ingredients come together. Next, add eggs, slowly mix for 3 minutes, scrape the bowl, and continue until well mixed. use 1-pound 8-ounce pans. Bake at 350 F for 35-40 minutes. slice the cake in half horizontally. spread with a cream filling (recipe follows).

Boston cream filling:

20 gal. milk

45 lbs granulated sugar

10 oz salt

14 lbs cornstarch

36 lbs eggs

1 lb vanilla

put all ingredients in a pan and cook until thickened. ice cake with frosting.

Chocolate Fudge Icing for Boston Cream Cake:

50 lbs dry ford sugar

5 lbs karo syrup

4 oz salt

6 lbs water

3 pounds 8 oz shortening

14 lbs royal fudge

8 oz vanilla

Put all ingredients in pan, and heat until smooth. Ice cake on top only. Serves 1000.

Thank you all so very much.

#reblog #tzr

[robbybirdy]

Chapter 66- Engaged!

Hey all, 

After weeks of searching for the right time and the right ring, I asked Dorothy for her hand in Marriage. And she said yes! I am so excited to start a family with her!

Dear Future Self,

AHHHHH! I’M ENGAGED! THE RING IS BEAUTIFUL!! THE PROPOSAL WAS MAGNIFICENT! AND I WILL NEVER FORGET THIS DAY FOR THE REST OF MY LIFE!

#simblr #ts3 #ts3 simblr #ts3 gameplay #completecy challenge #ts3 screenshots #ts3 legacy #ts3 simmer #0/90 Lifetime wishes #Generation 1

[robbybirdy]

Chapter 65- Robby's Favorite House

Hey everybirdy,

Robby here! I don’t normally do this, but I have to! My past self would not like it if I just brushed it off like it was nothing. I was OBSESSED with this house when I was younger (like middle school) and only had Ambitions to play with, I would always mysteriously end up with the house (nope! Did not kill the people who lived in this house) that had the commercial kitchen in the basement. So in honor of my past self, this is an appreciation post for this house.

#simblr #ts3 #ts3 simblr #ts3 gameplay #completecy challenge #ts3 screenshots #ts3 legacy #ts3 simmer #0/90 Lifetime wishes #Generation 1

[robbybirdy]

Chapter 64- Befriending the Boss

Dear Future Self,

Today I met Antonio’s boss for the first time, and I can say for certain that it didn’t entirely suck.

Hey All, 

My boss, I will remember his name eventually. I know his name is not “my boss” but at present when writing this, I have no idea what his name is. I’ve spent so much time with him and can’t remember his name. I suck as a human, or wait I probably shouldn’t say that with him being a vampire. 

#simblr #ts3 #ts3 simblr #ts3 gameplay #completecy challenge #ts3 screenshots #ts3 legacy #ts3 simmer #0/90 Lifetime wishes #Generation 1

[robbybirdy]

Boston Cream Cake Pt II

Hey, every birdy. Now that you have seen the original recipe for the Boston Cream Cake. You will understand that I can’t replicate it. I was talking to Pop (my dad) about what I should do as a milestone marker for 1K followers, and he suggested that I share this recipe with you all and then do the math. For those of you who don’t know, math has never really been my strong suit. 

So I have no idea how this is going to go. I am doing this post a bit differently. I am going to write up my equation and measurements that I got, and then I am going to bake the cake with the measurements and see if it is right. 

Another reason why I needed to do this was because I didn't want to use a lot of eggs. In the whole recipe that I converted I am only going to be using 9 eggs, which seems like a lot but in contrast, really isn’t. 

The equation that I came up with was:

Lbs = cups/ 100 = measurement then convert to grams = grams / 2 = measurement needed 

This makes no sense written like this. But let me show you how I figured it out with the first ingredient of the cake shortening. 

The original recipe calls for 21 lbs of shortening. 

21 lbs of shortening are 43.81 cups. 43.81/100 equals 0.43 cups. 0.43 cups is equal to 93 grams. 93 grams divided by 2 is 46.5 grams or 3 Tablespoons. So it is a bit complicated but I want to see if my math works. 

I hope you all are still with me, and didn’t fall asleep with all the numbers. 

So with that being said. For the cake this is my number and for the simplicity of everything. I am going to keep the ingredients in grams. 

47 grams shortening

136 grams of cake flour (All Purpose minus 1 tablespoon. And add 1 tablespoon of cornstarch)

84 grams sugar

1 tsp baking powder

½ tsp salt

1 tsp milk 

4 eggs 

43 grams water 

½ vanilla

½ tsp butter 

The directions for the recipe will be the same. Put the cake shorting, flour, sugar, baking powder, salt, and milk powder in a large bowl. 

Add water, vanilla, and butter slowly until ingredients come together, making sure to scrape down the sides. 

Next, you are going to add the eggs and mix for 3 minutes. 

Scrape down the bowl and continue until well mixed. 

This is where it is going to be different. 

Instead of using the 1-pound 8 oz pans. I am going to be using 9-inch cake pans. Because I don’t want to slice the cake in half horizontally. I think and hope that it will work. Only future Robby will know that information. 

Now onto the filling. Using the same equation for the cake recipe. 

390 grams of milk

102 grams of sugar 

2 Tbsps Cornstarch

5 eggs

½ tsp vanilla

Put all the ingredients in a pan and cook until thickened. Ice the cake with frosting. 

The frosting, using the same equation

113 grams sugar

½ Tbsp Karo syrup 

3 teaspoons water

½ Tablespoon Shortening

6 Tablespoons Cocoa Powder

¼ tsp vanilla

Put all ingredients in a pan. Heat until smooth. Ice the cake on top only. Hopefully, my math is correct and it makes only one cake. 

Prediction: I think it is going to be a balanced dessert if nothing else. Because from the looks of it, the cake itself isn’t extremely sweet. It’s the filling and the frosting that is sweet. And I hope that it comes out looking and tasting good. I will always have my parent’s voice in my head “it doesn’t matter what it looks like, as long as it tastes good!”

Result: 

MY MATH WAS CORRECT. 

I am so excited that it came out, and was edible. I can’t believe it. I mean I can, but I am a bit shocked. Because again math was never really my strong suit back in school. Even with saying that though one math class that I took in college was literally a math class called “Math of Cooking.”

Everyone told me that it tasted really good. My only criticism about this particular cake and my measurements would be to add a little bit more flour to the cake recipe. And maybe even a little bit more milk. Because when I took the cakes out of the oven they kinda looked like pancakes rather than cakes. So if I were to make the recipe again (which I think I might because it was fun to make. )

As we were going to bed, my mom told me that her only criticism was that she needed more custard in the middle. She said that it was good and she just needed a bit more. This was nice to hear. I had forgotten how to make a custard because I didn't temper the eggs before putting them on the stove. So there was a little part of me that was afraid that I was putting sweet scrambled eggs on my cake. 

My dad told me that he really liked the frosting and how I put it together. You should have seen us at Walmart the three of us (Mom, Pop, and I) trying to figure out what in the world “royal fudge” was and he was the one who ended up figuring it out. 

The moments when I am cutting the cake are sometimes the longest. Because some people have the dessert and they don’t want to say anything until I am in the room. To give me the results. Sometimes I don’t know if they are quiet because they are stifling a laugh about how weird it tastes, or if they are quiet because of how good it is. Thankfully with this cake, it was the latter. And I am so grateful. They all said that it was really good.

It wasn’t overly sweet. This is something that I strive for when baking because a dessert that is too sweet is not something that I want to give my family. I don’t know. It’s just a personal thing. I just don’t like overly, sickeningly sweet desserts. 

I am so over the moon that this worked. Thank you all for your likes, comments reblogs, and follows. You have helped me in more ways than one. And I hope that you continue to follow my journey. 

Thank you once again for helping me get to 1000 followers. I love each and every one of you, and I hope to see you in the next post. 

Oh my gosh this was a long one. But, I had such a fun time putting this post together. I hope you liked it as much as I did.

Here is the condensed version of the recipe. Without the equation.

Boston Cream Cake

47 g shortening

136 g Cake Flour (I used all-purpose flour + 1 Tbsp of Cornstarch)

84 g sugar

1 tsp baking powder

1/2 tsp salt

1 tsp milk

4 eggs

43 g water

1/2 tsp vanilla

1/2 tsp butter

Put cake shortening, flour, sugar baking powder, salt, and milk powder in a very large bowl. Add water, vanilla, and butter flavor slowly until the ingredients come together. Scrape down the bowl. Next, add eggs, slowly mix for 3 minutes, scrape the bowl, and continue until well mixed. I used 2 - 9-inch cake pans, (if you want them to come out more like cake and less like pancakes,) I suggest using 2 8-inch cake pans. Bake at 350 for 25 minutes. Spread with cream filling (recipe Follows)

Boston Cream Filling :

390 g milk

102 g sugar

2 Tbsp Cornstarch

5 eggs

1/2 tsp vanilla

1/4 tsp salt

Put all ingredients in a pan and cook until thickened. The next time I make this recipe I will do this part differently. I will heat up the milk and sugar first. And when it gets to simmer I will temper my eggs and cornstarch. and I will add the vanilla and salt when it is all done. Ice the cake with frosting

Chocolate frosting for Boston Cream Cake:

113 g sugar

1/2 Tbsp Karo Syrup

3 teaspoons water

1/2 Tablespoon shortening

6 Tbsps cocoa powder

2 Tbsps milk

1/4 tsp vanilla

1/8 tsp salt

Put all ingredients in a pan, and heat until smooth. Ice the cake on the top only. Or where it wants to go. And enjoy

#baking #baking therapy #long post #Boston Cream Cake #Cake #West Point Women's Club Cookbook #Good To the Corps #Thank you again #for 1k followers #once i started typing i couldnt stop #cw long post

[robbybirdy]

Boston Cream Cake Part 1

Hey everybirdy! Today’s recipe is not for any character or anything like that. It is for all of you. You all have helped me find a purpose in life. Helped me find my voice, when it was lost. Helped me at one of the lowest points in my life. I  just want to share with you this recipe, because you all deserve it. You mean the world to me. Every follow, like, comment, and reblog helps me write more and more. And I can’t thank you all enough. So this post is a gesture of gratitude. 

The recipe comes from my favorite cookbook “Good to the Corps: Westpoint Women’s Cookbook Club.” And the recipe is for a Boston Cream Cake. The recipe will be in the description down below. 

For the cake, you will need

21 lbs. (pounds) of cake shortening 

30 lbs. of cake flour

37 ½ lbs. granulated sugar 

1 lbs. 14oz (ounces)  baking powder 

1 lb 2 oz salt 

2 lbs. 10 oz milk powder

27 lbs whole eggs

19 lbs water

1 lbs Vanilla 

1 lb butter 

Put the cake shortening, flour, sugar baking powder, salt, and milk powder in a VERY LARGE Bowl.  

Add water, vanilla, and butter flavor slowly until the ingredients come together. 

Scrape down the bowl. 

Next, you are going to add the eggs, slowly and mix for 3 minutes. Making sure to scrape the bowl and continue until the mixture is well mixed. 

Use 1 Pound 8 oz pans. 

Bake at 350F for 35-40 minutes. 

Slice the cake in half horizontally. 

Spread with a cream filling (recipe follows). 

For the Boston Cream Filling  You will need:

20 gal (gallons) milk

45 lbs. Granulated sugar

10 oz salt

14 lbs cornstarch 

36 lbs eggs

1 lb. vanilla

Put all ingredients in a pan and cook until thickened. Ice cake with frosting. 

For the Chocolate Fudge Icing for Boston Cream Cake you will need:

50 lbs dry ford sugar 

5 lbs Karo syrup

4 oz salt

6 lbs water 

3 lbs 8oz cake shortening 

14 lbs royal fudge 

8 oz vanilla 

Put all ingredients in a pan, and heat until smooth. Ice cake on the top only. 

And the most important thing about this recipe: IT SERVES 1000! Now every one of my followers will be able to have a piece of some yummy cake. Thank you so much for helping me reach 1000! I know that it might not be a lot for some people but I am the type of person who was surprised when I got to 10 followers. So thank you all so much for helping me. For supporting me through this journey. It took a few years to get here, but I wouldn’t change it for the world. I appreciate every one of you. The ones who like every post, the ones who reblog my posts, and even the ones who are just quiet and don’t interact that much. Each one of you is important to me and I thank you so much from the bottom of my heart. 

Part II

Boston Cream Cake via USMA, Cadet Mess

21 lbs cake shortening

30 lbs cake flour

37 1/2 lbs granulated sugar

1 lbs 14oz baking powder

1 lb 2 oz salt

2 lbs 10oz milk powder

27 lbs whole eggs

19 lbs water

1 lb vanilla

1 lb butter flavor

Put the cake, shortening, flour, sugar, baking powder, salt, and milk powder in a very large bowl. Add water, vanilla, and butter flavor slowly until the ingredients come together. Next, add eggs, slowly mix for 3 minutes, scrape the bowl, and continue until well mixed. use 1-pound 8-ounce pans. Bake at 350 F for 35-40 minutes. slice the cake in half horizontally. spread with a cream filling (recipe follows).

Boston cream filling:

20 gal. milk

45 lbs granulated sugar

10 oz salt

14 lbs cornstarch

36 lbs eggs

1 lb vanilla

put all ingredients in a pan and cook until thickened. ice cake with frosting.

Chocolate Fudge Icing for Boston Cream Cake:

50 lbs dry ford sugar

5 lbs karo syrup

4 oz salt

6 lbs water

3 pounds 8 oz shortening

14 lbs royal fudge

8 oz vanilla

Put all ingredients in pan, and heat until smooth. Ice cake on top only. Serves 1000.

Thank you all so very much.

#baking #baking therapy #Boston Cream Cake #Good to the Corp #West Point Women's Club Cookbook #This is my favorite cookbook #Thank you so much for 1K #I love all of you so much

[robbybirdy]

Chapter 63- Time Machine Adventures

Dear Future self,

I went and did some more adventuring in the time machine. 

The first thing that I did was hitch a ride on a Conestoga wagon to experience a part of the Oregon Trail. It was rough, Just like the history books. Luckily, I didn’t catch dysentery before disappearing once more into the time stream. 

The Keeper of Time jumped out of the time stream almost on top of me while I was trying to save an important Civil War politician. It was all I could do to get away before being captured. 

#simblr #ts3 #ts3 simblr #ts3 gameplay #completecy challenge #ts3 screenshots #ts3 legacy #ts3 simmer #0/90 Lifetime wishes #Generation 1

[robbybirdy]

📩 Simblr question of the day: Does your sim/s or oc/s mispronounce any words? Why? Is it on purpose or on accident?

p.s. freely share the SQOTD anon or not and use the hashtag SQOTD. Anon has also made a SQOTD blog " simblr-question-of-the-day " So check that out

#SQOTD #simblr question of the day #ask #simblr

[robbybirdy]

Chapter 62- Selling Stuff

Dear Future Self,

I earned $2,670 today selling some of my inventions. Slowly but surely I am getting my work done.

#simblr #ts3 #ts3 simblr #ts3 gameplay #completecy challenge #ts3 screenshots #ts3 legacy #ts3 simmer #0/90 Lifetime wishes #Generation 1

[robbybirdy]

Chapter 61- Dorthoy's Sculpture

Dear Future Self,

Look who just made a statue for the first time. I think it has flaws, but what artist isn’t their worst critic?

#simblr #ts3 #ts3 simblr #ts3 gameplay #completecy challenge #ts3 screenshots #ts3 legacy #ts3 simmer #0/90 Lifetime wishes #Generation 1

[robbybirdy]

Chapter 60- Antonio's Promotion

Hey all,

This promotion was a little snotty, but I got the job done. I helped out the researchers with whatever that meant. And my boss was glad to see that I was willing to help out the community and gave me the promotion that he promised. 

Now I am a Paramedic. I was given a flyer that stated -  “Finally, some hands-on medical care! Paramedics are first on the scene to provide emergency care, so you need to touch up on Logical reasoning so that the split-second decisions you make are the correct ones.”

#simblr #ts3 #ts3 simblr #ts3 gameplay #completecy challenge #ts3 screenshots #ts3 legacy #ts3 simmer #0/90 Lifetime wishes #Generation 1

[robbybirdy]

Chapter 59- Rumors

Hey all,

Seriously, who thinks up these things? Someone in the hospital started a rumor stating that I am a Simbot. Really? What about me says I am a Simbot? I denied the rumors and only one other person believed the fact that I am a Sim and not a Simbot.

#simblr #ts3 #ts3 simblr #ts3 gameplay #completecy challenge #ts3 screenshots #ts3 legacy #ts3 simmer #0/90 Lifetime wishes #Generation 1