First BIG show. I was 17. far left is me. Sylvia is in the middle

Found this pic today. Im the one on the far left.

Oh yeah. caught in mid-air Now THATS ballet project.

Made this today!! YUMMY!

Three Layer Chocolate Cake Recipe3 cups                                          All purpose flour
1 1/2 tsp                                         Salt
3/4 tsp                                            Baking POWDER
1 1/2 tsp                                          Baking SODA
2 2/3 cups                                       Sugar
1 cup + 2 Tb1 cup + 2 Tb                 CocoaWater
1 cup + 2 Tb                                    Canola oil

5 Large                                           Eggs
3/4 cup                                            Water
1 1/2 tsp                                           Vanilla

Frosting
1 box
3.4 cup                    Powdered sugar
1 tsp or so                Unsweetened cocoa
1 1/2 cup                 Liquid flavoring, vanilla, rum, or cognac       [Personally I enjoy vanilla]
Butter, firm, not cold

Oven Temp ~ 350°        Baking Time ~ 25-35  Min.
Pan Type ~ Three 10″ cake pans
Preheat oven, grease and flour pans.

In a large bowl, mix together flour, salt, baking powder, baking soda, sugar, and cocoa.

Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix.

Add eggs, 3/4 cup of water, vanilla. Mix with a whisk first, then with a hand mixer.

Pour into pans evenly, bake. Test to see if the inside is cooked with a toothpick (or knife) by placing and removing it through the center.  When toothpick comes out clean, loosen cake from pans so it doesn’t stick, but still leave the cake in there to cool. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours. [I usually cant wait that long. hahah]

Frosting

This part is a little harder as it is really done to taste.

Put powdered sugar and 3/4 cup cocoa into a blender, mix until blended. [mixing in a bowl = disaster.]

Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren’t looking for flavor beyond the cocoa and butter but it tastes best with vanilla). Do not put in too much liquid, but if you do, add cocoa or sugar to make p for it.  When the flavor and consistency is right,  add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the blender will warm it slightly. Mix until blended.

Assembling the cake:

Remove the cakes from the freezer and from their pans. Spread frosting on the first part of the cake and stack the second. Make sure they stick together. do the same for the third. Let it sit for about 30 min. before serving.
The Best part:
eat it and most of all ENJOY IT!

This song has been stuck in my head all day!

Darling!

London here I come!

Early this year i applied to enter a summer term for ballet at the Central School of Ballet. And guess what!?? I got a call! I had told myself in October of 2010, that I would probably not even get a chance to travel. But I was wrong. After sending in my application and video I had to get recomendations from every dance school I have ever danced at. With my luck some of my former instructors retired leaving me on an adventure to find them. That was actually pretty easy with the help of some friends and Yellow Pages.com HAHA. 

  So let me get right to the point. On Wednesday April, 20. I will be on a 6 am flight to london and will be coming back to Chi town on July 26. The good news is, I won't be traveling alone. My best friend Sylvia also will be attending the Central School of Ballet.