How do you feel about wild, fun haircuts? Constantly on a quest for individuality, I’ve had nearly every short haircut under the moon. A few years ago, I chopped off my long, flowing locks (once I acknowledged my queerness–it seems as though this is a right of passage for queer women), and quickly discovered the joys of changing my haircut every few months.
I’ve had the Miley Cyrus circa 2013, and following that, my hairstyles were in my partner’s hands. It was mostly just an excuse to hang out when we were first dating, but somehow I felt comfortable enough to hand him the electric razor, saying, “Be creative!”. That lead to something of a faux-hawk, an undercut, and finally, I shaved my head completely.
As liberating and as empowering as it was to have a shaved head for nearly a year (I never had to worry about hat hair), a few months ago I decided to switch things up. Fast forward through The Awkward Stage of growing out a shaved head, and now, I’m blue!!
My friend Mandi is the mastermind behind this cut. I’ve never met a better hairstylist. She takes care to dream up ideas for you according to your face and personal style. She’s even been featured on Buzzfeed. It’s rare to be able to enter a hair salon and come out feeling more like yourself, but that’s exactly what she does. If you’re in Winnipeg, you should definitely check her out!
My favourite chocolate cake recipe is back, this time with a spice-filled twist. This chocolate curry coconut cake is soft, fluffy and moist. The trio of flavours each hold their own. Immediately hitting your palate for a flavour explosion, you’ll love the spicy-sweet combination of crumbly chocolate cake, and smooth curry coconut buttercream. I’ve used this combination before in chocolate bar form, and I’m beginning to think it will work in just about everything. Enjoy 🙂
- 1 1/2 cups flour
- 1 cup sugar
- 1/3 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 TB cider vinegar
- 1 TB vanilla
- 1/2 cup canola oil (or vegetable oil)
- 1 cup water
- 3/4 cup (170 g/6 oz) butter
- 3 tsp curry powder
- 3 1/2 to 4 cups icing sugar
- 2 TB whole milk
- 1 cup shredded sweetened coconut
- Preheat the oven to 375 F. Butter and flour the sides of two 6-inch cake pans. Line the bottom of each pan with a circle of parchment paper (trace the bottoms over the parchment with a pencil then cut to size).
- In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Make a small well in the centre and add the cider vinegar, vanilla, oil, and water. Whisk to combine, until there only a few lumps remain. Divide the batter between the two cake pans and bake for 20-25 minutes or until the tops spring back to a touch. Let the cakes cool completely in the pans before turning them upside down.
- To make the frosting, whip the butter in a large mixing bowl on medium. Add the curry, icing sugar, and milk, and mix on low, increasing to medium, until the icing is soft and fluffy. Add the coconut and mix on low.
- With a serrated knife, slice the rounded tops off each cooled cake layer. Place a small dollop of icing on a cake board or plate, and place one layer on the plate. Spread an even layer of icing overtop the first layer, then place the second layer on top of that. Let the cake freeze for about 15 minutes. Continue icing the cake using a spatula or offset spatula. Optional: dust the top of the cake with cocoa powder. Serve.