My dear friends Helen and Hannah are wonderful partners in both life and art. They recently won an esteemed Mayor’s Art Award here in Vancouver, and they launched Multiple Elementary, their book which “explores the elementary school classroom as a site of invention and reception of contemporary art practices.” Helen and I have had a long history of friendship – from farting around together at art school, to producing music/video art shows and to writing and performing in our old fantasy new wave synth-metal band Le Petit Mort. I wanted to celebrate her and Hannah’s most awesome achievements, and while my funfetti-layered cake didn’t quite start out as the SPRINKLEBEARD cake, it turned out to be kind of the cutest cookie monogram sprinkle beard cake possibly ever, hehe. Advice: just keep piling on the sprinkles and pray that your recipient likes them.
It was a rainy, dark and cold night in Vancouver and I thought I would have to draggggg Teddy out to Helen and Hannah’s book launch, but oddly, he was excited to go. Usually after school on a weekday he is the grumpiest of super-fatigued sloths, and understandably so, as I’ve seen him run laps around the playground at Kindergarten just for shits and giggles. But no, he turned out to be the ruling-est, most agreeable 5-year-old to ever grace an art book launch on a stormy wet and dark Wednesday evening…
Teddy helped hand out cake slices, he happily ate his slice sitting on the art gallery floor, and apparently during Helen and Hannah’s talk he was misting himself with his special and beloved “spritzing” Spiderman water bottle. When I asked him about this the next day, he simply told me “I wanted it look like I was sweating.”
Congrats Helen and Hannah on all of your success! Here’s to many more face-misting art openings and book launches!! xo Lyndsay
Party Time Excellent: For The Love Of Buttercream Cakes
I made this cutie pie wolf cake for the dang cutest little guy named Wolfgang for his laser-tag birthday party back in October. I was in a pretty bad creative slump, post-book-completion. I thought I might give up cakes all together, I was kind of hating on the internet, and felt ready to try something totally different. I wasn’t sure what … you know all those books about careers and following your dreams and doing what you love doing?? I tried to think about what it was that I loved. Was it too late for med school? LOL. Should I try and get a job at some digital ad agency? Should I get a job in a kitchen chopping vegetables? Should I go back to teaching art to kids?? But then, through the making of this cake, I realized… well shit. I actually am doing what I love. I love drawing. I love baking and being super-anal about my cake designs. I love making kids happy. I love photography and food styling, and I love writing… So… thank you Nancy, for asking me to make this and coaxing me out of my cake hibernation!
HOW CUTE IS THIS GUY!? Happy birthday Wolfie! xo Lyndsay
Everyone loves a kawaii toadstool mushroom! Now you can make an adorable easy sugar cookie mushroom cookie or two, and plunk them into the cutest woodland party-time cake. I’ve partnered with Becel to showcase their new Becel Sticks! Pre-measured, casual times, no need to bring to room temperature – one more reason to be “zen cupcake” this holiday season. I’ve been enjoying the meditative nature of piping buttercream on sugar cookies these days and aiyeee these shroomies just turned out so cute!
In the bowl of a stand mixer fitted with the paddle attachment, beat the Becel and sugar on high until light and fluffy, about two minutes.
Using a rubber spatula, scrape down the sides of the bowl. With the mixer on low speed, add the eggs and the vanilla extract, mixing until combined.
With the mixer on low speed, add the flour until a dough forms; do not overmix.
Turn the dough onto a large piece of plastic wrap; form into a flat disc, then refrigerate for 2 hours or overnight.
Remove the dough from the fridge. On a flour-dusted work surface, roll the dough out to 1/2 inch thickness. Punch out mushroom shapes using a large mushroom cutter, or use large and small mushroom cutters for cute variance!
Carefully lift the cut shapes and place on a parchment paper lined baking sheet. Chill in freezer for 15 minutes.
In the meantime, preheat the oven to 350 degrees °F.
Bake the cookies for 9-11 minutes, turning pans halfway to ensure even baking, until cookies are lightly browned. Let cool completely on wire racks before frosting!
Make The Buttercream
In the bowl of a stand mixer fitted with a paddle attachment, beat the Becel, icing sugar and pure vanilla extract on high speed until light and fluffy and doubled in volume, about two minutes.
Divide buttercream evenly into two medium bowls. Tint one bowl with the red gel food colouring, mixing until combined.
Decorate The Cookies
Set the completely cooled sugar cookies on a clean work surface.
Fill a piping bag fitted with a multi-opening grass tip with the red buttercream.
Fill a piping bag fitted with a small open-star tip with the white buttercream.
Pipe the top of the cookie mushroom cap with the red buttercream in short spurts.
Pipe the bottom stem of the cookie mushroom with white buttercream drop stars.
On the piped mushroom cap, carefully add the white candy pearls in an even and eye-pleasing pattern.
To decorate a cake with these cookies, press the cookie gently into a buttercream-topped cake, anchoring each cookie using a hidden wooden BBQ skewer cut to size to help hold up the cookie.
This post was sponsored by Becel. Cool times fact: Becel Sticks can replace butter 1:1 in so many of your fave baking recipes. Thank you for supporting the brands that keep Coco Cake Land chugging along! Happy baking! xo Lyndsay
Maybe Possibly the Best Vegan Chocolate Chip Cookies
Maximum Overdrive birthday cake also known as: I turned 41! In my crotchety old mind I thought I was referring to this Sly Stallone movie all about ARM WRESTLING. But I guess I was actually referring to this Stephen King schlock-a-block 1980s movie Maximum Overdrive – all about when machines attack?? Perhaps this is a good time to mention that when I was young, I was a dorky little Stephen King obsessed child-nerd, devouring those monstrous tomes of cheap thin paper, scared as hell under my hot-bulb lamplight but Couldn’t. Stop. Reading. The. Delightful. Garbaggio! (This horrific short story still freaks me out when I’m swimming in lakes.)
So this cake … I was hemming and hawing over whether I felt like making a cake for my birthday … for the past few years all I’ve wanted to do is swim my face in a vat of crispy-fried garlic lime pepper Phnom Penh chicken wings and my favourite carrot cake from Whole Foods. But, it’s also fun to make a cake with no expectations. So, on the morning of my birthday I went for it! LOL. I had been wanting to make Molly’s funfetti cake since forever, and thought: TODAY IS THE DAY, FUNFETTI! If you happen to follow me on stinky old Instagramyou might’ve seen me document the decorating… it started off really so casual cute, until I started literally throwing sprinkles at the sides. I am annoyed at sprinkle-siding. I kind of enjoy exactitude in my cake presentation so just willy-nilly-ing the sprinkles was bugging me. Because of that, I thought “Oh maybe adding hot pink white chocolate ganache drips will help.” The drips turned out sloppier than my intentions because they dripped onto a sprinkle which made the drip make hard rights and hard lefts, making them non-straight. So then I thought, “Well oh shit. I guess I will pipe one million drop stars to this beast.” At this point, it became Maximum Overdrive Birthday Cake, with adorable rainbow-sprinkle white cake layers, creamy vanilla swiss meringue buttercream and my fave raspberry jam!
Funfetti Cake With Swiss Meringue Buttercream and Ganache Drips
1/2 cup rainbow sprinkles (note from Molly: use only artificially coloured cynlinders, not nonpareils, sanding sugar, or anything naturally coloured)
For The Vanilla Swiss Meringue Buttercream
1 cup egg whites (about 7 to 8
21/4 cups granulated white sugar
21/2 cups unsalted butter, room
temperature, cut into 1 inch cubes
2 teaspoons pure vanilla extract
Seeds of 1 vanilla bean (optional)
Pinch of fine sea salt
For The Ganache
1/2 cup best quality white chocolate chips
1/2 cup heavy cream
pink gel food colouring
Decoratives + Filling
1 1/2 cups raspberry jam
Make The Cake
Preheat the oven to 350ºF. Grease and line the bottoms of three 8-inch cake pans with parchment paper.
In a medium bowl, whisk together the flour, salt, and baking powder.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil and the vanilla extract.
With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined, using a rubber spatula, gently fold in the sprinkles until they’re evenly distributed. Distribute the batter evenly among the cake pans, spreading it out evenly using an offset spatula.
Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 22-24 minutes for cakes.
Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.
Make The Buttercream
To ensure that the metal bowl of your stand mixer is completely clean, dry, and free of grease, give it a quick wipe out with a halved lemon, then rinse and dry it thoroughly.
In the bowl of the stand mixer fitted with the whisk attachment, mix the egg whites and the sugar on low to combine into a sugary slurry.
Fill a medium saucepan with a few inches of water and place it on the stovetop over medium-high heat. Set the mixer bowl on top of the saucepan to create a kind of double boiler, making sure the mixer bowl doesn’t touch the water.
Heat the egg and sugar mixture until it reaches 160ºF on a thermometer or is hot to the touch, whisking occasionally. (This usually takes me about 5 to 7 minutes.)
Carefully return the metal mixing bowl to the stand mixer, with the whisk attachment in place. Now, bring the mixer up to high speed and beat the mixture for 8 to 10 minutes, until you’ve created medium-stiff peaks and it’s a billowy, sticky, cloudy meringue. Whipping the meringue will also help cool down the bowl.
Swap out the whisk for the paddle attachment. Make sure your meringue has cooled sufficiently before adding the butter—the bowl shouldn’t be hot, just slightly warm, if that. With the mixer on low speed, add the butter a few pieces at a time, until all the butter is incorporated—it will look like a thick soup at this point.
Add the vanilla extract, if using, the vanilla bean seeds, along with the pinch of salt (and any small amount of gel color if so desired), then bring the speed up to medium-high and beat until a fluffy, silky, magical buttercream has formed, about 2 to 3 minutes.
Leftover buttercream can be stored in the fridge for up to 1 week. Bring to room temperature and gently beat again to re-fluff!
Make The Ganache
Place the white chocolate chips in a small bowl.
In a small sauce pan, heat up the heavy cream over medium heat until hot but not boiling, about two minutes.
Pour the heavy cream over the white chocolate chips, ensuring full coverage. Let sit undisturbed for ten minutes.
Gently whisk to combine. Add a tiny drop of pink gel food colouring if desired, whisking carefully.
Power-chill ganache in the fridge or freezer for 15 minutes, checking for “dripping” consistency. If need be, continue to chill, checking every two minutes, until “drip-able.” – not too runny, not too thick.
Leftover ganache can be stored in the fridge for up to 1 week. Bring to room temperature for dripping consistency.
Assemble The Cake
Once cake layers are completely cooled, begin assembling!
Place a dollop of buttercream on a cake board or cake plate. Place the first cake layer on top. Level your layers if need be using a serrated knife. Fill a piping bag fitted with an open circle tip with buttercream. Pipe circles of buttercream on the outer exterior of the layer, leaving room for a generous amount of jam in the center. Fill the center with jam of your choice.
Place the second layer on top, and again create a buttercream dam, then filling it with jam. (I rhymed!)
Place the final layer on top, cut side down. Using an offset spatula, frost the entire exterior of the cake. Use a cake bench scraper to smooth the sides, if you have one.
Chill the cake in the fridge or freezer for 10 minutes. Then, proceed with a second layer of frosting. Frost another generous layer of buttercream all over the cake. Use the cake bench scraper once again to smooth the sides.
Place one cup of buttercream each into two separate bowls. Tint each bowl with the gel colour of your choice – I used electric purple and turquoise. Use a small spatula to mix each to combine. Place each colour in a piping bag fitted with an open star tip of your choice, for piping drop stars.
Once the ganache is totally cooled but still drip-able, use a small spoon to scoop up tiny amounts of ganache to form the drips. I add the tiniest drip first to make sure the consistency is how I like it. If the drip goes down too fast, let it cool longer. If the drip gets stuck and doesn’t move, add more ganache to the same drip. Add drips to the entire cake, if desired.
Take a handful of sprinkles and pat against the bottom sides of the cake, going all the way around to add sprinkles. Throw sprinkles at the sides of the cake.
On the top of the cake, pipe drop stars in alternating colours and sizes, adding fresh raspberries and sprinkles where you see fit. Enjoy!
MEOW MIX! I’ve got lots of cakes to share in the coming weeks, including this furry yellow buttercream cutie cat made for sweet little Rosie, two-year-old Vice President of Collage Collage! Rosie loves cats, she loves yellow. Together, with her namesake flower crown? Flower Crown Cat Cake, headed to the feline version of Burning Man or Coachella or wherever love conquers all flower crowns appear most these days. The last time I wore a flower crown was for my Auntie’s wedding in the 1980s. I wore a powder pink dress, my face was a Chinese chipmunk and I fell asleep at the banquet reception, face on the table, a live band playing Could I Have This Dance. I remember that flower crown being very pokey. I am guessing today’s flower crowns are less pokey, but I will never know, because at 41, my flower crown wearing days are very over, unless I join the local theatre troupe.
Equipment used to make this rosey baby: a large multi-opening grass tip to pipe the fur, fondant for the face, a petal tip for the roses, and a leaf tip for the green leaves.
I made this GORGE pretty in pink cake for my food blogger pal Samantha of My Kitchen Love. Before I tell you more, may I bore you with some life inner monologue?
My “cake career” has had so many ups and downs, and has morphed and changed with the tides over the course of a decade plus. In 2008 it started out as a document of the trials and tribulations of learning how to bake, a newness and excitement to the medium. Then, I started making a few cakes for friends, then clients… documenting it all on my blog. Some of those cakes were pretty cute, which brought more and more traffic to my blog, and then… knock knock on the blog door… outside interest – the lure of paid posts, money?? For making and creating what I loved doing anyway? NOICE… So turning the cake baking and photography and styling into jobs via sponsored work and creating recipes for different brands… chugging away at that for a while (well, you know, amongst prenatal depression and breast cancer treatment)… and then it hit me: INTERNET EXHAUSTION. Seeing sponsored work creep into every crevice, and watching it encroach every orifice of Instagram. Feeling angry and complicit in the capitalist-machine of making work for brands and feeling like a sell-out, loathing the ugly side of the internet… INTERNET DEPRESSION … and trying to find my place of happiness again amongst the madness. Would I quit the internet, finally? What would I do next?? What would my next “career” be, having invested so much time and energy into CAKES for over ten years?
So… after being SO SURE I would never make cakes for people again… I’m finding a soft and gentle comfort in… making cakes for people again. I’ve come full circle back to the tiny cake biz but this time – “JUST CHILLIN’” is my motto. “ZEN CUPCAKE” is my meditation. Making cakes for birthdays … there’s an innocence to it, or a purity somehow – I imagine the sweet little face of the birthday girl or boy as their cake is set before them, glittering candles and Happy Birthday… and that JOY – ahhhhh. And, through finding the gentle joy in baking for the art and enjoyment of it again, I’m feeling re-inspired…
Back to this pretty in pink cake. I made it for Amanda, Sam’s sister-in-law, to celebrate her 40th birthday! I loved every moment of making it, from drawing it out first, to borrowing Teddy’s felts to colour it in, to mixing the batter. The cakes baking in the oven, and that encompassing warmth and comforting smell fills the kitchen. Then, whipping a sticky cloud of meringue for a creamy pink vanilla buttercream, slowly adding pieces of unsalted butter as it whirls around into a creamy thickening soup – and that MAGIC MOMENT when the thick soup beats up into the most dreamy of frostings, the taste of melty vanilla ice cream on a summer day, all ready to be spread and piped onto soft layers of vanilla cake.
I loved building this beauty! Pink and white stripes, ruffles and drop stars and fresh raspberries, filled with Bonne Maman raspberry jam (my fave)! and sprinkled with Sweetapolita sprinkles! White chocolate ganache drips, too.
Although making this lovely cake helped me personally to come back to the world of the living (THE INTERNET)… and to rediscover creating something that I was proud of and excited about – this cake met a very very very sad end. The next day, Sam messaged me saying the waitperson at the restaurant they were eating at DROPPED THE CAKE. Dropped it on the very face of it’s anal-retentively-piped, fretted-over surface!!!!! Not one person got to eat even an iota of cake. The pain, the agony, the INNER TURMOIL!!!!! My immediate reaction was to offer to make another one for the poor birthday girl… but Sam messaged me saying her two lil twin girls were going to bake the make-up cake. Which, is so sweet and special.
So, here lies Pretty In Pink cake – a special cake that helped along one person’s mental health (MINE), made another person’s night hell (WAITRESS) and propelled two sweet little twin girls to make probably the BESTEST cake ever for their awesome Auntie. Rest In Peace, cakey… and Happy Birthday Amanda! xo Lyndsay
“IT’S the most … wonderful time… of the YEAR!” Yep, that’s right – TOTORO WEEK! Where a coupla kooky fun loving blogger buddies get together and make some Totoro stuff to flood the internet, including my main blog squeeze, Steph of I Am A Food Blog! This year, I decided to combine a Halloween kawaii-spooky vibe with Totoro, inspired by cookie queen Vickie… and since I was going for an “undead” green vibe, it seemed right to make a Matcha Frankenstein Totoro cake! Also: SQUARE Totoro equals extra cute Totoro!
For this cake, you will need two piping bags both fitted with either a multi-opening/grass tip, or you can use drop-star tips if you have that on hand. If you only have one piping tip, no problem! Just rinse the matcha buttercream out before piping the plain vanilla buttercream for Totoro’s signature tummy. Of course, you can always omit the decoration and just have yourself a matcha cake with matcha buttercream – but you wouldn’t do that to me, would you?? :P
Matcha Green Tea Cake
For The Matcha Cake
3/4 cup unsalted butter
1 3/4 cups granulated white sugar
3 medium eggs
1 teaspoon pure vanilla extract
2 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons matcha green tea powder
1 cup whole milk
For The Vanilla Buttercream
1 cup unsalted butter
2 cups confectioner's sugar, sifted
1 teaspoon pure vanilla extract
For The Matcha Buttercream
1 cup unsalted butter
2 cups confectioner's sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon matcha green tea powder
Fondant or Candy or Chocolate buttercream for decorating
You can also use paper to make the ears – cut the shape and tape onto wooden skewers!
Make The Cake
Preheat the oven to 350 degrees. Prepare an 8 inch square cake pan by spritzing with vegetable oil and lining with parchment paper.
In the bowl of a stand mixer, beat the butter and sugar on high speed until light and fluffy.
Scrape down the sides of the bowl with a spatula. With the mixer on low, add the eggs one at a time until incorporated.
Add the vanilla extract and mix until incorporated.
In a medium bowl, whisk together the flour, baking powder, salt and matcha powder.
With the mixer on low speed, add the dry mixture to the bowl in three additions, alternating with the whole milk, beginning and ending with the dry mixture. Gently mix until incorporated, about one minute.
Pour batter into prepared cake pan and use offset spatula to level the batter.
Bake for 30-40 minutes, checking at 30 minutes for doneness, until a toothpick inserted into the center of the cake comes out clean.
Let cool completely on wire rack.
Make The Buttercream(s)
Make both buttercreams at once! We’ll make the entire batch of buttercream ingredients called for above, remove half of the buttercream from the bowl, then add the matcha powder for the second half. Matcha more efficient! :P
In the bowl of a stand mixer, beat 2 cups of unsalted butter on high speed until fluffy, about two minutes.
Scrape down the sides of the bowl and add the 4 cups of confectioner’s sugar and two teaspoons pure vanilla. Cover the bowl with a damp tea towel, and turn the mixer on low speed to incorporate ingredients.
Once ingredients have melded somewhat, turn the mixer on to high speed, beating until light and fluffy and doubled in volume.
Remove half of the buttercream and place into a medium bowl.
Add the matcha green tea powder to the stand mixer bowl, cover with towel, and beat again to incorporate.
1. Once the cake is completely cooled, use a serrated knife to carefully level the cake.
2. Place a dab of buttercream on a square cake board or appropriately sized plate. Place the single layer matcha cake on top, pressing down slightly to adhere.
3. Using an offset spatula, frost the matcha cake with a layer of vanilla buttercream, smoothing the sides as you go.
4. Chill the cake briefly in the fridge or freezer, about 10 minutes.
5. Fill the first piping bag fitted with a multi-opening grass tip with the matcha buttercream. Pipe the sides of the cake with “fur” – hold the piping bag at a 90 degree angle against the sides of the cake and squeeze piping bag, creating fur. Cover the sides with fur!
6. Looking down at the top of the cake, pipe a semi-circle of matcha buttercream fur, basically leaving a half-circle for Totoro’s vanilla tummy.
7. Pipe the entire top of the cake with the matcha buttercream:
8. Using the vanilla buttercream, fill in the tummy with fur. Store any leftover buttercream in the fridge, covered, for another use, for up to 1 week.
9. Now onto the fondant! Make 3 inch long pointy white ears. Cut a wooden BBQ skewer in two and insert each piece into an ear. Roll out the fondant. Using the clean edge of a piping tip, cut out circle shapes for the eyes in both white and black. Use a tiny drop of water to adhere the black circle to the white circle for the eyes. Hand shape a nose, and using a sharp paring knife, cut out the shapes for whiskers and the “stitches.” Punch out semi-circle shapes for the tummy markings.
10. Insert the ears into the top of the cake, and add all of the fondant bits!
When my little tired guy T came home from his longo bongo day at Kindergarten and saw the Totoro cake, he started crying, he was so sad that Totoro had a cut!! “I wanted to see the WHOLE Totoro, mom!!!” (gulp… I ate that piece, son… :P )
Now slice in to a little square piece of earthy matcha-tea buttercream heaven. Happy Totoro week, my friends! xo Lyndsay
Sometimes in life you just want to look at a freaking cute picture of a rainbow caticorn cake, you know? Yes, that’s right. A majestic unicorn and a very cute chill cat got together one extra-sparkly afternoon and decided to make a baby. I’m not even going to say who was the male and who was the female. I’m hoping the cat was the male. Let’s go with that, based on animal size and general hopefulness. I guess what happened was, the union between cat and ‘corn was just SO MAGIC that the baby turned out to have rainbow buttercream fur. That is ok by me. I am also very into this idea of cross-breeding, it’s like the inter-racial dating of the animal kingdom. Thumbs up over here.
JK, JK! Sorry I’m so weird. I made a rainbow caticorn cake for my good friend Miko‘s daughter’s birthday!! I’ve had so much love for this rainbow caticorn cake that I am going to add some tips on how to make this for you lovelies out there who have asked. So here ya go!
To pipe this rainbow kitty-corn with its glorious fur, you will need my favourite fur piping tip – Wilton 234 multi-opening tip, mostly used to “pipe grass” – but a magic piping tip when it comes to emulating furry fun. It normally isn’t as large as one’s head, just in this pic. :P
You will need about 5 cups of your favourite vanilla buttercream. Fill and crumb-coat your cake with the buttercream, then divide the remaining buttercream into three medium bowls, tinting each bowl a different complementary colour. A complementary colour is one that melds nicely with the colour beside it – for instance, pink, blue and yellow. We’re not trying to make poo-brown here. Fill your piping bag vertically as shown above – or, you can try the “plastic wrap log” method for rainbow buttercream if you wish! Go logs go!
Squeeze the piping bag so the colours flow together, then get pipin’, sister (or mister)!! For shorter fur, squeeze the piping bag in short spurts. For longer fur, squeeze the buttercream out a touch more to form longer strands. The facial features and ears are all made from fondant. I always buy my fondant already pre-coloured because colouring black fondant can be HELL ON EARTH. Satin Ice makes these cute little 4 ounce party packs of black fondant, perfect for a project like this. Use a small round cookie cutter or the round opening edge of piping tips to cut out eyes and cheeks. The horn is very simple to make – form two small logs of pink fondant and white fondant, twist together, form a point and attach to a wooden skewer!! I AM SO HELPFUL RIGHT NOW!! Oh, the ears are made with fondant too and held up with wooden BBQ skewers! Dinkly little toothpicks won’t do the job here. You need the power of wooden BBQ skewer aka MADE TO HOLD BIG OLD PIECES OF BEEF.
SOOOOO… back to the birthday girl … this cake was a real hit, and Saya loved it, and there will be an adorable picture of her with the cake if you scroll down just a scooch more…
Happy birthday sweet Saya!PS if you make this cake, please credit me properly for the design with a link back to this post. Please don’t make a YouTube video out of this and claim it as your own without giving proper credit, k? I am a mostly posi-core person but nothing irks me more than the rampant stealing of other creative people’s ideas and hard work! Stay cool, internet!! Stay chill, me!! PEACE! xo Lyndsay