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By (user no longer on site) OP   
over a year ago

I see you doing it, you lazy bugger. Come on you can type something different. That’s three times you copied and pasted my thread fill word for word.

I’m not actually mad tbh. Just bored

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By (user no longer on site)
over a year ago

Best form of flattery, apparently? See it as a badge of honour!

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By (user no longer on site)
over a year ago

I see you doing it, you lazy bugger. Come on you can type something different. That’s three times you copied and pasted my thread fill word for word.

I’m not actually mad tbh. Just bored

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By (user no longer on site) OP   
over a year ago


"I see you doing it, you lazy bugger. Come on you can type something different. That’s three times you copied and pasted my thread fill word for word.

I’m not actually mad tbh. Just bored "

Bloody parrot

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By (user no longer on site)
over a year ago

So go on, go on

Come on, leave me breadless

Copy me, tease me

Until I can't deny this

Parrot feeling

Make me long for your words

Go on, go on

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By (user no longer on site)
over a year ago


"So go on, go on

Come on, leave me breadless

Copy me, tease me

Until I can't deny this

Parrot feeling

Make me long for your words

Go on, go on"

Clever. Very clever. Andrea

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By *partharmonyCouple
over a year ago

Ruislip

I see you doing it, you lazy bugger. Come on you can type something different. That’s three times you copied and pasted my thread fill word for word.

I’m not actually mad tbh. Just bored.

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By *inger_SnapWoman
over a year ago

Hampshire

Ooh.... Who?!

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By *reeneggsandsamMan
over a year ago

Perpignan and cap

STEP 1

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

STEP 2

In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

STEP 3

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

STEP 4

Bake for about 20 mins until golden and the cake springs back when pressed.

STEP 5

Turn onto a cooling rack and leave to cool. Try giving your partner a leg shaking orgasm while waiting.

STEP 6

To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

STEP 7

Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

STEP 8

Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

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By (user no longer on site)
over a year ago

Thanks _reeneggsandsam now I’ve craving for a Victoria Sponge. 2 days? No chance but lucky if it survives 24 hours.

Man I love the cake.

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