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Bunny Cake

Bunny Cake

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Countertop: Pour water over the egg whites and beat until the egg whites become hard, add a little sugar, beat, then add the yolks, and mix, then add flour and cocoa passed through a sieve and mix lightly with a wooden spoon with movements from bottom to top. Wallpaper a form, 25 cm, with baking paper, pour the composition and bake in the preheated oven, on low heat, for 20-25 min. Make the test with the toothpick. Leave the countertop to cool on a grill and cut into 3 sheets.

Cream 1: Beat the egg whites well with 30 gr of sugar, beat the yolks with 20 gr of sugar separately. , then add the whipped cream well.

Cream 2: Whipped cream is mixed with strawberry jam.

For the syrup, caramelize the sugar, add water and vanilla and at the end the strawberry jam.

Syrup the first countertop sheet, pour cream 2, then the 2nd syrup countertop sheet, cream 1, the 3rd syrup countertop sheet and leave in the fridge for 3-4 hours.

Grease the cake with warm apricot jam or a little whipped cream to cover all the unevenness and dress in sugar paste, then garnish.

Sugar paste: gelatin and water mix on a steam bath, add margarine, honey and mixture until dissolved. Separately in a bowl put 400 g powdered sugar and add the mixture of gelatin and the rest of the ingredients, then mix gently starting from the middle. sugar until you get a thick paste that is kneaded on the work table until it sticks and becomes like a dough. Use immediately or can be stored in foil in the refrigerator.

These Easter Bunny Desserts Will Make Your Kids Giggle

There’s a reason Ree Drummond’s never been a huge fan of over-the-top dessert decorations & mdashat at least, not when she’s the one wielding the piping bag. Sure, some people can set their sights on an ultra-complicated design, grab their offset spatulas, and come out looking like a pro. but for most people, it's a challenge.

"I have a handful of incredibly talented baker friends (Bridget? Are you listening?) Who approach decorating sugar cookies with the precision and artistry that Michelangelo applied to the ceiling of the Sistine Chapel," Ree comments. "My cookies & hellipwell, not so much."

Good news, fellow not-Michelangelos: Turns out you don’t actually have to own any fancy baking equipment to whip up one of the most popular Easter desserts of them all.

Yes, we're talking about the "bunny butt cake" & mdashand no, you're not reading that name wrong.

The treats have been around for a while, but they skyrocketed in popularity in 2016, when ABC News reported that Pinterest pins for “bunny butt cakes” were up 30% over the previous year. There's a reason for that: The cakes are pretty adorable& mdashand they live up to their name. Decorated to look just like, well, a rabbit's behind, they're an irresistibly whimsical, giggle-worthy addition to any Easter brunch menu.

"It's simple, it's memorable, and it uses things you already have," says blogger Julie Blanner, who offers a step-by-step bunny butt cake tutorial on her website. "Also, integrating a bunny butt cake into your menu doubles as a festive centerpiece."

They're also incredibly easy to make. No molds are required & mdashyou can bake the cake right inside of the same oven-safe mixing bowl you use to combine all of the ingredients & mdashand you can even get things started with boxed cake mix! The customization possibilities are endless. Change up the flavors of the cake, the frosting, or both, depending on what your family and friends typically crave. Or forego the whole "cake" thing altogether, and opt instead for bunny butt Peeps, bunny butt cookies, or bunny butt cupcakes.

Deliciously hilarious and hilariously delicious. It's an excellent combo.

Easter Bunny Cake

  • What's the sweetest thing you can do for your friends and family this Easter?

Lucky for you, we have a few ideas. From bunny-themed cakes to traditional tarts, here's our top 10 list of treats for your Easter celebration.

An adorable bunny cake will be a gorgeous centerpiece for any party. This elegant Chocolate Easter Bunny Cake is so much simpler than it looks. A dark chocolate cake works with chocolate bunnies, to stun your guests. Too much chocolate for your tastes? Try another coconut Easter Bunny Cake.

What’s a classic dessert that no one can say no to? Pie, of course. From cherry to apple to pumpkin, what's not to love? A favorite pie for any season, and Easter in particular, has to be Decadent Pecan Pie. Crunchy, sweet, gooey perfection. Mmm.

Just like pie, you can’t go wrong with a classic tart for Easter. This Italian Fresh Fruit Tart recipe is easy and customizable — use any fresh fruit you want. From fresh figs to raspberries or blackberries, you can't go wrong!

Nothing is more “Easter” than a chocolate egg. This year, try your hand at making your own! These Fudgy Truffle Eggs are much easier than you’d think and melt in your mouth.

Why not make a treat with a basket you can eat !? Kids of all ages will love these Easter Basket Cookies or Easter Basket Cupcakes. Not only can you eat the sugar cookie baskets, but everything inside of them as well. Fill them with jelly beans, mini chocolate eggs, or bunny candies!

These crazy cute little yellow Easter Chicks Cupcakes are perhaps the sweetest treats (tweets!) You could make without spending hours in the kitchen. Make a dozen or two of these cuties and place them in bird nests on the table!

These mouthwatering spring cookies are perfect for kids, or just kids at heart! Celebrate Easter with these delicious Easter Egg Brownie Cookies or these sweet-and-tender Easter Cookie Cups.

A simple carrot cake is always a hit. Betty’s Carrot Cake is so delicious, it’s hard to have just one slice with its sweet-and-tangy cream cheese frosting. Try mixing up your classic carrot cake with this Ginger Carrot Cake, a gooey Caramel-Carrot Cake, and an oh-so-yummy Coconut-Carrot Cake.

Who says you can’t serve up Profiteroles for Easter? These delicate little puffs with light and creamy custard are heavenly!

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Easter Bunny Cupcakes

Aren't they adorable? Not too difficult and super cute to look at, such a great Easter dessert idea! It almost makes them hard to eat. Almost & # 8230 These cute little bunny cupcakes are super colorful and great for Easter.

Ingredients you will need:


  • 16 ounce container vanilla or white frosting
  • 48 gum sticks in white or other colors such as yellow, blue, green (See the tip section!)
  • 24 sticks pink gum
  • 24 miniature marshmallows white or colors
  • 24 pink or red jelly beans
  • 0.67 ounce tube black decorating gel and / or black nonpareils
  • 2 1/2 cups sweetened flaked coconut
  • 1 drop each food color: red green, blue, yellow

Kitchen Tips:

  • The brand of & # 8220Extra & # 8221 gum sticks come in multiple colors. Here & # 8217s a list:
    • Polar Ice & # 8211 white.
    • Peppermint & # 8211 blue.
    • Smooth Mint & # 8211 light blue.
    • Spearmint & # 8211 green.
    • Cinnamon & # 8211 red.

    Helpful Kitchen Tools

    How to Make Easter Bunny Cupcakes

    1. Preheat oven to 350 ° F. Place a paper baking cup in each of 24 regular-size muffin cups. Prepare cake mix as directed on box for cupcakes. Cool in pans 10 minutes remove from pans to cooling racks. Cool completely, about 30 minutes.

    Prepare Decorations

    1. Meanwhile, divide coconut among five small bowls, about 1/2 cup each. Add 1 drop of red food color to one bowl and mix with a spoon. Finish mixing using your fingers to lift and gently rub coconut. Repeat for each color. You should have a bowl of yellow, blue, pink, and green. Keep one of the bowls of coconut white.

    1. Prepare ears by stacking two of the same color gum sticks on top of each other trim into bunny ears using kitchen shears.
    2. For the center of each ear, cut a red / pink stick of gum in half lengthwise, trim about half an inch off of the end to trim into ear shape.
    3. Use a little frosting to “glue” the pink centers to the white gum ears.

    Decorating the Cupcakes

    1. To ensure that the coconut sticks to your frosting, frost one cupcake then immediately turn upside down, dipping top of the frosted cupcake into coconut. This ensures that the frosting does not have a chance to dry. Repeat frosting and dipping for all cupcakes.

    1. To add the bunny features, use a toothpick to create two slits in the top of the cupcake, then insert the ears into the slits.
    2. Cut a miniature marshmallow in half. Add a dot of frosting to the cut side of the marshmallows press onto the front of the cupcake to create the paws.
    3. Gently press a jelly beans on for nose.
    4. Before adding the eyes, gently pat down the coconut in the eye areas to give you a smooth surface to pipe onto. Use black decorator gel and / or black nonpareils to add the eyes. For “sleeping” eyes, use gel to create half circles.

    These darling little Easter bunny cupcakes are fun to make, and will be the hit of your Easter celebrations. Great for an office party!

    Easter Bunny Cake

    An easy Easter Bunny Cake with purple, pink, and yellow swirls topped with coconut and jelly beans. You can make this cake with the Easter colors inside or just plain. It's really simple, easy, and good. But the best part is the look on your kid & # 8217s faces when they see it.


    I had so much fun reading through all of your favorite Easter foods. I literally read every single comment drooling over all of the foods listed.

    Most of you said you love a good savory ham but there were a couple of Easter foods that were new to me like Butter Lamb and ZOPF (a German bread).

    For me, my favorite & # 8217s definitely gotta be Cadbury eggs. I & # 8217ve been eating them since January

    I was really surprised that the majority of you said you loved:

    #1) The Reeses & # 8217 Peanut Butter Eggs & # 8211 and YES, they are so much better than the regular peanut butter cups! Maybe more peanut butter to chocolate ratio?
    #2) Deviled Eggs & # 8211 These came in a close second. I thought I was the only person that popped these like popcorn but apparently a lot of you are fighting over the deviled egg platter at Easter.

    It & # 8217s almost a sure sign that I & # 8217m pregnant when I start craving these. I & # 8217m craving these now but NO I & # 8217m not pregnant. You all just reminded me how good they are.

    Many of you said your mom or grandma makes an Easter Bunny cake with coconut. Sounds just like the one I make too. But say your grandma doesn & # 8217t make this cake & # 8230don & # 8217t you think you should start the tradition? It sounds intimidating to make but it really is easy and I am not a cake expert by any means.

    Betty Crocker asked me for a Bunny Cake recipe and I told them I had one but I was sure they already had it on their site because it's a common one that everyone makes. Surprisingly they didn't.



    Bake 1 recipe white cake in two 6-inch pans.

    Pour milk, egg whites, and extracts into medium bowl and mix with fork until blended. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.

    Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.

    Pour batter evenly between two prepared cake pans.

    Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes. (You may need to extend the recommended baking time when using 6-inch pans.)

    Cool to room temperature. Level the cakes and freeze for about 1 hour.

    Prepare batter for a second white cake. Divide the batter between 2 bowls. Tint the batter in one bowl pink. Bake the cake in two 6-inch pans and cool to room temperature. Level the cakes to match the others and freeze for about 1 hour.


    Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy, about 3 minutes.

    Add vanilla and almond extract.

    With the mixer on low, slowly add in confectioners sugar, milk, and salt frequently scrape sides and bottom of the bowl.

    Once incorporated, whip frosting for at least 3 minutes on medium high to high. If frosting is too thick to spread, gradually beat in additional milk.

    Store in refrigerator up to 2 weeks. Rewhip before using.


    Place one white layer on a cake stand, off center. Place the pink layer next to it on a sheet of parchment paper. Then center a 3-inch round cookie cutter in on the white layer and press in slightly to make a guideline. Repeat on the pink layer.

    Insert a sharp paring knife at about a 45-degree angle on the guideline on the white cake. Aim for the center, then slowly pull the knife around the cake, following the guideline.

    Remove the white cake cone and set it in a scrap bowl — you'll be using it for the bunny's eyes.

    Cut out a cone the same size into the pink layer and place the pink cone into the white layer.

    Place the other 2 white layers on a sheet of parchment paper. Center a 4-inch round cookie cutter on each layer and press in slightly to make a guideline.

    On one layer, dig out a channel about 1/4 inch deep on the guideline. On the other layer, dig out a channel about 1/2 to 3/4 inch deep. Add the crumbs to the cake scrap bowl.

    Crumble the rest of the pink cake into a bowl, removing any dark or hard spots. Add about 1 tablespoon buttercream and 1/4 teaspoon black gel food coloring. Mix until you have a cake mixture of your desired color. You can add more frosting or food coloring as needed.

    Add about 1 teaspoon of buttercream to the white cake scrap bowl. (I also added a bit of white gel food coloring to make the color bright.) Mix until fully combined.

    Roll the black cake mixture into snakes thick enough to fill the deeper cavity in the white layer.

    Lay them in and connect them to fit evenly.

    Roll out a smaller white snake from the white cake mixture and flatten it a little with your finger, but make sure it's still at least 1/4 inch thick.

    Place the white cake mixture on top of the black snake, covering it completely.

    Using an offset spatula, spread a thin layer of buttercream around the white edge of the layer on the cake stand. Be careful to avoid the section of pink cake.

    Set the layer with the black snake on top. Cover the top of the cake with a thin layer of buttercream.

    Turn over the remaining cake layer and lay it on top of the cake. Make sure the snake fits snugly into the carved-out top layer.

    Cover the cake in a crumb coat and chill for at least 1 hour before decorating.

    Insert a # 74 decorating tip into a disposable pastry bag and fill it with buttercream.

    Applying light pressure, make small, short bursts with the pastry bag. They can be irregular in shape and size — just try to keep them about the same thickness. Do this over the whole cake.

    To make the bunny's tail, just pipe out a big ball of frosting. Tint 1/2 cup of the buttercream pink and place it in a pastry bag with a # 74 tip. Pipe out the same pattern as that on the cake to cover the tail.

    Now it's time to make the bunny ears! Place 1 cup white candy melts in a clear plastic pastry bag and microwave in 30-second increments until the chocolate is mostly melted. Massage the bag with your hands until it’s fully melted.

    Place a sheet of parchment paper or wax paper on a baking sheet. If you like, you can draw out your design on a piece of paper and slip it behind the parchment paper.

    Cut a very small tip off the bag. Pipe out a white inner ear, making sure to extend the bottom of the ear so that you’ll be able to insert it into the cake. Repeat to make the second ear. (I made 4 ears just in case there were any breaks.)

    Melt 1 to 2 cups pink candy melts and repeat the process to create the outside of the ears.

    Refrigerate the ears on the baking sheet for 30 minutes or freeze them for 2 minutes.

    Chill the cake. Just before serving, peel the parchment away from the ears and insert them into the cake, one at left center and one at right center, facing away from the tail. The ears should stay in place while serving, but they usually don't last that long. I know my kids are always excited to see who will get them! The extra ears are handy, too, in case of sibling rivalry.

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    Easter Bunny Cupcakes

    • Author: Beyond Frosting
    • Prep Time: 60 minutes
    • Cook Time: 15 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 12 cupcakes


    Adorable Easter Bunny Cupcakes with chocolate bunny ears. They & rsquore a homemade fluffy coconut cupcakes with coconut buttercream.


    For the cupcakes

    • & frac34 cups (143g) granulated sugar
    • & frac14 cup (59 ml) vegetable oil
    • 1 tablespoon (14g) unsalted butter, melted
    • 1 large egg
    • 1 large egg white
    • 2 teaspoons (10ml) coconut extract
    • & frac12 teaspoon pure vanilla extract
    • & frac14 cup (59ml) sour cream
    • 1 & frac14 cups (175g) all-purpose flour
    • 1 teaspoon baking powder
    • & frac12 teaspoon baking soda
    • & frac12 teaspoon salt
    • 2/3 cup (158ml) coconut milk, well stirred

    For the frosting

    • 1 cup (226g) unsalted butter, cold
    • 3 cups (390g) powdered sugar
    • 1 teaspoon (5ml) coconut extract (additional to taste)
    • 1 tablespoon (15ml) heavy whipping cream (or milk or coconut milk)
    • Pinch of salt (optional)

    Decorating supplies

    • 1 bag (7oz) shredded coconut, sweetened or unsweetened
    • Brown mini M & ampM or Chocolate Chips
    • Pink Sixlets or Sugar Pearls
    • 1 bag (10oz) Ghirardelli white candy melts


    For the cupcakes

    1. Preheat the oven to 350 & degF. Line a cupcake pan with cupcake liners.
    2. In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs sour cream and extracts. Beat on medium speed until well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
    3. In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the coconut milk at a time and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it & rsquos well mixed.
    4. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350 & degF for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

    For the frosting:

    1. Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-5 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color and has increased in volume.
    2. Add 1 cup of powdered sugar at a time and mix on low speed until incorporated into butter then continuing adding additional powdered sugar, alternating with the extracts and heavy cream. After each additional cup of powdered sugar, beat for about 60 seconds on medium-high or until the powdered sugar is well combined.
    3. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

    To decorate:

    Prepare the bunny ears (download template here):

    1. Melt half of the chocolate in a microwave-safe bowl at 50% power in 30 second intervals stir after each interval and continue until chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
    2. Line a baking sheet with parchment paper over top of the template, tape down. Fit a small piping bag with a size 4 piping tip or cut off the very tip of the bag. Pipe the outside of the bunny ears. Allow the chocolate to set.
    3. Melt another & frac14 cup of white chocolate, add a small drop of pink gel color and stir to combine. Fill the middle of the ears. Gently tap the tray on the table to gently spread and flatten the chocolate. Remove any air bubbles with a toothpick. Allow the chocolate to set completely, then carefully remove each ear.

    Frost the cupcakes:

    1. Fill a large piping bag bitted with an open round tip (Ateco 808 or similar). Or cut off the end of the piping bag about 1 inch up from the bottom. Hold the bag at 90 degrees above the cupcake and pipe the frosting.
    2. Place the shredded coconut in a bowl and roll the cupcake into the coconut, gently pushing the coconut into the cupcake. Then place the eyes and nose on the cupcake then the ears.



    Ingredient substitutions:

    • Sour cream: plain yogurt or Greek yogurt
    • Coconut milk: use regular milk
    • Heavy whipping cream (frosting): can be subbed with milk or coconut milk

    Cupcake flavor alternatives

    If you don & rsquot love coconut, you could make these with my vanilla cupcakes or yellow cupcakes. You could even make them with a chocolate cupcake base. For the frosting, I would suggest my vanilla buttercream.

    20+ Creative DIY Easter Bunny Cake Recipes

    Greetings from i Creative Ideas! Easter is coming! Are you looking for the cutest and most delicious cake recipes for Easter? The Easter Bunny is a lovely symbol of Easter. How about making some Easter bunny cakes to celebrate the holiday? Here at i Creative Ideas, we have come up with a fabulous roundup of more than 20 creative DIY Easter bunny cake recipes for you to enjoy and make. They are just so cute that they are guaranteed to put a smile on your face. They make charming centerpieces on your Easter party tables, and are perfect for egg hunt parties, holiday meals, Spring Break play dates, bunny themed birthday parties and other Spring parties. Some of the recipes are just so easy that even the kids can help with the assembly and decorations. Let & # 8217s make these adorable bunny cakes to delight both kids and adults this Easter!

    1. DIY Coconut Bunny Cake

    Super cute coconut Easter bunny cake: Recipe and Instructions via Jenny Steffens

    2. DIY Easter Marshmallow Bunny Cake

    Easter marshmallow bunny cake: Recipe and Instructions via Pink Little Cake

    3. DIY Bunny Tail Cake Balls

    DIY Easter bunny tail cake balls: Recipe and Instructions via Rose Bakes

    4. DIY Easter Peep Cake

    Recipe and Instructions via Living La Vida Mommy

    Recipe and Instructions via StockpilingMoms

    Recipe and Instructions via Chicago Now

    Video Tutorial via YouTube

    5. DIY Pull-apart Bunny Cake

    Pull-apart Easter Bunny cake: Recipe and Instructions via Land O & # 8217Lakes

    6. DIY Tree Stump Bunny Butt Easter Cake

    Adorable chocolate buttermilk Easter cake that looks like a tree stump with bunny butt: Recipe and Instructions via My Button Cake

    7. DIY Easter Bunny Cake

    Cute Easter bunny cake: Recipe and instructions via Country Living

    8. DIY Gluten-free Easter Bunny Cake

    Gluten-free Easter bunny cake: Recipe and Instructions via Hold The Gluten

    9. DIY Bunny Butt Cupcakes

    Delicious bunny butt Easter cupcakes: Recipe and Instructions via Spend with Pennies

    10. DIY Bunny Butt Cake

    Bunny butt cake: Recipe and Instructions via Betty Crocker

    11. DIY Candy-Coated Easter Bunny Cake

    Candy-coated Easter bunny cake: Recipe and Instructions via Party Pinching

    12. DIY Easter Bunny Cake

    Adorable Easter bunny cake: Recipe and Instructions via The Girl Who Ate Everything

    13. DIY Bunny Cake

    Adorable Easter bunny cake: Recipe and Video Tutorial via Kraft Recipes

    14. DIY Easter Bunny Butt Cake

    Easter bunny butt cake: Recipe and Instructions via kidspot

    15. DIY Easter Bunny Cake

    Lovely Easter bunny cake: Recipe and Instructions via Cake Journal

    16. DIY Easter Bunny Butt Cake

    Easter bunny butt cake: Recipe and Instructions via Sweet Eats Cakes

    17. DIY Bunny Butt Cupcakes

    Adorable bunny butt cupcakes: Instructions via SugarEd Productions

    18. DIY Funny Bunny Cake

    Funny Easter bunny cake: Recipe and Instructions via Staying Steyn

    19. DIY Easter Bunny Cake

    Adorable Easter bunny cake: Recipe and Instructions via Bob & # 8217s Red Mill

    20. DIY Easter Bunny Cupcakes

    Easter bunny cupcakes: Recipe and Instructions via Taste of Home

    21. DIY Cupcake Bunny Cake

    Cupcake Easter bunny cake: Recipe and Instructions via Betty Crocker

    Which one is your favorite? I can't wait to make # 5. If you decide to try making any of these adorable bunny cakes for Easter, I would love to hear how they turned out. Please send me a photo and I will share it in our Facebook page. Thank you!


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