A Dragon's Breath

Some more tubes for St. Patrick’s Day:

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Here is a cornucopia prop for DAZ or Poser.  It is improved from the one I posted last year.

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I started making ice cream for Thursday, which was National Chocolate Ice Cream Day.  Then I decided the ice cream tubes would make a good scrapkit.  So it wasn’t finished for Thursday, but still as yummy!

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Well, it was inevitable.  With all the watermelon I’ve been eating, and the watermelon that I’ve been drawing in Photoshop, I made a basic scrapkit of watermelon:

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Don’t forget about the Watermelon Alpha I posted yesterday.

Here are some NON-animated tubes of this steaming coffee mug, in different colors

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Here is a hand basket for you.  It has a lining, but no handles.  In the spirit of Easter, there is a bonus egg prop included in the zip.

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Here is 2 king cake props :

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My forum will be hosting a Mardi Gras Party February 17 – 21.  Members of the forum will be “throwing out” tubes, brushes, layer styles, props, mats, and other graphic files to be used with Paintshop Pro, Photoshop, Poser, and DAZ Studio.  All of the files will be based on the Mardi Gras theme.  You are invited to drop by the Dragon’s Breath forum to join in the fun and catch some of the throws.  You do not need to register to become a member.  And remember to shout:  “Throw me something, Mister!”

To read about Mardi Gras:
Most everyone has seen what Mardi Gras is like in New Orleans, but the smaller older towns in Louisiana celebrate Mardi Gras in a more traditional manner — the Courir de Mardi Gras.  Here are some videos to help familiarize you with that.  I used to live in Church Point, so I was happy when I found a few from my old home town:

http://www.youtube.com/watch?v=a50zm70bZHM

http://www.youtube.com/watch?v=MLwInPwmv7E

http://www.youtube.com/watch?v=n-38ZBOkTW8&feature=related

And here’s some Mardi Gras music to listen to:

http://www.youtube.com/watch?v=htZeXzZkmug

http://www.youtube.com/watch?v=L1fBDVNn1pU

http://www.youtube.com/watch?v=w58XVr5YE8w

http://www.youtube.com/watch?v=_nCJIlOOg9Y

http://www.youtube.com/watch?v=2OjgsWVqHGI

And during Mardi Gras, we eat alot of King Cake.  Here’s a site that explains the history of King Cakes:
http://www.mardigrasneworleans.com/kingcakes.html

I’ve included a simple recipe for king cakes in our Dragon’s Kitchen, if you want to make some:

Simple But Delicious King Cake
Prep Time: 1 Hour

Yields: 10–12 Servings

Comment:

Traditional king cakes are made with yeast and take hours to make and bake. This simple and quick recipe delivers great flavor and looks as if it took all day to make.

Ingredients for Filling:

4 ounces cream cheese

½ cup light brown sugar

½ tsp ground cinnamon

¼ cup raisins, soaked in hot water 15 minutes, drained

½ cup pecan halves, (¼-inch) chopped

Ingredients for Cake:

2 (8-count) cans refrigerated crescent rolls

Ingredients for Icing:

1½ cups powdered sugar

2–3 tbsps milk

1 tsp vanilla

purple, green and gold sugar crystals

purple, green and gold food coloring

Method:

Preheat oven to 350°F. Lightly coat a 15-inch pizza pan with cooking spray and set aside. In the bowl of a food processor with metal blade, place cream cheese, light brown sugar, cinnamon and raisins. Pulse 1–2 minutes, blending ingredients well. Add pecans and pulse 30 seconds. Set the filling aside. Unroll crescent rolls into triangles. Position triangles on prepared pizza pan, next to each other with the points towards the middle. The long sides must overlap about ¼-inch forming a large round circle. Where the pieces overlap, press the seams together only in the center of each seam, leaving both points and outer ends of the seams unsealed so that you can fold them over the filling. Spread the filling in the center of the sealed seam of each triangle to create a ring of filling. Fold the outer side of each triangle over the filling towards the center to cover. Pull the point end of the triangle toward the outer rim of the pan to fully enclose the filling, tucking the points under to create a ring. Lightly press the seams. Bake 20–25 minutes or until golden brown then remove to cool completely. While cake is cooling, continue with icing. In a large mixing bowl, whisk together powdered sugar, milk and vanilla until smooth. The mixture should be fairly thick but still able to run down cake when drizzled or poured. Spoon plain icing over cooled cake and top with colored sugar, or you may wish to place icing in three cups adding purple, green and gold food coloring then apply to cake. Colored sugar may be sprinkled over colored icing when fairly dried.

Here are a few gingerbread tubes:

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I created a prop for DAZ Studio that is also Poser ready.  It includes a texture.

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Here’s a render using the cornucopia.  Isn’t that dragon cute?  That’s Swindhelm’s luvenis, found at Renderosity.