A Cake That's Dying to be Eaten

I love October. It's the one month of the year I can let my inner Wednesday Addams out, and no one bats an eye because it's totally okay to be a spooky weirdo during Halloween festivities. Needless to say, I wanted to go full on gore and make a cake that was both shocking to look at but also really, really delicious at the same time. Because if you're bold enough to eat something that looks like evidence from a crime scene, you should be rewarded for that level of bravery. I came up with a design last month for my big Halloween week bake that tried out another new decorating technique: the fault line cake ("Fault line cakes. So hot right now." -Mugatu, probably). But it's gotta be a creepy fault line cake because this is me we're talking about here, so the shock bar was set high...

Nothing a little blood and broken glass couldn't help achieve.

Was someone murdered in my kitchen? I'll never tell. Was a cake that was the essence of macbre created in the process? Definitely. Was the evidence eaten? Without a doubt. I hand made those little skulls poking out of my fault line, and both the blood and the glass shards are totally edible. Since I knew this would be my last bake before my husband takes one of his annual government-mandated vacations for a few months, I wanted to make a strawberry cake since that's his favorite. Sweet flavoring aside, I also made the inside of this cake look like a bloody nightmare with the help of some very dark raspberry jam (you could use strawberry instead, it just won't look as creepy, and that's really important to someone who's obsessed with Halloween). What with the jam and the cake, I wanted a subtle frosting, so I made an Ermine frosting. This is by NO means a low cal bake at 415 calories a slice for 12 slices total...those little chocolate skulls are dead last in the low calorie department, and well, every other department because they're skeletons. I am going to break this blog down into a few parts: how to make chocolate skulls, how to make sugar glass, the cake and Ermine frosting recipe, and assembly/decoration. Turn back now if you're afraid of reading. Be warned...

I will use this mold as often as possible.

 So the skulls are actually VERY simple. You just need to find a silicone skull mold from Amazon or a craft store and black and white chocolate melts. Melt half a bag of white chocolate melts according to package directions and pour into a squeeze bottle.

You will want a small pan for this.

 Now pipe in the middle of the skull indentation until the cavity is about 3/4 full. Repeat until all 3 little cavities are filled, then very gently tap your silicone mold on top of a baking sheet until the melted chocolate has been distributed evenly and the skull cavities are all covered. Place this in the freezer for 15 minutes.

Spooky synchronicity: an OCD Halloween lover's paradise.

Once set, take a sheet of Parchment paper and grab a mold. Carefully peel the chocolate out of the mold, placing on the paper, and that's it! Repeat until you have enough to cover your fault line in each color. I made 36 white skulls and 48 black skulls, but had 12 black skulls leftover. I made these like a month ago and placed into a single layer in a Tupperware, added wax paper, then added another layer, etc., until I ran out of skulls. These store great at room temp in a cupboard for months.

The glass is pretty much all sugar which is terrifying.

I made my glass shards two days ahead of time because I had never made my own candy before and wanted plenty of time to screw up. The good news here is that this is pretty much foolproof. You take one cup of water, one cup of sugar (I used real sugar since I knew I was probably not going to eat this part with the rest of the cake), 1/2 cup of corn syrup, and 1/8 teaspoon cream of tartar, dump it into a medium sauce pan, and whisk until your arm falls off (seasonally appropriate). Seriously though, you need to bring it to a boil on medium-high heat while whisking pretty continuously until a candy thermometer reaches 300 degrees. This takes about 10-12 minutes, so grab a chair and get comfy. Things will get really, really thick when this magical transition from 260 degrees to 300 degrees takes place in a matter of seconds around the 10 minute mark. 

So shiny and clear you can only see the "well-seasoned" pan I've had for 12 years.

 Generously spray a small baking sheet with cooking spray, then pour your candy mixture into the pan and tilt the pan around to spread the candy evenly. Set this aside to harden at room temp for an hour, then gently cover with foil and place in the fridge until you're ready to use it.

THEN SMASH IT WITH A HAMMER!

When you're ready to break it apart, I used a small meat tenderizing mallet to break at random. But I would not break it up until you're actually about to throw it into the cake since the more you handle it, the meltier and stickier it gets. Now that we've got the main decorating components complete, time to get to the good part: the cake.

I actually find the color pink pretty scary, but don't worry, we're dying this blood red.

You can make a raspberry or a red velvet cake if you'd prefer, and it would definitely be the right color and flavor pairing with raspberry jam. I used:

• 1 box strawberry cake mix
• 3 egg whites
• 1/2 cup unsweetened applesauce
• 1 cup of skim milk
• Maroon gel dye
• 3 TBS raspberry jam

Mix the cake, egg whites, applesauce, and skim milk in a stand mixer for 2 minutes on medium-high. Prepare 3 six-inch cake pans with cooking spray and bake even strips and preheat the oven to 350. Once mixed, add in gel dye until you get a deep red. Pour your batter evenly into the prepared pans.

Of course this cake has blood clots. It's HALLOWEEN.

 Take a heaping tablespoon of raspberry or strawberry jam and place a few chunks randomly throughout one pan with cake mix in it. Use a knife to swirl around and break up to look like blood clots because both the inside and outside of a Halloween cake should make you question your sanity and general safety upon consumption. Repeat with the other two pans and bake your cakes at 350 for 25 minutes. When done, keep the cakes in the pan and place on a cooling rack for 10 minutes. Then use an angled spatula to ensure no edges are sticking to the sides of the pan before turning each cake round out onto a cooling rack to completely cool off.

It will look like your cake has been shot repeatedly, so you're on your way to achieving maximum gross-out factor.

Be sure to level your cakes once they are cool. I then wrapped mine up in plastic wrap, put into a freezer bag, and froze for a few days before I could get back to work on them. I definitely spent the better part of a few evenings bringing this cake together, but I will sacrifice time for my evil baking proclivities.

Yep, that's flour. And yep, it's going in the frosting.

So Ermine frosting is like the complete flavor opposite of a traditional American buttercream. Where American buttercream is so sweet it's trying to ensure total cavity destruction of your teeth, Ermine frosting is smooth and refined with a hint of sweetness. Ermine frosting knows you're saving the cavities for Trick-or-Treating, and it's fine with that. It has a nice buttery flavor that's complimented with just a slight sweet aftertaste. It's my new favorite frosting because it's not nearly as fickle to make as Swiss meringue buttercream, tastes better, and is super easy to work with when it comes to decorating. Ermine is the traditional red velvet cake frosting, so you've probably had it at some point. It doesn't come together as quickly as an American buttercream, but like most good things, it is worth the effort. To make, you need:

• 1 cup of skim milk
• 5 TBS flour
• 1 cup of Swerve granular
• 1 cup of butter at room temp
• 1 TBS CLEAR vanilla
• Splash of almond extract

In a medium saucepan, whisk together the milk, flour, and sugar on medium heat until it starts to come to a boil. You will need to whisk continuously, so between this and the glass shards, my biceps look fabulous. Cake baking exercises are a thing. After about 5-7 minutes of whisking, things will REALLY  start to thicken up...like a paste consistency. At this point, pour your pudding mixture into a large bowl and cover with plastic wrap, making sure the plastic wrap is touching the top of the mixture to keep a skin from forming. Place in the fridge and let cool for 90 minutes.

Once this mix has cooled down, whip your butter in a stand mixer with a paddle attachment until fluffy, 3-4 minutes. Add in the extracts and about 1/3 of the pudding mix, blending well until total incorporated before adding in another 1/3 of the pudding mix, repeating until all the mix has been added.

Now, switch to a whisk attachment, crank up to medium-high, and let the frosting whip up for about 3-5 minutes. It will get very large and very fluffy, and that's when it's ready to roll. If it seems too thin for piping, place it into the freezer for a few minutes to thicken back up. Place 1/3 of the frosting into a piping bag fitted with a large round tip (I used a #1A) and get ready to make spooky, murdery magic happen.

Pipe a circle around the outside edge of the cake. Then place a tablespoon of jam into a small bowl and mix until runny.

Pour the jam into the circle and spread out evenly.

Then sandwich another cake layer on top of this to make what looks to be the world's most murdery Oreo. Creepy clowns everywhere will be proud.

Repeat with the next layer because "Go big or go home." is also a mentality that works for murder cakes.

Then place the final cake layer on top. I mean, this would work great as a spooky naked cake with the glass shards and more jam blood dripping off the top. But I had big, Winifred Sanderson levels of dark magic I wanted to make happen here, so I carried on with my evil doings.

It all seems so innocent now...Take another 1/3 of the frosting and cover up your crime scene.

 Now, gather up your skulls and get ready to make Jack Skellington proud. Crumb coat your cake with 1/3 of the frosting, and assemble your fault line accents.

I did an alternating pattern of 3 skulls of black then 3 skulls of white.

In some places, a fourth skull might be necessary.

Complete your pattern until you've gone all around the entire cake.

Now, very important witchy magic needs to happen: freeze your cake for 20 minutes. Place the final 1/3 of the frosting into a piping bag fitted with a small round tip (I used a #12) and put into the fridge to stay firm while your crumb coat freezes.

The blob!

 To finish the fault line, take the piping bag and pipe globs of frosting around the top and bottom edges of the cake, slightly overlapping the skulls. Use a bench scraper to pass around the outside edges of the cake until totally smooth. Congrats, you've done a fault line cake! Some people paint the edges with gold or silver luster dust, but I saved the sparkly since I wanted a murdery vibe and not a heavenly one.

Just the right amount of skull-popping action.

 Now, it's time to smash the glass and stab your cake! Sorry, I'm not a psychopath, I swear, I'm just really excited about this cake.

Aw yes, optimal spooky almost achieved.

 Do be careful when placing your candy shards into the cake, as they are shards, and they are pointy. I just randomly placed them into the top of my cake before grabbing one final tablespoon of raspberry jam, heating for 15 seconds in the microwave, stirring, and then going full Patrick Bates with the blood splatter.

I think the Addams Family would be big fans.

 Use a small spoon to drip on top of the shards and down the sides of the cake.

This is where raspberry jam works better than strawberry. Check that blood-red action.

A cake buried with secrets...

 Only thing about the skulls that aren't awesome is that they make cutting perfect cake slices virtually impossible, so I wasn't able to get a good photo of the blood clots on the inside of each slice, but when you cut into the cake and the raspberry jam starts to ooze out, it's pure Halloween spooky bliss:

Why yes, I do eat the blood of my enemies.

I am SO happy with how absolutely grotesque this cake turned out to be. I had envisioned it in my head months ago, so to see it turn out exactly like I had pictured was a huge victory for me. But let's talk about the TASTE. Strawberry cake + raspberry jam = why have I never paired these before?! Strawberries are so nice and sweet but those raspberries come in with the tart flavor that really balances everything out. The Ermine frosting really holds it all together by giving a nice buttery aftertaste to everything. And those bites with the skulls in them? Fantastic. It's a whole lot of flavors coming together in this cake, but they all work together extremely well. Not too sweet, not too sour, definitely just right, especially on the spooky scale. While my favorite month of the year winds down, I am going to enjoy this week fully thanks to this murderous little beauty of a cake! Hocus Pocus on Freeform every day doesn't hurt either,  and thanks to the Food Network's nonstop Halloween baking shows, I'm already planning for next October. It's the most wonderful(ly creepy) time of the year! 'Til next time, my fellow eaters.

Stay spooky, friends.

Witchy Woman Bakes Spooky Cupcakes

Let me set the scene for you..it was the sixth day of October, and almost a full week of spooky Halloween excitement filled the kitchen. "Witchy Woman" played in the background while I was cloaked in black, throwing ingredients into my cauldron, getting ready to put on one heck of a spell. Okay, so the cauldron was my stand mixer's bowl, but everything else is accurately on point. I love getting spooky during October, and I knew like any good (or bad) witch, I needed to concoct a brew that would leave its eaters speechless. And so, witches' brew cupcakes made of sinful devil's food chocolate Guinness Stout with poisoned Baileys buttercream frosting were conjured into existence with the help of a little black magic (read: booze).

It's an "eww" to "aww" situation here.

It's okay be be both slightly repulsed while simultaneously charmed by these cauldron cupcakes. I mean, there's bones and eyeballs floating around...no eye of newt or virgin's blood, so the comic elements bring a unique creepy cuteness into play. I had SO MUCH FUN decorating these (full disclosure: I had the Hocus Pocus rendition of "I Put a Spell on You" pretty much on repeat, and there's no way to have a bad time listening to that). It's actually a truly simple bake from start to finish. I knocked these out in under 2 hours on a Sunday afternoon, where the only thing truly terrifying taking place was the tanking of my fantasy football scores. Thankfully I had these delicious cupcakes, rich with chocolate flavor in a way only Guinness can make possible with the sweet bite of Baileys in the buttercream to soothe the pain. It has been a LONG time since I've made my Guinness chocolate cake recipe, so I had to health-ify it and have the updated recipe below. This makes 24 cupcakes for a mere 194 calories a piece, so you're welcome in advance because this is the best chocolate cake recipe to ever exist, and you can't eat just one of these at a time. It's simply not possible.

The only way I'm ingesting Guinness is via dessert.

 I loathe, abhor, detest how Guinness tastes on its own...but in a cake, divine intervention occurs. Trust the baking witch on this one. To make, you need:

• Devil's food cake mix
• 1/2 cup unsweetened apple sauce
• 3 egg whites
• 1 cup of Guinness Stout
• 1/4 cup of skim milk
• Black cupcake liners

Preheat your oven to 350 and mix all your cake ingredients together in a stand mixer on medium high for two minutes while you line two muffin trays with cupcake liners (black is a must because it's simply spookier).

And spooky is the name of the game this month.

I use a cookie scoop to scoop one and a half scoops of batter into each cupcake liner. Liners will be a little over halfway full. Be sure to tap the pans on the counter to even out the batter and release air bubbles. Bake for 16 minutes at 350 or until a toothpick comes out *mostly* clean. This is a very moist recipe, so some crumbs are fine. Let rest in the pan on top of a cooling rack for 10 minutes.

Oh yes, you look devilishly delish.

 Remove from the pan and finish cooling completely before frosting. Cupcakes only take about 20 minutes to cool off, so start on your frosting about 15 minutes after you set them out to cool.

My baking Baileys got a workout this weekend.

 Now, this frosting recipe is simple enough, unless you accidentally have an over-generous pour over the mixer and get a bit *too much* Baileys in the mix. I swear this was completely accidental. I was grooving too hard to the music and my tablespoon couldn't handle it. Baileys. Everywhere. To make:

• 1 cup of butter at room temp
• 1 cup of Swerve confectioners
• 3 cups of powdered sugar
• 1 TBS CLEAR vanilla
• 5 actual TBS of Baileys 
• Lime green gel dye

I used less Swerve this time since it was such a small amount of frosting going onto the cupcakes; I find Swerve actually tastes WAY sweeter than regular powdered sugar (another example of strange black magic), so I wanted to trim calories but not too much at the expense of my taste buds that have started to revolt from overly sweet flavors.

Whip the butter for a couple minutes until fluffy then add in the vanilla, two tablespoons of Baileys, and half the sugars. Blend on low until well mixed, then up the speed a bit. Scrape the bowl before adding in the rest of the sugar and three tablespoons of Baileys. Blend and finish up the frosting by adding in a decent amount of lime green gel dye to get a bright, vivid green.

You know, "Wicked Witch of the West" green.

It was about this time during the frosting mix I noticed something odd out of the corner of my eye. Above the blender floated the head of a werewolf...anxiously trying to claw her way to the counter to steal my witches' brew...

Oh hey there, hell hound.

The back of our couch is just beyond the kitchen wall, and apparently, Freyja really liked the way all that boozy Baileys frosting smelled, so she had to jump up there to peek around the corner and check it out for herself. I'm glad I already had my camera out, or I would have been laughing too hard to capture this before she got down (back of the couch is a no-fly zone for the dogs).

My other witching elements.

I also grabbed eye ball sprinkles and a creepy sprinkles mix (both by Wilton and on their website or Amazon or at most craft stores--our A.C. Moore had them). The tips I used for decoration were all round tips: a #12, #5, and #3. I placed half my frosting into a bag fitted with the #12 tip and the other half into a bag with a coupler so I could switch between the #5 and #3 tips as needed.

I started off by piping a small circle of frosting as the base with my #12 tip.

Then I came in with the #5 tip and placed random dots all over the top of this to make large-looking bubbles.

Then I switched out tips on my coupler to the #3 to make tiny little bubbles overlapping the bigger bubbles and cascading down the side of the cupcake/out of the cauldron.

Then I used my food tweezers to place bones, eyeballs, and green sprinkles on top of the cakes for a finishing touch.

NOTHING is finished without sprinkles, people. It's a magical element all baking witches use.

Guys, these are so stinkin' grossly cute and so unbelievably easy to make, that you just HAVE to try it out for yourself to add to the Halloween party dessert table. I would say school Fall Festival, but only if you can share with the teachers and not the students. Those teachers need that Baileys frosting in a way you'll never truly understand unless you yourself are also an educator.

I have an *eye* for decorating.

I am having a blast with these Halloween bakes. I'll be back with one more to top them all before the end of the month. Until then, I froze half of these cupcakes to savor at a later date. I'd keep these chilled in the fridge until about 30 minutes before you're ready to eat, then set out on the counter to soften up just a bit. Something insane happens at close to room temp with that Guinness chocolate cake and that Baileys buttercream frosting. These are my favorite two alcohols to pair together for that reason. The Guinness brings out the chocolate and the Baileys compliments this so well that it's practically, well, magic. The fact that these little babies also look like creepy cauldrons full of evil, bubbling potion is literally the icing on the (cup)cake. Stay spooky, my friends. 'Til next time, my fellow eaters!

Ever get the feeling you're being watched?

Time to Get Spooky

I spent Sunday morning putting up Halloween decorations outside the house while sweating profusely because it was 90 degrees with over 75% humidity at 9:30 a.m. I was determined to at least make the house look spooky even if it doesn't feel spooky outside...really, it feels *terrifying* outside because it should not still be over 90, even in Florida, when it's October. Shortly after I finished putting up outside Halloween decor, I went for a swim in our pool...Fall is weird in the South. But heat be damned (seriously), I was in the spooky spirit, so I decided it was time for the first creepy Halloween bake as well. Derek bought me a mini skull cake pan for my birthday back in JANUARY, and in what I consider to be the greatest restraint I have ever shown in my life, I waited until September 30 to use it. I honestly couldn't come up with another holiday where skull cakes would be an appropriate bake before October, but know I was tempted to try leprechaun skulls for St. Patrick's Day or Founding Father's president skulls for July 4th. Be glad I opted to wait until October.

Especially since there's an oozing brain aspect.

Oh yes, I should probably warn anyone with a weak gag reflex that these are red velvet skull cakes oozing with bloody brains cheesecake filling and the most adorably creepy M&M eyes. My bad...the spooky spirit just carries me away. I am a sucker for a good lava cake, and I had never attempted a no-bake cheesecake filling as my lava, but I am extremely happy to report that it works excellently as a lava ooze. And red velvet + cream cheese anything = transcendental dessert experience. I am glad these were not the exception to that rule because even as grotesquely awesome as they look, I need my cake to taste like heaven, not hell. I ended up with 10 mini skulls and leftover cheesecake bombs (a flavor explosion), and one delightfully macabre little skull will only set you back 250 calories. All things are possible when you're filled with the Spirit of Halloween.

And sugar-free everything.

This is an INSANELY easy recipe, you just need to make the cheesecake filling several hours ahead of time so it can freeze. So start by putting together:

• 8 ounces 1/3 fat cream cheese, softened
• 1/2 cup of Swerve granular
• 2 tsp vanilla extract
• 4 ounces Cool Whip Free
• Red and black gel dyes 

Mix together the cream cheese and Swerve until completely blended, 2 minutes. Add in the extract and Cool Whip and fold in on low. Now, because I forgot I used twelve bottles of red gel dye for Derek's lumberjack birthday cake, I had to use a combo of red food coloring and black gel dye to achieve a maroon-purple brain matter combo color. Mix in on low then set your mixing bowl in the freezer for 10 minutes to firm up the batter.

The leftover cheesecake bombs have been making snack time a real joy this week.

 Now, line a small tray with nonstick paper and grab a cookie scoop. Scoop little mounds of the filling onto the sheet until you have 12 bombs. I only needed 9 but this was because I used too much batter in my first round of cakes...I had never used this pan before and wasn't totally sure how full it needed to be, so some of my skulls are huge (must have had large egos in their mortal life). Now, place these in the freezer until completely frozen. I left these covered in plastic wrap overnight.

Also could be Terminator skulls.

THIS PAN has made my spookiest baking dreams come true. Hefty price tag, but it is a solid piece of construction and will probably outlive me.

Prepping it takes the longest time out of any other aspect of this recipe.

 The instructions that came with the pan specifically state regular Pam won't do for these details, so either a cooking spray with flour in it or prep the pan the old fashioned way: with so much Crisco or butter it'll never truly be grease-free again. I used one of my food-designated paint brushes to get into all the nooks and crannies of the pan, ensuring each little crevice had more Crisco than it could possibly really need.

Not dirt. I'm not that authentically creepy.

Then I dusted this with cocoa. You could use flour, but that would lighten the cakes. So if you want a white cake + extra white coating, using flour. I opted for cocoa powder on some and dark cocoa powder on another batch to have super deep shades of reddish black. Now, on to the cake!

I had to settle for Duncan. Betty was missing on the grocery shelf.

For the cake, you need:

• 1 box red velvet mix
• 3 egg whites
• 1/2 cup unsweetened applesauce
• 1 cup of skim milk

Preheat your oven to 350 and dump your ingredients in a stand mixer. Blend on low for 30 seconds then switch to medium-high for 2 minutes. Once everything is gelled together, grab a liquid measuring cup and pour some of the batter into it. Fill each skull a little over halfway full, then go grab those frozen cheesecake bombs.

Carefully place into the center of the skull.

Then use a small spatula to cover up the filling completely.

 I baked these for 25 minutes and they were cooked to perfection. This first batch was wayyyyy too full, so my cheesecake filling oozed out a bit and some skulls were quite large.

Ugh, but it still looked like it was going to be nightmare fuel when I took them out of the pan (I mean that in a good way).

I let them rest in the pan for 10 minutes before placing a cooling rack on top of them and inverting the pan. I left everything like this for another 5 minutes to let things cool, de-puff, and release from the pan on their own.

I was squealing with glee at this point while chanting, "So spooky," repeatedly. This is probably the most jovial I've been since, well, last Halloween.

Pre-double-chin trimming.

 I let these cool completely on cooling racks while I washed out my pan, greased and added cocoa again, and then used the rest of my cake batter and cheesecake bombs to cook the next batch. Once cooled, I trimmed the little excess borders to thin out the skulls. I had originally intended to use candy melts to coat some of these white and others black, but I didn't like how much detail got lost under the candy melts, so I only made three with coating.

Peanut butter M&M's are my new obsession, btw.

If you want to coat them anyway, I used about half a cup of white candy melts with 2 TBS of skim milk melted together for 1 minute in the microwave on 50% power. I whisked like crazy until smooth and let it rest 5 minutes before dumping into a liquid measuring cup and pouring ganache over the skulls.

Meh.

It doesn't look terrible, but it doesn't look scary enough either. Maybe if I hadn't thinned out the ganache with milk and just used the candy melts, but that's a problem for next year. The eyes and nose sockets held on to way too much ganache as well, so the M&M's wouldnt really fit into the eye sockets, ruining my plans to make things creepy.

No worries though, they're perfectly ghastly without ganache.

 I placed different colors of M&M's special Ghoul Mix into each skull's eye sockets, and presto, cakes that would scare small children! A crowning achievement in my opinion.

I thought about naming them, but then I wouldn't want to eat them.

Ideally, you want to serve these right away while the cheesecake filling inside is still hot and liquid. If you need to, simply pop them into the microwave for 20 seconds to heat the cheesecake bombs back up into lava status. You can also forgo the M&M's and just dust with powdered sugar to serve quickly as well. I went with M&M's because I'm told they only melt in your mouth, and not in your skull cake's eye sockets. This was indeed factual.

The best brains I've ever eaten.

I am so giddy these all came out of the pan in one piece, and even happier the lava action is so ghoulish and ghastly. The gross-out factor is something I go full tilt with during Halloween, so it's the one time of the year pretty gorgeous gets the boot for pretty gnarly. Since we're not huge fans of super sweet frosting in my house, having these plain red velvet cakes filled with cheesecake bombs is absolutely the proper amount of sweetness. The cake is nice and mildly chocolatey and the cheesecake is smooth and creamy. It's going to be tricky not to eat three of these at a time, but I'll manage...mostly because I still have a full bag of peanut butter M&M's which I did not know were a thing, and now I can't live my life without them. I am looking forward to fall temps EVENTUALLY showing up in Florida, but until then, my kitchen is ground zero for all things terrifying and delicious. 'Til next time, my fellow eaters!

Stare long enough,and they'll steal your soul...