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March 03 2020


September 08 2019

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Calpico shaved ice tutorial

source: Suketchiihara
Sponsored post
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an Instagram Stories typography tutorial by Astrid Damayanti W (NoneAcid)

June 09 2015

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I always struggled drawing hands before anyone told me what to do. So here is a HANDy dandy drawing reference to see the steps on an actual hand. There are three big muscles in the palm. The thumb lump is most important because without it you’ll never even get the shape right. Circle up the knuckles and draw bendy lines (red) to connect them. Make sure the fingers go from medium-tall-short-shortest just slightly (index=>pinky finger). Notice the big red squareish shape around the palm-that’s the first thing I do. Note: every infer has 2 knuckles don’t forget the thumb does too…just in a weird way.


Reposted frombwana bwana

January 28 2015


November 16 2014


October 12 2014




Tuesday Tips SUPER WEEK - Push it!

Clarity is probably the most important thing to think about at all time when boarding. Pushing your poses to an undeniable level of clarity will improve the clarity of the storytelling in general. Don’t leave space for uncertainty in posing out your characters. Your audience will be more engaged and entertained by the sequence.

This is the last post for the Super Week. I hope you enjoyed it. Back on the regular schedule next week (Every Tuesday).


What a great series.  Thanks for posting these!

Reposted bymolotovcupcakeKurkaWyluzujillustrateCarridwenwonkolordminxbrightbytephin2Dzielonazielonahanspeterwurst

September 24 2014


August 20 2014


July 18 2014


June 30 2014

May 22 2014


May 10 2014


February 05 2014

Play fullscreen

You can make kinetic typography with Advanced Microsoft Powerpoint? whoa

Although, there's too much duplicating slides and copy-pasting everything as a picture though.

It's like a bastardization of After Effects and Flash. No Prezi needed ahahaha how ballsy is she?

February 04 2014




And the progress thing.

I think I’ll leave this now and do something else…

I am a fan.

this is very….. educational

Reposted bygifluvlornaasm0k1nggnuAnalAssassinSapereAudeamarusTeereaPitchso-sokrybusEVilERniePorcelainstragglerTeenageDirtbagpocheapatycznaDTDSRmoritaTomred97happykokeshipatrzpodnogibudasMBHollenconsensualnonconsent

January 08 2014


HOW TO MAKE YOUR ART LOOK NICE: Color Harmony by Trotroy

For all those artists out there who want to know more about color picking, here’s a belated Christmas gift to y’all!

Reposted byillustratelockesbigbear3001axhomenphradwdeszczubzyEineFragevonStillifeisloveRekrut-Knibotjandryavaritiaravenheartune-raconteuseMorgulfinkreghrzrkoszmarekcoernelsicksinadiakazikovaproserpinenoranekoMarsmenschen-vertragen-keinen-AlkoholevablismacounsaimmrgreywetterfroschniemenschblubbervoisardlordminxPorcelainmanxxmarbearnibblerBrutusDPsaikoLeMightyMustacheadmnstonerrsmoke11GrimscullhawakanonimowaraskoanonimowaAbbaPaterjuhudoraTomred97insanedreamerpuremindxpsilocybemermaidnothingiseverythingmikuoposzukiwaszmightarerunangusiastywikar13wikarbountyhunterLorenorZhoseannazideshowbobcygenb0ckhanspeterwurstszarablindtextastridreaditlaterquicquidstraycatTwittyTwisterlordminxschlachtorosbaggoEVilERniecorrodereloveutionatrantaelentarierashfaelkoagulantsofiasTiffanyslolufoeglerion-testgroupidl3xh0p3saenessamiqoufretkaQudaciDTDSRdazzlingDeactivatedankincoloredgrayscaleTamahltoadfrogSaper300Gei0rRyntfVinroliZerthinkrolikdanielbohrerelkmaregabbalorejvenPorcelainsruulittle-monstersereniteNeutrumschlipsnerdinzynierYggryrecognitionkissalonecomplexlucidumintervallumRanveldagclxsstefaniajuhudorahawakaras1024kissedbyfiregogullo77jalokim0i-the-wildlambdaanimareskp856total1tyRayaschlachtorosskillzmcflyweirdnikschoekethorbenMissMorrisrobintsBrainytest4test4fabismus
Reposted byillustrateshumer1213wdeszczubzykoszmarekproserpinenoraneko

November 22 2013

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Anonymous asked you:

Hey, is it okay if you like do a tutorial on trees and shrubs? PS: I looooooove your art and tutorial they are just soooooo wonderful, inspiratonal, amazing.

aww thank you so much!! ;v; haha well I don’t know a lot of trees so here’s two I actually know lmao, oak tree and pine tree I will go study more tree names when I have the time ohgosh _(:3 7 hope it helps!

Reposted byillustrateMorgulcygenb0ckquicquidbananowokoszmarekmarbearsignalpienoraneko

November 20 2013

How-Tuesday: Meringue Mushrooms

Photo by Heather Baird

Made of baked meringue cookies and assembled with dots of melted chocolate, these little red cap mushrooms make for a friendly place setting at the Thanksgiving table, and they’re a sweet treat to boot! Just for fun, the mushroom “stems” are dipped in cocoa and matcha tea powders for a freshly foraged appearance, and white nonpareils create a spotty cap. For an extra warm, woodsy presentation, place them on top of ground green pistachios or shelled pumpkin seeds.

And best of all, baked meringues are naturally gluten-free. If you have guests with this dietary consideration, make sure to use gluten-free chocolate chips (such as Enjoy Life brand) and cocoa powder. Many brands of nonpareils and powdered food color are gluten-free, but some are not, so choose these ingredients with care.

Powdered food color can be found at cake supply shops and online.

You will need:
2 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
4 oz chocolate chips
Red powdered food color
2 tablespoons cocoa powder
2 tablespoons matcha green tea powder
1 tablespoon honey
1 tablespoon white nonpareils


Prepare two baking sheets by lining them with parchment paper. Preheat the oven to 200˚ Fahrenheit. Place room-temperature egg whites in the bowl of an electric mixer fitted with a whisk attachment. (Note: It is important that both the bowl and whisk are very clean so that the egg whites whip properly.) Beat the egg whites on medium speed.


Once they are very frothy, stop the mixer and add the cream of tartar. Start the mixer again and continue to beat the egg whites. Once they form soft peaks, increase the speed to high and gradually add the sugar, one tablespoon at a time.


Continue beating the whites until they are very shiny and hold stiff peaks, but are not dry or crumbly. Spoon the meringue into a large pastry bag fitted with a 1/2-inch round tip.


First, pipe the mushroom caps. Hold the pastry bag at a 90˚ angle, about 1/2 inch from the parchment paper. Using firm and even pressure, squeeze out a round meringue disc about two inches in diameter and one inch high. Stop squeezing, then twist the bag and lift it from the meringue to get a clean break from the cap. Repeat in regular intervals on the baking sheet until you have approximately two dozen mushroom caps.


The mushroom caps will most likely have peaks on top, so smooth the tops by wetting your index finger and lightly pressing the peaks down into the caps.


Next, pipe the mushroom stems. Again, position the bag perpendicularly, about 1/2-inch from the baking sheet. Begin squeezing the bag to form a one inch round base. Continue to squeeze as you slowly and evenly draw the bag up, then release pressure (causing a break) to form a tapering stem about two inches tall. The stems will have peaks on top, but do not smooth them down. Use the remaining meringue to pipe as many stems as possible.

Bake the meringues for 90 minutes, turning them halfway through the cooking time to ensure an even bake. The meringues should be hard and dry to the touch, and you should be able to easily lift one from the parchment. Allow them to cool completely before assembling. If time allows, you can also turn off the oven and let them sit in the oven for several hours or overnight.


Use a small, dry artists’ brush, apply the red dry food color to the baked meringue caps. Apply a second coat to intensify the color.


To assemble the mushrooms, melt the chocolate at 30-second intervals in the microwave. Use a toothpick to carve a small hole in the bottom of the mushroom cap.


Use a toothpick to add a dot of chocolate to the hole.


Place the pointed end of a mushroom stem into the hole in the red cap.


As they are assembled, place the mushrooms on parchment paper and leave them to set. Assemble the remaining caps and stems into mushrooms.


Place the cocoa and matcha powder in separate small bowls. Dip the bottoms of the mushroom stems in the matcha powder, then in the cocoa; tap to remove excess powder.


Place the honey and white nonpareils in separate condiment cups. Use an artists’ brush to place small dots of honey onto the red mushroom caps.


Dip the mushroom caps in white nonpareils. Your mushrooms are ready to charm your guests!

All photographs by Heather Baird.

Heather Baird is an accomplished painter and photographer, but her passion is creating eye-popping, mouthwatering desserts. She writes about her adventures in the world of creative dessert-making on her award-winning blog, SprinkleBakes. She is the author of the new baking book, SprinkleBakes: Dessert Recipes to Inspire your Inner Artist. Heather lives in Knoxville, Tennesee, with her husband Mark and two mischievous pugs, Biscuit and Churro.

Reposted fromcuty cuty viatishka tishka

November 16 2013

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Oreo Cookie Butter Tutorial


What are you doing. What are you doing. What have you done.

you’re telling me i can make BLACK SLUDGE THAT TASTES LIKE OREOS!?


There are two kinds of people….

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