Designers, exporting seems to take a lifetime sometimes, right? Well, I’ve decided to try, *try* to turn export down time into productive…something else time!

Since I am lucky enough to work from my home, I’ve taken to honing my baking and cooking skills during rendering (waiting for the computer to compile artwork for print/web/life) time.

Why do things render? Well, much like the cooking term, rendering, a computer takes all of the little bits of tasty information, bits, pixels and the like, and combines them down in a magical mathematical process that preserves visual integrity, in a file small enough for email.

Normally, this process doesn’t take SUPER LONG, but I’ve been scanning and photoshopping some sweet analog artwork and saving files out as .psb, Photo Shoop Bagantlor! Or actually, just PhotoShopBig. :yawn: Boring. And my desktop is a a few years old- it takes a little while, but it’s SO worth it.

.psb files have all of the bits, bites and pixels preserved and are the recommended archival format for saving digital copies of artwork for two reasons. 1) if you want to edit it in the future, all of the digital information is preserved in the original scanned format and 2) it’s HUGE…Photoshop is a raster program, so more pixels = bigger size! If you, at some junction in your future want to paste a photo or a doodle on the side of a tractor trailer, this is the format to use. So, all you aspiring artists out there, if you think your artwork will be on the side of a really big truck, or if you want your artwork to be on the side of a really big truck, save as a .psb format, and bake cookies while you’re waiting!

I had a bunch of apples that were on their way out, so I decided to make Apple Cake!

Here’s the recipe-



Tracey’s Apple Cake

2 eggs
1 cup vegetable oil
2 cups sugar
(I cut the sugar down to 1 1/2 a cup of sugar….using 3/4 brown and 3/4 white)
3 tsp cinnamon
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
4 cups apples, peeled cored and diced


Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 9×13 inch cake pan.
In a mixing bowl; beat oil and eggs with an electric mixer until creamy.
Add the sugar and vanilla and beat well.
Combine the flour salt, baking soda, and ground cinnamon together in a bowl.
Slowly add this mixture to the egg mixture and mix until combined.


*The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.


Bake at 350 degrees F (175 degrees C) for 45 minutes (mine took 23) or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners’ sugar and cinnamon.

Next time you’ve got some downtime while waiting for something, make cake! This took me 15 minutes to make, not having prepared anything….and finished baking in about 20 minutes. You’ll thank yourself later 🙂




Recent Posts

Leave a Comment