Meet Wilmarose!
Photo by Lyndsey Yeomans
Wilmarose Orlanes began her career in the fashion industry as a visual display artist and merchandiser after earning a Visual Communication degree from FIDM. She went on to open an event design and planning studio where she produced weddings and events of all sizes and styles. Her creative portfolio expanded when she began styling and directing photo shoots and overall brand presentations for design-forward companies in the wedding industry. This is where she honed her craft for visual communication and storytelling.
Today, Wilmarose is a Prop Stylist and Creative Art Director in Los Angeles, CA. She is sought after for her keen eye, creative solutions, and overall aesthetic input when it comes to visual communications through photos, spaces, and experiences.
Additionally, Wilmarose has taken on a new role as a homeschool teacher to her 5 year old daughter. In this new role her sought after skill sets are being stretched and challenged in ways she never knew existed. But this newfound gift of time makes this new journey so worth it.
Photo by Lyndsey Yeomans
It was never only about the details for her... it's the bigger picture and the story unfolding that drives her and inspires her in her career and at home.
Follow along on Instagram: @wilmarose @flutterby.homeschool
Never Say Never!
“I could N E V E R homeschool my child” - me, February 2020
These were honestly the very words I uttered a few times in 2019 and I recall saying these words again in February 2020 after a very crazy beginning of Q1. I love my daughter so much, but I also had a very different idea of what my career/mom life dynamic would be. I knew my strengths and I didn’t think I would ever be capable of teaching her - much less be responsible for her literacy foundation!
Well, COVID-19 happened and that “NEVER” flew out the window. This pandemic has affected every single family in different ways. There is no single correct decision and no single correct path. We are all figuring things out as we go, and once I realized that the traditional idea of school was not going to happen and we would be faced with a format of learning that just didn’t work for our family we decided to pursue homeschooling.
By trade I am a commercial Art Director and Prop Stylist. I have some experience in education but I was in no way a Kindergarten teacher! To say that I panicked a little when I realized that I would have to teach my daughter to READ is a little bit of an understatement. However, the more research I did and the more I familiarized myself with the curriculum, the more I realized that this was possible! So, enter Flutterby Homeschool!
So far, it has been the best decision for us since it has offered us so much flexibility. Our daily rhythm changes from time to time based on what we might have planned but this rhythm helps us keep on track without feeling confined to a schedule. At this age, 5 to be exact, I’ve realized that rhythm and a routine is our saving grace. It's what allows us to be as flexible and creative as possible. Our school week is typically Monday through Thursday and our core school day consists of about 1 - 1.5 hours of sit down work and the rest of the day is spent “playing school”. If you’re curious about an outline of the curriculum we use, I break it down in my Instagram Stories. Again, this is what works best for my kinesthetic learner and for our lifestyle.
One of my favorite ways of weaving school into our week is by baking! When you really look at it, baking can cover science, math, language arts, and is a great way to include sensory play! The idea of traditional education was so ingrained in me that I had to change my way of thinking when it came to homeschooling my daughter. Simple life lessons like baking or even what might appear to be a simple walk in nature all add to her growing brain and her understanding of our world.
With Halloween just a few days away, I thought I would share one of our favorite fall/spooky treats - Chocolate Chip Pumpkin Mini Mummy Cakes!
Happy baking and Happy Halloween!
Chocolate Chip Pumpkin Mini Mummy Cakes
Author: Wilmarose Orlanes
SERVING SIZE: 24 cupcakes
PREP TIME: 20 minutes
COOK TIME: 15-18 minutes
INGREDIENTS
DRY WET
2 cups All Purpose Flour 2 cups canned pumpkin purée
2 cups coconut sugar 4 eggs
2 tsp baking soda 1 cup browned butter
2 tsp baking powder 1 tsp vanilla extract
½ tsp kosher salt
½ tsp nutmeg
2 tsp cinnamon
TOPPINGS TOOLS
1 cup marshmallows Cupcake Baking Pan
1 tsp butter Cupcake Liners
sprinkles and eye candies Ice cream scoop
ADDITIONAL
⅓ - 1 cup semi sweet chocolate chips
PREPARATION
STEP 1
Heat oven to 350 degrees.
Add your dry ingredients to a medium bowl and whisk the mixture together until uniform in color. Use your fingers or a fork to break apart any lumps.
STEP 2
Brown your butter in a saucepan. Make sure to constantly whisk to avoid burning the butter. A sweet nutty aroma and golden color should give you a clue that it’s ready.
STEP 3
In a large bowl whisk together your wet ingredients until the mixture is smooth. Slowly add the butter last.
STEP 4
Combine your dry and wet ingredients into the large mixing bowl and fold until combined. Add in your chocolate chips right before the mixture is fully incorporated. Try not to overmix the batter to keep the cake fluffy.
STEP 5
Scoop the batter into a lined cupcake tin and bake until toothpick ready, 15-20 minutes.
STEP 6
While the cupcakes are baking, combine butter and marshmallows into a saucepan. Try to do this closer to the end of your baking time as the marshmallow mixture is easier to work with when warm.
STEP 7
String your marshmallow mixture across the tops of your semi-cooled cupcakes and add sprinkles and candy eyes to bring these Mummy Cakes to life!
NOTES:
You can try substituting cane sugar but the sweetness level will rise from the original recipe.
You can use Trader Joe’s Pumpkin Pie Spice blend in place of the cinnamon and nutmeg - the flavor will have a bit more spice to it than the original recipe.
Melted Ghee or Coconut Oil can be used instead of browned butter.
Make sure to buy at least 2 cans of pumpkin puree to achieve the 2 cups.