Worldwide Vegan Bake Sale, Melbourne 2015

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne’s events for the Worldwide Vegan Bake Sale were held today and I headed off to CERES in Brunswick with my cutlery and big container. The CERES bake sale was hosted by Animal Liberation Victoria . There were vegan stalls at True Earth Market as well as talks and cooking demos, entertainment and some food and bevvies. The other bake sale was hosted by Sea Shepherd at Williamstown.

As this is pretty photo heavy I’ll keep the text to a minimum! As soon as I (and my empty stomach) arrived with my sister and her partner, we queued up for a Tofurky sausage sizzle. This was before the queues went crazy long. Love these Italian sausages!

Melbourne 2015 Worldwide Vegan Bake Sale

I had a couple of entries in the bake off. When I went to register and saw the competition I knew it was all over for me in the presentation stakes! I made my Mousse Your Own Adventure Cake, again using aquafaba for the mousse and while this is a cake that tastes pretty awesome it looks a little crappy when you cut a piece. So to distract judges from the fugly factor, I made some chocolate vegan logos and stuck them in the top. I cleverly used the word aquafaba in the title in the hopes of bamboozling them with the latest trend in vegan baking. I also made a baked sweet called saraili (my mum’s family recipe), and I’ll be posting that recipe soon. I had to put the no-honey label on the saraili as it’s quite honey like and I didn’t want to alarm anyone. Because I know if it were me I’d be all suss that it’s honey (yes, I’ve spelled saraili differently here and on my entry, I did the double i on my entry because you emphasise that vowel):

Melbourne 2015 Worldwide Vegan Bake Sale

The thought people put in to their entries and donations was amazing. Businesses and individuals donated their treats for the bake sale. By the time I got to the bake sale tables (I queued for an hour and a half!) some savouries I’d wanted to buy were sold out. I was happy to see my cakes were down to one piece each. As delicious as saraili is, it’s not really attractive compared to the beautiful items surrounding it! I was wondering if I would end up buying my own cakes in a fit of desperation then tell people how awesome this person’s cakes were.

Okay, so here are some of the creations! Please let me know if one of these is yours and you want to be credited. Leave me a comment and let me know which is yours and how you’d like me to label it. I’m happy to link to you too and keep your comment unpublished if you prefer  :)

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

Felicity from OMV Bakery won Cake of the Day for this beauty below. My son’s friend has had his birthday cakes made by Felicity and they’re great:

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

The strawberry topped lattice cake below was made by The Caring Cook:

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

HOW FANTASTIC IS ALL THAT?  This is the judging area:

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

Melbourne 2015 Worldwide Vegan Bake Sale

The prizes were great and although I missed out, I got to see how much I need to raise the bar for next year!

Because I was registering my entries and then queuing up, I missed some of the demos and presentations. Here’s what I got to see. Sausage cooking demos from Naty of Las Vegan Cafe and Big Sky Sanctuary:

Big Sky Sanctuary sausage cooking demo

Big Sky Sanctuary sausage cooking demo

Grace of Wild Yam Health Food Cafe and Evelyn from @nourishnotpunish made some fructose friendly bliss balls. I’m glad there was an overhead mirror for the demo! Evelyn is releasing an ebook featuring recipes that are vegan, gluten free, fructose friendly and refined sugars free:

Grace and Evelyn vegan food demo

I didn’t get to explore the market as much as I would have liked, but I made sure to try the new vegan cheese range by Damona Divine Cow. Loved the brie!

Damona vegan cheese

Von from Von’s Vegan Bake House had such a beautiful stall. It was really hard deciding what to buy but I went for the lavender ombre and lemon frosting cake which was awesome:

Von's Vegan Bakehouse

Von's Vegan Bakehouse

Smooth As Fruit have 100% fruit sorbets. I got the pineapple and really liked it as it wasn’t too sweet. There are other fresh fruit flavours too:

Smooth As Fruit

Blossom’s Organics were at the market. I really like Blossom’s products and my sister stocked up as her stash from World Vegan Day has finished:

Blossom's Organics

I finally got to try Oh My Chai and went back for a second cup. It was chilly today so this was perfectly suited!

Oh My Chai

New friends! Those faces!!!

cute pups

I never photograph people for my blog without their permission but today I had an enthusiastic volunteer :P  And please check out Vegan Easy! They do great work helping people move to a vegan lifestyle (remember folks, it’s not just a diet!):

sad clown

I’ve been vegan for just over three years (hi Tahz! I see you! Will always be grateful to you for this!) and I swear there has been such a big change in that time. More products, more businesses, more people creating, more awareness, more people going plant based or changing their diets. I was listening to the radio recently and there was an ad for multivitamins or something and it said vegan friendly. I have never heard the word vegan used in ads on mainstream tv or radio (sure, I don’t watch tv).

I hope you enjoyed this recap of today’s event here in Brunswick, Melbourne. Melbourne is brilliant for vegans, so come and visit!

Mega thanks to the organisers, volunteers, stall holders, bakers, businesses that donated goods, entertainment, presenters, weather for mostly being okay and everyone else involved!


Faye’s Mousse Your Own Adventure Cake

Faye's Mousse Your Own Adventure vegan aquafaba cake

The only fitting way I can begin this blog post is by telling you all that I am super thrilled to share this recipe. I’m trying hard to keep this short but seriously failing!

This is a cake my Mum started making over forty years ago. It never had a name but we called it Biscuit Cake, because of the sponge finger, or Savoiardi, biscuits. Biscuit Cake was the most special of all cakes and was requested by many cousins. It’s sort of like a tiramisu, with your sponge and cream-like layers, though my Mum’s recipe never had coffee or mascarpone.

When I became vegan, I looked in to veganising Biscuit Cake but it was full on vegan unfriendly– cream, butter, eggs. Not to mention a lack of available vegan Savoiardi! When veganising my family’s old recipes, it’s very important to me that I stick to making them as ‘authentic’ as possible. Using coconut cream for example is not an option for a replication of Biscuit Cake (unless I was deliberately going for a brand new cake), because there was no coconut in the original. Same with the mousse component of the cake. I’ve made other mousses with a tofu base, avocado mousse, all those different kinds of vegan mousse, but none were the *same* kind of mousse that is needed for this family favourite.

In short, if I was to veganise Biscuit Cake, it had to taste, look and feel exactly like the Biscuit Cake I grew up with. No compromises. Biscuit Cake is just too special for poor knockoffs!

I never imagined I could one day create a vegan version of Biscuit Cake, that tastes like the original and has the exact same mousse-ishness. But that day has come! And I can sum it up in one word: aquafaba.

If you haven’t heard of aquafaba, perhaps you’ve heard of vegan meringue being made with the liquid from chickpeas or beans. That’s aquafaba. I pop open a can of chickpeas and use the liquid as an egg replacer. Or you can whip the aquafaba and it ends up like whipped egg white! No more pouring the liquid down the sink!

Please check out the Facebook group called Vegan Meringue- Hits and Misses for some amazing creations (and helpful ‘failures’) to see what people are up to. I love checking to see what people have some up with! Or check out #aquafaba on Instagram or Twitter.

So I got to thinking: could I really use aquafaba to make the mousse just right? My gut feeling was no because the success of the cake depends on how the mousse turns out.

Awesome people, I am ecstatic to report that I did it! Boy was it a nervous night, pacing up and down, waiting for the mousse to set. A few hours after putting it in the fridge, I ever so carefully tilted the container of this moussey-cake experiment, fully expecting it to run. IT DIDN’T BUDGE. That’s when my heart skipped a beat (and I mean that).

Then I did what anyone else would have done in my position, even though you’re supposed to let this recipe stay untouched in the fridge overnight. I grabbed a spoon and just went for it.

I made the cake a second time as a recipe test and also to get photos of the process, shown below (the full recipe can be printed out further down). Both times turned out fantastic, even with my minor psyllium husk stuff up the second time!

Out of all the family cakes in my collection, Biscuit Cake has the most sentimental spot in my heart. It wasn’t just the cake itself– it was the experience of helping to make it and the anticipation of eating it. Then the loooong wait until it was ready to be topped with cream the next morning, and then hours after that before it would be eaten at a family event. All the kids hung around for Biscuit Cake!

I’ve decided to name this cake Faye’s Mousse Your Own Adventure Cake because you can change up the flavours. If you want a chocolate cake with peppermint flavoured mousse, go to page 42. If you prefer a coconut cake with lemon mousse, turn to page 86. That kind of thing! I did an experiment with a white chocolate raspberry mousse that turned out great.

I’m so happy I can share this much loved family cake with my children (with no raw egg) and I’m so happy I can share it with all of you! If you make it, I’d love to hear how it went!


I’ll put my notes and tips here in point form. Please read through them, and the recipe, a few times before attempting to make it! I know this is already so long but the cake can seem a little ‘busy’ (truthfully, I sometimes felt frazzled doing this on my own and having a helping pair of hands is good!)

– Have your cake ready: use your favourite vegan plain sponge (or plain cake) recipe. Bake it in a square or loaf tin. When cool, cut it in slices no less than 1cm. You will need two layers of the cake slices, so experiment first with a serving dish to see what fits best (don’t make the cake slices more than 1.5cm). For this cake and even trifles I have used cake recipes from Bryanna Clarke Grogan and Dreena Burton. Just find a plain vanilla cake for my cake shown here.

– Gather your equipment: a small to medium sized saucepan and wooden spoon for melting the chocolate; a large mixing bowl for folding the melted chocolate mix and beaten aquafaba; electric beaters (or something to whip your aquafaba with); a spatula or something to fold beaten aquafaba whites; a small whisk (or spoon) with a bowl for the psyllium husk mixture; a wide bowl for the warmed milk (you will dip cake slices in this); your serving dish. Have everything ready in place.

– Have your workspace (benches/counters, stove, sink) cleared! If, like me, you have a small kitchen, you will need a fair bit of space to work and a place to dump the dirty dishes.

– This cake is best left in the fridge overnight to set properly (apply any cream topping after it has set and when you’re ready to serve). It still tastes fine days later.

– Depending on the density of your cake slices, you may need to dip briefly, or longer. Don’t worry if it doesn’t turn out perfectly, it still tastes awesome!

– Seriously, if this turns out wrong and the mousse is all sloppy and your cake is too mooshy or dry because you over or under dipped the cake slices, don’t worry! It will still taste great. If it’s too wet, call it a pudding with the word ‘surprise’ in the title. If it’s too dry, have some of your favourite cream. I’ve eaten too-wet and too-dry versions in the past, when my cousins had made the original recipe and got it a little wrong but everyone still ate up. So don’t worry!

The full recipe can be printed out below, but here are some of the steps shown with photos.

* Melting your vegan butter and chocolate gently:

Faye's Mousse Your Own Adventure vegan aquafaba cake

* The melted chocolate-butter mix with unbeaten aquafaba and ground psyllium husk (whisked in milk) added. Photo note! I actually made a mistake when I was mixing up the psyllium husk (I used way too much before adding to the chocolate as I miscalculated). I was able to compensate luckily! The little bits of psyllium husk you see weren’t noticeable in the finished cake, but my first successful experiment had a much smoother looking chocolate mixture:

Faye's Mousse Your Own Adventure vegan aquafaba cake

* After having beaten your aquafaba, you fold it together with the cooled chocolate mixture to form the mousse:

Faye's Mousse Your Own Adventure vegan aquafaba cake

* Dip each cake slice in the warmed milk and put a single layer down in your serving dish:

Faye's Mousse Your Own Adventure vegan aquafaba cake

* Pour half the mousse mixture over the cake slices, making sure everything is covered. Then make a second layer (again, dipping the cake slices in the warm milk before placing on top of the mousse). Then pour the remaining mousse on top (I was a cake slice short here!):

Faye's Mousse Your Own Adventure vegan aquafaba cake

* Got any leftover mousse? Eat it!

Faye's Mousse Your Own Adventure vegan aquafaba cake

* Cover and set in the fridge for at least six hours or overnight:

Faye's Mousse Your Own Adventure vegan aquafaba cake

* The next day, serve! Here I’ve used some cashew cream on top:

Faye's Mousse Your Own Adventure vegan aquafaba cake


I used home made hazelnut milk in this recipe and added a teaspoon of hazelnut extract to the melted chocolate-butter mix. Some other flavour combinations may include

* coconut cake with white chocolate lemon mousse and coconut cream

* chocolate cake with peppermint mousse

* white chocolate raspberry mousse with lemon cake (I tried this and added pureed and strained berries to a white chocolate-vegan butter combination, then added the aquafaba and psyllium husks. The mousse turned out fine)

* almond-milk dipped cake with almond flavoured mousse

I hope you enjoy a Mousse Your Own Adventure of your own :D


Faye's Mousse Your Own Adventure Cake
A much loved favourite of my family's growing up, this cake uses aquafaba for a delicate vegan mousse layered with cake slices. The cake is refrigerated overnight and you can choose your own adventure by changing up milks, flavour extracts or the flavour of your cake or cream topping.
Servings Prep Time
8servings 35minutes
Servings Prep Time
8servings 35minutes
Faye's Mousse Your Own Adventure Cake
A much loved favourite of my family's growing up, this cake uses aquafaba for a delicate vegan mousse layered with cake slices. The cake is refrigerated overnight and you can choose your own adventure by changing up milks, flavour extracts or the flavour of your cake or cream topping.
Servings Prep Time
8servings 35minutes
Servings Prep Time
8servings 35minutes
Servings: servings
  1. Have your preferred cake, such as a plain vegan sponge, cooled and sliced in to pieces approx. 1cm to 1.5cm thick. You need to end up with two layers of the cake slices in your serving dish. My serving dish is 22cm x 17cm and about 8cm high.
  2. On a low heat, melt your chocolate and butter, frequently stirring. When melted, remove from heat and let it cool for about ten minutes.
  3. While the chocolate mixture cools, beat the 9Tbs of aquafaba in a medium sized bowl. Beat until you have soft peaks, appox. ten minutes (for some people it takes longer). Set aside.
  4. In a bowl, whisk together the 2Tbs of ground psyllium husk with about 3/4 cup of the non-dairy milk. It should be a little runny, not thick and requiring effort to stir. If it's not runny enough, add more non-dairy milk. Whisk until well combined (these must be ground psyllium husks).
  5. Add the 4Tbsp of unbeaten aquafaba to the melted chocolate mixture and whisk to combine. Whisk in the psyllium husk-milk mixture until well combined.
  6. Very gently fold the melted chocolate mixture (which now consists of the chocolate, butter, unbeaten aquafaba and ground psyllium mix) to the beaten aquafaba whites. Fold until mostly combined but don't stir. Also don't worry if it's not completely one colour, but try to get as close as you can. This now forms the mousse.
  7. Dip cake slices in to the warmed non-dairy milk, making one layer in your serving dish. I dipped both sides of the cake for a few seconds each, though this step may ultimately be where you discover if you over or under dipped!
  8. Cover the first layer of cake slices with half of the mousse mixture. Make sure everything is well covered so the first layer is even.
  9. Make a second layer of dipped cake slices on top of the mousse in the dish. Top this second layer of cake with the remaining mousse. If you have too much mousse left for your serving dish, put it in a bowl and enjoy it later!
  10. Cover your serving dish and leave it in the fridge for about six hours or overnight.
  11. Add your choice of topping before serving (or taking it out somewhere) such as cashew cream, whipped coconut cream or whatever you've chosen for this adventure! Or you can go without a 'cream' topping and dust on some icing (confectioner's) sugar, top with sliced strawberries, whatever you please!
Recipe Notes

* I've written this recipe with metric measurements.

* Use some aquafaba you have successfully used previously, so you know it whips properly.

* use GROUND psyllium husks! You might need more or less of the non-dairy milk specified to get the psyllium-milk mix to be runny.

* As my preferred cake is already on the sweeter side, I don't need to add any other sweetener. The sweetness comes mainly from the cake but be mindful of the chocolate you use-- if you use a sweeter chocolate perhaps go for a less sweet cake. I prefer my finished product to be a little sweet, not too sweet.

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Coming Soon: Veganised Sweets Recipes From My Family’s Archives

I’ve been going a bit silly with aquafaba recently. If you haven’t heard of this amazing amazingness, aquafaba is the liquid from cooked (including canned) chickpeas or beans. I’m ecstatic to report that I’ve had great success in making two of my family’s old recipes with aquafaba but the best bit is that they taste EXACTLY like the non-vegan versions my family make. This is super important to me because of sentimental reasons mainly, but also because I know I’ve succeeded when the veganised versions taste the same, if not better, than the non-vegan versions my extended family loves. My relatives that give up eggs and such for Lent can now enjoy these. Well, next year probably. Because I didn’t do this in time for this year’s Lent…

First up we have what I am calling Faye’s Mousse Your Own Adventure Cake. Because you can be adventurous with the flavours you choose, and stuff. This is a recipe my mum started making over forty years ago and is my number one sentimental favourite, though the non-vegan version is full of eggs, cream and butter. I’ve changed it up a little ingredients-wise, but amazingly it tastes exactly like the non-vegan version that was our family favourite. Introducing Faye’s Mousse Your Own Adventure Cake! The recipe will be up soon, I need to make it at my Mum’s place and take lots of photos for you all to see the process:

Faye's vegan aquafaba moussecake

The first successful aquafaba-ising experiment I made was my Mum’s galaktoboureko recipe. Galaktoboureko is a baked semolina egg custard wrapped in filo pastry, then topped with a syrup after cooking. I’ll also be posting this up on the blog but again, I need to make this with my Mum to take photos (her kitchen has loads of natural light, mine has zero):

Faye's vegan galaktoboureko

If you’re on Instagram or Twitter, check out #aquafaba to see what others are up to. Also, be sure to check out the Facebook community called Vegan Meringue- Hits and Misses! Loads of wonderful creations using aquafaba for meringues, cakes and more. The community is very helpful and people often post their fails to help others. Please check it out as it is full of brilliant!


Have you been experimenting with aquafaba?


Worldwide Vegan Bake Sale Events: Coming Very Soon


Happy days are here again with the Worldwide Vegan Bake Sale! From April 25th to May 3rd, vegan bake sales will be happening worldwide. Anyone is welcome to attend and enter the baking categories (it goes without saying that entries must be vegan!). Named Veg Event of the Year by VegNews Magazine, the Worldwide Vegan Bake Sale has raised over $300,000 in its first six years.

See if there’s a vegan bake sale near you at http://www.veganbakesale.org/

Melbourne is lucky to have two vegan bake sales running. Animal Liberation Victoria (ALV) together with True Earth Market will be hosting a bake sale at CERES Environment Park in Brunswick on April 26th from 11:00 to 5:00pm. The categories you can enter are Cakes and Cupcakes; Other baked goods (sweet pies, slices, biscuits etc); Savoury; Raw; Gluten Free. If you don’t want to enter you can donate a plate of goodies to be sold to help fund raise for ALV. The event program for the day includes food demos, vegan BBQ, stalls and entertainment. Lots of awesome! The event program also gives you more info about entering the baking competition, so please have a read if you want to enter.

True Earth Market will feature vegan stalls on the day. True Earth Market promotes independent ethical small business and you can pick up some beautiful handmade jewellery, clothing, ceramics and giftware at the bake sale and at the market days.

Entry is gold coin donation and all proceeds will go to ALV to help support their vital rescue work and campaigns.

The second bake sale will be hosted by Sea Shepherd in Williamstown on April 26th at 12 noon. All proceeds go towards Sea Shepherd Australia. The Steve Irwin will be open for free tours, making this a great family event!

Sea Shepherd held a vegan bake sale last year, which you can read about here.

I’m planning on attending the CERES bake sale and possibly entering a category or two!

These are fantastic fund raising events, with the money raised being put towards such important, life saving work.

Are you planning on going to bake sale event near you? And will you be entering the competitions?!






Week In Review And Our Easter Sunday

sleepy cats

Yes, that’s Punky up there wanting to fit inside the cat carrier with his brother. They LOVE the cat carrier and if we don’t put it back up on the high shelf, both cats insist on using it as a bed. Except they both can’t fit in it, so this is as good as it gets for one of them.

My parents have Easter Sunday lunch at their house every year. Yesterday was Greek Orthodox Easter and that is the day my parents celebrate. My sister and I take along a dish and this year we did our usual planning of who was to take what, then changed our minds a few times then ended up making the first thing we’d offered!

Greek Easter Sunday table setting

My sister is now officially in charge of all the roasted vegetables: sweet potato, potato and pumpkin:

roast veggies

I made a stromboli and filled it with Tofurky pepperoni, Cheezly and sundried tomatoes. Being Easter Sunday, my sister named it Holy Stromboli. We agreed that if I make it for Christmas lunch, it must then be called Holly Strombolly. Here’s one of the unholiest stromboliest pictures you’ll see. There was just no making this look pretty!

vegan Holy Stromboli

We also threw in some falafel and a handful of Borg’s Vegetarian pastry triangles (which are vegan).

My sister also made a portobella mushroom dish from the Oh She Glows cookbook and my mum also made marinated mushrooms. Clearly we didn’t communicate about mushrooms well enough! Here’s my plate. You may notice a lack of green. Halfway through our meals, my mum realised we’d forgotten to assemble the salad. The greens were still sitting in the colander over the sink:

Greek Easter Sunday lunch

Mum also took charge of cooking for the non-vegans. She made two non-vegan desserts but made me a special vegan version of her dessert called ‘saraili’. That’s how we pronounce it (“sah-rah-i-LI”). It is a filo pastry sweet, similar to baklava, that Turkish people make too. It’s your basic nuts-in-filo recipe with syrup poured over once cooked. I’ll be posting a recipe for this soon. I haven’t eaten saraili in ages so this was a nice surprise:

saraili dessert

We had an interesting table discussion about how these days we’re finding we can’t eat as much as we used to. In previous years we would eat what was on the plate, then go back for seconds and a bazillion desserts would be later. Family celebrations for us always involved eating a heap of food, then eating more even if you weren’t hungry (especially dessert)! My mum, sister and I can’t do that anymore as we just feel pretty sick straight away. We do struggle a little with pulling back on the catering though. Even if it’s a small gathering we tend to prepare too much food!

Last week was a fairly quiet-ish one. Here’s the Library at the Dock. Upstairs is an area where kids can play games (board games and electronic). We’ve attended classes here (often free) and there’s also the Makerspace where you can use the 3D printer:

library at the dock library at the dock library at the dock

We saw two live shows by kids comedian Matty Grey. Arthur and DeeW had a great time, especially when Arthur was selected to shoot Husband with a nerf gun. Arthur was instructed (by the performers, not me) to shoot Daddy in the testicles. Of course Arthur was very happy to do as he was told! The shows were held at the Northcote Town Hall:

northcote town hall

After the show, Arthur and I walked around a bit and headed down to Fitzroy:

northcote building

This scene cracked me up when I was waiting for a tram and looked above my head. I haven’t seen this in ages– sticking your tv antenna out the window to get a good signal! That, or being the youngest child in the extended family and being made to stand in awkward positions holding the antenna so your cousins get to watch Wonder Woman…

fitzroy tv antenna

fitzroy street art

We saw these free persimmons. I took one and still haven’t eaten it:


The trip to Fitzroy was so that I could pick up my new pair of vegan socks (I didn’t buy them in Fitzroy, just went to pick them up from the person that ordered them online from the US):

vegan socks

Articles and Stuff:

US Federal Report says vegan diet is best for the planet“A federal panel that helps set federal dietary guidelines is recommending Americans eat less meat because it’s better for the environment, sparking outrage from industry groups representing the nation’s purveyors of beef, pork and poultry.”

Top 5 misconceptions about food: a doctor’s daily experience

Where disadvantage and industrial decline meet: youth unemployment in Melbourne’s north


I’ll wrap it up here for this past week in review. Time is just slipping away too fast lately, though I suppose that’s a good thing when you’re waiting for the next season of Doctor Who!