Nothing is constant except change ( ch-ch-ch-ch-changes, turn and face the strange).Here are 7 lessons (not necessarily blogging related) that I have learnt in the last year: To cap this all off, I like to look back and see how I have grown. It’s still true today and that’s one thing that will never change. The reason why I started my blog was simple: I liked to eat dessert (lots of it). When I meet other bloggers, this is what I see in them. When I say that I’m a blogger, these are the characteristics that I am expressing. Being a blogger takes dedication, passion and an unwavering motivation to keep doing. It definitely helps that you guys have been a great audience too (Hi, Kayle). I find that my thoughts just flow and make sense when I’m at my keyboard and typing. Whether I’m nervous, uncertain, stressed to the breaking point, happy, hopeful, or nostalgic, whatever it is, it has been so easy to unload a bit of that emotional burden onto this space and feel secure about it. My blog has given me purpose and a medium for self-expression This mentality spreads into other aspects of my life and it keeps me focused on improving and getting better in every direction. It’s the kind that tirelessly pushes me to keep going. Yes, my brain never gets a rest from recipe development/recipe planning/comments/emails/client inquiries/invoices/costs analyses/grocery shopping/cleaning the kitchen but it’s a good kind of stress. Yes, I’m occupied all the time with my blog and baking “career” but it’s a good kind of occupied. There’s absolutely nothing wrong with that path, but I’m so grateful for the wonderful opportunities that my blog has given me. Without it, I probably would have taken a very straight path of getting an education then a career. But these are not the only reasons why I keep on blogging. My work has been featured in magazines (and online) and I also got to collaborate with brands and share my baking with others at their celebrations. In these past couple of years, my blog has given me so many crazy opportunities which also led me to meet some of the loveliest people on the planet. The pictures were horrendous.ġ7 year old me never could have imagined where this blog would go and where it could take me.
It was a recipe for malted chocolate cookies. I was 17 and I hit publish on my first post ever on April 18th, 2010.
#Lazy galaxy 2 recipes free#
I can’t believe that I’ve been blogging for more than half a decade.ħ years ago, my blog was this dinky little thing on a free platform called Blogspot. Apparently still haven’t broken out of my procrastination habit.) Happy 7th Birthday to my baby! (Actually, at this point, I’m closer to my 8th blogiversary than my 7th. Using a paintbrush, dip into the food paint and flick it on the cake to get a splattering of stars that resemble the milky way. Mix gold food dust with some vodka to make gold food paint – this is for the stars.Keep adding different colours and blending it across the cake until satisfied with the effect.Using a cake scraper, hold it vertically against the cake and slowly smooth out the strokes, dragging the strokes together and letting the colours blend in.Start adding the different colours in random horizontal strokes.Crumb coat entire cake in white (neutral) frosting then refrigerate until the frosting is firm.Here the steps to getting that galaxy cake effect with buttercream:
#Lazy galaxy 2 recipes how to#
How to Make the Galaxy Cake Buttercream Effect
To achieve the specific colours you see in my photos, I used a combination of gel food dye (all by Americolor). Here are the colours that I used to get the galaxy effect.
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