Can you believe I missed my own blogaversary?????? Well if you knew me at all, you would be shocked. I thought it was April but in actual fact it was March 16th. I never forget stuff like this. (hangs head in shame). I’m the one who remembers everyone’s birthday. I’m that freaky friend who always remembers. But yes, I forgot my own blog’s birthday. Bummer.
Well the last year has been amazing. I’ve met so many wonderful people and learned so many things my head just might explode from all the excess. And if I hadn’t gone to the gym or for a run now and again, I probably would have gained 100 pounds from all the sweet treats I’ve baked and read about.
So what have I learned about blogging? Well where to begin. I think I’ll just list ten things, in no particular order.
- Be yourself. Don’t try to emulate another blogger or a celebrity chef if you want people to come back. Write what you know. Share enough about yourself that you feel comfortable sharing.
- Write naturally and don’t offend your readers. I write the way I talk. Which may not be great for an 5000 word English essay in university, but works really well when trying to engage your readers.
- Start slow and be patient . There’s no reason to go crazy out of the gate but don’t be nonchalant either. Start with 2-3 posts a week and increase from there. Keep your blog fresh. New and fun items brings your readers back for more.
- Stats are great but don’t get obsessed with them. I’m still learning this one. I was lucky if I got more than 100 hits a day. Your readers will come. Be patient.
- Read other blogs and comment frequently if there’s a blog you like. If you want people to comment, they want to know that you do the same. Quid Pro Quo.
- Use other social media to “advertise” your blog. I was a techno-free zone when I started. Then I created a Facebook page and my husband got me a Twitter account. Be careful, it’s addictive. Follow people and use proper etiquette. I just watched what others were doing and followed along.
- Build relationships. Other bloggers are your best source of information and inspiration. Ask questions. Don’t be shy. They love to help out.
- Also use your social media to share other’s work. If you like something, share it. I love sharing what other awesome people have made. This helps build relationships.
- Never steal, always credit. If you didn’t create it, don’t claim it. There are a lot of people out there claiming stuff as their own when they’ve never come close to making something like it. Never ever do this. It’s a sure fire way to end your blogging career. If you do use another’s picture, ask first. Most bloggers will say yes. They deserve the credit!
- Have fun. If it starts to feel like ‘a job’, then maybe blogging isn’t for you. I love thinking up my next creation or sharing what I’m craving. If I don’t want to be bothered to make something, then I don’t. It should never feel like you have to do something.
So in honour of my blogaversary, I baked you a cake!
Dark Chocolate White Chocolate Mocha Bailey’s 6 Layer Cake
- 4 cups plus 2 tbsp unbleached flour
- 1/2 cup plus 1 tbsp dark chocolate cocoa
- 1/4 cup white chocolate mocha powder
- 2 scant tsp baking powder
- 2 scant tsp baking soda
- 2/3 tsp salt
- 3 3/4 sticks unsalted butter at room temperature
- 2 scant cups sugar
- 3/4 cup plus 2 tbsp packed light brown sugar
- 5 large eggs
- 2 cups plain greek yogurt
- 1/2 cup Baileys
- Combine flour, cocoa, mocha powder, baking powder, baking soda and salt, set aside.
- Cream butter and sugars together. Add eggs one at a time.
- Scrape down bowl.
- Alternate adding dry ingredients with Greek yogurt.
- Add Baileys.
- Divide batter into 6-9 inch pans and use a small off-set spatula to make smooth. Make sure to spray and parchment your pans.
- Bake until knife comes clean. Let cool.
Baileys Dark Chocolate Swiss Meringue Buttercream:
- 5 large egg whites
- 1 cup plus 2 tablespoons sugar
- Pinch of salt
- 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cap full of Baileys
- 4 1/2 ounces melted semisweet chocolate
- Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla and Baileys.
- Fold in chocolate
- Keep buttercream at room temperature if using the same day. It makes about 5 cups.
Thank you again for joining me on my journey through the sweet treat world!
and Thanks for looking and to another year! Now make a wish! I did :)
Mix it Up Monday
Melt In Your Mouth Monday
Made By You Monday
Crazy Sweet Tuesdays
Tea Party Tuesday
Hearth & Soul Blog Hop
Cast Party Wednesday
Mrs Fox's Sweets
Sweet Treat Thursday
Full Plate Thursday
It's A Keeper Thursday