Whew! I’m back from one of the longest posting breaks I think I’ve ever taken. It’s been almost a full week since I’ve logged on to my site (other than logging on to make sure it’s still up and running…) and it’s been………………..strangely refreshing.
For once, I didn’t worry about what posts were generating the most buzz on Pinterest. I didn’t worry about how many people came to my site and what site brought them there. I didn’t stress about silly things like unique visitors and bounce rates. It was odd, but also really, really nice.
And it let my mind focus on other things….like the spring issue of the magazine. Ideas were racing out of me, it was crazy. I remember thinking, if only it could be like this all the time.
And then I realized……….
…..it could.
I started my site because of my love for baking/cooking/food. Not because I wanted to get paid, although that side of it IS nice. Not because I wanted to do sponsored posts, although I’ve met some amazing business owners this way. All the “extras” that I’ve been adding on to my site have made me get away from what I really loved and 2014 is the year I reign all that back in.
My focus is going to shift from quantity to quality, so don’t be alarmed if you don’t see me posting quite as often. (But honestly, would anyone really be alarmed?? Probably not….we’re all busy with laundry and carpools and reality TV and stuff.) I’m also planning on really working on my food photography and pursuing more opportunities to do more of it. It’s something I love…and love to practice to help me improve.
So, I’m excited for 2014…I’ve got big plans and am excited to see what it brings. I sincerely hope all of you are, too. Make the most of it, people!
Now, on to this cake……..
I like New Year’s Eve to be sparkly and fun, but most importantly, I want to enjoy it. I don’t want to stress about where I’m going to find the time to make all the foods I want to serve. If I can throw together something that’s quick and easy and will still look festive and fun, that’s where I want to be. So, I threw together this simple New Year’s Eve cake.
So, I baked this cake and sparkled it up with gold sprinkles available in the cake decorating/cake mix aisle of your local grocery store. You can make your favorite cake recipe from scratch, or bake it from a mix….no judging here. Tie some gold sparkly ribbons around bamboo skewers at varying heights and stick them in the cake. Add a nice cake plate/stand and you’re good to go. It’s festive and takes almost no work at all.
Really running low on time? Stop by your favorite bakery and pick up a chocolate cake. If the cake has been refrigerated, let it sit out a little while to let the icing soften a bit before adding the sprinkles to allow them to stick. Don’t feel bad if you have to take a shortcut. Good food is good food, no matter who prepared it. Just allow yourself enough time to enjoy the holiday…you deserve it!
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