And I thought a one year anniversary was a milestone!😛
That’s right, 2 years ago, on this very day (though I admit, it was probably not a Tuesday), Go Bake Yourself was born. It was a difficult birth, as all births are, with a majorly long labour period and the pains, OH, the pains! You keep clicking and hoping everything is going to be ok, but it still hurt so much when you forget to save your changes or something!
And I wasn’t even at a computer hospital if I needed help!
I was staggering under the weight – should I choose this theme, why is my screen black, oh no, the cramps are starting in my legs from sitting down too long – pain right?
And then slowly, painfully, it took all day at the desk, Go Bake Yourself was born. Pronounced a food blog, she was quite a white creation, with a gorgeous green highlight and black frangipani designs. How I wish I had print screened her, but back in those days, I was new to the whole ‘blogger’ thing!
As she grew, more and more people began to notice her sweetness and
desperation love of chocolate. I was quite flattered actually😉
She then started to tan and went through the ‘rebellious’ phase as most babies too. White writing on black, strawberry header and dark crimson undertones externally, though Go Bake Yourself still remained quite pleasant thankfully, no need to shut her down for a while or anything! It was also now that Go Bake Yourself began to be left to others in the blogger family for couple of weeks at a time, as I had to go back to work (quite literally…) but she was more than happy to be introduced to so many new things!
It was then she went through another makeover, brightening herself up again to the extreme, making her creator quite proud, and that is where you see Go Bake Yourself today😀
*sniff* they grow up so fast *blows nose*😛
Now, while I may be describing this, I have no intention of having an actual baby for a while – the real labour pains I do not even want to imagine, I have been to PE class and… yeah…. no thanks…
But YES, celebration time because Go Bake Yourself has turned a whopping two years old today and that is AWESOME-SAUCE! Though… a little bittersweet because, well… allow me to explain… you may need to take a seat😉
You remember how I graduated last post? Woohoo, YAY, fabulous right?
I still have exams.
NO NO NO tomatoes thrown please, not my fault, blame the Board of Education down under truly! You see, I have finished school (technically) and will never have classes again but now I have to do the statewide exams… versing a million quadrillion students… *hysterically laughs*…. on every topic studied in every subject I do… hardcore….
BUT after November 4th (mark that in your diaries guys!) I am at your disposal… afterhangingoutwithmyfriendsandformalandmultipleholidays… but yep, THEN I am going to celebrate the two years of Go Bake Yourself properly (and with a special international giveaway – so close to Christmas by then, it will be perfect, I promise!)
Until I bake something up like these croissants from scratch I made last year, please enjoy this cake as a sort-of ‘semi’ celebration or ‘pre’ celebration. It is so damn marvellous, I swear, the inside is so fluffy (though it was made for friends so I didn’t get to take photos of the inside) and looks very classy (especially in my favourite Bundt tin😀
Give it a try, while you wait long and hard for posts (or while you clean, read, watch TV etc.)😉 – I can’t promise a lot, I have no guest posters this time, but guys, in a little more than a month, you can bombard me with requests while I bombard you with food (like this berry swirl pound cake) right?
Go Bake Yourself is two years old. I think we can handle it😉
Enjoy and thank you all so much for your support and sweet nurturing (without which, Go Bake Yourself would have fallen as flat as a bad pancake – ’cause good pancakes are be thick and fluffy)😀
Berry Swirl Pound Cake
Adapted from: Brown Eyed Baker
Serves: 10-12 people (if you want to have an extra special treat – otherwise at least 15 people)
Berry Swirl (Cheats Tip: It is fine to use normal berry jam, just heat it a little to make it a smooth consistency)
Pound Cake (Do not faint at the butter or cream cheese quantity please)
- 350g salted butter, at room temperature
- 250g cream cheese, at room temperature
- 2 cups caster sugar
- 1 cup brown sugar
- 6 eggs
- 3 cups cake flour, sifted (or make your own cake flour like I had to because Australia is primitive in the availability of baking supplies…)
- 2 tsp vanilla essence (strawberry works very well too
- Icing sugar and strawberries/berries for garnish – optional
- Berry Swirl: Combine all ingredients in a saucepan over low heat and stir constantly till mixture becomes very thick (mash the berries with the back of your spoon). Set aside and allow to cool to room temperature before using (if refrigerate before using, heat it up again slightly before swirling through cake)
- Pound Cake: Preheat oven to 160 degres C and grease and flour (VERY WELL) a standard Bundt cake tin
- Beat cream cheese, butter and sugar on medium speed using an electric mixer, scraping the bowl every 1 or 2 minutes, until the mixture is light and fluffy (it could take a while, persevere!)
- Add eggs in one at a time, beating each one in thoroughly before adding in the next. Scrape down the bowl once all have been added
- Beat in vanilla essence
- Use a wooden spoon to stir through the flour (I don’t like beating it in, even on low, it makes a mess and is too rough with the dough which shouldn’t be over mixed) until just combined
- Spoon 2/3 of the cake batter into the Bundt tin, spreading it out evenly
- Dollop in the berry filling and swirl it around in the batter, keeping a 5cm distance from the edges of the tin
- Spoon remaining 1/3 of cake filling on top and spread gently over to cover the filling
- Bake for 1 1/4 hours or until a thin skewer inserted into the cake comes out clean
- Cool in pan for 15-20 minutes in pan before turning out carefully onto a wire rack (mine almost broke, it is an extremely crumby and delicate cake when it is still a little hot)
- When at room temperature, sprinkle with icing sugar and strawberries😀
- Enjoy moist berry-licious cake (and just in time for Spring :D)
Au revoir mes amis!