Over 2 years ago I started a blog with the only known purpose being that it was a place I could write down random thoughts and no one would even care. Posts were short, to the point, and rather obscure. I wish I could tell you how it happened, but somehow through blogging I found baking, through baking I found the kitchen, and through the kitchen I found something that would come to mean more to me than most things in my life.
Eventually, the former blog would transform in to one that was purely food based. While it still incorporated a few random thoughts, I began to dedicate most of my spare time to being in the kitchen, trying my hand at various things I began to learn from other food bloggers. What started off as a basic need for cupcakes and cookies slowly evolved to allow me to expand my collection of favourite recipes to include breads, savoury dishes, and loads of other dishes that I secretly wish I had an unlimited supply of.
As I look back on the past two years, since Kitchen Karate became Kitchen Karate, I'm overwhelmed by the experiences I've gained and the people I've met. I think it's safe to say that the food blogging community is one of the most supportive, inspiring, and kind groups of people on the internet. I've learned so much from so many people and they've never failed to inspire me with their unique styles, in writing, baking, and photography.
When I first started photographing food I was using an old point-and-shoot camera that took, what I consider to be, the most pixelated and dark pictures ever. However, salvation came in the form of a Canon digital rebel xti, thanks to my mother's need to take decent pictures of grandchildren. I suppose I also need to thank my sister for actually having children for my mother to take pictures of. Eventually, I was able to learn about arrangement, proper lighting (I use to shoot at night, because I really didn't see the big deal), and the use of props, and I'd like to think that my photography has improved in some measurable degree.
I've made some amazing friends through baking and it never ceases to amaze me, the connection that food creates between people. When I first started out, I met Kristan and Lindsey, who are both so talented I want to cry and eat a box of bite-size brownies. From there, I have to admit that I gained enough courage to start talking to other bloggers, and I went on to meet Julie, Azmina, Tessa, Kaitlin, Sheena, and a whole butt-load, all of whom inspire me in so many different ways.
These last two years have been filled with new experiences and learning and I can't wait to see what the rest of my food blogging existence holds. Thank you to everyone who keeps reading and supporting. You're the ones who make it fun to come up with news posts and try new things!
Now, as a way to celebrate Kitchen Karate's second birthday, I'm holding not one, but TWO giveaways. Giveaway #1 is hosted on Kitchen Karate's blog and Giveaway #2 is held on Kitchen Karate's Facebook page.
What am I giving away you ask? Well, click below to see more and you'll find out! (P.S. The recipe for the Easter Cake will immediately follow the giveaway guidelines).
BOTH GIVEAWAYS ARE NOW CLOSED. WINNER WILL BE ANNOUNCED SOON. GOOD LUCK!
I am giving away one (1) copy of Julie & Julia on DVD and one (1) copy of Julie & Julia: My Year of Cooking Dangerously by Julie Powell.
Please read all rules in advance before entering. Only those entrants who have followed the specified guidelines will be eligible to win.
- giveaway is open to residents of Canada and the USA only.
- entrants must be a follower of Kitchen Karate via Google Friend Connect on the sidebar.
- receive one (1) entry by leaving a comment below, telling me what your favourite part of Julie & Julia is or, if you haven't seen it, what your favourite recipe is.
- receive one (1) entry for following Kitchen Karate on Twitter. Please leave a comment saying that you did.
- receive one (1) entry for Tweeting the following message on Twitter - Please leave a comment saying that you did.
Win a copy of Julie & Julia on DVD from @kitchenkarate http://bit.ly/f0ziaD
- receive one (1) entry for Liking Kitchen Karate on Facebook. Please leave a comment saying that you did.
- if you already follow on Twitter or Like on Facebook, just leave a comment below saying so.
- all entries must be in separate comments. If not, only the first entry will be counted.
- the winner will be drawn on Friday, May 6 at midnight EST and announced shortly after. Please e-mail me by Saturday, May 7 at noon to claim your prize.
- winner will be drawn via Random.org.
Disclaimer: I am in no way affiliated with either of these products in any way. They were not provided to me for promotional purposes or otherwise. Any prizes were purchased with my own money.
Super Decadent Easter Cake
Cake recipe via Martha Stewart
Yield | 12 servings
1 cup unsalted butter, room temperature
2 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 tsp. vanilla extract
1 cup low-fat buttermilk
Approx. 40 mini Kit Kat bars
Approx. 2 cups Cadbury Mini Eggs
1. Preheat the oven to 350'F and coat two 8" round pans with cooking spray.
2. In a medium bowl, combine the flour, baking soda, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With the mixer on low, beat in, one at a time, the eggs and the egg yolks. Beat in the vanilla.
4. Alternate between adding the flour mixture and the buttermilk, making sure to begin and end with the flour mixture. Mix until just incorporated.
5. Divide the batter between two pans and make sure to remove any excess air bubbles by gently hitting the base of the pans against the counter top. Bake the cakes in the preheated oven for 32 to 25 minutes or until a toothpick inserted in to the center comes out clean. When finished, run a knife around the edges of the pans and remove cakes onto a wire rack. Let cool before frosting.
6. Make this buttercream frosting then add food colouring to dye yellow.
7. Once cakes are cooled, slice the rounded tops off of each and begin by icing the top of the bottom layer with a generous coating. Place the second layer on top and begin icing the entire cake with a thin layer of icing, enough so that the candies can stick.
8. Unwrap each Kit Kat bar and stick to the sides of the cake, vertically, until the entire perimeter of the cake is covered.
9. Using the Cadbury Mini Eggs, create a border around the top of the cake and make sure each egg is stable so that no other will fall. Fill in the remaining space on the top of the cake with Mini Eggs.
10. Pipe icing in to any empty spaces around the edge of the cake to fill in an inconsistency.
11. Add a sparkler for good measure, slice, and enjoy!
Thanks again for all the support and amazing encouragement! I hope you give this cake a whirl!
Until next time, happy baking!