We recently celebrated the one year anniversary of the little things diy! Sitting here, typing this, it actually feels like it was just a week or so ago that we were sitting around the kitchen table discussing how we could possibly, probably….I mean why not, let’s start a blog!
In our first year out from college the little things has done so much to keep us creatively accountable that we couldn’t be more thankful. The posts we create are things that we want to do and try for ourselves and then we share them with you. The catch being that after a long day of work, instead of testing homemade hot dog bun recipes, we really feel like cheating and buying them, and the blog forces us to keep creating instead.
We’ve learned a lot this past year, first and foremost being how to use our cameras. Or rather, starting to learn how to use them, we’ve got a long way to go. But now instead of pinterest-ing the night away, we find ourselves reading photography how-to’s and discussing things like lighting. We also aren’t the kind of bloggers who plan ahead and write a bunch of posts for the coming months; we just go as we’re inspired and post along the way. But we’re trying to think forward more to create content for the future, in a less rushed and more thoughtful manner. This, in part, will hopefully help with our blogging/real job balance that we’re still trying to figure out. And we’re learning about you, dear reader. How to write our posts in a style that is true to ourselves and relatable to you. What are you interested in? What about the blog works and doesn’t work? Really, we’re only one year in and barely have our feet in the water. But we’re proud to show you what we’ve done so far, and look back on our old posts knowing how we want to change and improve for the future. We’ve still got lots to learn! This blogging thing is consuming and exhausting, but in a totally amazing inspiring way. We hope you’ll stick with us and thanks for reading along so far!
Here are some of our favorite posts:
Okay, we admit we used a box mix for this cake but sometimes taking a couple shortcuts and doing things the easy way is perfectly acceptable. We are a little more picky about the frosting however, (the store-bought stuff is way too sweet for our taste), so we made a homemade whipped cream frosting using this recipe from allrecipes.com:
1 box yellow cake mix
8 oz. package of light cream cheese (softened)
1/2 c. sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
2 c. heavy cream
bouquet fresh flowers (you can choose your favorite)
1. Bake your yellow cake in two 9 inch. round cake pans according to the instructions on the box then set on a cooling rack so your cakes can cool.
2. For the frosting, combine the cream cheese, sugar, vanilla, and almond extract in a mixing bowl. Use a whisk or standing mixer on medium speed, mixing until smooth. Continue mixing while you slowly pour in the heavy cream. Continue to mix until your frosting can hold a stiff peak.
3. Once your cakes have cooled, use a bread knife to even out the tops of both cakes, creating a smooth flat top. Frost the top of one cake about 1/4 inch thick and place the other cake on top (so the frosting is in the center of your cake).
4. Now you can frost your whole cake! Cut your bouquet of flowers to small stems (about 3 inches long) and begin sticking them into the top of your cake! We recommend beginning with the larger flowers and using the smaller stems to fill in the extra space.
5.For a cake topper, we cut out the letters from cardstock and used a hot glue gun to glue them onto baker’s twine. For the sticks, we used the wooden kabob sticks you can buy at the local grocery store. Glue your baker’s twine onto the sticks and voila!
xoxo, Keya and Erica