happy birthday, honey & jam.

One year ago today, I was sitting at my dining room table with my laptop, a cup of tea, and a piece of toast and it was there I decided to start a blog. You see, I knew only a little bit of about the blogging world, and even less about the food blogging world, but it seemed like fun, an outlet for my passions. I had no idea what I was going to do with it, I didn’t even start with a food blog in mind.



I’ve grown and learned so much through this blog, as a baker and as a photographer. When I started, I’d sort of given up on photography, due to frustrations with my digital camera. I’d always worked with film before, and the transition over to digital wasn’t an easy one for me. I didn’t understand a thing about lighting, and all the buttons on the back of the camera just baffled me. I picked it back up for this blog, and I’ve learned so, so much this past year. I now have a passion for food photography that is sometimes overwhelming, but so much fun!



And of course, I’ve learned so much about baking. Food blogs are such a wealth of information and inspiration. I’ve grown to love the food blogging community, which lends so much support for everyone involved.



What keeps coming to mind is thankfulness - I’m so thankful for this little piece of the internet I call my own, so thankful for all of you that read what I write, look at my photos and leave me the most thoughtful comments. Seriously, y’all bowl me over with your kindness.

Of course, I have to thank my wonderful family, who puts up with all my shenanigans.

To my mother - who supports me no matter what, tolerates my craziness in the kitchen, and laughs with me when things go wrong (which is pretty regularly).

To my father - who can build me absolutely anything I ask him to, and supports me in the most subtle ways.

To my brother - who always keeps me laughing.

And to my sister - my tireless photography assistant and sous chef, I couldn’t do it without you!




I do believe that’s all I have to say, so today, to celebrate, I bring you what I love - a cup of tea, with honey and a slice of cake, with jam, topped off with cute little edible violas. I hope you enjoy!



This is one of my absolute favorite layer cake recipes, and it perfect for cupcakes too. You can fill it with anything, curd, frosting, or my favorite, raspberry jam. And the frosting, it’s so simple, but rich and delicious.



Vanilla Cake
from Southern Living

2 cups sugar
1 cup butter, softened
3 large eggs
1 tsp vanilla extract
1/4 tsp almond extract (I left this out this time around)
3 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup buttermilk (I used whole, I was out of buttermilk.)

Preheat oven to 350.

Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy, about 5 minutes.

Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla and almond extracts.

Whisk together flour, baking powder and salt in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat a medium-low speed just until blended after each addition. (batter will be thick)

Bake for 32-36 minutes, or until a cake tester comes out clean.

Rich Chocolate Frosting

1 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/4 cups baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk

In a large mixing bowl, cream butter until light and fluffy. Alternate beating in confectioners’ sugar and cocoa, adding milk as needed, until it reaches spreading consistency. Add vanilla.