Alright, so after a year of paying for my website I've finally managed to force myself to focus for a short amount of time to put together the start of my blog. I'm not a big writer so I'm hoping to show and explain most of my posts mainly through the pictures I take. So somehow I've very quickly managed to get myself out of Canada and journey all the way out onto Kona, Hawaii. I am so very thankful to God for my supportive family members that never give up on me and always have faith. So, if you weren't already aware, I decided only a few days before Christmas that I was going to apply for the photography YWAM on the Big Island to try and "find myself," as cliche as it sounds. If you don’t know what YWAM is, it's basically a 6 month program split in half. The first three months is the lecture phase, D.T.S (Discipleship training school), where you learn about God and prepare for the second part. For the next three months you're given a country to visit where you help the less fortunate and tell the gospel about Jesus. So basically I've just felt something missing from my life the past few years and I thought ‘eh, what better place to search for something lost than in Hawaii.’ If you got the T.V. show reference we are now best friends. Anyways. It feels right that I'm literally leaving 2017 behind by taking off on a plane right at the beginning of the year. I'm starting off fresh and leaving everything behind. I prayed lots for this to work out and, to be honest, like most of the people here I was just very excited to get as far away from all the cold as possible. I was accepted to the program within only a matter of days and I had very typically only bought my plane ticket and medical insurance the night before heading off. As frantic as it felt getting everything ready in time, I feel confident knowing that God orchestrated everything so gracefully in His own timing and I'm very excited to see what He has in store for me during these next few months.
I made this beautiful cake with my mom and sister celebrating 100K followers on Pinterest and for the start of my blog. Funny thing is this cake was made 7 months year ago and these photos have just been sitting here waiting for the story to be written. So now here I am and here's the recipe for this beaut. ( Madison did all the decorating, go figure. )
1 cup unsalted butter , softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs , room temp
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk , room temp
½ cup buttermilk , room temp
2 teaspoons vanilla extract
VANILLA BUTTERCREAM FROSTING
1½ cups unsalted butter , softened
5 cups powdered sugar
2 1/2 teaspoons vanilla extra Pinch of salt
2 - 3 tablespoons heavy whipping cream
Preheat oven to 350º F.
Prepare 2 9-inch round cake pans with nonstick baking spray or you can use butter and lightly powder with flour.
Using a mixer, cream together butter and shortening until light and fluffy.
Gradually add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Then repeat the last step with each. egg making sure to fully incorporate before adding the next egg.
Sift together flour, baking powder, and salt.
Pour both the milk and the vanilla into a measuring cup and whisk together until mixed.
Add to the butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined, getting all ingredients from side of mixing bowl mixed in as well.
Evenly distribute cake batter between cake pans and place pans into oven.
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow to cool for about 5 minutes, then cool completely on a wire rack.
Proceed to frost your cake.
Vanilla Buttercream Frosting //
Using mixer on a medium setting, cream the butter until it is smooth and has a lighter colour, roughly 3 minutes.
Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting up.
Add vanilla and a pinch of salt and combine until well-incorporated.
Add heavy cream until the frosting has reached the preferred consistency.
For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time.
For a softer frosting, add more milk or cream, a tablespoon at a time.