The past few months have been a whirlwind! Case in point: I actually made this funfetti cake for my son’s first birthday back in November, but I didn’t have a chance to blog about it until now. I’m sure he won’t mind if I share it with you all in honor of my FOUR YEAR BLOGOVERSARY. Yippee!
It almost makes me tear up a little to think about it, but I can’t believe I’ve actually been blogging consistently for four. whole. years. That’s one thousand, four hundred and sixty days of thinking, dreaming and writing about my food memories and adventures in the kitchen.
Four years in, I can honestly say, I have never been so proud of what I’ve accomplished. Just sticking with something, and not getting bored of it is a testament to having found my niche in life. And you guys – my awesome, amazing fans, who have constantly encouraged me with your emails, comments and feedback – you keep me on my toes, always pushing me to dream up something bigger and better!
And I could never have dreamed up what this year would bring! Writing an ebook (and selling hundreds of copies!), a video series with TorahCafe, Joining the Blogher and Culinary Content Network, Features on The Huffington Post, Buzzfeed, Cosmo and The Daily Meal, friendships with food bloggers, The front page of The Wall Street Journal, a spot on The Meredith Vierra Show, my own magazine column (info coming soon), a social media campaign with a huge brand (info coming soon) and relationships with kosher food brands that I’m honored to represent.
It was such a thrill watching some of my recipes go viral this year. My drunken hasselback salami was by far the hit of the year, with poutine latkes and cauliflower nachos coming in at a close second.
What shocks me more than anything is how much I have been recognized this year. I get stopped in restaurants and groceries in all different communities, by people from all walks of life. It’s weird to be perceived as somewhat of a celebrity, but also so humbling. I love when people come up to me and tell me how much they love following my instagram, or how it’s not Shabbos without my hasselback salami. It truly makes my day. And my week. And my year.
Over the last few months, I’ve been working hard on living a healthier lifestyle by adopting a mostly Paleo diet. I completed (almost) 3 rounds of the Whole30 cleanse and I’m about to embark on my first half-Marathon! I’m walking to support the work of The Friendship Circle, an amazing organization that does so much to help children with special needs. When I started training 2 months ago, I could barely walk a mile, and now I feel strong and ready to tackle a 13-mile walk/run. I would love if you could support my efforts by donating towards my run and the work of The Friendship Circle, here.
In the past year, I’ve also watched my youngest grow from a baby to an infant (who’s 1st birthday cake we are celebrating here) and I learned to deal with difficult food allergies for the first time. I cut the adorable JewFro off my older son at his upshernish, and I watched my two beautiful daughters continue to grow into the young girls they are becoming.
It’s not easy juggling work and family, but one of the realizations I came to this year was that I CAN’T DO IT ALL. I am learning to let go and realize that it’s ok if my house isn’t always picture-perfect, and no-one will starve if I order take-out every once in a while, and most importantly, it’s ok to ask for help.
As I enter into my fifth year of blogging, I’m filled with excitement for the many new opportunities my blog has opened for me. I’m looking forward to continuing my journey of creative expression and Jewish pride with many more healthy, kosher and inspired recipes that will nourish my family, and especially, my fans.
Now, a little bit about this cake! Y’all know I’m not much of a baker, so I love any easy recipe that looks adorable and comes together in no time. That’s where this no-mixer, super-easy yellow cake comes into play. It’s my go-to for quick party cupcakes, an iced sheet cake, or my favorite, a bundt cake, spruced up with sprinkles. Molly Yeh’s sprinkle experiment is what inspired this funfetti version, and it makes the perfect quick party cake for a baby birthday, kids party or apparently, a 4 year blogoversary ;)
Funfetti Birthday Bundt Cake
3 cups all purpose flour
2 cups sugar
3 tsp baking powder
4 eggs
1 cup oil
1 cup orange juice
2 tsp vanilla extract
2/3 cup colored sprinkles, plus more for decorating
Icing:
1 1/2 cup powdered sugar
6 tsp milk or water
splash of vanilla
Method:
In a large bowl, mix all ingredients besides for the sprinkles. Fold in the sprinkles and pour the batter into a well-greased bundt pan. Bake at 350 degrees until toothpick inserted comes out clean (about 50 minutes – 1 hour). Cool completely and unmold onto a cake platter. Mix the icing ingredients and pour over the cake. Top with more sprinkles.
What were some of your favorite recipes on Busy In Brooklyn this year? Share them with me in the comments below!
what a year it’s been for you!!! it has been so exciting to keep with all of your amazing and tasty accomplishments this year :) i am so excited to hear about this new magazine column!!!!!! happiest of blogoversaries, chanie! this cake looks wonderful :)
Seriously love following your blog and your Instagram! Your an inspiration for so many ! May you continue to be successful in all you do!! I’ll just continue drooling over your pics! ;)
Thank you so much Batsheva!
Hi I was wondering if you would share how you trained for this half marathon so quickly? I would love to start running but I’m clueless!!
Hi Dassy, well first off, I don’t plan to run the whole marathon. I started from zero, so 2 months isn’t really enough to build up that sort of stamina. I am going to mostly walk, with some running in between. The Friendship Circle provided the runners with a trainer, who gave us a training schedule. We were required to train 4x a week, each time for a different amount of miles (more and then less, to give the body a rest). I can’t say I kept to the schedule perfectly, but I did the best I can!
wow good luck!! And the cake looks delicious, ill have to try it for shabbat! thank you
Mazel tov on your blogoversary. Love your blog! Your recipes and photos are inspiring. Can’t wait to try this cake for Shabbat. Thanks also for supporting Friendship Circle. As a mom of a Friendship Circle child, I can attest to how wonderful this organization is.
Thank you Mindy! And thank you so much for your generous donation, I am truly touched!
Did you use regular all purpose flour? White whole wheat? Looks gorgeous and your recipes are all divine. Mazal Tov on your blog-eversary!
Thanks Miriam! Yes, I use all purpose flour.
Happy fourth, Chanie! What a fun, festive cake.
Thank you Tali!
Mazal tov! Quick question: do you change the recipe at all if you are making it into cupcakes?
Thanks! Good luck on the marathon!
I would just cut down the baking time to about 15-20 minutes.
What an amazing year you have had! I have to say, you are truly an inspiration to me (and I know many others). And of course, I like the cake, but love the picture of the baby eating the sprinkles! Fantastic!
Thank you so much Shoshana!
Mazal tov! May your blog baby and all your family give you much joy and happiness!
Thank you so much Hana!
Chanie,I’m SO proud of your achievements and look forward to you going from strength to strength with more amazing achievements in the year ahead!
X Love,Sara
Thank you to the best sis a girl could ask for!
Hi,
Can I substitute soy milk for the orange juice?
Thanks!
I have tried it with soy milk – it works, but I prefer the orange juice, it comes out more moist that way (I don’t know why!)
You are such an inspiration, congrats on 4 amazing years! I love following your journey and can’t wait to see the new big things that come your way!
Thank you Melissa!!!
Chanie – Mazel Tov! Cake looks great and I am so proud of you! Your recipes are inspiring people everywhere! Keep it up!
Thank you so much Jamie, it means so much coming from you!
Happy Blogoversary! Hope this year is even more successful for you than the last one. Congratulations!
Thank you so much Vicky & Ruth!
You have had an amazing year- may you go from strength to strength!
Can I use soy milk in place of the milk for icing?
Hi Michele, yes you may!
if i want to make this recipe into a sheet cake would i need to change anything…. other than the time!
Hi Malkie, I can’t think of anything else I would change.
Hi! This cake looks delicious! What size pan is that? Mine is about 10.5 inches… would this recipe work for that size?
Bundt pans are pretty standard. Mine is 10.25″ wide. I think yours is just fine!