Hello everyone! Today I have my friend Keely of Gormandize with A-dizzle & K-bobo – enjoy!
I’ve been blogging for exactly one year this month. It’s been a great experience thus far and I’m learning loads as I go.
Like most bloggers I started off with some recipes which had really dodgy photos and this vague idea that maybe my blog could be awesomely successful without me putting that much effort into it.
More than a hundred recipes, a new camera and hours of work later, I’ve managed to build my blog into something that I’m really happy with and proud of.
But the best thing I discovered about blogging was the unexpected friendships that sprung out of it with other bloggers.
It has been wonderful to connect with other food lovers all over the world and have fun exploring food with your new friends. One such friend I have been happy to make is Erin from BigFatBaker, and I was very happy when she asked me to write a guest post for her.
This cake is one that I made for my mother’s birthday recently, and it was a creation I just had always wanted to try. You may notice that my rocky road contains absolutely no marshmallows. There are two main reasons for this:
- Marshmallow are a cheap way to fill out rocky road so that you don’t have to put in so much of the decadent and luscious ingredients
- Marshmallows are made from gelatine – which is made from boiling up all the skin, crushed bones, connective tissues, organs and sometimes intestines of slaughtered animals. Now, I’m a vegan, but that aside, I don’t know who would really want to put that in their bodies!
One other quick thing before getting to the delicious point! If you wanted to make this cake even better I would recommend doubling the quantity of the rocky road topping and using it as the filling in the layer cake as well – just to make it extra rocky! [Read more...]
