2015 is in two days.
That’s weird. In my mind, it’s still barely 2014, we still just got engaged, I’m still just a few months in to this new job and I’m still less than a year in to this world of food and food blogs. But in reality, it’s just a few more sleeps until a brand-new year. A year when we’ll get married. What.
Anyway, even if my brain is in denial, my hands made you this little cake and put together a few snaps from 2014 to commemorate our last trip around the sun! There are plenty of grainy iPhone gems thrown in, and a few shots from our engagement shoot (!) and our trip to Hawaii in September that I meant to share earlier. As for the cake, it’s a moist, rich (but vegan!) chocolate cake that last made an appearance in this even teenier version, and it’s bedecked with bubbly-infused festivities in honor of New Year’s — a crisp cranberry-champagne jam and a lightly tart champagne buttercream. (Plus edible sparkles. Of course.)