It’s the first day of 2014 today, happy new year to you and your families, loved ones, and even furry ones! In a flash, 365 days have passed us by yet again and so begins yet another year. I don’t know about you, but these days I tend to make less resolutions for the future than look back and give thanks for the past. Maybe it’s because I never keep my resolutions, or maybe because I don’t know what to look forward to in the coming year, or maybe I just need to learn to be more grateful for what I already have.
2013 was a significant year for this blog. Firstly, it was my first full year of blogging, since I only started out in October 2012. Secondly, despite my lack of experience in blogging and its infancy, fait maison was shortlisted as one of the finalists in the Singapore Blog Awards 2013 ‘Best Cooking Blog’ category. Even though we didn’t win, it was still a nod of approval from readers, voters and judges alike.
And finally at the end of 2013, fait maison went “live” in conjunction with Giving Tuesday SG and brought cupcakes out for sale at a pop-up store in order to raise funds for cat rescue work in Singapore.
As I look back at these “achievements” the past year, I am amazed at all that has been accomplished in spite of finding it a struggle to post a recipe a week. Thank God and thank you for your support (so I don’t feel like I’m writing to a wall) and suggestions (so I can improve and find new ideas) along the way.
In 2013, I published a total of 40 new posts and uploaded 664 pictures. This blog was viewed 54,000 times from visitors from 167 countries and here are the Top 5 most popular posts of 2013…
Made popular by Royce, these silky chocolate ganache squares are surprisingly easy to make!
One of my original creations for last year’s Chinese New Year, inspired by my late grandfather and published in The Straits Times.
Although easily available in Asia, this steamed buns recipe is a must-have when living in countries where they are not easily found.
Who says you need an oven to make cakes? With this recipe, all you need is a microwave and a few minutes.
The most read and most commented post for the year is this collection of tips on how to handle finicky fondant when creating fondant cakes in tropical climates.
If you haven’t tried any of these recipes yet, feel free to try them out this year! Here’s to another year of good eats and great bakes!