Here is my chosen extract for analysis.
"Sometimes the gravity of how fast time passes hits me all at once. It knocks me flat. I find myself lying on the floor eye-to-eye with Churro-the-pug. "Did you have a good summer?" I ask. "Did you stop to smell the roses?" He probably did (he spends a good deal of time outside sniffing things), but I fell a little short of the task. Now summer is almost over and I'm not quite ready for it to end. That's why we're packing our things (pups included) and heading to the ocean tomorrow. We're grabbing on to the very last bit of summer with both hands!
Although I'm itching to get started on fall baking, I've decided to hold off until my return home. For now, I'm sticking to what feels right, and that's champagne cake layers filled with tangy raspberry Swiss meringue buttercream. I found some gorgeous raspberry colored roses at the market and that sealed the deal. This cake was meant to be, I tell ya!
Since this cake is celebratory in flavor, I decided to go ahead and use the Victorian cake pulls I've been saving for a bridal-themed post. Have you heard of cake pulls? They're little sterling silver charms attached to lengths of ribbon. The charms are placed under the cake (by the baker) with only the ribbon visible, then the cake is frosted and decorated. Party guests (usually a group of bridesmaids) each choose a ribbon to pull before the cake is cut. The assorted charms have different meanings, so that brings a bit of fortune telling-novelty to the party."
"Sometimes the gravity of how fast time passes hits me all at once. It knocks me flat. I find myself lying on the floor eye-to-eye with Churro-the-pug. "Did you have a good summer?" I ask. "Did you stop to smell the roses?" He probably did (he spends a good deal of time outside sniffing things), but I fell a little short of the task. Now summer is almost over and I'm not quite ready for it to end. That's why we're packing our things (pups included) and heading to the ocean tomorrow. We're grabbing on to the very last bit of summer with both hands!
Although I'm itching to get started on fall baking, I've decided to hold off until my return home. For now, I'm sticking to what feels right, and that's champagne cake layers filled with tangy raspberry Swiss meringue buttercream. I found some gorgeous raspberry colored roses at the market and that sealed the deal. This cake was meant to be, I tell ya!
Since this cake is celebratory in flavor, I decided to go ahead and use the Victorian cake pulls I've been saving for a bridal-themed post. Have you heard of cake pulls? They're little sterling silver charms attached to lengths of ribbon. The charms are placed under the cake (by the baker) with only the ribbon visible, then the cake is frosted and decorated. Party guests (usually a group of bridesmaids) each choose a ribbon to pull before the cake is cut. The assorted charms have different meanings, so that brings a bit of fortune telling-novelty to the party."
I like the fact that this isn't a typical baking blog filled with just recipes but it contains real life experiences and a high level of detail to keep her audience interested. This is evident when she starts the post with, "Sometimes the gravity of how time passes hits me all at once." She is talking about how summer is almost over and how she needs to squeeze in some more good recipes before she takes a break and go on holiday. She makes it personal by talking about her dog, "Churro- the-pug." She uses some rhetorical questions when discussing her recipes to make her audience think about whether or not they have the supplies and skill to complete this ambitious recipe. She also uses some informal language to keep a friendly tone and not just recipes and descriptive writing, she does this by saying, "I tell ya!". Near the end of this post she also slips in some knowledge about the reasons behind the ideas she incorporates into her recipes which is another way she makes her baking blog different to the rest.
It is very well written and it really handles well the change from one style of writing (personal thoughts that are perhaps there to make her blog stand out from other baking blogs and keep readers coming back) to the next (the baking expertise readers have supposedly come for). A good understanding of how this writer creates a niche for herself in such a competitive market could mean that one could write a blog with a different specialty using the same techniques for a coursework piece.
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