web analytics

Recipes & Stories

Every year since my 18th, my birthday was celebrated elsewhere then home. It has been Paris, New York, Paris again, Barcelona, Brno. But, even if I had enjoyed all these wonderful places and seen them at their best, I wanted so much to have a simply, calm, home birthday party. I wanted to have the pleasure of baking my own cake, of preparing and anticipating the party.

This year, I was more than happy when I could do this. I simply realized that there’s really no better feeling than be at home with the loved ones. I grew up subtile. I just now see that my horizon has changed, that I’m not looking anymore for fugacious adventures, but instead for something that will last. I’m getting older, you may say, but is not just the fact that we are getting older by each day and year passed, it is the fact that you will get older but not wiser.

I see myself doing things which I have never thought I will do. And more than this, I stubborn not let go any of the things I started and go beyond my limits. And actually, this is the thing I learnt in the past years, we need to learn how to be patient and how to not let go passions, dreams, ideas, projects, just because they are not done at the time we expect. The hardest thing is to keep going when you don’t see any light. But I have never known easy paths, and struggling with life has been more kind of daily activity.

On this new birthday and along the way, I have finally learnt how to be consistent, how to let go childish dreams and replace them by more wise ones, how to build a better version of myself. I learnt I do not want to live in a heartless life, that to be different is not a flaw, and it really matters for the right people. Uniformity is for the weak ones and no matter how different I will be for others, there’s nothing more hallowed in me than my vision, avidness and ideas.

I made this cake together with my boyfriend and is the result of our love. On my birthday I feel giving the best of me to the one who has been next to me unconditional and I feel enough fortunate to have next to me someone who takes the challenge of baking a birthday cake, just to see me happy, because he loves me. I’m thrilled to have spent my birthday in peace and love with my better half. May all of you feel the love in each thing you do!



Comments ( 10 )

  • miss b says:

    My dearest Miss Liberty,

    May all your life be as pretty, amazing, breathtaking and as charming as your photos and recipes <3

    All the love,

    Miss B


  • wanderluster says:

    Hi, I just wanted to ask you if you didn’t use any butter or any other fat for the sponge. Thanks!

    • Gabriela says:

      Hi there! No, I haven’t used any fat for the sponge, but I have brushed the cake with the syrup. I’m planning to do the same cake for Christmas now, so I can not wait to taste it again. It was divine, my boyfriend just loved it!

  • Kristie says:

    Hi Gabriela! Thanks so much for the gorgeous pictures. I have been saving this recipe to try for my best friends birthday. But I have just attempted the cake twice which both times has resulted in a flat rubbery cookie. I have never had a problem making a sponge before.. Any tips?

    • Gabriela says:

      Hi Kristie! Happy New Year! Zut, I’m sad to hear that! I have made the exact sponge cake for Christmas and other few times before, and each time the result was the same. It hasn’t been at all raising yours, while baking? Mine was all the time ~8-9 cm tall for a spring-form pan with diameter 22 cm. The egg whites should inflate the cake once in the oven, so make sure you beaten them good. Otherwise, I have no idea why this result…

  • Lexi says:

    Hi, this recipe looks beautiful, I was wondering if there is a substitute for rasberry syrup? Thank you!

    • Gabriela says:

      Hey Lexi! Thanks for stopping by. You can replace the raspberry syrup with the syrup of your choice. You can use compote juice, tea or any kind of syrup that helps maintaining the cake moist. Have fun!

  • Lexi says:

    Sad to say that mine turned into a rubbery biscuit that tasted pretty awful, followed it word for word, such a shame.

Leave A Comment

Your email address will not be published. Required fields are marked *