Dear 43 Things Users,

10 years after introducing 43 Things to the world, we have decided we have met our last goal: completing the incredible experience that has been 43 Things. Please join us in giving one last cheer to all the folks who have shared their goals with the world, as well as all the people who have worked at The Robot Co-op to build this incredible website. We won a Webby Award, published a book, and brought happiness to a lot of people.

Starting today, 43 Things users can export their goals and entries from the site. Starting August 15, we will make the site “read only”. 43 Things users will still be able to view the site and export their content, but we won’t be taking any new content from users. We hope to leave the site up for folks to see and download their content until the end of the year. Ending on New Year’s Eve takes us full circle.

It has been a long ride (one of our original goals was to "build a company that lasts at least 2 years” - we beat that one!) While we wish the site could live on, it has suffered from a number of challenges - changes in how people use the site, the advertising industry, and how search engines view the site. We wish the outcome was different – but we’ve always been realistic about when our goals are met and when they aren't.

As of today, you will be able to download your goals and entries. See more about that on the FAQ page. Thanks for 10 great years of goal-setting and achieving.

- The Robots.

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Bake 60 cupcakes for K's wedding. And decorate 300 of them.

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failjolesfail

failjolesfailPink Lady Cake

I borrowed the Pink Lady Cake from SmittenKitchen (http://smittenkitchen.com/2008/10/pink-lady-cake/ ) for a colleague’s last day, tomorrow. Topped with Swiss Buttercream. Froze 4 (unfrosted) for K to taste when she’s in town in a few weeks.

It’s not necessarily my kind of cake, but I think it’s something that should be at a wedding. It’s wedding cake cake…white cake with just a hint of strawberry (I do want to double the strawberry content when I make it next) and a delicate buttercream frosting. I’ll add some food coloring so the frosting is a pastel shade of pink and pipe smooth swirls or twisted stars across the top.

The recipe is light and fluffy, and makes about 40 cupcakes…gives me several to muck up on. They definitely need to be in paper liners…I don’t have enough muffin pans to wash between batches in the oven. And though I hate to admit it, the silicone pans have a much more even bake, a fluffier texture and a taller, more elegant form.

So now I’m shopping for new pans. Damn. This is in addition to the cupcake carriers I’m afraid I might need to buy.

Speaking of which, a question of etiquette:

If someone has something on their wedding registry, say, a cupcake carrier, and you need said item to help them with their wedding, is it bad form to purchase the item, use it once for their wedding, and then give it to them? I’m afraid it might be, but I just don’t see another time that I’d use a cupcake carrier.

Next week (or maybe this weekend when I’m visiting the folks) I need to make Key Lime cupcakes with toasted coconut frosting. Anyone in DC know where I can get Key Limes in the DC area? 5 years ago


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