The following was posted on my old blogger site. I'm bringing over some of my previous posts. And here's one of them! Self-publishing and what I learned in the process while working on my Clendon Award finalist ebook, Footloose & Faerie Free:
Self Publishing - What I learned and not necessarily in the right order:
Edit, edit, edit and don't edit the life out of it
Proof check your book and when you think it's perfect proof check it again.
In fact, get it both professionally edited and proof checked.
Have your book ready months ahead of release date.
Have a newsletter and place a link at the beginning and end of your book.
Send your precious baby out for reviews well ahead of your launch date.
Don't try to converse with people who write reviews for your book who clearly, haven't read it!
Start writing your next book - I'm working on my 5th book now - Tart Vs. Shortcake - a contemporary romance.
When it is done I shall be undertaking a more considered approach to releasing my books across all platforms and not just Amazon.
Don't bow to pressure to write several books a year if it's not in you - if you can only write one book a year, that's fine.
Don't check your sales figures every five minutes. It will drive you batty!
Develop a thick skin. Not everyone is going to like what you write. I learned that a long time ago and it really doesn't bother me if someone doesn't like what I write.
Overall, I've really enjoyed the entire experience and in being control of the entire creative process. After doing this, I understand why some choose the traditional route. The publisher does the artwork, the editing and the proofing etc, but there is something magical about having your finger in all the publishing process pies.
And just for fun, here's a recipe that was my Grandmother's recipe which I now call NanaRo's Banana Cake, as I too, am now a Nana.
My grandson and I ate banana cake one weekend - he licked the beaters and I naughtily, licked the knife (behind his back)!! We then took the cake home to mum and dad's house and iced it with lemon & passionfruit icing. Quite frankly - it was DELICIOUS!!! I used to bake a lot but do so very little these days. Do you have a favorite recipe passed down from family?
Nana Ro's Banana Cake
8 oz of flour (nearly 2 cups)
pinch of salt
1/4 pint of sour milk & 1/2 - 1 tsp bicarbonate soda (heated together)
1 tsp baking powder
4 oz butter
6 oz sugar
1 cup of mashed bananas (I always use brown skinned bananas)
Creatm butter & sugar together unil light and creamy
Add eggs and lemon essence - mix well
Add mashed bananas
Add heated milk & bicarbonate of soda
Mix dry ingredients together and then add to wet mixture
Pour into cake tin
Cook at 370 degrees Farenheight (180 Celcius)
I just keep an eye on it and when a skewer comes out clean or it bounces back under a light touch in the centre, it's cooked. Cool and then ice.
A good amount of icing sugar - sorry I never measure.
Butter - I like at least 2 oz of butter, as I prefer my icing a little buttery
Squeeze juice of one lemon into icing
Squeeze passionfruit pulp (only a little) in as well.
If too wet, just add more icing sugar
Mix all together and then spread over cake. Result. Delicious!!
PS I've hunted far and wide for the photo I took of this cake, but alas it has eluded me. Perhaps, because it looked so delicious, I ate it.
And that's it from me for now.