GOOD MORNING! =D LOL! let's take today as yesterday. XD makes no sense? well that's how i am. xP

this morning (or you would say YESTERDAY), went to Scouts HQ for the Frank Cooper Sands Award Presentation Ceremony. Peter was there too. but as usual, he was LATE. LOL. click here for the newsletter which has a list of the award recipients from the cub all the way to the rover scout groups. anyway this morning was really terrible. not referring to the ceremony, but the time i had struggling to stay alive with that horrid stomachache. it all started when i sat down... UNDER THAT FISHING AIR-CON. sheesh! i'll give you the equation. cold air + weak stomach = stomachache + diarrhoea. simple as that. on my way back to school, on the mrt, it was super embarrassing. i was shaking my leg throughout the whole trip, trying to hold the "TOXINS". i could feel the poison flowing in my blood, seriously. lol. and that peter just had to take a video of me on the mrt. goodness. uber unglam. x.x

baking class at night was cool. interacted more with my classmates, and there was even a Q&A session between us students and the instructor. menu for today: BUTTER POUND CAKE & MARBLE CAKE. learnt alot of interesting things during today's lesson.
#1. "POUND CAKE" this name originated from the method of using ingredients in quantities of English pounds.
#2. the ALL-IN method of mixing a cake batter requires HIGH RATIO FLOUR - flour that has been bleached by passing through chlorine so that it has a greater gluten-producing potential to absorb more moisture.
#3. too little flour will cause a cake to be too light and crumbly, whereas too much flour causes a cake to be dry and hard.
#4. butter does not contain a stabiliser, therefore much care has to given to NOT overcream the butter.
#5. overcreaming may cause a cake to sink
#6. always add dry ingredients to wet ingredients, & fats are usually the last.


call it the ART and SCIENCE of cake-making/baking.