Chocolate Lava Cake

Today, I embarked on a journey to achieve the perfect consistency for Chocolate Lava cake. For those well-versed in the art of a Lava cake, on the outside, it looks like any normal chocolate cake. Once you dig into a Lava cake though, a gooey mess awaits you, waiting to tickle your tastebuds with its warm chocolatey goodness.

First attempt: Overcooked
















Second attempt: Undercooked




















After a few attempts: Perfect!

The origin of this cake is highly disputed. An American dude claimed he discovered it when he underbaked a chocolate cake by accident, but some French man claims that this is another "Made in France" product. Whatever the case, I think it's ingenious. Reminds me so much of how Viagra came into existance: a group of scientists trying to discover a treatment for heart disease realised their test subjects were mostly becoming horny instead of feeling less heartaches.

It's whether you give that ugly duckling a chance to become another kind of swan. Perfection is all but a matter of perception.

Turning Point

Today, right at this moment, marks a crucial turning point in my life.

I accepted a scholarship from Sakae Holdings, a decision driven very strongly by future plans from Sakae to diversify into the pastry industry. Joining them, I will be given a chance to become a patisserie and play a significant role in shaping their pastry business, should I want to.

At this juncture, I had to say no to RE&S group. Though I initially showed the keenest interest in them, and it was really difficult to let go, but I knew that if I let go of the chance to leapfrog into the pastry business, I can never live with myself.

I guess I have pretty much decided my career, one intertwined strongly with F&B. At 19, this is a scary thought. Because in the past few months, I have found how drastically decisions can swing.

So NTU accountacy and business double degree, a choice I didn't even consider until the last week of university applications. But I guess such an academic choice will greatly aid me in my dream of having my own business in the future.

In the past few months, I made many significant decisions:

1) I could not envision myself working in the public sector, at least not now. So that ruled out any overseas scholarship to head for UCL.

2) I wanted a professional degree, but not Law, so I didn't even go for the interview.

3) The UCL degree suddenly didn't make sense, because Economics was not a profession. And while I love the subject, I wanted a profession, a skill, something concrete that I could fall back upon.

4) Bonds are scary. Unless absolutely certain about your direction, or university fees are too heavy to handle, do not go for bonds.

5) I rejected the Nanyang Scholarship from NTU, a bond-free one, for the Sakae scholarship.

6) Being the first and only scholar, in this pilot programme, Sakae Scholarship seems to be one that will likely open up immense opportunities for me.

I have no regrets, I feel like I made all the right choices, but why am I still so afraid?

But you know what, life's too short to blend in. :)

Chocolate Chip Cookies 2

Just a farewell gift to mark the end of my internship! While I did meet some wonderful people, had some fun, and gained valuable experiences, I must say that Im SO GLAD IT'S OVER!! Guess I wouldn't elaborate on it, except that working is really a whole different life and for those still studying, enjoy it while it lasts. You don't know what you lose, till you lose it.



Tried to do some ginger cookies with the same cookie dough, but I probably didn't do my estimation well. Only thing I realised: I absolutely dislike ginger cookies. :/

But I was just thinking, due to strong faith and confidence in my cookie recipe, that perhaps I can create variations/flavours and in the future when I open my own shop, I can specialise on cookies. At least have it as a signature product. Ah, when we're young, we dare to dream.

I'll fly to Paris before I turn 30.

Orange Chiffon Cake 2

Last night I got a message from my aunt requesting for a low sugar cake for her mum-in-law who is hospitalised on her birthday. The elder is diabetic and hence minimum sugar will be good. So I suggested a chiffon cake and cut the sugar by almost half.

The recipe I got from joyofbaking.com and it was much better than the previous recipe I used. The flavour of orange came out beautifully without any artificial flavourings and the texture of the cake was moist and soft.

Sadly, during the removal of the cake from its mould, I was not careful and the cake looked terrible. :( Sigh. What a waste because it was a delicious cake. But they still enjoyed the cake and I hope it'll make her hospital days a little better.

Shall improve on the appearance next time. I always believe that food, like people, must not only have quality on the inside but also on the outside!

Speaking of which, I have since come to realise that in the face of competition, everyone is superficial. Such is a skill treasured and sought after by many. It can make or break you, and it can redefine you. In the face of all these, I must send a strong reminder to myself:

Remain true, remain strong and remain in the race.

Nutella Cupcakes

Some people live to bake. I think I bake to live.

It's been a terrible time for me recently and I guess this form of therapy is desperately needed. Perhaps it is also no coincidence why I signed up for a 10km run, as always, I'm trying to run away from it all again. So, sunday morning was spent baking nutella cupcakes. Kinda like marble cake but you just use nutella instead of cocoa batter. Tastes delicious especially if you're a nutella fan like me!



I packaged a few up, hopefully to salvage some situations. Food therapy... tops retail therapy.



There's no "Esc" button in life. We're all lost and messed up. And I'm clinging on to baking like it's the last thread preventing everything from unfolding. Life's expectations are too difficult to live up to. Can't be perfect all the time can we?