Month: February 2023

Since I had nothing better to do with my life yesterday, I decided to bake a S’more mug cake, not an actual cake, because I’m too lazy for that.

The mug cake used flour(?), salt, baking soda, sugar, and crushed graham crackers. The mix then went into the microwave for 2 minutes. The cake expanded, but luckily it didn’t overflow over the edge of the mug. I had to use a cloth to grab the mug, since it was so HOT. I then chopped a random uneaten full size Aero bar from Halloween, and stuck the pieces on the mug cake. I then put it back into the microwave for 25 seconds, since it was still a little too hot. The chocolate didn’t melt, but that was fine. I also stuck some marshmallows on top, since s’mores need marshmallows, and I places it back into the microwave. However, the marshmallows DID NOT melt. When I tried eating it later, the texture was very strange. It was spongy, but not like a sponge cake. BLEGH. Not even my little sister liked it, and she eats practically everything.

HERE ARE SOME PHOTOS.

After I finished microwaving the cake, I scrolled back to the top and saw that the recipe had a 3/5 star average rating from over 500 ratings. Well, I can see why. I don’t think I will bake this again.

Yesterday, I tried to contact Bon Ton Bakery to ask them for some tips about the process of making pastries. When I checked my e-mails, I got an automatic response saying that if I had questions, they would try to answer them in one to two buisness days. Hopefully they respond soon, because this project is being presented next Wednesday. I only finally contacted them, because I procastinated for a looooooooong time. In fact, I probably should have done that in the beginning of this project. Well, I know that for next time.

UPDATE: February 21

Even though I contacted Bon Ton Bakery nearly a week ago, but they never responded, so I decided to contact Lucy’s Sweets too.

Some things I learned during this project was that I struggle with was time management. For example, during class, I always kept getting very distracted. I would always start talking to my friends, or get distracted while browising the internet. Also, I always kept procastinating writing blog posts, especially during class time. I still need to contact some experts.

This week I learned about the process of making cream puffs. To make the choux, you have to boil water, and then add the flour and other ingredients. Interesting. While browsing the internet, I found a recipe that said you can make baked cream puffs without boiling the ingredients. I might try that out.

As for presentation planning, I might talk about what I learned and maybe cook a sample, maybe a galette? I’m not sure…

This week I baked an apple galette. A galette is similar to a pie, but it isn’t baked in a shell, so it doesn’t have a restricted shape. Galettes are baked on a baking mat.

First of all, I made the dough. The dough recipe was written by Julie van Rosendaal, and olny usd 3 ingredients:water, flour, and salt. The recipe said that I needed to use 1-2 tablespoons of water, and one tablespoon wasn’t enough, so I added another. That still wasn’t enough to make the dough stick, so I added another tablespoon of water. this finally made it stick well enough. I then left the dough to rest for 15 minutes.

While the dough rested, I peeled and cut the apples. i definitely struggled with this, since it took me almost twenty mintues to cut and peel two relatively small apples.

After I finished struggling to cut the apples, I just had to roll the dough into a circular shape, and mix the apples with cinnamon and sugar. I accidentally added more thean one shake of cinnamon, but that’s fine. I finally placed the apples into the dough. I added some milk onto the edges of the folded up dough. Then I placed it into the oven, originally for 45 minutes, but I decided to leave it in for 5 more minutes.

Overall, this recipe was pretty okay. I think that I overcooked the galette because it was hard to cut, but I liked the crispiness. Next time, I would only bake this recipe for 45 minutes in the oven. I probably need to practice