Foods Field Trip--La Caso Gelato

We went to the Gelato store on Venables Street where 209 flavours are stored! But of course, I chose to have chocolate fudge brownie at last. It was delicious, and the flavours there were very unique, such as the maple & bacon flavour, as well as the curry one..which I didn't quite like :)

Ice-cream Sandwiches

The last cooking lab of Food Art class, we made ice cream sandwiches! Mine was really tiny, but it was still delicious and that's all it matters, rgith? :)

Best Flowers

These two flowers-the rose and the button flower, are my best flowers overall. I had them on the cake as well! :)

CAKE! :)

Cake pops!

HAPPY EASTER EVERYONE! HAVE AN AMAZING SPRING BREAK!<3

Carrot Cake




Ingredients
-315ml all-purpose flour
-8ml baking powder
-2ml salt
-5ml cinnamon
-1ml nutmeg
-1ml ground cloves
-190ml vegetable oil
-2 large eggs
-250ml finely grated carrots
-250ml granulated sugar
-5ml vanilla

Optional:
-80ml walnuts finely chopped
-80ml raisins

Method
1. Preheat oven to 325°F. Spray non-stick spray onto the pan molds and dust with flour.
2. Mix the flour, baking powder, salt, cinnamon, nutmeg, and cloves together in a medium bowl.
3. In another bowl, mix the oil, eggs, sugar, and vanilla together until they are well blended.
4. Add the carrots (and optionally the raisins and walnuts) and mix until blended.
5. Spoon the batter evenly into molds. Bake for 18-20 minutes or until a toothpick comes out clean when inserted into the center of a cake. Cool for 5 minutes before removing the little cakes from the molds. Trim the edges with kitchen shears if needed for a neat presentation.
6. After cooling, put on icing.