Summer Holidays.

Uh oh! 

Sorry for the long absence taken by me!

I'm been so busy with school, with settling down back in Bangkok, and really setting out to fully enjoy my last three months here in the final term of my course.

After my short term break back home, I came back to Bangkok with my mum, who was joining me for a short trip and will be visiting the uncles up north and all.

This post is all about what I did within that short 10 days of "summer holidays"! 

First up, I've got to share this little incident of how I almost missed my flight.

Oh yes, I was really, like 2 minutes late from the official counter closing timing. The story goes like this - I was supposed to meet Charmaine, my school mate at the airport at 2pm, our flight is at 3.30, last luggage check in is at 2.30, counter closes at 2.50.

I got out of my house early in a cab, got stuck in the traffic jam for an hour plus, got thrown out from the cab to take city link MRT instead, which by then, I was all sweaty, running from station to stations, panicking, calling Ben in tears, and by the time I finally got on the train bound for the airport, it was already 2.20pm, and the entire train journey takes about 20 minutes.

Then, to top it off, just before reaching the airport and I was supposed to call Charmaine to notify her about my arrival...my phone had no more call credits, because I spent it all talking and crying to Ben earlier.

Kudos to Mew for helping me to relay messages after messages to Charmaine, which I've sent through LINE.

When I ran and finally reached the counter, it was already 2.52pm, I started blabbering to the lady saying that I cannot contact my friend because I have no credits, and I couldn't find Charmaine either!

Just then, Charmaine popped out from no where and shouted "WRONG COUNTER!!".

Yep. I was blabbering to the lady at the wrong counter. 

HAHAHA! So, thank goodness she checked us both in already, and I just had to drop my luggage. Meanwhile, we had the priority lane tickets to clear customs faster, and we ran frantically down to the gate.

WORST day of my life.

I was so close to purchasing new tickets for the both of us. And boy, I am just super grateful to be on that plane, back home! =')

Meet mummy dearest for dinner that very night, and we went to Penang's Kitchen at Katong.

Ordered a few of their specialities, the Penang Assam Laksa, Char Kway Teow (stir fried black noodles with sliced preserved sausages, prawns and vegetables) and the Herbal Duck Mee Sua (Herbal soup with duck drumstick served with rice noodles).

Ben also ordered his favourite, the Penang Lor Bak, which is minced stewed pork wrapped with bea curd skin and served with a sweet sauce.

Ben and myself used to enjoy dinner at this place because the food is good, and taste as close as you can get, in Penang. However, our recent trip has been a major disappointment.

The Assam Laksa was not as richly flavoured as it was before, the duck was so tough it almost flew across the table when I was trying to tear the meat away from the bone, and the Char Kway Teow didn't have enough flavour/stir fry enough.

The only saving grace, was the Penang Lor Bak, which was soft and tender on the inside, and crispy like how it should be, on the outside.

Maybe it was just that night (Thursday night at 8pm, no one else was at the restaurant, we were the only customers) so the food was cooked half heartedly? Or the chef was off duty that night? I'll never know. Maybe your trip would be worth your time.

Penang Kitchen
283 Tanjong Katong Road
Tel: 6348-8595
Open daily except on Tuesday: 11.00am - 3pm; 4pm - 9.45pm


Then, on Sunday night, I brought Framm, who was visiting Singapore with Jane to one of my favourite Bak Kut Teh (Spare Ribs Soup) place for dinner.

There was the usual you tiao (fried dough fritters) to dip into the soup, the spare ribs soup, the pork trotters, the pickled vegetables, peanuts, liver soup and vegetables soup.

Yeah, that's Framm's face, she's looking in disbelief at the amount of food Ben and myself had ordered for 4 people.

This was at Tanjong Pagar area, the restaurant serves the white peppery type of Bak kut teh, instead of the herbal type. Thank goodness the taste is always consistent each and every type I've been there!

Outram Ya Hua Rou Gu Cha
#01-05/07, Tanjong Pagar Complex, 7 Keppel Road
Tel: 6222 9620
Open daily except Mondays: 7am - 4am.


Next, to satisfy Framm's cravings for Mao Shan Wang/ Durians (a type of durian with bitter sweet taste and little seeds), we head to one of the durian house somewhere in Serangoon!

It was super good! Writing about this now makes me crave for it again! =( We had like 4-5 durians, and was thoroughly satisfied. Sorry, I can't remember the exact location of this durian place. Perhaps next time when I drop by again, I'll take the details! Heehee!

As this was Framm's first trip down in Singapore, we brought her to the usual touristy spots to take photos! HAHAHA! There's more of course, that we've helped her take, but I'm not going to flood my blog with her photos! =D

The next few days was spent with my friends, my brothers, my mum, my in laws, with baking etc. The week past by so fast I was in bed one of those night, pleading with Ben not to send me back to Bangkok. HAHAHA!

Went for Mookrata a.k.a Thai steam boat with my brothers and mum and Ben at Tom Yum Kung Fu.

Not bad for thai steamboat, but the environment was really small, and I had to watch my back each and every time the serves was walking past with a huge burning stove, because the space was that constrained.

I missed having dinners with Ben. =(

Tom Yum Kung Fu
16 Circular Road (Boat Quay Area)
Tel: 6536 1646
Mon - Fri: 11:30 - 15:00
Mon - Fri: 18:00 - 22:30
Sat: 18:00 - 22:30

Then, on Monday, I went for my haircut and also meet Jane, Framm and my brothers for dinner at Newton Food Centre, trying out some of the local seafood delights which they have to offer there. =) It was a pleasant meal despite all the hawkers trying to sell their business.

I also had a dinner with my daddy Lim and brothers, a simple but yet satisfying dinner. So happy to be spending some treasured time with my dad. I hope the boys are taking care of him! =) 

Then, it was back to baking.

Paris Brest

Polish Lemon Cake - which I had so much trouble with, and it was supposed to be the easiest! But somehow, the cake was pretty dry.

Black Forest cake - tried my hands at a new recipe, wasn't that bad, but the glaze could be better. Layers of chocolate biscuit with fresh chantilly cream and rum cherries.

This cake reeks of Kirsch, which I'm sure my fellow friend, Mew will enjoy!

I had my girls, Chanel and Mabel over at my place one of those days to try some of the bakes which I've made, they were supposed to have some delicious Bacon Quiche for tea, but the bacon quiche was taking way too long to bake, and so they left without tasting that. =(

I set about the next few days, experimenting with baking Bacon quiche and using different kinds of cheese.

Thank goodness I succeeded just in time to prepare a fresh batch for Ben's crew during one of his events.

Ben's boss invited us for dinner, and we had after dinner drinks at Highlander, where I down glasses after glasses of neat whiskey on the rocks. Whoa, I've never done that before, but man, it taste good!!

A blur and super red shot of us, due to the insufficient lighting at the place. 

Then, I had like a rest from all the baking, and had dinner, lunch with my in laws. My Mummy J just came back from her trip to Australia, visiting my Sis-in-law and her new born son (Baby Evan!! =)) and my Daddy Teh just came back from his golfing trip in Hua Hin. So I managed to catch them both on different days to have some dinner/lunch together before I get back in December.

As I've mentioned, the holidays flew by so fast, I was pleading one night to Ben not to send me back to Bangkok, I just want to stay. HAHAHA! But this hubby of mine gently reminded me that I still have one more term to go, that I'm supposed to be doing what I love, and that he will come visit me!

Yeah, with that, I baked one last bacon quiche for my in laws and I took the plane back to Bangkok with my Mummy N.

The mini ham and cheese quiche for Ben's crew. 

Aww. I miss my honey bunny already!!! =(I have so much love and admiration for Ben, and that alone makes me put in effort to keep the relationship going. There's never a day that I feel alone, because I know I have him. (ya lah, being mushy now. HAHA!) So yeah! 3 more months before I'm back for good!! =) Can't wait!!!

And, that's about it! I'm back again to conquer the last final term of my course.

*Fighting!!*

Baking - Tarte chocolat à l'orange & St. Honoré

Happy Friday everyone!

It feels so good to have the Friday off!

I've spent the morning taking pictures of the St. Honoré cake I've done during practical yesterday, going for a work out, went to buy lunch and replenish on household supplies (toilet rolls, detergent and food) and then washed the laundry, clean the house, went to buy dinner and now I'm here blogging!

Weekend came too quick this week for me! I only have two school days on Wednesday and Thursday.

Anyway! I would like to share with you some of the demonstrations and recipes that Chef Willy has gone through the week!

For Wednesday, he carried out the demonstration on tart Tarte chocolat à l'orange, Tarte Riz-Mangue which he has created, using the sticky rice and coconut milk commonly found in bangkok. 

The Tarte chocolat à l'orange is a entremet with three different components - the chocolate sweet dough pastry, the creamy chocolate with cointreau and the orange chiboust.

It was my first time, in fact our syllabus' first practical with chocolate dough. While lining up the tart, it was extremely fragile and was prone to cracking at a much faster pace. The creamy chocolate filing has gelatin content, but because it wasn't a mousse type of filing, we had to fill the tart with ladle and freeze it before assembling.

This is also the first time I've heard of Chiboust cream; it is basically a pastry cream added with gelatin and then fold in Italian meringue. It's quite a traditional cream as made by pastry chefs about 30-50 years ago, according to Chef Willy.

For the orange chiboust disc, we piped about 160g into a 16cm ring mold and blast freeze it for 20-25 minutes before glazing it with neutral glaze to give a nice shine. The challenge here, for me, was not the glazing part, but rather, the transferring part. I always have my heart in my mouth whenever I try to lift anything from the cooling rack to point B. For this instance, I was so afraid that my chiboust disc will break into two because after glazing, it was slightly soft. A classmate of mine dropped his cake face down flat.  =(

Then, we have the Tarte Riz- Mangue; a Sticky Mango Rice Tart, created by Chef Willy himself. 

Actually, this tart is an adaption from the Tarte Au Riz, which originated from the different towns of Belgian province, which is actually a tart with yeast crust and rice custard. Chef Willy's version consists of a sweet pastry dough crust, sticky rice mixed with coconut milk bottom, filled with Mango Crème brûlée and topped with a mango mousse disc and decorated with raspberry.

This was a perfect fusion, every bite was really like eating sticky rice with mango but with a french twist!

Chef Willy even used up 5 gold leafs for the glazing part!

Then, for yesterday's lesson, he did the demonstration for St. Honoré, St. Honoré revisité and Tarte Streusel.

St. Honoré is a cake named after the patron saint of bakers and is traditionally a cake made by bakers and not pastry chefs. It is a cake with sweet dough pastry base, choux pastry and filled with chiboust cream, which was created by a pastry chef called Chibouste.

For this, we made the St. Honoré cake with the addition on chocolate pastry cream and made the sweet dough pastry a little thicker at 5mm instead of usual tart thickness of 2.5mm. We had to make choux pastry, and pipe little balls as seen above, before dipping them in the hot caramel twice. 

The piping was the most challenging of all. We had to pipe in curves using the St. Honoré tip, like a flower. Mine was nothing like a flower, you can get to see my work later at the end of the post.

The traditional shape was a circle shape, but Chef willy wanted to show that it can be made in any shape! So he made a square.

Then, for the second cake on the menu, it was this; St. Honoré revisité, which is a modern take on the classic version - which is also what Chef Willy dubbed as, the Hello Kitty~ *argh*.

The St. Honoré revisité is slightly different however, as it has only strawberry jam and strawberry chantilly cream instead of the chiboust cream. As you can see, he really goes all out with the gold touches.

I totally can foresee this being really popular during St. Valentine's day. 

Last but not least, we have the Tarte Streusel; a fruit streusel a.k.a crumble tart.

This entremet right here, is a tart baked and filled with raspberry jam, sour cream before being scattered on the sides with baked streusels sprinkled with icing sugar and decorated with a mountain of fresh fruits. It looks like a beautiful, healthy mountain of fruits on a rocky road. HAHA!

Ready to check out what I've got to share??

Voilà. baby!

Check out those layers! Thin 2.5mm chocolate crust, a brush of dark chocolate compound to keep the filing from turning the crust soggy, the creamy chocolate and the chiboust cream; light and airy!

My Tarte chocolat à l'orange didn't survive the rough journey back home because I was lugging it on my shoulder to avoid the rain and due to lots of sudden left right turns while trying to escape the flooded pavements and water puddles and dodge from the oncoming traffic, the oranges and chiboust disc flew and slided respectively around the box. So, that's why there's no beautiful whole shot of my cake.

A closer look! As I am admiring the photo, all I can think was, that pot is a really, really good buy! ;)

Next up, we have the St. Honoré! I learned from my previous lesson and brought along my camera to practical class this time to take a complete shot of my cake.

I wasn't too happy with my pipe work. It was like fishes swimming in a golden pool instead of beautiful flower petals like Chef's. I suddenly realised that I have a really bad habit and always results in poor piping - I never seemed to remember to practice piping on a bowl before attempting to do it on the actual cake!

I was too rushed and panicked when Chef said 5 more minutes to present. =(

Also, my choux pastry was piped a little too mini than Chef Willy's sizes, but because it was almost equal, it was good =)

Golden, glorious little choux profiteroles dipped in caramel! Beautiful coated surfaces, Chef Guillaume said.

I'm a little addicted to taking shots of the layered cakes, I like checking out the layers of various filings/creams etc.

This is one cake I will bake on my trip back home in September, because the taste is exquisite! Not everyday that you can get a nice crusty, soft melting sensation exploding in one bite! This cake has got me weak at my taste buds, I actually loved the caramel profiteroles, and the chocolate pastry cream is so creamy and smooth!

This is also one cake that I am reluntant to share. I have sliced it into slices, but it's not packed in boxes. It's still in my fridge looking so golden and delicious.

 I may have to up my workout by a few notch to burn the calories off. Still thinking, still templating. I think I shall just go to bed, not touch that third slice for the day and see how I feel about it again tomorrow morning.

 Till then, have a great weekend ahead!

Baking - croquembouche & Basic Exam.

3 months just flew by.

I came to Bangkok for a main purpose, and I've nailed it!

Check out my certificate and the cute little school pin! =)

I'm sure you guys would want to know how was the exam conducted and all. First of all, all I remembered was that, I got to school with Sonya, an hour early.

We didn't speak for the entire duration, instead, listening in to our songs for motivation and just to really relax. I didn't really read my notes because it will only serve to make me even more panicky. "Madness" by Muse and "Fly" by Rihanna & Nicki Minaj was my 'national anthem' that morning. I blast the music even while changing, in the locker room and I had my classmates dancing along to it.

It's the nerves lah, I think. HAHA! The thought of exam made us all panicky.

Anyway!! Next thing I know, we gathered in the room and took turns picking out coloured chips from a black pouch.

Blue was christmas log, green was Mogador and Red was Mocha cake.

I had the green chip! Then, we spent the next precious 15-10 minutes going through the recipe once more with the other classmates who had picked the same entremet.

After that, we went into the Kitchen, got to our respective places (We had to find the location according to our cake's laid out tools and equipments), as the different cakes are all scattered around. Within that 2 and a half hour, I was working twice my usual speed - and was the only one whom finished on time.

Usually, I'm one of the slowest among my immediate neighbors in class. I always need a while more as compared to the rest, and I don't really know why. It could be because in between the steps, I always check back to my notes for a confirmation of what I should be looking out for. You can say that I spent more time on identifying the signs for each technique, rather than finishing first as if I'm in a race for time.

This time round during the exam, I already knew what was my mistakes during the previous time we did the Mogador, and sent about to correct it. After the exam was completed, we were told to wait outside the Boulangerie room, where the cakes and tarts are being presented for inspection by the Chefs.

The result of being more relaxed after a tough period, was this.

Mew turning into a Sloth. It's like her signature move! She is always coming up with the odd sounding sound effects, demonstrating different movie characters' persona - one of which is my favourite, Iron Man!

Here, my examination showpieces; Mogador and my tart with the crimped crust. The chefs will taste and judge my techniques.

To be honest, I was nervous and anxious yet excited at the same time! I could be better with my tart crimping, but I was feeling quite good about my Mogador! The only sad part was that when I was spreading the raspberry jam on the top of the Mogador to finish up my entremet, one little seed somehow got lodged vertically straight up, and as I smooth the top with my scraper, it created a line on the smooth surface of the mousse beneath it. =(

The next thing I knew, Chef Marc has already walked back into the room, announced that one of my classmate had to visit the student services (because poor guy didn't made it) while the rest of us passed!!!

I excitedly called Ben afterwards just to hear his duper happy sounding voice (Gosh, I miss him so much!!) and of course, updated my Facebook page.

We just had to take a last class photo before heading off to some small cafe for a mini celebration with food and beers.

I remembered going to bed feeling oh so happy and contented and excited at the thought of heading back home!!!

But first, we had the final demonstration class to attend - where Chef Marc will be showing the Chef's Creation; the Croquembouche.

Actually, he did the assembly of the ready baked choux pastry balls and his assistants were piping the pastry cream as fast as he was assembling it. It looked pretty at first to me, without all the nougats (caramelized almonds sheets) sticking out like a sore thumb.

This is a traditional French wedding cake, hence there's a sugar showpiece of a happy married couple.

Honestly speaking, it was too sweet for my liking. It's like chewing toffee. The choux pastry balls has already been firstly dipped into the caramel on the bottom before being dipped again on on the sides to stick them together.

So, as you can imagine, it was just crunchy caramel on the whole soft ball.

Then, we did what typical students do - camwhore.

Taking more group shots - Sonya is heading back to India on the same day as I am flying back home, only during the evening, whereas mine is noon flight.

One shot with Chef Marc - who has been increasingly irritated by our class during our last few practicals. But, whatever, I still think he's a really good, fatherly chef and since I won't be having him during intermediate, I will of course, miss him. HAHA!

Finally, we have my clique. Shanna, Mew, Jane, Framm and Sonya. Best group of people to be around with!! I'll be missing them when I'm in Singapore, that's for sure! =)

& voila!! I'm heading home, home sweet home to my dearest hubby, my parents, my friends! I missed being around them!

The Basic level has been an eye-opener for me. I have learned so much in 3 weeks on the techniques, the science behind baking and more. Everyday, I count my blessings that I have the chance to be here. Yes, it will probably feel different in Paris, but at least in Bangkok, I get by with visits from my sis, my friends and my dearest hubby! I wouldn't know how to survive if Ben isn't here with me once a month.

I'm more than ready to move on to the next level, I can't wait for Intermediate to start, but I am also thankful for these 10 days long break. I'll just get recharged and back up and running again! =)

Till then!

Baking - Chocolate éclairs

Happy Tuesday, everyone!

How was your weekend?? I hope it was awesome as mine! Chanel came over to visit me over the weekend, and we hanged out just like old times! Shopping, talking, eating and visiting a museum! I'll share more on that on another post...for now, let me just run through what I've done last Friday in class!

After a few weeks of school, I'm sure you're familiar with how the system works here - demonstration by Chef, followed by practical class; where you'll get to bake the same few recipes as shown in class.

During the 3 hours of practical class, we get to practice on piping skills, organization skills and the techniques used to combine ingredients and learned to look out for signs of how the batter should be, if it's not at a particular stage yet, to not add in certain ingredients yet. Some cases, we can even identify why and what causes the batter to be shiny, to collapse and so on.

I laughed at myself when I read my blog's introductory 'speech'. Obviously, I had NO idea what creaming of butter & sugar REALLY means. HAHA! Anyway, I'm happy that I have this blog to document each class and lesson - and slowly improve on my skills.

Friday was the last day that we spent making pâte à choux. That means we have passed the stage of vigorously combining eggs one at a time into the dough ball till the dough is elastic and smooth, before we can pipe on baking paper. So, relatively, it was a good day. On the day before Friday, we had demonstration class, and Chef Marc touched on the preparation works for  Pâte d'amandes cuite , Eclairs, and religieuse au café. 

Pâte d'amandes cuite  is also known as cooked marzipan, which is a type of almond paste used for making flowers, figurines or to cover a cake. French Marzipan is made using sugar syrup and with almonds nuts, spread on a baking sheet, once cooled, the solid almonds syrup block can be broken into pieces and grated in a food processor into a white paste. 

Next, Chef Marc made chocolate éclairs, using the basic choux pastry recipe, piping 9cm long in length, and 2.5cm wide in width with 1cm above baking paper. According to Chef, he said that eclairs is supposed to be longer than this, about 12cm then only is it befitting of being an eclairs. After piping and allowing for the eclairs to be cooled, we pierce two holes at the bottom and fill them up with Chocolate Pastry Cream, or Coffee cream as variation. 

The eclairs will then be coated with chocolate fondant, which is the liquid version, not the British's slightly harder version. 

Using choux pastry, there's many different pastries you can bake, one of which, is religieuse au café - cute little snowman puffs coated with fondant and piped with little 'beads'. But actually, the name is religious nun, and the beads like what Chef Marc suggested, could be the rosary beads that nuns wear. Of course, whether that is the real history or not, he is not sure. HAHA!

These are piped and filled with the same pastry cream as the eclairs.

Ready to see my creation???

Yes, I know my signboard is missing an 'S' in spelling eclairs.

Tadah! My eclairs is about 9cm and almost 2.5cm thick, but somehow, it doesn't come out to be slightly fatter, instead, the piping is fat on the top and then thin in the middle and fat again at the end. I guess my control of the piping bag and applying of pressure has more room for improvement and to be consistent.

Nontheless, because of the bad control, my eclairs miraculously managed to look the same and equal among most of the ones I've piped because they all get the same shape when I piped them! Chef Willy says it's a good job for the first timers, but that my fondant can be more warmed up so that my coating will be nicer.

I pretty much enjoyed myself in the class, running around like a bee, weighing flour, sugar, egg yolks, etc, and then setting about in my own workspace whisking, stirring, adding ingredients and then doing piping after piping. Checking with chef for confirmation on the right stages of the batter, and seeing if I'm doing it correctly...this is baking.

I'm also pretty much happy about the fact that the eclairs safely made it back home as desserts for Chanel and myself. We pretty much whacked a piece or two that same Friday night, and then had another two for the next morning's breakfast.

Sinful? Yes. Worth the calories? OF COURSE!

Look at that eclairs, full of delicious smooth chocolate pastry cream, coupled with crispy on the outside, soft on the inside choux pastry - it's a melt in your mouth combo, people! Okay, I'm done. Trying to tempt you guys was a wrong choice, because I am hungry as well after looking at that photo.

Till then!

Baking - Paris Brest

I thought it would be an efficient and simple practical lesson today, seeing that we only have one pastry recipe to bake.

What I failed to realize, is that we're making not just Paris Brest, but also the pastry cream and mousseline cream by hand - which pretty much meant heavy duty whisking.

Today, I learned new recipes that can be made using the same pâte à choux or left over pâte à choux after, let's say baking eclairs or chouquettes. Chef Marc demonstrated to us on how to prepare Fondant, different mignardises, Churros and of course, Paris Brest.

Preparaton du fondant; which is a different type of fondant as compared to the British's fondant which can be used to cover cakes and shape animals and what not. This fondant is slightly more liquid, and is used to glaze on choux pastries.

Different Mignardises; They are usually small sized desserts like petit four, and is usually referred to an assortment of small desserts usually served with coffee at the end of a meal, as a sweet reminder of the chef's skills.

These are praline mousseline cream filled puffs with fondant coatings, they are very light and is extremely delicious.

Chef Marc made Churros using the leftover pâte à choux from the preparations of Paris Brest. Yummy small churros, coated with cinnamon sugar. The shape is a lot more different from its Spanish brother (which is longer), but nontheless as delicious. 

And there, the centerpiece; Paris Brest. It was created in 1891 to commemorate the Paris-Brest bicycle race, with the shape looking like a wheel.

This time round, I was afraid that the pastry will again, melt or become too soggy during the transportation back home, so I managed to take photos in the kitchen itself right after presentation!

Presenting my own 'wheel'!

It wasn't easy to first pipe the circle shape. There's the outside shape and one inner core to pipe, we used a large about 18cm cookie cutter to draw the outlines and pipe accordingly, but ensuring that the pressure being applied is the same is the challenge here. The pastry will be baked in the oven, and once ready, that's when you can see the thickness of the 'wheel'.

Then, we have to mix two types of creams, making first, the pastry cream - in which we pasteurize the milk with the egg yolks mixture consisting of flour, sugar and egg yolks. It's an important process because if done correctly, the preservation life of the cream will be longer.

Afterwhich, we have to mix the above pastry cream with the almond praline - but first, we have to whisk the almond praline to the most lightest shade of light brown, before adding in the pastry cream.

The workout I get from the above activity is even more intensive than lifting 10kg weights on each arm. HAHA!

The Paris Brest is then piped in the middle of the choux pastry after slicing the top, then the inner core is placed in, and shells are piped both inside and outside, covering the core in the middle. This taste so good! I wished for the umpteen times that I can transport this back to Singapore for all my families and friends to try my Paris Brest. =)

I also get to fill these smaller eclairs with the praline mousseline cream as extras (not judged during presentation). =)

That's all I have for now! I'll be doing a practical on Eclairs and also, receiving my best friend, Chanel at the airport this coming Friday! I cannot wait! So glad she made the trip to visit me, and it seems like she has a lot of goodies too!

Till then!