Bake to bond – DIY cup cakes
On 19 Nov, the IB class had their first taste of bonding through baking. For most, this was a maiden attempt at DIY baking, an enjoyable, if somewhat initially disorienting, foray into separating egg white from yolk, folding a batter of melted butter and flour into a mixture of lemonade, egg white and castor sugar，instead of the normal Sodium hydrogencarbonate recipe. It is whisking for the l-o-n-g-e-s-t time before pouring the final combination into an array of colourful plastic wraps for transfer into a mini preheated oven. Ms Angela Choi valiantly and calmly instructed a class of wide-eyed but vigilant students, assisted by Ms Kiki Sun and several other teachers. It was gratifying to witness the teamwork, leadership and resourcefulness displayed our young budding bakers, especially their persistence and patience in whisking the second mixture into the desired ‘stiff peak’ consistency. Their efforts finally paid off when they were able to savour the fruit of their labour in the form of mocha and original flavoured mini cup cakes in a range of sizes and texture. Well done, IB!