dear reader;
DID YOU MISS ME?
haha you probably didn't miss me and my lame blog posts. :P
well, if you were wondering why i haven't been blogging/living an actual life, i've had yearlies, like everyone else... and i've changed pretty much all the html on this darn blog. :L
MR MADGWICK WOULD BE PROUD.
oh..and as i mentioned before, my aunt and uncle are over, so i've been doing stuff with them. :|
just fun stuff.
such as eating lobster with them :L
:LL
aish and my stupid phone died :|
so i can't exactly post pictures up now >:(
i don't even know why i chose my phone. it's so dodgy- i already had to get the screen replaced since it got some crack in May.. i think.
hm ...what else has happened. . .
nothing really :\
apart from like a third of my class going on TOUR....to MOGO.
so out class was bludging pretty much the whole time.
...and yearlies have been going on.
argh. AT LEAST THEY'RE OVER.
ugh...except science just ruined it all.
two tests this coming week.
T_T
OH.
and since its nearly the end of the term; it's also food-tech cake making time!
i think this is the recipe that we're going to use...
Raspberry Swirl Cake
Ingredients
1 cup plus 1 Tbsp butter
2 cups sugar
3 cups sifted flour
4 tsp baking powder
1 tsp salt
1-1/3 cups milk
2 tsp vanilla
6 egg whites (3/4 cup)hopping list
1/2 cup raspberry jelly
Method
- Preheat oven to 350°F (175°C).
- To Make the Cake: In large bowl, cream butter and sugar until light and fluffy.
- Sift together flour, baking powder and salt; add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Add vanilla.
- In small mixing bowl, beat egg whites until stiff peaks form. Gently fold by hand into the batter.
- Heat jelly until melted; cool slightly. Remove 1 cup of batter and add jelly. Mix well. Add food coloring, enough to give a desired pink color.
- Pour white batter into greased and floured 12-cup Bundt pan.
- Pour jelly batter on top. With spoon swirl raspberry mixture into cake. Bake at for 45 to 50 minutes; turn out on wire rack or serving plate to complete cooling.
- note: recipe was just copy and pasted from website. i do not own anything :L ...except for a couple of dodgy things...><
i'll make it later today, and post some pictures up tomorrow maybe... if i can find a camera ....
until next time;
♥
Labels: 2010
yours truly
annie
