Chocolate Lava Cake

This week I made a delicious and simple desert, the chocolate lava cake. Chocolate lava cakes are basically flour-less cake, consisting of butter, chocolate and sugar. My cake was super rich with a liquidy, melty centre. This was my first time making chocolate lava cake, and I was pleasantly surprised by how easy it was! Presentation is a huge factor when serving these cakes, as the cake itself is pretty plain looking, so you must dress it up! I challenged myself to creatively decorate my cake so it looked nicely presentable. I garnished the cake with a chocolate covered strawberry, sifted powdered sugar and a smear of chocolate ganache sauce I also made. Another challenge I had was working with only 1 ramekin, so I had to alternate baking each cake. I ate one of my cakes (which was amazing!) and I brought the other one to my best friend. She loved the cake as well and described it to be “magical” “rich” and that it “melted in her mouth.” Some safety needed in this lab were; oven and electric mixer. I rated this a 5/5 as it was just as good as the lava cakes from Cactus Club, which is my favourite desert! I will totally be making this again as it is so simple and something impressive to serve when having people over!

Pineapple Delight

For one of first deserts of foods class, we made pineapple delight. This is a really simple desert consisting of a graham crumb layer, sweet icing, whipped cream and crushed pineapple to top it off. Making this desert was a super fun process with my group as we were all on a different duty (ex. making the whip cream, making the crust, making the icing) so when we were each done our step we got to bring each component together. I loved how the graham crust provided a layer of crunch in contrast to the light, fluffy whipped cream layer. This was one of our 80’s inspired deserts, so it was so fun to do a throwback recipe. The only challenge for me in this lab was making sure I didn’t over whip the whipped cream, so it would turn in to butter. I rate this a 4/5 as it was super delicious and had great textures, but the crust could’ve been thicker and the pineapple chunks needed to be broken up and smaller. I would definitely make this desert again for a special occasion because it Was super easy to make and doesn’t call for any crazy ingredients!

Banana Muffins

For foods lab number three we made the best banana muffins I’ve ever had! This was my most challenging foods lab yet because I cooked all by myself and made a double batch. I was handling lots of ingredients and lots of steps and cleaning all by myself which was a big challenge, but I am really thankful that my teacher pushes me because I find I always learn lots about myself when I am challenged. I worked really efficiently and calmly and still finished with time to help others. For this recipe we used 2 leaving agents which were Baking soda, which helps the muffin expand and take its shape and baking powder helps it rise and take its peaked form. I was very happy with the texture and consistency of my muffins and the fact that I didn’t over mix them so they were chewy. Just like the scone recipe, in order to get the preferred consistency, in this case the soft moist muffin tops and centres you can’t over mix the batter. For the muffins, once we added wet ingredients in to the dry you only stir 10-12 times until “just combined” so your muffin has its preferred consistency and a pebbled surface. I rated this muffin a 4/5 because it had some fruit in it which makes it a bit healthier and it doesn’t have a heavy amount of sugar like a muffin from Starbucks or Tim Hortons would. Like the cookies, these muffins don’t have too much nutritional value to them, but they are more nutritious than cookies because they have banana in them. I have made these muffins again and I will continue to as they are a great thing to eat for breakfast!


For our second lab we made a simple scone with a compote of choice inside. Scones are one of my favourite things to eat because when I was younger my nana would throw tea parties and she would always serve simple scones with jam. For this lab I cooked alone, with no partner, so it was a challenge for me to get 2 peoples jobs done all by myself, but I am really proud of how I handled the lab and how my scones turned out. My scones met the product standards I had in mind of being golden brown, similar size and shape, moist and having flaky layers. To maintain flaky layers in scones you have to make sure you do not over mix the batter! Something unique in this recipe is the fact that we cut the butter in to the dry ingredients and the butter acts as the fat in this mixture. This recipe was a little more complex than the cookies, but it was still a good lab to better adjust back in to the kitchen! I hope to make these scones again but challenge myself with making a compote that I have never made before. Our compote was provided by our teacher and it added so much flavour to my scones, which made them even better! I hope to make a compote just as delicious and flavourful as my teachers!:)