Baking is about Science and Art. The exact measurement of each ingredient is the key to a successful product. But that only ensures that the final product tastes good, presentation of the final product is what sets a baker apart from the rest.
Do you have problem using the whipping cream before it expires? It happened a few times for me as I usually use very small amount e.g. 100g each time, and the smallest pack is 200g. Yesterday, I baked these lovely Chocolate Rolled Cake. Next week, I will bake some for my niece as per her request, so this is a practice batch and helped used up the remaining whipping cream I had from making the Matcha Azuki Beans Rolled Cake.
It's been raining in Singapore lately. It's actually quite nice as the rain cools the sunny island down. We only get to enjoy cool weather (< 30 degC) this time of the year.
One of my nieces is interested in baking and came over to my place to "borrow" my kitchen a few times now :D I am happy to share what I have learned so far. One evening after baking, I asked her if baking is tiring (because it is for me), and she said it's not. I was surprised with her answer and quickly realized that she was not tired because I had been the one doing all the washing! :D Thus, I told her that I would let her do everything next time, including washing :D This is important so she will realize that it is in fact quite tiring to work in the kitchen, especially in our kind of weather!