Developing: I have a plan for managing time, but am not able to keep to it.

Needs Improvement: I do not have a clear plan for managing time.

Needs Improvement: I hardly contribute to my team.

to develop a solution that is well developed to substantial detail. I had tested and/or improved my prototypes a few times.

Developing: I explore a few ways of manipulating the elements to develop a solution that is partially developed to some detail. I had tested and/or improved my prototypes at least once.

Needs Improvement:
I explore one way of manipulating the elements to develop a solution that is superficially developed, lacking in detail. I made only one prototype and did not test and/or improve it.

Needs Improvement: I could not identify any strength and weakness and provide an inaccurate evaluation of the generated ideas/solutions.

What did not work

I think we were good in collaborating as my different members contributed to the movement by giving different ideas.
I think we need to have more courage in ambiguity as with little limitations, we should be able to put in new, creative and unique ideas that will make our performance interesting. However, our designation of movements were quite simplistic at some parts and we did not really use the horizontal space to our advantage.

For the manipulative skills, as cupcakes do not have a lot of skill (only creaming method), I decided to also make a yoghurt frosting to go with it.
For changing the recipe to be healthier, I exchanged brown sugar with white sugar. Brown sugar is healthier as it has a higher mineral content as it has molasses. I also used greek yoghurt instead of normal yoghurt as it has double the protein, half the carbohydrates and half the sodium than normal yoghurt. It also has a more unique taste as it is more tangy.

I felt that it went not as I expected as I faced many difficulties and challenges. I feel disappointed in myself as during normal cooking lessons, I am able to manage well. I think that this means that I have to be more self-directed and cannot only follow others' recipe as this is my cooking and I have to make something that is unique to me. However, I also feel that I have learnt a lot from this, including how to persevere and to never lose hope as in the end, the results were quite okay and I got 15/20.

I only managed to complete it to the last second due to many complications that I had to fix promptly.

Yes, firstly, after I had put the cupcakes in the oven for a while, when I went to check on it, I realised that the mixture of the cupcake was overflowing. This might have been because I overfilled the cupcake tins and when it rose in the oven, it overflowed. I overcame it by deciding to leave the cupcakes in the oven and wait for it to fully cook before I cut around it to make the cupcake shape as if I scraped the overflowing mixture off then, I might have the chance of ruining the cupcakes and I would be wasting my time doing very tedious work. However, another difficulty that I faced was when my cupcake was baking unevenly. The top part of the cupcake was cooked (almost burnt even) but the bottom was undercooked and was still very batter-like and runny. To overcome this, I decided to wait for the cupcakes to fully bake and cut off the top burnt parts. For the presentation, as it would look ugly to expose the top part, I flipped the cupcake around and made the flat bottom side face up. Then, to make it look more vibrant, I spread the yoghurt sauce and let it overflow to one side of the cupcake to make it look artsy and I decorated it with fruits. I also drew an artsy line oon the plate that I had always seen cooks do in Masterchef Australia to make their plating look fancy.

I would have did more trials with the actual ingredients as in my trial that I did at home, I used white sugar instead of brown sugar as I did not want to spend money on the brown sugar. However, during the practical test, I realised that the brown sugar is very different in its texture than white sugar and thus, it could have affected the consistency of my mixture. The mixture turned out to be very thick and did not have the satisfying "plop" sound when I let a scoop of the mixture fall into the bowl. I think that I could have also switched the strawberry jam with strawberry powder as the mixture turned out more watery than expected. In my trial, it turned out just a little bit runny and so I thought it would be fine. I have now realised that I have to make sure that the consistency is perfect before baking it. For the presentation, I would have liked to put it in a cupcake tin as after all, it is cupcakes but I am also pleased with how the presentation looked like in the end. However, I would have swapped the white plate to a darker one in order for the yoghurt sauce artsy line to be seen on the plate.

I enjoyed the food blogging process as it allowed me to reflect on my cooking skills like the kneading, rolling, creaming and rubbing in method. I also enjoyed modifying recipes to make them healthier or tastier based on what I like. I feel that through this blogs, I have realised my mistakes and can learn to work on them. I have also learned what is my strengths and was able to choose the recipe that would maximise my skills, the marble cupcakes.

I was focusing more on brown sugar is it had more minerals from its molasses content than white sugar.  I also chose greek yoghurt instead of regular yoghurt as it has double the protein, half the carbohydrates and half the sodium than regular yoghurt.

I think for me, the manipulative skills were quite hard as my egg curdled while I was mixing it in. I think that the strawberry jam had something to do with why the egg curdled as my egg only started separating from my mixture once I added the strawberry jam. During the creaming process, I was surprised and thrown off by the difference in texture when I added in the brown sugar and thus, I think that was why my plain (no strawberry mixture) turned out too thick and did not make the satisfying "plop" sound.

It helped me evaluate my recipe based on the standard of product and the presentation. It taught me how I can replace some of the ingredients with healthier alternatives such as replacing cocoa powder with something healthier like strawberry jam/powder, using brown sugar instead of white sugar, using low-fat and unsalted butter.