“The more you like yourself, the less you are like anyone else, which makes you unique.”
– Walt Disney
It’s nearly the end of the year, it’s so crazy how fast it’s gone. Every year seems to go faster and faster. With the completion of my studies, Christmas just around the corner and New Years just a little further, it’s insane to look back and see all the things that have happened.
About five years ago I decided that I would study Digital Media Design, about ten years ago I wanted to be an animator and now, just before I graduate, I have no idea. I had a whole five-year plan; study for two years, complete a year of work placement, study abroad for a semester, come back and finish my degree then go to America on the Disney International Program. That was my plan.
Even though I know that’s what I’ve always wanted to do, it’s a scary thought to know that I have no real plan after this. I’ve thought for my whole life I wanted to go into animation and design, but now I don’t know. I’m a person that loves to know what’s happening next, I just like to feel I have some sense of control on the situation and to not know what’s going to happen, terrifies me. I just have to remind myself that it’s okay.
It’s okay to not know what’s going to come around the corner, it’s okay to not know what you want to do with your life. The excitement and thrill of not knowing what to expect is just a part of life and we must adapt and change. If you know who you are, what you love, you can always find a dream to chase, an adventure to start. The things that happened in the past, the things happening now and the things yet to come, are all going to shape the person you’ll become and that’s what’s important. Remember, all the things that you’ve experienced and yet to experience are going to shape you into someone unique. No one else can be you and that’s what you must always remember.
The end of this year will conclude my studies, and mark the beginning of a new adventure, waiting for only me. Even though I don’t know what’s yet to come, I know that I will be becoming a more unique me along the way, and that’s more than okay.
I wanted to have some fun in the kitchen when baking this cake. I didn’t know what I was going to make, I simply wanted to bake. I decided to put the things I had learnt from baking so many cakes into practice and see what would happen. The result was a spongy, muffin-like choc chip cake, with a light peanut butter icing. The choc chip cake is perfect to eat slightly warmed, with or without the icing, but the addition of the peanut butter and crushed peanuts adds the sweet savoury combo and the crunchiness to the spongy base.
Choc Chip Peanut Butter Cake
CHOC CHIP CAKE
140 g unsalted butter, room temperature
100 g brown sugar
1/2 tsp salt
1/2 cup vegetable oil
2 large eggs
2 cups self-raising flour
1 cup buttermilk
1 tsp pure vanilla extract
150g choc chips
PEANUT BUTTER ICING
200 g peanut butter
500 mL thickened cream
1 cup icing sugar (to taste)
Pinch of salt
1/2 cup crushed peanuts
- Preheat oven to 180 degree C. Prepare three 23 cm cake tins.
- Cream butter, sugar together.
- Add oil and eggs, mix till well incorporated.
- Stir in self-raising flour, make sure not to over mix.
- Add in buttermilk, stir to combine.
- Once combined, add choc chips. Mix till evenly distribute into batter.
- Divide mixture evenly into prepared tins. Bake for 30 minutes or until skewer inserted comes out clean.
- Cool cake in tins before flipping onto cooling rack and icing.
PEANUT BUTTER ICING
- Whip peanut butter till light and fluffy.
- Add thickened cream, whip and add icing sugar. Be careful to not over whip.
- When icing starts to thicken it should keep peaks. If the icing is not sweet enough, carefully fold in more sugar. A pinch of salt will also add to the taste of the icing, although it does depend on the peanut butter.
- Level out cakes.
- Spread icing onto first layer, then sprinkle over crushed peanuts. Repeat between each layer.
- Spread icing around the cake, to complete a crumb coat. Place in fridge for an hour to set.
- Finally, do one more coat of icing and decorate with more crushed peanuts. Take cake out 1-2 hours before serving, you want the cake to be at least room temperature. You can also warm up the cake slightly to melt the choc chips.
– I used Bega smooth peanut butter