Friday, 20 April 2012

What Does Cashless Mean To You? - MasterCard Internship

When I saw this internship opportunity, the first thing that came to my mind is-- I can bake a cake! Not only is it a way to distinguish myself from other applicants, it's my opportunity to show off what I love and how a cashless society can make it convenient. This will also be my first attempt shooting a video of the baking process (with a few cashless twists of course).


(Go to the YouTube page and comment for a chance to WIN)

So what does a cashless society mean to me? Well, I never realized how much I depended on my credit card until I had to go without it for a week due to fraud. I never used cash because I like to collect those bonus points, but also because I like to spend before my monthly cheque. To me, my credit card is the buffer zone between when I spend and when I get paid. By the end of the week, I had 15 dollars left in my bank account and was forced to cut down on my spendings because I realized my buffer zone no longer existed.

The topic of a cashless society has been an on going debate. Yes, there are less people using cash these days but what about public transits? Daily coffees? Downtown Parking? Maybe it's by chance that I'm one of "those" who don't drive a car, walk to school, and make my coffee at home, but my life style proves that it's possible to go cashless. Think back to the last time you used cash...Was it because you were going to a "cash only" stop? And wasn't it a hassle? The MasterCard definition of a cashless society is a wallet-less one. Not even credit cards; only your phone. To me, that sounds like an efficient and secure society.

I chose to demonstrate the possibilities of a cashless society through the process of baking. It's a passion of mine and I trust that every one of you out there have a love of your own. If there is service that could make life easier so you can spend time doing what you love, then why NOT go cashless?




All the recipes I used are ones on my blog.You'll need butter cream frosting and vanilla cake. The only thing that's different is I stumbled upon a way to make marshmallow cream in the process.

Marshmallow Cream:
1/2 cup butter
1/2 cup shortening
6 cups of icing sugar
3 tbsp milk
1 tub of cool whip

I didn't have enough frosting to cover the cake and I wanted to increase the volume some how. I found a tub of cool whip in the freezer and decided to add that. At first it curdled completely because the cool whip was still cold, but as I whipped it, it became smooth and sticky. When you pick it up it will leave a long tail. The texture and taste was exactly like a marshmallow cream but the ingredients are nothing a like. I thought it was a cool discovery.

The cake was filled and crumb coated with the marshmallow cream. Then I piped a basket weave around it as shown in the video. To make the 2 toned roses, smear the colored frosting along the outer layer of the piping bag and fill the center with white icing. Use a star tip and pipe as usual.

I also didn't have enough frosting for the leaves so I used chocolate. It was harder to control and hardened as it cooled.





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