Band Competition 2014


The past few weekends have been VERY busy. I’m part of my air cadet squadron’s marching band, and we’ve been practicing every weekend for hours on end trying to perfect our routine for the Lower Mainland Band Competition.

Music has always been a big part of my life (well, my name IS Rhythm after all). Without band, I would’ve never had any interest at all to join cadets. Every year, around 15-20 sea, army, and air cadet bands compete for the much coveted, “A” Division trophy. I was privileged enough to be chosen as the parade commander for the awards ceremony, which basically meant that I had to deliver commands to 1000 cadets…talk about losing my voice!

After *500 HUNDRED 25 THOUSAND 6 HUNDRED MINUTTEESESS* (haha you see what I did there? ;)) of extremely hard work by the cadets of the band, I’m proud to say that WE WON BAND COMPETITION THIS YEAR WOOHOO! and EVERYONE knows that when there is celebration, there’s always CAKE! I went a little crazy today, but after 5 hours, I have finally baked enough for everyone in the band, which is around 70 cupcakes!

IMG_0638I only realized how big my squadron’s band actually was when I got the chance to see the replay of our band competition routine. Just look at that beautiful trophy :’)


If you haven’t checked it out yet, please do! It’s worth every minute, trust me 😉

Song/Drill Selections:
1. Mission Theme 
2. Howl’s Moving Castle – Waltzing in circles

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3. A Bridge Too Far
4. Across The Stars (From Star Wars) – Wifi
5. Seasons of Love (From Rent) – Circle bursting and forming into “759”

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Thank you cadets of 759 for leaving me with such a wonderful gift in my last year as an air cadet! I can’t wait to see what you guys have in store for next year 🙂




*Band photo and video credits to Mr. Eugenio Cordeiro


Coffee Bean Cookies

Hello everyone! I hope you’re all studying hard for your exams. Although it’s important to make use of every minute to stuff that textbook in your memory, it’s always good to relax and get some oxygen into your brain!


You’re probably thinking, “How do you have so much time to bake during exam season?” Well, I’m “lucky” to have had all my exams within the span of 4 days, which ended last Tuesday. It was stressful, but at least now I’m stress-free to do whatever I want 🙂

So today, I bring to you my newest creation, Coffee Bean Cookies! Whether you’re on the go or needing something to munch on for late-night study sessions, this is the perfect treat to get your caffeine fix!



1/4 Cup Flour

2 Tbspn Cocoa Powder

1/4 Tspn Baking Powder

1 pack of Starbucks VIA Instant Coffee Powder

A pinch of salt

2 Tbspn Softened Butter

3 Tbspn White Sugar

1/8 Egg

*These measurements make 53 coffee bean cookies. The numbers look a bit weird because they’re actually cut from a recipe for regular cocoa cookies. Of course, you can always double or triple this recipe to make 100s of coffee bean cookies!


1. Preheat the oven to 375 degrees

2. Cream together the butter and sugar. Then, add the egg and mix well

3. Sift together the flour, cocoa powder, baking powder, instant coffee powder, and salt. Add the dry ingredients to the wet ingredients


4. Form the dough into tiny ovals on a baking sheet. *Be sure to size the ovals so that they are 3/4 as small as the size you want them to be after they bake. They WILL expand when they bake, so make them smaller just to be on the safe side

5. Using a tooth pick, lightly press on the surface of each oval to make the “dents” that coffee beans usually have. Since the cookies expand when they bake, make the dent at least half the thickness of the cookie


6. Bake cookies for 10-12 minutes. If your cookies expand too much and the dents end up being non-existent, you can take them out at the halfway mark (5 minutes) and remake the dents

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IMG_6332Happy studying and I hope these goodies help keep your mind awake! 🙂




Duotone Frosting

Hello everyone, I hope you are enjoying this wonderful sunny weather we’re having!


A lot of people were asking about how I made my latest cupcake, the KitKat Cupcake with duotone frosting. It’s actually quite easy! Here are the steps:

1. Make 2 different batches of frosting that are different colours


2. Spoon 1 colour of icing and place it in the bag, with the icing facing towards the plastic so that it sticks. Do the same with the other spoon. (This step is really hard to explain so just look at the picture). By having the spoons back to back, you can prevent the two colours of icing from mixing

3. Scrape the icing off of the spoon by pressing on the outside of the piping bag while pulling the spoon out

4. Squeeze out the air bubbles by lightly pressing on the bag to even out the icing distribution

5. When the icing looks tightly packed in the icing bag, you’re ready to pipe! Before you start piping on a cupcake, grab a plate and pipe some frosting out first. This will eliminate the uneven distribution of the two colours of icing. Stop piping on the plate when the icing comes out with an even distribution of both colours. Here’s a picture of what uneven distribution looks like:


6. Pipe on the cupcake using your favourite technique, and voila! You have your duotones frosting that is sure to wow everyone!



*If you want to do rosettes, here’s a step by step diagram of what I did for my MRE Cupcakes!



MRE Cupcakes…Say What?

Today, I introduce my newest creation: The MRE Cocoa Powder Smore’s Cupcake.


Yes. I did it. I turned a field meal into a delicious cupcake. I can go anywhere as long as I have the imagination 😉

For those of you who don’t know, MREs stand for “Meals Ready To Eat.” It’s what military personnel (and cadets) eat when they go on exercises, such as the Field Training Exercise that I went on with my air cadet squadron.

IMG_5811Me lookin’ spiffy in my combats.

These meal packs look almost like the meals that astronauts eat. Each pack contains 1 meal, 1 side, 1 snack, and a couple drink mixes. Everything is vacuum sealed “for freshness.”










Meals: Apple maple oatmeal, spaghetti, lasagna, chili with beans, sloppy joes

Sides: Fried rice, hash browns with bacon, apple sauce

Snacks: Pop tarts, cookies, crackers, wheat snack bread*

     *The wheat snack bread is literally half a loaf of bread crammed into one slice.

Condiments: Tabasco sauce, jam, cheese spread

Drinks: Cocoa, electrolyte drinks, pudding, milkshakes









This FTX was aimed to be for level ones, which are cadets aged 12-13. They get to build their own shelters and experience what it is to live out in the woods for 3 days and 2 nights. There are also senior cadet instructors (like me) who teach them about survival skills, such as how to filter water, respect the environment, and make fires.

This was the FIRST TIME in my entire cadet career that it was NOT RAINING FOR 72 HOURS STRAIGHT. I was so happy to finally see the sun, I even got a little bit tanned!

Me and another senior cadet were designated the “cooks” for the weekend, meaning we had to cut and prepare 100+ MRE meals for every meal…it was killer on the hands.


It was very cute to see them have their first MRE though. It’d only be 2 meals and they already knew the “most wanted” and “least wanted” meals that MREs had to offer.


Another thing is when some of them came up to me to grab their meal, they said “YAY, we finally get to try some RhythmNoms!” I was so surprised to hear that because I don’t have any of them on Facebook, but somehow they’ve managed to find that hashtag and use it. I’m glad my brand is spreading so far!

Anyways, back to the cupcake itself, I was sad that it didn’t turn out that well. The cupcake was edible, but it was just too soft (I know, the only time I complain about a cake being too soft)! You could literally just take the muffin top off by pulling on it.


On the other hand, I MADE THE BEST BUTTERCREAM FROSTING EVER. I will post the recipe soon, but I am so convinced that it is the best frosting I will ever make. It looked BEAUTIFUL when I piped it on, and it wan’t too sweet either.


I had extra graham crackers left over from the FTX so I just topped them on like S’mores.


Anyways, I need to get back to studying now. Thank you for stopping by and reading about my FTX adventures! I’ll be posting more recipes once my exams are done. 3 down, 1 more too go!

Cheers 🙂

No Need to Go to T&T Anymore: Asian Chiffon Cakes

Hello everyone, sorry it’s been so long I posted. I’ve been quite busy with school lately, and I’m glad I can finally take a break today!

Today I’ll be letting you guys know how I made my green tea chiffon cupcakes and chiffon cakes. I LOVE this type of cake. They can be found in all Asian bakeries, including T&T and ones at Crystal Mall.


The reason why I love this cake is that it’s SO LIGHT AND FLUFFY! You don’t have to force it down your throat because the inside is very airy; it almost feels like the cake is a sponge. Not only is the texture light, but this recipe also calls for half the sugar that most American cake recipes ask for. Not only is this recipe HEALTHY, but it also TASTES GOOD. There’s not that much desserts out there that have both qualities.

This cake is also very versatile. I use it to bake both cakes and cupcakes.

*The only downside to making it into cupcakes is that the cake shrinks, which means that it will cave in towards the centre. This creates a wrinkled surface and the absence of a nice, round top. Use a funnel cake pan or one with removable parchment paper to prevent the cake from pulling on the sides while it’s shrinking!

IMG_4639IMG_4726So here is the recipe! I found it online, but I altered a lot of the elements. ITS IS VERY IMPORTANT TO FOLLOW THE INSTRUCTIONS EXACTLY! If you don’t and just mix everything together, your cake will not rise properly.


Ingredients: (Makes 12 cupcakes or 1 6-inch cake)

75g White Flour

1 Tbsp Matcha Powder

1 Tsp Baking Powder

3 Egg Yolks

3 Tbsp Oil

4 Tbsp Water

3 Egg Whites

85g White Sugar


Flour Base

1. Preheat the oven to 340 degrees Fahrenheit

2. Whisk the egg yolks, oil, water and 1/3 of the sugar together

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3. Sift together the flour, matcha powder and baking powder

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4. Add the dry ingredients into the wet ingredients and mix until well incorporated. Set aside

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1. Whisk the egg whites on high speed until they are foamy

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2. Add 1/3 of the sugar into the egg whites and mix on low speed for 30 seconds


3. Add in the rest of the sugar into the egg whites and mix on high speed for around 1.5-2 minutes. The mixture should turn whiter and grow in size. It should be ready when stiff peaks form after you take out the mixer handles



1. Fold 1/3 of the meringue into the cake base using a plastic spatula. Do not mix it in with a mixer or else you will lose the airiness that you want in your finished cake. Once well incorporates, keep folding 1/3 of the meringue until all of it is used

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2. Pour the batter into either a cake pan or cupcake liners

3. Bake for 30 minutes or until a toothpick comes out clean

4. Top it off with some light whipped cream and you’re in for a real treat!



Here are a couple thing I encountered while making this cake that might help you have a higher chance of success:

1. Make sure to separate the egg whites carefully! Any trace of water, oil, or egg yolk will contaminate the egg whites and will prevent it from expanding to its full potential

2. Tilt the bowl by 45 degrees to gain more leverage when whisking egg whites

3. To prevent the cake from shrinking too much, turn off the oven when it’s done baking, but don’t remove it. Wait at least 20 minute and then bring it out so that the temperature difference isn’t too much for the cake

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4. Remove the cake from the pan immediately and pull off the parchment paper. If the cake shrinks, it will shrink evenly instead of pulling on the sides and caving into the middle.

5. If you’re making a cake, peel off the brown skin so that it is easier to frost the cake

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“Do You Want to Build a Mudman?”: Baking with Siblings

It is often said that 2 brains are better than 1.

Making chocolate cookies and squirting Nutella on them, how hard can it be? Well, I spoke to soon.


My class ended late on Thursday and it wasn’t until 9:30PM that my brother and I started baking. It was supposed to be a quick treat, 30 minutes tops. I recently bought new cookie cutters that were made specifically for cookie sandwiches so I was glad I finally got a chance to use them.


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I found a chocolate cookie recipe online that asked for “2 sticks of butter.” Being the tired student I was, I automatically assumed that it meant 2 bricks of butter. Yeup. 2 BRICKS. 

There was a little voice in the back of my head saying “isn’t that a little bit too much?” But since I already started mixing the ingredients, I dismissed the voice and joked around, concluding that it was an American recipe anyway, and that lots of butter was normal. My brother agreed with me and didn’t question me at all.

My brother also managed to squish an egg until it exploded, splattering egg shells and egg whites every where (don’t ask me, I don’t know how he did that). But here’s a picture of him inspecting the dough to ensure that there were no egg shells in it:


After I finished mixing the dough, it was abnormally moist, but again, I justified my speculation by thinking it needed more chilling time. So I placed the dough in the fridge to chill, and went back to my computer to check on social media. Well, the website with the recipe appeared, and just to reconfirm the amount of butter, I looked at the recipe again…2 sticks….2 STICKS?!


My original plan was to make half the recipe, so I put in “1 stick” (aka one brick)* already in the cookie mix. So in the end, I had to QUADRUPLE every ingredient in the recipe since I put in 4 times the amount of butter. The math was killing me and I was so mad that I now had the amount of dough enough to make 160 cookies.

*Just a little bit of background knowledge, 1 stick = 1/2 Cup, while 1 brick = 2 Cups

And guess what Dynamic did? He made a mudman.


So that was just a quick summary of a very long night of baking. The cookies did end up being really good (yay!). Thank goodness I have a sibling who can give away cookies to his friends at school, otherwise, my house would smell like buttery mess. It was also good sibling bonding time to see how we could go through trials together, even in baking.

Lesson Learned: It’s helpful to bake with a partner who will actually ask you what you’re doing so that you catch silly mistakes like adding 4 times the amount of butter!

Nutella Cookie Sandwiches:

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Chocolate Cookie Fruits Tarts:

Because I had so much cookie dough and it was also Pi Day (March 14th)

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Congratulations MAJOR Wong!

If you’re an air cadet, you know that there are 8 ranks in total:

1. Air Cadet (AC)

2. Leading Air Cadet (LAC)

3. Corporal (Cpl)

4. Flight Corporal (FCpl)

5. Sergeant (Sgt)

6. Flight Sergeant (FSgt)

7. Warrant Officer Second Class (WO2)

8. Warrant Officer First Class (WO1)

We got it pretty easy in Canada because the first four ranks are automatic promotions based on the years of service in the cadet program. In New Zealand, every rank is earned. They have to apply to go to special courses in order to acquire the skills needed for the next rank, even if it is just getting promoted to a Cpl.

Well yesterday night was a special night, not only because the first years got promoted to their first rank of LAC, but also because our Commanding Officer, Capt Wong, got promoted to a Major! This is one of the higher ranks an officer can achieve.

To celebrate this special occasion, the Parent Sponsoring Committee decided to have a refreshment table after closing parade.

For all the recipes I’ve made this far, I’ve made them in fairly small batches, the minimum being 2 cupcakes, and the maximum being 15 cupcakes. I wanted to make use of this opportunity to make something for a purpose. I usually just bake for fun and come up with random ideas, but this time, I wanted to create a batch of cupcakes for people to celebrate with in a special setting.


So, I decided to make something personalized for my CO’s promotion, and I wanted to make lots of it. I felt like I was an actual baker for a moment because I was baking so much at a time, and filling a huge piping back with lots of icing because there were so many tops to ice! I was also working under a time constraint because I only had 2 hours to bake a bunch of cupcakes and perfect my entire uniform.

This time, I played around with making chocolate figures, such as backgrounds and letters. I was very glad they turned out exactly as I planned!

I was quite happy to see the cupcakes go away so quickly after closing parade – The plate was swept clean 15 minutes in! Unfortunately, someone ate the “A” before I could take a decent picture, but here it is anyway!


So have fun with what I learned about making chocolate pieces 🙂


1. Melt the chocolate using proper chocolate melting techniques

2. While the chocolate is melting, place a piece of parchment paper on a tray that will fit into your freezer

3. Pour the melted chocolate onto the parchment paper, and use a straight edge to spread it out so that it is at least 4 mm thick


*Too thin is not good because the whole sheet will crack while it is contracting in the freezer. *Too thick is not good because it will be hard to cut up after it freezes


4. After 5 minutes, bring the sheet of chocolate out of the freezer. Using a sharp knife, cut down the middle of the chocolate to release tension

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5. Cut the sheet into slices lengthwise, and then widthwise

6. Pop them off of the parchment paper gently by putting your hand under the parchment paper


7. Place the piece of chocolate upside down so that the smoother side (side that was touching the parchment paper) faces up


8. Decorate the top of the chocolate slices with icing or a different tone of chocolate. Enjoy! 🙂