Photo Credit: Google Images

With the final presentation that we have done in class on Friday, our Passion Project have finally come to an end. Throughout the year, Vanessa and I learned a lot by working together on this Passion Project. We learned that even though eating desserts is nice and all, making them is actually a lot of work. It also takes a lot of time and money, so in a way, we kind of learned the harsh reality behind making desserts. However, we were able to create a few successes in our project that was truly satisfying for us.

In our final presentation, I believed that we went too fast. We should’ve spent more time elaborating on the details, but we were afraid that we will go over the time limit. We probably should have practiced more, but we had a lot of things on our plate. In addition, we probably should have prepared the plates and forks beforehand, but we didn’t have any at our houses.

We made a variety of desserts that diversely ranged culturally and traditionally. Using teamwork, Zhou and I utilized our time to attempt at baking creations that involved new techniques, unique utensils, and old-fashioned materials. Although we had multiple successes, such as the oreo krispie bars, cinnamon rolls, and our last dessert, red velvet cookies, there were also failures that set back our motivation and perseverance. These desserts include: candied popcorn, brigadeiros, and blueberry scones. Despite the fact that we were discouraged over “wasting” our time making desserts that were not delectable, the both of us learned from our mistakes and what we should not do the next time one of us would bake something in the future. Zhou and I also explored the depths and crevasses of foreign cultures and traditions, ranging from Korean to Irish to American. Through this, we continued to keep pushing forward, as the both of us realized how these cultures and traditions are slowly dissipating from the world over time. Overall, Zhou and I were pleased at how the successful desserts turned out, and how learning from our mistakes balanced out the disappointment we faced when the desserts did not turn out well.