Hello from a beautiful day like today.

Such a nice day.

I'm just being I went up and did my washing.

I work up to the most beautiful sunlight coming in from outside.

It's just being today is such nice weather.

It's just coming out of summer.

So it's almost order, which is it's the temperature.

Everything is just super nice today.

I was going to do it anyway, but I thought I'd do with you guys.

I'm gonna make a sponge cake.

Is this kitchen jet?

So it's not like a recipe video.

It's just me having a chat with you guys.

Uh, sir, I'm not actually making it from scratch.

Reason back in mix like my mom would be ashamed.

I never make things for packet mixes.

I always try to do that by myself.

But sponge cakes, for some reason, whenever I've tried to make them by myself, they just taste so eggy.

Yes, that I went to the shops and I got some peaches and a pair.

I don't know if it's gonna work.

It might taste bizarre, but we're gonna do a peach and it's bunch cake.

We're just gonna do my best But there's one thing we're gonna do its best.

I'm gonna Friend's housewarming party off to this, Sir, I haven't done my head yet.

I haven't I'm not ready, but it's time to get the cake baking first so that I can keep getting ready.

Well, it's baking and then head on out when I'm done.

First up before we start, I want to show you my new colossus.

I don't know if you can see it without the reflection.

They're good.

Does not.

Too bad anyway, these menu glasses, What happened was I sat on my old glasses.

I just like, set on them.

Had the crunch and birth of the sides just snapped off.

I went to self, and they do doctors prescription and frames for about 5000 years, which is about $50 Australia.

It's like hundreds of dollars to get prescription lens.

Good at mix.

This is such a sad tutorial because it's like I feel kind of like a stallion of doing from scratch.

But I can't be politics, and it's okay and I'll be bolted.

So what have I been up to lately?

Uh, school.

That's pretty much it, uh, just school school of study study.

Okay.

Oh, well, sending 50 milliliters of soy milk, uh, you could use regular milk, but I need that.

So we mean So when I joined Kloss, uh, they put me in a clause that was quite a few steps ahead of me.

Like full fits of the way through this.

This book mean only homegrown number one.

There's 25 levels and they were up to level 20.

So I joined in 11 twit level 20 lend up to 25.

And okay, now we have a test in the entire book, and it's not that biggest like, Yeah, it was very specific stuff that I hadn't learned.

So it was I felt like I was struggling, trying to swim upstream during the homework for the clause already and then also doing my own study to try to catch up to where everyone else was.

It just didn't.

It was It was tough, tough time and say, this test was like a big thing for me, because if I didn't get 60 I think 60% was a minimum.

I would have to repeat the clause, which is like, I don't know, I didn't really want to admit defeat.

And so I studied really hard.

I did my very best, and I did it.

I got results back the day before yesterday, and I came sixth in the class out of 19 people.

So I'm really proud of myself.

Yeah, My hard work paid off to celebrate.

I am.

I went and bought a cactus.

His name is Gilbert.

Okay, Now I'm my silicon pen, and I'm gonna put the Mac.

Mac Baxter has a batta, and mixture came out Max show.

Okay, we have a cake, and I'm gonna put it in my little microwave oven.

I know we just put this on in a press 20.

Good fun guy.

So I think I realized that maybe I was supposed to mix it for a bit longer.

Um, so just fixing it in here has Great.

I'm sure it's fine.

It's fine.

Okay.

Okay.

I'm gonna keep getting ready for my friend's housewarming party.

Uh, like this from him for a little bit time, and I'll get back to you.

Come back, I straighten my hair.

Um, haven't decided.

What should I'm wearing, but yeah.

Also, sometime this week, I think I'm going to go to the hairdresser and get my friend again.

It's It's possum.

A.

I feel kind of good with one I brought showing.

But the truth is like this kind of as good as it gets normally.

Every time I walk around somewhere, that kind of stuff like that or it'll end up like that, it's like I don't know, I miss my friend French I do.

And now that it's not summer and it's not gonna get stuck to my face with sweat, I think I'm gonna go for it again.

All right, well away from the cake to be done.

It's got about 10 minutes left.

Maybe I'm going to stop whipping up some cream.

What amazing right now is soy Whip.

I just get it from my local Ito Yokado, which is a name of a particular market in Japan.

If you're here, Ito Yokado usually does so, but they also some of them do soy ice cream.

And so she's not soy cheese but like Bigon cheese.

Unfortunately, mind really just does the soil it, but I'm glad that it doesn't leave that how much do because I want to see if I can cut the cake in half.

Do you like peach cream in the middle and then peril on the outside.

But I'll tell you, my mail story male is in package mailed mail email a couple of days ago saying that my package is gonna be arriving on Monday.

And it was from Lisa in China.

I was like, what?

So message my family?

And I was like, Did you guys send me any packages and the like nor in our And so I got a look at the door today, just like an Al before I started filming.

And I recorded it, sir.

Uh, yeah, we'll include that footage right now like, Oh, God looks official, you get we'd like to recognize you and all your hard work with this Silver Creator award.

A small token of our esteem and respect.

We know that you don't do this for awards to do it because you have a driving to create and shit because you found an audience.

You can believe us when we say we can't wait to see what you do next.

Oh, my God.

It's so shiny.

Yeah, it's so shiny and I feel so I feel pretty cool looking at it.

So I've just put it on the shelves in the one shelf that I have.

I'm gonna start whipping up this cream.

It takes a long time.

I get really frustrated with it.

But I just have one of these blending sticks.

I don't have a hand makes or anything on.

I'm just gonna blends.

So let's begin and it's noisy.

See what the heck?

It's almost done that took no time at all.

Heck, see?

It's like pretty much I think it's supposed to be a bit fluffy.

Uh, but, um, that's fine to the cream mixed young and add a bit of powdered sugar and vanilla essence.

I'm still not totally sure how I'm gonna decorate this case.

By the way, I went up to the roof last night to go look at the sunset in the sky and it was so nice.

I want to include some shots of that right now.

Okay, I should start figuring out how I want to cut through.

I think I want the peach in the middle so I don't really need to be meet with how I cut it out.

I find with peaches.

Look in Australia.

If I cut a peach in half.

I could just twist and pull both sides away.

And it was possible with Japanese peaches.

I can't do that.

I like twisted.

And when I try to pull in, it's like I think I will remove appeal just cause it's going in the middle of cake.

If I can even cut this taken off, it's kind of like a thin it is.

That's my fault.

I think it was supposed to being beaten for a lot longer.

How are we gonna do this?

Oh, God.

Oh, Do I hurt this?

Tastes okay.

I know.

It's so stay.

Oh, dear.

Please still taste good.

Okay, so let's kind of peaches.

I'm just gonna cut down.

Oh, so we've got each cream.

Um, by the way, things have been good lately.

I think I'm finally so I'm feeling a lot stronger.

I'm feeling a lot, uh, less stressed.

I think now that I've caught up to why school is pretty much that's really helping and friends of great, it's all I'm really getting that I'm feeling so much.

But also, therapy really helped.

I went through a really tough period, but I think I'm pretty much out of it now.

For now, at least.

Things change every day, but it's been a good long period of feeling.

Good.

I did it.

Okay.

No, it's are solid right now.

I put the tough it out.

Oh, in cake.

Sweet French.

What have I done to you?

Just be watching 70 cake making videos on Facebook, and I really don't like they make it look so easy.

You know, that's good enough.

Like I'm not going for a polish.

Look, I'm just going for a tasty look.

I kind of want to leave the peel on because I really like the texture appeal and also, you know, it's gonna be like a whole white cake.

It might give a bit of color to it.

Can I?

Honestly don't know if I recorded that loss that but yeah, I just made this peach thing, all right?