Table of Contents

Acknowledgements

3 4 6 8 10 19 23 24

Objectives What is Cake? Applications of Mathematics in Cake Baking and Decorating Part Two Part Three Conclusion References

Acknowledgments

Firstly, I would like to thank the Ministry of Education for providing an excellent learning opportunity with this project work. It clearly demonstrates the practical applications of mathematics making the purpose of its learning more profound and meaningful.

I would also like to thank my Additional Mathematics teacher, Mr. Lee Kuan Yuin for his continuous support and assistance in making this project work a success. Without his guidance I surely would not have been able to complete this project as he often helped with solving several problems.

I want to thank my parents as well for providing the means to which this project was completed, as well as facilitating my needs throughout the process of this coursework.

Finally, I wish to thank all my friends, classmates and acquaintances who helped in the discussion, sharing of resources and problem solving stages of this project work.

Objectives

The primary goals that this project work is expected to achieve:

1. To apply and adapt a variety of problem-solving strategies to solve mathematical problems in daily scenarios 2. Enhance logical thinking skills 3. Develop mathematical knowledge through problem solving in a way that increases students interest and confidence 4. Use the language of mathematics to express mathematical ideas precisely 5. Provide a learning environment that stimulates and enhances effective learning 6. Encourage a positive attitude towards mathematics and its applications

Part One

What i Cake ?

of flour, sugar, eggs, and butteror oil, wit some varieties also requiring liquid (t icall milk or water) and leavening

agents (such as yeast or baking powder). Flavorful ingredients like fruit pures, nuts or extracts are often added, and numerous substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders or candied fruit.

Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some rich and elaborate and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake. 5

i a form of food, t

i all a sweet, baked dessert Cakes normall contain a combination

Cakes are broadly divided into several categories, based primarily on ingredients and cooking techniques. Yeast cakes are the oldest, and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen. Cheesecakes, despite their name, aren't really cakes at all. Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese, mascarpone, ricotta or the like), and have very little to no flour added, although a flour-based crust may be used. Cheesecakes are also very old, with evidence of honey -sweetened cakes dating back to ancient Greece. Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Gnoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake. Butter cakes, including the pound cake and devil's food cake, rely on the combination of butter, eggs, and sometimes baking powder to provide both lift and a moist texture.

Application of Mathematics in Cake Baking & Decorating

Geometry
To determine suitable dimensions for the cake, to assist in designing and decorating cakes that comes in many attractive shapes and designs, and to estimate volume of cake to be produced When making a batch of cake batter, you end up with a certain volume, determined by the recipe. The baker must then choose the appropriate size and shape of pan to achieve the desired result. If the pan is too big, the cake becomes too short. If the pan is too small, the cake becomes too tall.

The ratio of the surface area to the volume determines how much crust a baked good will have. The more surface area there is, compared to the volume, the faster the item will bake, and the less "insides" there will be. For a very large, thick item, it will take a long time for the heat to penetrate to the center. To avoid having a rock-hard crust in this case, the baker will have to lower the temperature a little bit and bake for a longer time. We mix ingredients in round bowls because cubes would have corners where unmixed ingredie nts would accumulate, and we would have a hard time scraping them into the batter.

Calculus (Differentiation & Integration)

Calculus assists in determining the minimum or maximum amount of ingredients for cake-baking, as well as to estimate the minimum or maximum amount of cream required for decorating. While integration can help to determine the minimum and maximum size and volume of cake produced.

Progression
To determine total weight/volume of multi-storey cakes with proportional dimensions, to estimate total ingredients needed for cake-baking, to estimate total amount of cream for decoration. For example when we make a cake with many layers, we must fix the difference of diameter of the two layers. So we can say that it used arithmetic progression. When the diameter of the first layer of the cake is 8 and the diameter of second layer of the cake is 6, then the diameter of the third layer should be 4. In this case, we use arithmetic progression where the difference of the diameter is constant that is 2. When the diameter decreases, the weight also decreases. That is the way how the cake is balance to prevent it from smooch. We can also use ratio, because when we prepare the ingredient for each layer of the cake, we need to decrease its ratio from lower layer to upper layer. When we cut the cake, we can use fraction to divide the cake according to the total people that will eat the cake.

Part Two

Best Bakery shop received an order from your school to bake a 5 kg of round cake as shown in Diagram 1 for the Teachers Day celebration.

Diagram 1

If a kilogram of cake has a volume of 38000cm3, and the height of the cake is to be 7.0 cm, the diameter of the baking tray to be used to fit the 5 kg cake ordered by your school 3800 is

Volume of 5kg cake = Base area of cake x Height of cake 3800 x 5 = (3.142)( ) x 7

(3.142) = ( ) 863.872 = ( ) = 29.392 d = 58.784 cm

The inner dimensions of oven: 80cm length, 60cm width, 45cm height The formula that formed for d in terms of h by using the formula for volume of cake, V = 19000 is:

19000 = (3.142)( )h

= d
d=

10

Height (h) 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0

Diameter (d) 155.53 109.98 89.79 77.76 69.55 63.49 58.78 54.99 51.84 49.18 Table 1

h < 7cm is NOT suitable, because the resulting diameter produced is too large to fit into the oven. Furthermore, the cake would be too short and too wide, making it less attractive.

The most suitable dimensions (h and d) for the cake is h = 8cm, d = 54.99cm, because it can fit into the oven, and the size is suitable for easy handling.

The same formula is used, that is 19000 = (3.142)( )h. The same process is also used, that is, make d the subject. An equation which is suitable and relevant for the graph:

19000 = (3.142)( )h =

d= log d =  log d =

= d d=

log h + log 155.53 log h + log 155.53

Table of log d =

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Height,h 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0

Diameter,d 155.53 109.98 89.79 77.76 69.55 63.49 58.78 54.99 51.84 49.18

Log h 0.00 0.30 0.48 0.60 0.70 0.78 0.85 0.90 0.95 1.0

Log d 2.19 2.04 1.95 1.89 1.84 1.80 1.77 1.74 1.71 1.69 Table2

Based on the graph:

d when h = 10.5cm h = 10.5cm, log h = 1.021, log d = 1.680, d = 47.86cm

h when d = 42cm d = 42cm, log d = 1.623, log h = 1.140, h = 13.80cm

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Graph of log d agai t log h

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The cake with fresh cream, with uniform thickness 1cm is decorated

The amount of fresh cream needed to decorate the cake, using the dimensions suggested earlier; that is h = 8cm, d = 54.99cm Amount of fresh cream = volume of fresh cream needed (area x height) Amount of fresh cream = volume of cream at the top surface + volume of cream at the side surface

The bottom surface area of cake is not counted, because we're decorating the visible part of the cake only (top and sides). Obviously, we don't decorate the bottom part of the cake

Volume of cream at the top surface = Area of top surface x Height of cream = (3.142)( = 2375 cm ) x 1

Volume of cream at the side surface = Area of side surface x Height of cream = (Circumference of cake x Height of cake) x Height of cream = 2(3.142)( = 1382.23 cm )(8) x 1

Therefore, amount of fresh cream = 2375 + 1382.23 = 3757.23 cm Three other shapes (the shape of the base of the cake) for the cake with same height which is depends on volume 19000cm. The volume of top surface is always the same for all shapes (since height is same), Answer (with h = 8cm and volume of cream on top surface = = 2375 cm)

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Rectangle-shaped base (Cuboid)

Height Width Length

19000 = base area x height Base area = Length x width = 2375 By trial and improvement, 2375 = 50 x 47.5 (length = 50, width = 47.5, height = 8) Therefore, volume of cream = 2(Area of left and right side surface)(Height of cream) + 2(Area of front and back side surface)(Height of cream) + volume of top surface = 2(50 x 8)(1) + 2(47.5 x 8)(1) + 2375

= 3935 cm

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Triangle-shaped base

Width

Slant Height

19000 = base area x height Base area = Base area = 2375 x length x width = 2375 Length x width = 4750 By trial and improvement, 4750 = 95 x 50 (length = 95, width = 50) Slant length of triangle = (95 + 25)= 98.23

Therefore, amount of cream = Area of rectangular front side surface (Height of cream) + 2(Area of slant rectangular left/right side surface)(Height of cream) + Volume of top surface = (50 x 8)(1) + 2(98.23 x 8)(1) + 2375 = 4346.68 cm

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Pentagon-shaped base

Width

19000 = base area x height base area = 2375 = area of 5 similar isosceles triangles in a pentagon Therefore: 2375 = 5(length x width) 475 = length x width By trial and improvement, 475 = 25 x 19 (length = 25, width = 19) Therefore, amount of cream = 5(area of one rectangular side surface)(height of cream) + vol. of top surface = 5(19 x 8) + 2375 = 3135 cm

Based on the values above, the shape that requires the least amount of fresh cream to be used is the:

Pentagon-shaped cake, since it requires only 3135 cm of cream to be used.

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Part Three

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Whener there's minimum or maximum, the problem can be solved using differentiation and quadratic functions. The minimum height, h and its corresponding minimum diameter, d is calculated by using the differentiation and function.

Method 1: Differentiation

Two equations for this method: the formula for volume of cake (as in 2(a)), and the formula for amount (volume) of cream to be used for the round cake (as in 3(a)).

19000 = (3.142)rh

(1) (2) (3)

38000/r = 2(3.142)r 38000/(2(3.142))= r 6047.104 = r

V = (3.142)r + 2(3.142)rh

From (1): h = 19000/((3.142)r)

Sub. (3) into (2): V = (3.142)r + 2(3.142)r(19000/((3.142)r)) V = (3.142)r + (38000/r) V = (3.142)r + 38000r-1 (dV/dr) = 2(3.142)r (38000/r)

r = 18.22 Sub. r = 18.22 into (3): h = 19000/((3.142)(18.22)) h = 18.22

0 = 2(3.142)r (38000/r) -->> minimum value, therefore/dr = 0 Therefore, h = 18.22cm, d = 2r = 2(18.22) =

36.44cm

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Method 2: Quadratic Functions

Two same equations as in Method 1, but only the formula for amount of cream is the main equation used as the quadratic function.

Let f(r) = volume of cream, r = radius of round cake: 19000 = (3.142)rh (1) (2)

f(r) = (3.142)r + 2(3.142)hr From (2):

I would not choose to bake a cake with such dimensions because its dimensions are unsuitable (it is too high) and therefore less attractive. Furthermore, such cakes are difficult to handle easily during the baking and decorating process.

f(r) = (3.142)(r + 2hr) -->> factorize (3.142) = (3.142)[ (r + 2h/2) (2h/2) ] -->> completing square, with a = (3.142), b = 2h and c = 0 = (3.142)[ (r + h) h ] = (3.142)(r + h) (3.142)h (a = (3.142) (positive indicates min. value), min. value = f(r) = (3.142)h, corresponding value of x = r = --h)

Sub. r = --h into (1): 19000 = (3.142)(--h)h h = 6047.104 h = 18.22

Sub. h = 18.22 into (1): 19000 = (3.142)r(18.22) r = 331.894 r = 18.22

Therefore, h = 18.22 cm, d = 2r = 2(18.22) = 36.44 cm

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Best Bakery received an order to bake a multi-storey cake for Merdeka Day celebration, as shown in Diagram 2. The height of each cake is 6.0 cm and the radius of the largest cake is 31.0 cm. The radius of the second cake is 10% less than the radius of the first cake, the radius of the third cake is 10% less than the radius of the second cake and so on.

Given: Height, h of each cake = 6cm Radius of largest cake = 31cm Radius of 2nd cake = 10% smaller than 1st cake Radius of 3rd cake = 10% smaller than 2nd cake 31, 27.9, 25.11, 22.599, a = 31, r = V = (3.142)rh, a) By using the formula for volume V = (3.142)rh, with h = 6 to get the volume of cakes. Volume of 1st, 2nd, 3rd , and 4th cakes: Radius of 1 cake = 31, volume of st 1 cake = (3.142)(31)(6) = 18116.772 Radius of 2nd cake = 27.9, volume of 2nd cake = (3.142)(27.9)(6) 14674.585 Radius of 3rd cake = 25.11, volume of 3rd cake = (3.142)(25.11)(6) 11886.414 Radius of 4th cake = 22.599, volume of 4th cake = (3.142)(22.599)(6) 9627.995 The volumes form number pattern: 18116.772, 14674.585, 11886.414, 9627.995, (it is a geometric progression with first term, a = 18116.772 and ratio, r = T2/T1 = T3 /T2 = = 0.81)
st

a) The total mass of all the cakes should not exceed 15 kg ( total mass < 15 kg, change to volume: total volume < 57000 cm), so the maximum number of cakes that needs to be baked is
     

Sn =

Sn = 57000, a = 18116.772 and r = 0.81 57000 =

   

1 0.81n = 0.59779 0.40221 = 0.81 n og0.81 0.40221 = n n=

  

n = 4.322 Therefore, n 4

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Conclusion

1. Geometry is the study of angles and triangles, perimeter, area and volume. It differs from algebra in that one develops a logical structure where mathematical relationships are proved and applied.

2. An arithmetic progression (AP) or arithmetic sequence is a sequence of numbers such that the difference of any two successive members of the sequence is a constant

3. Geometric progression, also known as a geometric sequence, is a sequence of numbers where each term after the first is found by multiplying the previous one by a fixed non-zero number called the common ratio

4. Differentiation is essentially the process of finding an equation which will give you the gradient (slope, "rise over run", etc.) at any point along the curve. Say you have y = x^2. The equation y' = 2x will give you the gradient of y at any point along that curve.

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References

www.scribd.com www.wikipedia.com Additional Mathematics Textbook

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