PART I History of cake baking and decorating Although clear examples of the difference between cake and bread

are easy to find, the precise classification has always been elusive. For example, banana bread may be properly considered either a quick bread or a cake.The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goat's milk. In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good. Latin poet Ovid refers to the birthday of him and his brother with party and cake in his first book of exile, Tristia.Early cakes in England were also essentially bread: the most obvious differences between a "cake" and "bread" were the round, flat shape of the cakes, and the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. Cake decorating is one of the sugar arts requiring mathematics that uses icing or frosting and other edible decorative elements to make otherwise plain cakes more visually interesting. Alternatively, cakes can be moulded and sculpted to resemble threedimensional persons, places and things. In many areas of the world, decorated cakes are often a focal point of a special celebration such as a birthday, graduation, bridal shower, wedding, or anniversary. Mathematics are often used to bake and decorate cakes, especially in the following actions: a)Geometry To determine suitable dimensions for the cake, to assist in designing and decorating cakes that comes in many attractive shapes and designs, to estimate volume of cake to be produced. b)Calculus (differentiation) To determine minimum or maximum amount of ingredients for cake-baking, to estimate min. or max. amount of cream needed for decorating, to estimate min. or max. size of cake produced. c)Progressions 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.

PART II 1) 1 kg = 3800 cm3 h = 7 cm 5 kg = 3800 x 5 = 19000 cm3 V = r2 h 19000 = 3.142 x r2 x 7 r2 = 19000 3.142 x 7 2 r = 863.872 r = 29.392 cm
.

d = 2r d = 58.783 cm 2) Maximum dimensions of cake: d = 60.0 cm h = 45.0 cm a) h/cm 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 d/cm 155.5262519 109.9736674 89.79312339 77.76312594 69.5534543 63.49332645 58.78339783 54.98683368 51.84208396 49.18171919 46.89292932 44.89656169 43.13522122 41.56613923 40.15670556 h/cm 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 d/cm 38.88156297 37.72065671 36.65788912 35.68016921 34.77672715 33.93861056 33.15830831 32.42946528 31.74666323 31.10525037 30.50120743 29.93104113 29.39169891 28.88049994 28.39507881 h/cm 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 d/cm 27.93333944 27.49341684 27.07364537 26.67253215 26.2887347 25.92104198 25.56835831 25.2296896 24.90413158 24.59085959 24.28911983 23.99822167 23.71753106 23.44646466 23.18448477

b) i) h < 7 cm , h > 45 cm This is because any heights lower than 7 cm will result in the diameter of the cake being too big to fit into the baking oven while any heights higher than 45 cm will cause the cake being too tall to fit into the baking oven

b) ii) I would suggest the dimensions of the cake to be 29 cm in height and approximately 29 cm in diameter. This is because a cake with these dimensions is more symmetrical and easier to decorate. c) i) V = r2 h

V = 19000 cm3 r = d/2 19000 = 3.142 x (d/2)2 x h 19000 d2 = 4 3.142 x (d2/4)

.

d2 =

76000 3.142 x h

d = 155.53 x h-1/2 log10 d = -1/2 log10 h + log10 155.53

log10 h
1 2 3 4

log10 d
1.691814 1.191814 0.691814 0.191814

c) ii) a) When h = 10.5 cm, log10 h = 1.0212 According to the graph, log10 d = 1.7 when log10 h = 1.0212 Therefore, d = 50.12 cm b) When d = 42 cm, log10 d = 1.6232 According to the graph, log10 h = 1.2 when log10 d = 1.6232 Therefore, h = 15.85 cm

3) a)

h = 29 cm r = 14.44 cm
14.44 cm

29 cm

Diagram 1: Cake without Cream 1 cm 15.44 cm 1 cm 30 cm

Diagram 2: Cake with Cream

and

To calculate volume of cream used, the cream is symbolised as the larger cylinder the cake is symbolised as the smaller cylinder. Vcream = 3.142 x 15.442 x 30 19000 = 22471 19000 = 3471 cm3

3) b) i) Square shaped cake

Estimated volume of cream used = 30 x 27.6 x 27.6 - 19000 = 22852.8 19000 = 3852.8 cm3 b) ii) Triangle shaped cake

Estimated volume of cream used = x 39.7 x 39.7 x 30 19000 = 23641.4 19000 = 4641.4 cm3 b) iii) Trapezium shaped cake

Estimated volume of cream used = x (28+42.5) x 22 x 30 - 19000 = 23265 19000 = 4265 cm3

* All estimations in the values are based on the assumption that the layer of cream is uniformly thick at 1 cm c) Based on the values I have obtained, the round shaped cake requires the least amount of fresh cream (3471 cm3)

PART III Method 1: By comparing values of height against volume of cream used
volume of cream used/cm3 19983.61 10546.04 7474.42 5987.37 5130.07 4585.13 4217.00 3958.20 3771.41 3634.38 3533.03 3458.02 3402.96 3363.28 3335.70 3317.73 3307.53 volume of cream used/cm3 3303.66 3304.98 3310.62 3319.86 3332.12 3346.94 3363.92 3382.74 3403.14 3424.89 3447.80 3471.71 3496.47 3521.98 3548.12 3574.81 3601.97 volume of cream used/cm3 3629.54 3657.46 3685.67 3714.13 3742.81 3771.67 3800.67 3829.79 3859.01 3888.30 3917.65 3947.04 3976.46 4005.88 4035.31 4064.72

h/cm 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

h/cm 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34

h/cm 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50

According to the table above, the minimum volume of cream used is 3303.66 cm3 when h = 18cm. When h = 18cm, r = 18.3 cm

Method 2: Using differentiation Assuming that the surface area of the cake is proportionate to the amount of fresh cream needed to decorate the cake.*

Formula for surface area = r2 + 2 rh h = 19000 / 3.142r2 Surface area in contact with cream = r2 + 2 r(19000 / 3.142r2) = r2 + (38000/r) The values, when plotted into a graph will from a minimum value that can be obtained through differentiation. dy = 0 dx dy = 2 r (38000/r2) dx 0 = 2 r (38000/r2) 0 = 6.284r3 38000 38000 = 6.284r3 6047.104 = r3 18.22 = r When r = 18.22 cm, h = 18.22 cm The dimensions of the cake that requires the minimum amount of fresh cream to decorate is approximately 18.2 cm in height and 18.2 cm in radius. I would bake a cake of such dimensions because the cake would not be too large for the cutting or eating of said cake, and it would not be too big to bake in a conventional oven. * The above conjecture is proven by the following When r = 10, ~ the total surface area of the cake is 4114.2 cm2 ~ the amount of fresh cream needed to decorate the cake is 4381.2 cm3 ~ the ratio of total surface area of cake to amount of fresh cream needed is 0.94 When r = 20, ~ the total surface area of the cake is 3156.8 cm2 ~ the amount of fresh cream needed to decorate the cake is 3308.5 cm3 ~ the ratio of total surface area of cake to amount of fresh cream needed is 0.94 Therefore, the above conjecture is proven to be true.

FURTHER EXPLORATION
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. (a) Find the volume of the first, the second, the third and the fourth cakes. By comparing all these values, determine whether the volumes of the cakes form a number pattern? Explain and elaborate on the number patterns. Answer: 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 Radius of 1st cake = 31, volume of 1st cake = (3.142)(31)(6) = 18116.772 Radius of 2nd cake = 27.9, vol. of 2nd cake = 14674.585 Radius of 3rd cake = 25.11, vol. of 3rd cake = 11886.414 Radius of 4th cake = 22.599, vol. of 4th cake = 9627.995 18116.772, 14674.585, 11886.414, 9627.995, a = 18116.772, ratio, r = T2/T1 = T3 /T2 = = 0.81 (b) If the total mass of all the cakes should not exceed 15 kg, calculate the maximum number of cakes that the bakery needs to bake. Verify your answer using other methods. Answer: Sn =
         

Sn = 57000, a = 18116.772 and r = 0.81 57000 = 1 0.81n = 0.59779 0.40221 = 0.81n lg0.81 0.40221 = n

n=

 

n = 4.322 Therefore, n 4 Verifying the answer: When n = 5, S5 =

   

S5 = S5 = 62104.443 cm3 Given 1kg = 3800 cm3 62104.443 = 62104.443 3800 = 16.3433 kg Therefore, n=5 is not suitable as the mass has exceeded 15kg. When n = 4, S4 =
   

S4 = S4 = 54305.7669 cm3 Given 1kg = 3800 cm3 54305.7669 = 54305.7669 3800 = 14.2910 kg Therefore, n=4 is suitable as the mass is less than 15kg.

REFLECTION In the process of conducting this process, I realized that lot of things beside us need a lot of mathematical knowledge including geometry, calculus, ratios and progressions even in industrial of making cake. Besides, I also learn some moral value such as persevere. For example, I finished my project although I faced many problems in the process of accomplishing my Additional Mathematic Project. Other than that, I also learned punctual. For instant, I passed up my project on time as my teacher set to me. For conclusion,

I LOVE ADDITIONAL MATHEMATIC