chemistry of cupcakes

I’m Annie, and this is my talon talk about the chemistry of cupcakes!

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5 thoughts on “chemistry of cupcakes

  1. Annie,
    Delicious topic you talked about! Even though it sounded like you were whispering, it was nice that you tried to put enthusiasm into your slides. It was nice and concise which made it easier to remember what you talked about. I also liked how you didn’t just give a literal definition and that you applied how each ingredient works.

    I was wondering where caramelization happens when you bake a cupcake. How does caramelization work for baked goods that have had sugar mixed into the batter, rather than sugar that has had direct exposure of heat? For example, sugar on top rather than mixed inside, or maybe even both. I also was wondering what you’ll be doing for your experiment, since you did not mention it.

  2. Hi Annie! I loved your presentation. Your slides were beautiful and you explained the chemistry of cupcakes very well. I liked how clear everything was and your passion for your topic. Good Job! However, I was wondering what protein is created if you use gluten-free flour and how is the cupcake form affected by this? Thanks!
    – Natalie

  3. Hi Annie! I found learning about the Chemistry of Cupcakes really cool. Giving each ingredient their own slide gave the presentation a nice flow. I learned a lot, from why baking soda is used in cupcakes to how flour contributes to the making of cupcakes. I was wondering if adding something like food colouring or substituting eggs would impact the reactions of other ingredients in the cupcake batter?
    -Makenna

  4. Hi Annie!
    Your talk was really cool. I liked how you broke the ingredients into simple and structured slides. I also liked how you put the pictures in your presentation, it really helped: ). I also liked how you were very clear on the pronunciations and the topics.
    My questions are if you mix the dry ingredients and the wet ingredients and the icings all together and put it in the oven, will the reactions still work? If no, why not.

    Joanne

  5. Hi Annie,
    Really cool presentation! You obviously put a lot of effort and research into it! I also like how you designed your powerpoint, it was very nice and fit with the cupcake theme. I saw that Natalie asked a question about how gluten free flour affects the cupcake, and now I’m curious about that, because I’m gluten free myself. I was also wondering how other things like not using eggs or dairy affects the cupcake, or how much the amount of each ingredient affects it.
    -Xylia

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