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HS-CHM22

Effect of Liquid Substitutes on the Height and Moisture of a Cake

Chemistry
Lisa Vo Larissa Petkov

Grade:
11
Teacher:
Elaine MacKenzie

Our project is about substituting yogurt, half-and-half cream, and water for milk in a cake. My partner and I love to bake and eat pasteries, so we decided on finding substitutes for a cake. There was no direct correlation because the cake that rose the most was not the cake that had the most moisture. It is important because each liquds have different amounts of water content so the more water the liquid has the more it affects the height and moisture. the half-and-half cream cake had more moisture The water cake rose the most.


Project presentation

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Research paper

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One thought on “Effect of Liquid Substitutes on the Height and Moisture of a Cake

  1. I appreciate the creative substitutes you used in baking your cakes. I hope you had fun baking and that you continue to experiment with baking!

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