Risk Assessment

Identify/Assess/Disposal

Burning whilst putting cupcake tray in and taking out/wear oven mitts whilst handling the cupcake tray/NA

breakage of equipment(bowls)/keep all the bowls and equipment well away from the edge of the table/clean the mess with a broom and wrap in newspaper before throwing into the rubbish bin

Results Experiment # 5 and # 6

Results for Experiment with 3 teaspoons of bicarbonate soda.

cupcake no./height(cm)

1/4.2

2/3.9

3/4.1

4/4

5/4.3

6/4.3

7/4.3

8/4.2

9/4.5

10/4.3

in experiment # 6 no bicarbonate soda was used

cupcake no./height(cm)

1/3.5

2/3

3/3

4/3.2

5/3

6/3.3

7/2.7

8/2.9

9/2.9

10/2.9

Experiment #6

pics:

Experiment #5

pics :

experiment #5

NEW DISCOVERRRRYYYYY

hello no one who is reading except for ms zhang

i have made a BRILLIANT discovery. well from my experiment, the 2 batches of cupcakes which had over 1.5 teaspoons of bicarbonate soda had collapsed during the baking process whereas the 2 batches with less than 1 teaspoon of bicarbonate soda had baked roundly and perfectly. i will post pictures to compare the 4.

edit #1

cupcake batch: 3 teaspoons

cupcake batch : 1.5 teaspoons

cupcake batch : 1 teaspoon (also known as perfecto batch)

cupcake batch : no bicarb soda

so basically the amount of bicarbonate soda has to be exact or otherwise the cupcakes will not turn out well. Also the bicarbonate soda acts as a browning agent, giving the cupcakes their brown-colour. The more bicarb soda that was used, the more brown in colour it was. When too much bicarbonate soda was used, the cupcakes collapsed during the baking process but when the cupcakes had no bicarb soda, the cupcakes did not rise or gain any colour. there were aslo cracks in the batch with no bicarb soda.

Errors

well experiment #3 had more bicarb soda than experiment #4 but #4 turned out to be higher than #3 which is not supposed to be right

errors which could've made this happen:

• electric beater not even
• opening of oven affecting baking and rising of muffins
• bicarb soda wasn't mixed evenly into mix
• beating time not EXACTLY the same
• ingredients not EXACTLY the same amount
• oven could of screwed up
• different eggs could have different elements which affect the height of muffins
• time left out in the open could affect the chemical happenings in the mix

thats all i can think of at the moment. and im really sleepy. i think he last dot point is kinda dodgy but oh wells. goodbye and goodnight. my eyes are really dry and i need sleep. GOOD BYE.

Results experiment # 4

results, reeally weird ones

cupcake no./height(cm)

1/4.5

2/4.4

3/4.6

4/4.7

5/4.7

6/4.4

7/4.4

8/4.8

9/4.6

10/4.7

for this experiment i used 1/2 teaspoon of bicarb soda which is weird because yesterday i used 1 and 1/2 teaspoons of bicarb soda but they cupcakes were lower than the ones today.

Experiment #4

the cupcakes are in the oven baking atm

im not really worried about them failing or working out cause if they do fail, then theres more to right about, but if they dont fail then thats good cuz thats want i wanted in the first place anyway.

right now i am so sick of baking. i will never bake again unless lives are in danger. which is unlikely. anyway i hate baking, i didnt before, but now i do so there you go. sit here and wait for the results ~

edit # 1

the cupcakes are done and perfectly perfect.. and they even TASTE nice. woohooo. first batch that is actually edible woooohoooooooooooooooooo. pictures and results will be up in a sec.

edit # 2

pictures :

Results Experiment #3

Results

cupcake no./height (cm)

1/4

2/3.9

3/4.2

4/4.3

5/4

6/4

7/3.9

8/4.2

9/3.8

10/3.9 (squished one)

for this experiment i used 1 1/2 teaspoons of bicarb soda

Experiment again

Hello again oh so beloved blog. i will attempt to bake cupcakes for the gazillionth time today AGAIN. lets hope it works out otherwise i will shoot myself. teeeheeeeee. wish me luck. may the muffins bake!

edit#1

the cupcakes are in the oven atm

lets all hope that my fricking cupcakes will come out good. i dont care about the taste i just want it to succeedd for once omggggggggggggggggggg.

please work please work please work please work please work.

I WANT THIS TO WORK otherwise i doubt i will get my srp done on time. thank god i didnt leave this until next week.

au revoir and if i dont return it means my cupcakes have failed... AGAIN and i am dead. bye

EDIT #2

I AM BACK

WHICH MEANS SUCCESSSS ON THE MUFFINS

except for one cuz i tripped a little bit and i accidentally squashed one BUT THE REST

AREEEE GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOD

YAAAAAAAAAAAAAAAAAAY YAAAAAAAAAAAAAAAAAAY

HIP HIP HOOOORAAAAAAAAAAAAAAAAAAAAAAAAAAAAYYYYYYYYYYY

i will post pics in a sec

wooohoooooooooooooooooo

edit # 3

i have pictures now and results. i baked 10 good muffins but now i have 9 good muffins and one squashed one but NO FEAR I STILL HAVE 9 GOOD ONES.

pictures :

and heres the squished cupcake

and heres proof that i did it; my dirty uniform. im so excited about srp that i didnt even change out of my uniform. im a dedicates science student... bonus points maybe?......

anyway, pic:

New Method

New Method + amount of ingredients

- 1 cup of flour

- 2/3 cup of sugar

-1.5 teaspoon baking powder

-1/4 teaspoon salt

-55 grams butter

-1/2 cup milk

-1 egg

-1/2 teaspoon vanilla essence

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Failed Experiment #2

this is getting really annoying. last time it failed and this time it failed again but in completely the opposite way.

last time there was not enough mix and it got burnt, this time theres too much mix and its raw so right now its in the oven baking and its being an annoying brat.

so now i will use the new recipe - cuz its good - except i will halfen the ingredients. lets hope tomorrow i can fricking get it right FOR ONCE. this is so annoying. i thought this was going to be easy but - NO its n

ot. its annoying and i will never bake from scratch ever again, th

ats why betty crocker/white wings was invented.

dsufjalisd

i am soooo annoyed.

anyway here are the pictures:

Bibliography/Reference

http://www.cupcakerecipes.com/easyrecipe.htm - this was accessed 8th june, for future reference.

New Recipe/Method

Last time i made my first batch of cupcakes, i failed miserbly :

1. the muffins were burnt as heck

2. they were not edible, tasted like bread crust

3. one side was WAAAY higher than the other side

so today im going to use a new recipe and i won't half the ingredient amounts so this time if i screw up then i waste a lot of ingredients.

i will be using this recipe : http://www.cupcakerecipes.com/easyrecipe.htm

but instead of using shortening i will be using butter because basically thats what shortening is anyway. i will use 100grams/150 grams.

for the diff amounts of baking/bicarb soda, i will use ; 3 teaspoons, 1 teaspoon, none and 5 teaspoons.

Failed Experiment

The first experiment failed because i tried to put too less of muffin mixture4 into the muffin tins and they all turned out to be weirdoed and wonky. also they tasted gross and they were inedible and the baking time was too long so i will retry the whole experiment again. i will have to do it another 4 times minimum. damnittttttt.

edit#1

i lost the results t

o t

his experiment but i will add the pictures here.

pictures:

Final Method

Materials & Equipment

• electric beater
• cupcake mold
• sifter
• flour (1 cup)
• sugar (3 tablespoons)
• bicarbonate soda
• salt (1/4 teaspoon)
• eggs (1 egg)
• milk (1/2 cup)
• butter (55 grams)

1. Prepare all the ingredients for the first experiment, 1 cup of flour, 3 tablespoons of sugar, 1/2 tablespoon of baking powder, 1/4 teaspoon of salt, 1 egg, 1/2 cup of milk and 55 grams of butter.

2. Preheat the oven to 200 degrees Celsius. Sift the flour, bicarbonate soda, sugar and salt and mix together in a bowl.

3. Beat the eggs and mix with the milk and butter until even.

4. Put the flour, bicarbonate soda, sugar, salt, egg, milk and butter together in a bowl and beat with an electric beater for 3 minutes exactly.

5. Put the mix into 12 cupcake molds and bake in the oven for exactly 20 minutes.

6. When the 20 minutes is over, take the tray out of the oven and let it cool for 10 minutes.

7. Measure the height of the muffins and record

8. Repeat the experiment, except change the amount of bicarbonate soda to 3/4 of a tablespoon, 1 table spoon and 1 1/2 tablespoons.

Climate Graph

My Climate Graph thats due:

Method

I'm going to repeat my experiment about 3/4/5 times, each time with a different amount of bi carbonate soda.

I can't do all the diff levels of bi carb soda in one day because when mixing the batters, the amount of bi carb soda cannot be controlled as there could be extra amounts of bi carb soda on the equipment used for the different batches, so to be able to control the amount of bi carb soda I'm going to bake it at totally different times. The only error is that the temperature/humidity during the time i make it could change and affect the results.

so the method is so far:

1. get all the ingredients and equipment prepared for the experiment

2. bake the muffins using the recipe, don't change anything yet

3. bake for _____ amount of time
4. take the muffins out and leave to cool for 10 minutes

5. measure the height of muffins and record

6. repeat the experiment but change step 2 and change the amount of bicarbonate soda

annoying internet

the recipe that i found on the internet that i was gonna use is know gone away somewhere the page is not working or something

i have to find a new recipe

yay me

update 1:

found another website with recipe

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/jody/Muffins.html

and another

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/jody/Muffins.html

more info on experiment

today i just realised that i had to make more than one muffin with the same amount of bi carb soda in it grrr

which will make it VERY complicated if i bake all the muffins in one day so i will probably be baking 4/5 diff batches on diff days. this experiment will make my family sick of muffins for a while.... and also just for the marking schemy thingo maboby the:

independent variable : amount of bi carb soda
dependent variable: height of muffin

so i think i've got all the variables that should be the same eg. ingredients, baking time, mixing time and thats about it. i can probably do this experiment over 2/3 weekends or maybe 4 or 5 weekends or maybe 6 or 7 weekends. ionno anywayysss good bye

info on project

thinking about what equipment is needed for experiment, mine is pretty easy simple

need:

• oven
• cupcake tray
• labelled patties - tell how much amount of bi carb soda is in each
• bowls/spoons
• electric beater
• ingredients (flour, sugar, salt, bi carb soda, water, milk butter)

info on bi carb soda

http://aww.ninemsn.com.au/food/cookingtips/790073/baking-soda-bicarb-soda-baking-powder-whats-the-difference

"When included in a batter, the leavening agent causes air bubbles (produced by stirring, whipping or beating) to expand when cooked – causing it to ‘rise’."

this means the time and the strength used to mix the batters will have to be the same, probably be using electric beater for most accurate results.

things that could make the results in accurate: the diff levels of stirring/whipping for each batter.

and also, washing the electric beater for diff batters is important so that the levels of bicarb soda are hte same, but the batter thats left stuck on the beater will minimize the amount of bi carb soda in the batter. URGH not such an easy experiment. dammnitt

science SRP ideas

okay here are a list of ideas that i wanna do for my srp

• see how long it takes to dissolve different types of lollies ( too many variables)
• how diff levels of bicarb soda affects the height of muffins

and uh i can't really think of anything else at the moment. i am looking through science fair projects but they are all at a primary school level. i will probably do the muffin idea - will start researching soon.

about the muffin idea:

the sugar, flour, egg, milk, butter will be the same for every muffin obviously and the only thing that will be changing is the amount of bi carbonate soda/baking powder. found a simple muffin recipe which has the amount of baking powder shown separately from the flour so that i can change the amount of the baking powder without changing anything else -

http://year10srp.blogspot.com/

but i will probably be replacing the lard with butter or something else which sounds less vomitrous.

update: found a better recipe which does not include lard - blergh - http://www.kitchencookingrecipes.com/recipes/basic-muffin.html

soo most probably using the muffin idea woohoo! problem 1 solved.

um about the size of the muffin, it will probably be about 1/2 table spoons per muffin of muffin mix, not including the amount of baking powder, which means there will be a lot of seperate bowls and washing up to do.

Hello World

Hello World