Blog #5b: Science Fair Proposal

1. What is your topic? 

- My senior project topic is Pastry Art.

2. What is the driving problem behind your experiment and the quote by an expert to support that problem?

- The problem I am trying to solve is the fact that when people who use fondant and need to have something dried in order to for them put together a structure or sculpture,or when the fondant becomes to sticky to work with, that they can use a correct amount of tylose, which is a hardening agent, to help relieve those problems and create more beautiful pieces of art for what ever event they desire.

Citation: 

Anderson, Michael. "Possible Problems With Fondant." About.com Cake Decorating. About.com Guide, n.d. Web. 06 Feb. 2013. <http://cakedecorating.about.com/od/caketroubleshooting/a/Possible-Problems-With-Fondant.htm>.


3. What is your hypothesis?

- If I use a certain amount of tylose when working with fondant, then the amount of time needed for the fondant to dry will decrease.

4. Write a paragraph of how you will perform the experiment. Include the tools you plan to use.

- The way I plan to execute this experiment is by portioning out a certain fondant recipe into five sections, and make multiply batches, using different amounts of tylose in each batch, then timing how long it takes for the fondant to harden. What I will need is a timer, a measuring cup for the tylose, toothpicks to test the fondant for hardness, a ruler to see how thick the fondant is, and lastly, I will need a record to keep track of how much tylose I use on each batch of fondant.

5. Select one of the following Project Categories for you experiment:

- Chemistry.

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Blog #9: Working EQ and Possible Answers

Content:

1. During my presentation, my working Equipment was, " What is the best way for a pastry chef tobtell a story though their food?"

2. I did not make any changes to my working EQ.

3. Some possible answers that I have thought of for my working EQ is simplicity because I have read in one of my pieces of research that going over the top with what you are doing on a cake can make the art unnoticed or unattractive. Another answer is creativity, and by this,  I mean that the pastry chef needs to be creative with what ever they make, but not to crazy in design. So far, those are the only answers I have come to and I hope to either edition or change them when I find what I am looking for.