07_PosterTemplate F23 (3)

Cake Ingredients Author – Aubreigh Cramer ISP 203L – Geology and the Human Environment Fall 2023 Introduction / Significance: I feel that this investigation is worth undertaking for the fact that sometimes people are wanting to bake a cake with the ingredients that they have at their house and may not always have exactly what they need, therefore leaving them left looking for a substitute. Also, with carrying out this project I can also help myself and others figure out the best way to bake a cake. Each variable has a relationship because they can each be used in substitution of one another in a cake recipe . In this case our independent variable is the ingredient being used ; oil, bitter, and applesauce and our dependent variable is the height the of the cake. Butter is the best substitute for oil when baking. Methods: 1. Gather materials needed: Cake mix, applesauce, oil, butter, cake pans, water, spoons, and rulers. 2. Mix up two of the cakes with their assigned ingredient variable. Follow boxed steps. ½ cup oil= ½ cup butter and ½ cup oil= ½ cup applesauce. 3. Pour each cake batter into the same size pans, 8” round, and cook for 41 minutes 4. Take cakes out of oven after 41 minutes and measure tallest part of the cake's height with a straight edge and ruler. 5. Repeat after being cooled for 1 hour and again after 2. Results: Conclusions: In conclusion, the experiment aimed to determine which ingredient out of butter, oil and applesauce produces the best cake. The findings conclude that butter was ultimately the best ingredient creating a fluffier and more moist cake. On the contrary, applesauce proved to be the least favorable option creating a denser cake. Oil created a happy medium in between the two, with a moist cake and not as dense as the applesauce but not as fluffy as the butter cake. So, all in all the findings prove it is possible to substitute these ingredients for one another when stuck in a situation where you don’t have what you need., with butter ultimately leaving you with the best results. References: Schiller, Nan. “Out of Oil? Bake Anyway with Creative Substitutes.” Foodal , 19 October 2023, https://foodal.com/knowledge/how-to/out-of-oil-substitutions/. Accessed 28 November 2023. Uskokovic, Shilpa. “Can You Use Applesauce Instead of Oil or Butter for Baking?” Bon Appetit , 26 January 2023, https://www.bonappetit.com/story/replace-oil-with-applesauce. Accessed 28 November 2023. The cake batter before and after being put into the oven. Relatively the same looking for each variable. Applesauce Butter Oil 0 1 2 3 4 5 6 7 8 9 Vegteable Oil Butter Applesauce Height (cm.) Ingredient Height Right Out of Oven - Cramer 0 1 2 3 4 5 6 7 8 Vegteable Oil Butter Applesauce Hright (cm.) Ingredient Height Cooled 1 Hour - Cramer The results indicate butter produced the best results, vegetable oil a close second, and applesauce with the lowest results out of the two. Vegetable oils size did not decrease very much when cooled. Butter and applesauce’s height decreased quite a bit after being cooled. Ingredient Right out of Oven (cm.) Cooled 1 Hour (cm.) Cooled 2 Hours (cm.) Vegetable Oil 6.5 6.5 6.5 Vegetable Oil 6 6.2 6.2 Butter 7.3 6.8 6.4 Butter 7.5 6.8 6.6 Applesauce 6.5 5.5 5.1 Applesauce 6.7 6 5.7 Ingredient Right Out of Oven (cm.) Cooled 1 Hour (cm.) Cooled 2 Hours (cm.) Vegetable Oil 6.25 6.35 6.35 Butter 7.4 6.8 6.5 Applesauce 6.6 5.75 5.4 Mean: 6.75 6.3 6.083333333 Standard Deviation: 0.589491306 0.526782688 0.596517672 Standard Error: 0.340342964 0.304138127 0.344399639