Acknowledge

This project could not have been written without Mdm. Lee, who encouraged andchallenged me
through my academic program. She never accepted less than my bestefforts. Thank you. What is
done in this project are materials that I found in articles or in internet. I makeno claim to be
comprehensive. A special thanks to the authors. Without you, thisproject would have taken years off
my life (which I dont have many to spare).I would like to acknowledge and extend my heartfelt
gratitude to my family and friends words alone cannot express what I owe them for their
encouragement and whose patientlove enabled me to complete this project. A special thanks to
Amni for help me doingsome of the solving calculation. And especially to God, who made all things
possible.



Additional Mathematic Project


OBJECTIVE
The aims of carrying out this project work are:
to apply and adapt a variety of problem-solving strategies to solve problems
to improve thinking skills
to promote effective mathematical communication
to develop mathematical knowledge through problem solving in a way thatincreases students
interest and confidence
to use the language of mathematics to express mathematical ideas precisely
to provide learning environment that stimulates and enhances effective learning
to develop positive attitude towards mathematics





PART 1

INTRODUCTION
Cakes come in a variety of forms and flavours and are among favourite desserts served during
special occasions such as birthday parties, Hari Raya, weddings and others. Cakes are treasured not
only becauseof their wonderful taste but also in the art of cake baking and cake decoratingBaking a
cake offers a tasty way to practice math skills, such as fractions and ratios, in a real-world context.
Many steps of baking a cake, such as counting ingredients and setting the oven timer, providebasic
math practice for young children. Older children and teenagers can use more sophisticated math
tosolve baking dilemmas, such as how to make a cake recipe larger or smaller or how to determine
what sizeslices you should cut. Practicing math while baking not only improves your math skills, it
helps you becomea more flexible and resourceful baker.









MATHEMATICS IN CAKE BAKING AND CAKE DECORATING
GEOMETRY

To determine suitable dimensions for the cake, to assist in designing and decoratingcakes that
comes in many attractive shapes and designs, to estimate volume of cake to be produced
When making a batch of cake batter, you end up with a certain volume, determined by the recipe.
The baker must then choose the appropriate size and shape of pan to achieve the desired result. If
the pan is too big, the cake becomes too short. If the pan is too small, the cake becomes too tall.This
leads into the next situation.





The ratio of the surface area to the volume determines how much crust a baked good will have.The
more surface area there is, compared to the volume, the faster the item will bake, and theless
"inside" there will be. For a very large, thick item, it will take a long time for the heat to penetrate to
the center. To avoid having a rock-hard outside in this case, the baker will have tolower the
temperature a little bit and bake for a longer time.We mix ingredients in round bowls because cubes
would have corners where unmixedingredients would accumulate, and we would have a hard time
scraping them into the batter.
CALCULUS (DIFFERENTIATION)
To determine minimum or maximum amount of ingredients for cake-baking, toestimate min. or max.
amount of cream needed for decorating, to estimate min. or max.Size of cake produced.








PROGRESSION
To determine total weight/volume of multi-storey cakes with proportional dimensions,to estimate
total ingredients needed for cake-baking, to estimate total amount of creamfor decoration.
For example when we make a cake with many layers, we must fix the difference of diameter of the
two layers. So we can say that it used arithmetic progression. When the diameter of the firstlayer of
the cake is 8 and the diameter of second layer of the cake is 6, then the diameter of thethird layer
should be 4.In this case, we use arithmetic progression where the difference of the diameter is
constant that is2. When the diameter decreases, the weight also decreases. That is the way how the
cake is balance to prevent it from smooch. We can also use ratio, because when we prepare the
ingredient for each layer of the cake, we need to decrease its ratio from lower layer to upper layer.
When we cut the cake, we can use fraction to devide the cake according to the total peoplethat will
eat the cake.

PART 2