Browsing Category : Science baking

The saddest cake story

By | 0 Comments

Remember when I made a DNA cake that spelled “CAKE”? Shortly after that did the rounds on the internet, people spotted mistakes. The helix was turned in the wrong direction, and I had failed to stay on the same strand in the twist so the colours were wrong in every other segment. Did it make the cake less fun or…

Read More »

This cake contains theobromine

By | 0 Comments

A few weeks ago it was my turn again to bring cake to work. Two years ago I made a DNA cake, last year I made a dinosaur cake, and this year I made theobromine cake! Theobromine is found in chocolate, and is chemically related to caffeine. The difference is just one methyl group. Obviously, the cake had to be…

Read More »

How to make a dino cake

By | 0 Comments

1. Realise that your turn to bring cake to work is coming around, and everyone still remembers that DNA cake you made last year. 2. Try to think of another science-themed cake, and remember the dinosaur cookie cutters you won by dressing as a TARDIS at Science Online. 3.  Look up dinosaur cakes online. Oh wow, those are all really…

Read More »

C-A-K-E

By | 2 Comments

It was my turn to bring cake for cake club at work. Your turn only comes around once a year or so, so I thought I’d make something interesting. Inspired by Jonathan’s DNA cake, and by the four colours in use for the four products at our company, I designed a cake with a repeating DNA sequence, that, when translated,…

Read More »

Bread Science

By | 3 Comments

Bread Science: the Chemistry and Craft of Making Bread is a book with practical tips on baking, but it also explores the science behind bread. The author, Emily Buehler, has a PhD in chemistry from UNC Chapel Hill. After graduating, she started baking bread at Weaver Street Market in Carrboro. (I shopped there the day after the Science Blogging conference.…

Read More »

Why is bread not glue?

By | 15 Comments

After a pinata party, Maria e-mailed me the following question: Hey, why does water with flour become glue for pinatas? Is there a scientific explanation for the stickiness? How come it doesn’t work like that when it makes bread? Is bread sticky too? I’m really confused! Off the bat, I knew that flour has starch and the starch makes the…

Read More »

Pi Day

By | 1 Comment

March 14 is “Pi Day”, according to fans of the number, because the date can also be written as the number pi rounded down to two decimals: 3.14 The Exploratorium in San Francisco has been celebrating Pi Day since 1988, and kicks off at 1.59 PM (3.14159…) by “(circumambulating) the pi shrine 3.14 times while singing happy birthday to Albert…

Read More »

Science of Cooking

By | 1 Comment

The Science of Cooking on the Exploratorium website is all about the science behind the things you eat. It not only gives good “daily life” examples for general concepts of chemistry, such as as the Maillard Reaction, but is also informative for people who love cooking and just want to know how it works. What happens when you bake bread,…

Read More »