Cakes

yes

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To find out how much flour the baker has left, we first calculate the total amount of flour used to make 12 cakes: 225g/cake * 12 cakes = 2700g. Since 1kg = 1000g, the total amount of flour used is 2700g / 1000g/kg = 2.7kg. Subtracting this from the initial amount of flour (6kg - 2.7kg) gives us the amount of flour left, which is 3.3kg.

I can think of 3 ways to do it but none of them seem especially practicable.

(1) Cut the whole cake in half laterally through the middle as if you were going to fill it with cream. Then cut it right across through the centre 4 times = 16 pieces.

(2) Cut the cake across the middle; make your second cut at right angles to the first through the centre; Bisect those cuts with 2 further cuts each going through the centre. That makes 4 cuts and you now have 8 pieces. Now make a circular cut about 2/3 of the distance between the centre and the perimeter of the cake. To ensure the pieces are equal you'd need to judge carefully the position of this circular cut.

(3) Cut the cake in half; stack one half on top of the other; cut this semicircle in half and stack again, you now have a quadrant equal to a quarter of the cake stacked 4 high and you've made 2 cuts. Cut 3 - cut the quadrant in half; Cut 4 bisect the left hand half of the quadrant; Cut 5 bisect the right hand half of the quadrant - voila - 16 pieces - but I wouldn't try it with a gooey cream cake.

Is there a particular reason that you can't divide it by making 8 cuts in the usual manner?

The subject of the sentence "Rachel made enough cupcakes for everyone" is "Rachel." In this sentence, Rachel is the doer of the action, which is making cupcakes. The rest of the sentence provides additional information about the action she performed, which is making enough cupcakes for everyone.

Cake mix typically contains macromolecules such as carbohydrates (flour and sugar) and proteins (from eggs and usually milk or milk powder). Fats (from added oils or butter) are also present in cake mixes as another type of macromolecule.

Cupcake mixture is similar to normal cake mixture but may have slight differences in ingredients and ratios to achieve a lighter and fluffier texture for cupcakes. Cupcake mixture is usually more aerated to help cupcakes rise evenly in their smaller baking cups.

There are 1 cup of cocoa in an 8 ounce container.

Baking is a chemical reaction for a few reasons. First off, heat is being applied to change a substance (cake mix / batter) into another substance (baked cake). Reactions occur such as water and moisture turning to steam as a result of the heat, and ingredients like water and baking soda / powder react to create a fluffy cake.

most of the cupcakes (which use yeast and other similar products) are indirectly created through the use of bacteria. However, there are a few which do not for those who have probelms with yeast like me can still enjoy cupcakes.

DONT LEAVE YOUR CUPCAKES! I WILL STEAL THEM! :D

how many tablespoons of butter is equal to 175gm

3 teaspoons per tablespoon

If you don't have enough liquid while baking, your baked goods may turn out dry, dense, and crumbly. The lack of liquid can affect the texture, rise, and overall moisture of the final product, resulting in a less desirable outcome. It's important to follow the recipe's instructions for proper liquid measurements to ensure successful baking.

The yellow cake [ammonium diuranate - (NH4)2U2O7] is of course.... yellow.

There are exactly 10 tablespoons and 2 teaspoons in 2/3 cup.

(This has been written by Fatima T)

With the given ingredients, you can make a maximum of 3 fruitcakes (500g flour + 100g sugar each) or 4 sponge cakes (200g flour + 200g sugar each). Since you want to make more than 4 cakes, you can make a combination of fruitcakes and sponge cakes, but you won't be able to make more than 3 fruitcakes due to the limited flour and sugar available.

because sandstone is a porous media meaning it have a lot of pores then mud filtrate (its water) can enter the rock but the solids of the mud cant hence mud cake form.
shale is a porous media too but its pores not connected together so mud cant enter the shale and mud cake don't form.

All your cuts will be diameters, which means all the cuts will be straight lines that pass through the center of the cake. Your first cut can be anywhere, as long as it's straight and passes through the center. But to make things easy, make your first cut vertical. You now have two equal pieces. Then rotate the cake 90 degrees and make a second diameter cut. It will be perpendicular to the first cut. You now have four equal pieces. Now, rotate the cake 45 degrees and make a third cut through the center. After doing so, rotate the cake 90 degrees from the last cut and make a fourth cut. You should now have eight equal pieces. By now you should be getting the idea. You have to make four more cuts. Each cut should be through the center and should exactly halve the eight slices. This will produce 16 equal slices. By the way, having the interval is a good way of cutting up a square or rectangular cake, too. Every cut should halve the remaining pieces. You start by cutting the cake in half. Then you cut the halves in half. Then you cut the quarters (halves of halves) in half, and so on.

Cyanoacrylate glue, also known as super glue, dries the fastest among common types of glue. It typically sets within a few seconds to a minute after application.

49 grams of sugar is equal to 0.2 cups. This is the rounded conversion but the complete conversion is 0.20711 cups.

Volcanoes erupt due to the build-up of pressure from molten rock (magma) beneath the Earth's surface. When this pressure becomes too much, it causes the magma to force its way to the surface, resulting in an eruption. Other factors like the composition of the magma and the presence of gases can also influence volcanic eruptions.

Chicks use their egg tooth, a small sharp projection on their beak, to break through the shell. They typically only need a few pecks to crack the egg and then they continue to push until they can fully emerge.