Many chefs live by the adage that 'cooking is an art, but baking is a science'. Sophie in Year 10 has taken this to heart with an experimental analysis of the relative densities of raw cake batter and baked cake.

Sophie's bake was 180 degrees for 50 minutes, and her measurements and calculations reveal that the uncooked mix had a density of 0.7g/cm^3 which when baked fell to 0.47g/cm^3.

Whilst we're happy with her deductive reasoning the cake looks so delicious that we hope Sophie will establish reproducibility and grow her data set by repeating the experiment. Several times!