Pumpkin Cheesecake Pops Harvest Biscuits with Cranberries and Orange Zest Baked Pear Pudding Tart Pumpcakes Honeycross Buns In addition to food for every fall mood the crew at Daisy’s now has crayons and coloring books available for the artistically inclined And if there’s a sweet treat you’ve been wanting to try or if you have a suggestion to make Daisy’s even better just let us know Remember your taste buds are my best buds I’m always happier when I see customers with crumbs on their shirts Happy autumn everyone xo Daisy
Piece of Cake Any volunteers to tackle these questions Mr Galipeau asked the science class impatiently tapping his ruler on the smart board Does baking a cake make a chemical change or physical change Does the quantity or order of ingredients affect the reaction If you bake a fudge cake vs a carrot cake does it make a difference in the reaction Kiki Booker raised her hand high She shifted in her seat and toyed with the braids on her head Does anyone besides Kiki want to explain this for me the teacher asked Mr Lopez Eduardo Lopez rubbed his buzz-cut Uh Mr G can’t you give us a hint All this problem is doing is making me hungry As usual Mr G said and turned to a red-haired red-haired girl sitting way in the back Maggie How about you The girl shrugged I’m not totally sure Mr Galipeau she said Is it a chemical change Yes Ms McAllister he said enthusiastically
Now tell me more But Maggie just gave him a blank stare Kiki’s hand was still way up Kiki loved cake and she loved science She was absolutely bursting to give the answers Mr G turned back to Kiki and let out a sigh Okay Ms Booker why don’t you explain to the class what you think I’m looking for Kiki cleared her throat How was it possible that no one else had a clue These questions were well a piece of cake When you bake she began every ingredient has a different job Flour is the base Baking powder makes the cake fluffy Eggs which are not a liquid or a solid but a colloid are like the glue that binds everything together Sugar makes it sweet of course Mr Galipeau smiled and nodded Go on Mixing dry and wet ingredients Kiki continued has to be done in a certain order so the ingredients respond or react the way they need to The proteins in flour bond and make gluten The baking powder releases carbon dioxide which makes the batter bubble The bubbles make the cake expand The heat in an oven turns the goopy batter which is another colloid into something solid How do you know all these things someone whined from the back
Kiki smiled This lover of all things baked was on a roll I like cake okay she joked Anyway I haven’t even gotten to the best part Okay Ms Booker Mr Galipeau interrupted Let’s give some other students a chance to speak Does anyone else have anything to add Eduardo’s hand shot up I wanna know what the question said What’s the difference between fudge and carrot cake besides the gross factor I mean who would put vegetables in a cake Everyone in class laughed But Mr Galipeau turned to Kiki again Ms Booker Kiki flipped her braids Totally So obviously those kinds of cakes are different because they have different ingredients Putting carrots in a cake can make it denser And the texture can change if you don’t add liquid gradually or if you mix too long And Okay time to wrap up Mr Galipeau said Psssst said the kid sitting directly behind Kiki Do you memorize the textbook or what Of course that voice had permission to tease It belonged to Kiki’s best pal Jesse Gordon When Kiki looked back at Jesse he swished his brown bangs back with a flick of his head Brainiac he mouthed
