For this challenge we would like you to use the template provided to design a bake and tell us about the chemistry that makes it look and taste so good.
Who can enter?
The competition is open to 10 - 16 year olds, based in the UK, no matter your gender identity. Entries placed into 10-13 and 14-16 age categories, there is a prize for each category.
Submit your entries by 09/01/2023
Email a photo or scan of your entry to: rsc.wic@gmail.com.
By entering you consent to your work being shared on our website and social media channels.
Judging Criteria
Use of the provided template
Labelled diagram or photo of your bake
List of ingredients
List of equipment
The method explaining how to make your bake and the science behind your bake.
References
Tips for the Method
Earn extra brownie points by thinking about why you used certain ingredients and bits of equipment, ask yourself....
What properties (e.g. flavour, texture, structure) do ingredients bring to the final bake? how?
Is the equipment essential for a successful bake?
What happens during the baking process? Is temperature important?
Does pH matter for this bake?
Does the state of matter change (i.e. solid, liquid, gas)?
Tips for References
You'll need to do some research and we'd like to know your main sources of information. It's ok to take inspiration from your sources but we'd like your entry to be original and show off your creativity.
Struggling for sources?
Check out the 'Need some inspiration?' section below.
We've compiled a list of useful resources all about the Chemistry of Baking.
Feel free to use these resources to get you started, or look on the internet for other resources - there's loads out there and we can't wait to see what you discover!
Baked to Perfection by Dr. Katarina Cermelj (aka the Loopy Whisk)
This cookbook was written by Dr. Katarina Cermelj who has a PhD in Inorganic Chemistry! For participants baking gluten free or vegan bakes, check out the Loopy Whisk's amazing cookbook.
