Cake research and development required the assistance of the resident Materials Scientist to determine the proper structure-properties relations which optimized cake elasticity and adherence to mold detail while allowing adequate browning and easy cake removal. Cake pan greasing experiments were done in the following manner, 1 row (3 train cars) no surfactants, 1 row (3 train cars) non-stick spray, 1 row (3 train cars) non-stick spray and light dusting of flour. It was determined that there were marginal differences between greasing strategies. A classic pound cake recipe (The New Best Recipes, Cooks Illustrated, pg 831 (2004)) was found to satisfy all design specifications, super-moist cake mix was found to be less than optimal. Figure 1 shows the finished cake (iteration number 36A-2) after removal from the pan. Figures 2-4 show application of surface sealants (to prevent moisture from evaporating from the cake interior) and beautification processing required by the marketing department. Finally, taste testing is shown in Figure 5, taster #3 (Grandpa Roger) is not shown, but was responsible for most of the day-to-day tasting to determine maximum shelf life.
Figure 1 - Cake after removal from autoclave.
Figure 2 - Initial steps of sealing and beautification processing.
Figure 3 - Close-up of propriety material used for train wheels.
Figure 4 - Final touches.
Figure 5 - Taste testing with the focus group, milk (cow, organic) was required to reset the palettes between trials.
