Professional Documents
Culture Documents
Carota Fairy Cake Udiao Group Final
Carota Fairy Cake Udiao Group Final
Joemry Alcantara
Neth Patricia Bueno
Ethanael Xyan Dagdag
Justinne Cyan Esteves
Irish Grace Gonzales
Lois Alexha Montero
John Kelvin Morales
Tekleen Monique Raguindin
Grade 8 STE
June 2021
Acknowledgement
We, the researchers, would like to take this opportunity to express our gratitude
towards everyone who helped us in completing this research. First and foremost, we
would like to thank God for His undying love and guidance. We would like to thank our
families and friends for they never fail to show us their moral support. We would like to
thank all of the teachers whom we consulted and asked advices from, especially our
Research Adviser. Lastly, we would like to thank and applaud ourselves for doing our
2
Table of Contents
Abstract.............................................................................................................4
Chapter 1: Introduction.....................................................................................5
Hypothesis...........................................................................................................7
Definition of Terms...............................................................................................8
Chapter 3: Methodology..................................................................................12
Method of Research............................................................................................12
Sampling Design.................................................................................................15
Taste Rating.......................................................................................................16
Appearance Rating..............................................................................................18
Odor Rating........................................................................................................20
Chapter 5: Generalization...............................................................................22
Conclusion..........................................................................................................22
Chapter 6: Recommendation...........................................................................22
Bibliography....................................................................................................23
3
Abstract
4
Chapter 1: Introduction
The earliest bread, according to history, was made in or around 8000 BC in the
Middle East, specifically Egypt. In the process of breadmaking, the enzyme, amylase, is
used to break down flour into soluble sugars, which are transformed by yeast into
Majority of the Filipinos love eating bread especially in the morning. They either
pair it with coffee or eat the bread as it is. Despite bread being a must when having an
early meal, bakeshops, also known as “panaderya”, are open throughout the day, selling
bread.
In this time of pandemic, everyone needs a healthy diet that can help
strengthening the immune system. People might give up the classic bakeshop desserts
and go for something healthier. To resolve this, the researchers wanted to create a
carrot cupcake which was made to accommodate buyers who want to purchase only a
few pieces for a certain number of individuals so they can save up money.
5
However, people with celiac disease will have an immune reaction triggered by
consuming gluten. They develop inflammation and damage in their intestinal tracts and
other parts of the body when they eat food containing gluten.
The researchers considered these and wanted to make changes in the process of
cupcake that is nutritious, cheap, and tasty, calling it “Carota Fairy Cake”. With this,
people who want a healthier diet will not need to give up bakeshop desserts and people
The researchers aim to determine the effect of the absence of gluten in the general
Sub-problems:
a. Taste
b. Appearance
c. Odor
a. Taste
b. Appearance
c. Odor
6
Hypothesis
The Carota Fairy Cake will taste delicious just like the regular carrot cupcakes.
The absence of gluten will not greatly affect the taste, appearance, and odor of the
People who want a healthier diet to boost the immune system and people who
have celiac disease can be both accommodated by local bakers in this time of pandemic
with the product Carota Fairy Cake. People can also make it themselves in their own
The study will be conducted in the year of 2021, month of June until month of
July in Rosario, La Union. The focus of the study is to create Carota Fairy Cake, a
7
Definition of Terms
● Amylase: an enzyme that converts starch and glycogen into simple sugars
living organism
the population
● Yeast: a single-celled fungus that ferments sugar to produce alcohol and carbon
dioxide
8
Chapter 2: Review of Related Literature
In the 1700s, cupcakes were originally referred to as number cakes. The first
cupcake recipe was invented in 1776. The idea behind making tiny cakes was elaborated
description of what is now often called a cupcake was in the said cookbook, defining it
as "a light cake to bake in small cups". However, the word ‘cupcake’ itself did not come
about until 1828, when celebrated author and cooking expert Eliza Leslie published her
cookbook ‘Receipts’.
Though Leslie can be credited for cementing the first cupcake recipe, there is no
single inventor of this sweet treat. Most of the time, ‘cupcake’ was simply a name for a
measurement, much like ‘pound’ cake. The reason behind the creation of cupcakes was
distribute the food individually, just as what the original name suggests, number cakes.
Carrot cake is a cake that contains carrots mixed into the batter (a semiliquid
The origins of carrot cake are disputed. Published in 1591, there is an English
recipe for "pudding in a carrot root" that is essentially a stuffed carrot with meat, but it
includes many elements common to the modern dessert: shortening, cream, eggs,
raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and
breadcrumbs (in place of flour). Many food historians believe carrot cake originated from
such carrot puddings eaten by Europeans in the Middle Ages, when sugar and
9
sweeteners were expensive and many people used carrots as a substitute for sugar.
Variations of the carrot pudding evolved to include baking with a crust (as pumpkin pie),
steamed with a sauce, or molded in pans (as plum pudding) with icing.
Louis XVI, included a recipe for a "Gâteau de Carottes", which was popular enough to be
London an English version of his cookbook which includes a recipe for "Carrot Cakes" in
one of the most popular cakes in Switzerland, especially for the birthdays of children.
The popularity of carrot cake was revived in the United Kingdom because of
In the present time, here are some of the bakeshops and bakeries around the
world who sell the best cupcakes: Primrose Bakery in London, Billy's Bakery in New York
Cupcake STHLM in Stockholm, Van Ness Cupcakes in Amsterdam, Cups and Cakes
Bakery in San Francisco, Hummingbird Bakery in Dubai, Kyra's Bake Shop in Oregon,
Bluebells Cakery in Auckland, Magnolia Bakery in Japan, and Prohibition Bakery in New
York.
This time, here are some of the domestic bakeshops and bakeries who sell the
(and other branches), Vanilla Cupcake Bakery in Alabang, Muntinlupa City (and other
10
branches) Frostings in Quezon City, Brownies Unlimited SM Mall branches, J Cuppacakes
in Makati City (and other branches), The Flour Girl in Pasig, Cupcake Lab PH in San
Juan, Cupcakes by Gremlins in Quezon City, and Mom & Tina’s Bakery Café in Quezon
name for the proteins found in wheat, rye, barley and triticale – a cross between wheat
and rye. Gluten helps foods maintain their shape, acting as a glue that holds food
together. However, people with celiac disease cannot consume gluten. Celiac disease,
serious autoimmune disease that occurs in genetically predisposed people where the
ingestion of gluten leads to damage in the small intestine. When someone with celiac
disease eats something with gluten, their body overreacts to the protein and damages
their villi, small finger-like projections found along the wall of their small intestine. When
your villi are injured, your small intestine can't properly absorb nutrients from food. This
can lead to symptoms such as diarrhea, abdominal pain, bloating and weight loss. In
this case, not everyone can consume bakeshop products. In addition, gluten provides no
essential nutrients.
11
Chapter 3: Methodology
Method of Research
The methods that the researchers used for this study are experiments and
surveys. The researchers had a total of three (3) trials of experiment to achieve the
product and finally conducted a survey on the cupcakes from the last experiment. Due
to the existing quarantine protocols, the said experiments were done by members who
were allowed to meet each other and the process was shared to the rest of the group
on real time via messenger video call. The sampling technique used in this study was
simple random sampling. This study involves 20 residents of Brgy. Udiao, Rosario, La
Union as the respondents. The researchers confirmed with the respondents that they
have no disease that can be triggered by any ingredient of the product before
Materials:
food mixer
cupcake tray
measuring tools
spoons
spatula
mixing bowls
12
cupcake cases
oven
sugar
1 tsp of salt
1 cup of sugar
3 eggs
All of the ingredients for the gluten-free carrot cupcake are the same for the carrot
cupcake with gluten except for the type of flour used. The carrot cupcake with gluten
In a bowl, put 2 cups of flour and 1 teaspoon of salt. Mix well and set aside.
13
Crack 3 eggs and put it in another bowl, mixing one at a time. Pour 1 cup of oil,
put 1 cup of sugar. Mix well. Add 2 and 1/2 cups of grated carrots, fold, and set
aside.
14
Put the two mixtures together in one bowl and mix thoroughly to make the
batter.
Put cupcake cases in the cupcake tray. Grease the cupcake cases with oil. Add
the batter. Once it settles nicely in the cupcake case, add the raisins as toppings.
15
Cool the cupcakes to room temperature.
Sampling Design
16
Chapter 4: Presentation, Analysis, and Interpretation
Taste Rating
A five-point scale was used to measure the taste rating of carrot cupcake with
5 = Excellent
4 = Very Satisfactory
3 = Good
2 = Fair
1 = Needs Improvement
Good 4 20% 1 5%
Fair 0 0 0 0
Needs 0 0 0 0
Improvement
Table 1 shows the TASTE rating of carrot cupcake that contains gluten and
gluten-free carrot cupcake.
17
In Taste Rating of Carrot Cupcake with Gluten (Pre-test); out of 20
The data above shows that the Taste of Gluten-Free Carrot Cupcake is more
preferred by the respondents than the Taste of Carrot Cupcake with Gluten.
Some of the respondents wanted the product to taste a little less sweet.
Taste rating of carrot cupcake with gluten and gluten-free carrot cupcake was
evaluated to measure if the absence of gluten affected the taste of the carrot cupcake in
a favorable way. Moreover, appearance is one of the general characteristics that needed
to be evaluated.
18
Appearance Rating
A five-point scale was used to measure the appearance rating of carrot cupcake
5 = Excellent
4 = Very Satisfactory
3 = Good
2 = Fair
1 = Needs Improvement
Fair 0 0 0 0
Needs 0 0 0 0
Improvement
Table 2 shows the APPEARANCE rating of carrot cupcake with gluten and
gluten-free carrot cupcake.
19
In Appearance Rating of Carrot Cupcake with Gluten (Pre-test); out of
Most of the ratings for gluten-free carrot cupcake are VERY SATISFACTORY.
The data above shows that the Appearance of Gluten-Free Carrot Cupcake
is more preferred by the respondents than the Appearance of Carrot Cupcake with
Gluten.
A lot of respondents said that they have a high standard in the appearance of
the food they eat so they rated a little lower and some wanted the product to be more
colorful.
Appearance rating of carrot cupcake with gluten and gluten-free carrot cupcake
was evaluated to measure if the absence of gluten affected the appearance of the carrot
20
Odor Rating
A five-point scale was used to measure the odor rating of carrot cupcake with
5 = Excellent
4 = Very Satisfactory
3 = Good
2 = Fair
1 = Needs Improvement
Fair 0 0 0 0
Needs 0 0 0 0
Improvement
Table 3 shows the odor rating of carrot cupcake with gluten and gluten-free
carrot cupcake.
21
In Odor Rating of Carrot Cupcake with Gluten (Pre-test); out of 20
The data above shows that the Odor of Gluten-Free Carrot Cupcake is more
preferred by the respondents than the Odor of Carrot Cupcake with Gluten.
Some respondents explained that the odor was actually good but it’s not their
Odor rating of carrot cupcake with gluten and gluten-free carrot cupcake was
evaluated to measure if the absence of gluten affected the odor of the carrot cupcake in
a favorable way. Moreover, odor is one of the general characteristics that needed to be
evaluated.
22
Chapter 5: Generalization
Conclusion
The researchers achieved to determine the effect of the absence of gluten in the
general characteristics of a carrot cupcake and if the product is accepted by the people
in the community. The researchers therefore conclude that the absence of gluten did
not greatly affect the general characteristics of a carrot cupcake and it even enhanced
its features more. Carota Fairy Cake is well accepted by the people in the community.
Chapter 6: Recommendation
In trying to make a gluten-free cupcake, you can choose to change any aspect;
the main ingredient (instead of carrots, anything healthy and beneficial for the body will
do), additional ingredients (toppings are optional), and more according to your liking as
long as it would prove to you that the absence of gluten does not greatly affect the
23
Bibliography
[1] M. Johnson, “The History of Cupcakes”, Best Friends for Frosting, 2013
[5] A. Malin, “National Cupcake Week: World’s Best Cupcakes”, About Time Magazine,
2021
[6] K. Pangan, “10 Dessert Shops in Metro Manila for your Cupcake Fix”, ClickTheCity,
2019
[9] S. Bishop, “Left Untreated, Celiac Disease Can Result in Serious Complications”,
Mayo Clinic, 2012
[10] J. Kubala, “Is Gluten Bad for You? A Critical Look”, Healthline Media, 2019
[11] L. Petty, “How to Start your Own Cupcake Business”, Hub from High Speed
Training, 2019
Reference/s
Frances Ianna Flores, Bread de Musa with Milkeese, 2020
24
25