Our story begins in the kitchen.
Baking a cake is not just about mixing ingredients.
It’s about math.
First, we measure ingredients.
Fractions help us get it just right.
Half a cup plus a quarter cup…
…equals three-quarters of a cup.
Next, ratios matter.
Sugar to flour must balance perfectly.
Too much sugar, too sweet.
Too little, too dry.
Temperature is math too.
Degrees, minutes, and seconds all matter.
Even timing for baking affects texture.
Geometry shows up when slicing.