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Graduate students from the Department of Chemical Engineering & Applied Chemistry’s food engineering laboratory helped set the Guinness World Record for largest ice cream cake ever made. The cake assembled at Yonge-Dundas Square in downtown Toronto, was the focus of an event sponsored by Dairy Queen to mark the 30th anniversary of their ice cream cakes.

The plan called for an ice cream cake that would weigh over nine and a half metric tons and would include more than nine tons of ice cream, 90 kilograms of sponge cakes and more than 130 kilograms of icing and Oreo crumble.

Enter the U of T Engineering team, which consisted of six graduate students supervised by Professor Levente Diosady (ChemE). They put their skills to work finding solutions.

“We calculated the dimensions to ensure that the cake would weigh enough. We described how the cake should be prepared and assembled. We also made recommendations on how to weigh the cake and provided 3D models to test the design,” explained Elisa McGee, a MASc candidate in the Department of Chemical Engineering & Applied Chemistry.

Once fully assembled, the cake weighed more than 10.1 metric tons, eclipsing the earlier record holder by over two metric tons.

For additional coverage see CP24, York Region and PhysOrg.com.

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