Implement a sentinel to accept as many cake orders as the user wants. If you don't know what a sentinel is, check out the code example sentinel_1.py in Module 6.3. Test Cases:
Large Red Velvet
Regular Lemon
Large Lemon
Regular Chocolate
Regular Chocolate
Use the Real recipe
This time, unlike in Lab 4, you should convert the recipe "Models" I gave you for easier coding to the real recipe given here:
(Don't use your own recipe even if you truly believe yours is the best in the world)
The amount of each ingredient has been converted to percentage of the total weight of the cake, from cups, teaspoons, etc. These are just recipes for the core of the cake without frosting yet, to keep the scope of your lab assignment here manageable. Now, you can conceive how extensive the whole business can become.
There are two type of cake sizes:
Regular size = 4 lbs
Large size = 7 lbs
Chocolate Cake Recipe:
Flour - 15.8%
Sugar - 24.5%
Unsweetened Cocoa Powder - 5.6%
Baking Powder - 0.4%
Baking Soda - 0.6%
Salt - 0.4%
Egg - 9%
Buttermilk - 18.0%
Canola Oil - 8.1%
Vanilla Extract - 0.6%
Boiling Water - 17.0%
Red Velvet Cake Recipe:
Flour - 22.4%
Sugar - 22.4%
Baking Soda - 0.7%
Salt - 0.4%
Unsweetened Cocoa Powder - 0.4%
Canola Oil - 24.0%
Buttermilk - 17.9%
Egg - 9.0%
Red Food Coloring - 2.1%
Vanilla Extract - 0.3%
Distilled Vinegar - 0.4%
Lemon Cake Recipe:
Butter - 8.5%
Sugar - 15.0%
Egg - 9.0%
Sifted Self-Rising Flour - 15.6%
Buttermilk - 9.0%
Vanilla Extract - 0.2%
Filling:
Egg Yolk - 17.9%
Sugar - 11.3%
Butter - 2.1%
Lemon Juice and Zest - 11.4%
All ingredients's units will be converted into OZ at final output.