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Each year the Boston Ballet highlights the holiday season with the Nutcracker ballet. In 2014, the Boston Ritz Carlton Hotel’s chef, Andrew Yeo and his pastry team, created a gorgeous and massive Nutcracker cake of macaroons and fondant to celebrate the event. We have two activities about this amazing creation below.
First we have a traditional worksheet dealing with ratio, volume, surface area and ingredient quantities. A second, 3-act activity is offered below the first.
For members we have an editable Word doc and solutions.
Or, as a 3-act activity, show the image above (click to enlarge) and ask your students the questions that we’ve suggested in this 2nd activity.
Detailed teacher instructions for members: 3-act-Nutcracker-2014.pdf
- Look at the pictures of the giant man. How many macarons were used to create him?
- Students make a best guess and consider a reasonable range.
- Students decide what additional information would be good to know. Height? Dimensions? Size of a Macaroon?
- Students work to get a better estimate of the number of macaroons.
- Students share solutions, methods, and final answers. How did the final answers compare to the original guesses?
- Have your observations validated by showing the following newspaper clipping(available to all). Write-up with answers.
CCSS: 3.MD, MP.1, MP.2, MP.3, MP.4, 6.RP.3, 7.G.1, 7.G.6, HSG.MG.A.1