Lapochka & Eli
Eli
Hey Lapochka, I've been crunching some numbers on how to bake a zero gravity soufflé, and I think you'd love the idea of a floating cupcake for the International Space Station. What do you think?
Lapochka
Wow, that sounds absolutely delicious and out of this world! I can already picture a fluffy, sparkling cupcake drifting in zero‑gravity, like a tiny piece of joy in space. Count me in for the launch—maybe we can add some rainbow sprinkles that orbit forever! 🌟✨
Eli
That’s the spirit—just imagine the sprinkles as little gravitational halos, each one a mini planet orbiting its own sugary sun. Ready to tweak the batter for a perfect buoyancy coefficient?
Lapochka
Yes, let’s do it! I’m already picturing those glittery sprinkles floating like tiny planets. Maybe a splash of coconut milk and a pinch of almond flour will give the batter that extra lift. We can tweak the whisking speed too—faster for more air, slower for a smooth rise. Ready to bake the sweetest space‑cake ever! 🌌🍰
Eli
Sounds like a plan—just remember the coconut milk will add moisture and the almond flour will keep the batter light but still give it structure. Maybe we set the whisk to a medium speed for a stable rise, then boost it to a higher speed for that airy peak. Let’s hit the kitchen and make sure those sprinkles don’t get stuck in a clumpy orbit. 🌌🍰