Baking powder is a "leavening agent" that makes cakes rise. Baking soda and cream of tartar together do the same job -- they react to make carbon dioxide gas. If you try to make cupcakes without either baking soda, or the combination of baking soda and cream of tartar, your cupcakes will not rise and you will get something close to cookies.
Corn starch is a thickener and acts similarly to flour. If you have flour, corn starch may not be necessary.
"Baking powder" is a leavening agent and is a mixture of baking soda (sodium bicarbonate), one or more acid salts, and a starch (usually cornstarch).
Baking powder is baking soda with cream of tartar added to it.
Baking powder is a 1:3 ratio of baking soda to cream of tartar. You cannot just substitute cream of tartar for baking powder - you also need the baking soda.
Self raising flour, and any leavened goods (excluding bread). So that's cakes, sponges and most biscuits.
If you do not have cream of tartar, baking powder will work just as well, or better. If the recipe calls for both cream of tartar and baking soda, leave out the soda if you use baking powder - it already has soda in it.
the ingredients of baking powder are baking soda and cream of tartar. So baking powder has less baking soda per amount.
baking powder
Baking soda is sodium bicarbonate. Baking powder is a mixture of sodium bicarbonate and acid salts . Actually we used baking powder for food purpose and room temperature; micro air bubbles . Baking soda; aka sodium bicarbonate can be harvested from natural sources or created in a lab in mass quantities.
I'm not positive. The reverse substitution is for 1 tsp. of baking powder, you use 1/4-1/2 tsp. of baking soda and 1/2 tsp. cream of tartar. So you could try using baking powder instead of cream of tartar, but it's not guaranteed. If there is supposed to be baking soda and cream of tartar in the recipe and you substituted baking powder, that would be more likely to succeed.
Bicarbonate of soda mixed with cream of tartar (this mixture is essentially what baking powder is comprised of). I believe the ratio is meant to be 1:3 bicarb to cream of tartar to make baking powder. Otherwise, there are no substitutes, but using self-raising flour may help slightly (depending on the recipe).
baking soda or flour1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp Cream of Tartar.
Baking soda is a leavening agent and is used in many different types of baked goods. Many cookie recipes call for baking soda rather than baking powder. Recipe's such as Red Velvet Cake and some chocolate cakes also call for baking soda, some along with baking powder, some as the only leavening agent. Baking soda combined with equal amounts of cornstarch and twice as much cream of tartar can be used to replace baking powder. Use about one-quarter the amount of baking soda as the recipe calls for baking powder, and then scale the corn starch and cream of tartar accordingly.