Baking soda is already an ingredient of baking powder so by mixing the two you would be simply changing the proportion of baking soda to baking powder. It will make no real difference to the outcome if you make up the volume of raising agent the recipe calls for with any proportion of baking powder to baking soda.
As a safeguard you may like to add a teaspoon of white vinegar or a tablespoon of yoghurt or buttermilk to a cupcake recipe made with baking soda - the acid in the vinegar/yoghurt/buttermilk will react with the Soda to release carbon dioxide which will make you cupcakes rise.
Follow the recipe for the amount of baking powder to use whether your using regular flour or cake flour. Neither of them have baking powder, unless it is "self rising" which means leavening is included.
They will rise and not be as gooey. (More cake-like in result).
the purpose of baking powder in a cake is to make it rise and not make it flat and if you put too much of baking powder your cake might burst in the oven/microwave what ever you use
In other to make honey cake it need the volume from baking powder to raise and also baking powder help the cake to form the the honey comb mixture.
The amount of baking powder required depends entirely on what you intend to bake. Different types of cookies, muffins and other baked goods require different proportions of baking powder to flour.
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Most cake recipes call for baking powder. It will give more lift than soda.
The cake rises, causing it to be lighter and airier.
Baking powder is a leavening agent, which is what causes the cake to rise. Too little baking powder will cause the cake to be tough and compact, and won't rise as expected.
If you want it to raise. It takes baking powder regardless of the type of flour. The amount would remain the same.
For a belgian waffle recipe baking power is very needed and should be used. the correct amount for 4 inch belgian waffles is about 2 teaspoons of baking powder and you should cook them for about 13 minutes
it helps make a cake!