yes, it certainly does. Baking soda reacts with acidic ingredients in the batter, producing bubbles of gas that make the cake rise. Too much or too little baking soda puts the acid / alkaline mix off balance, and the cake will fall flat.
cakes with baking soda and cakes without are the same.
Yes, some cake recipes call for baking soda as an ingredient.
Yes, baking soda adds some saltiness to a cake. But forgetting the baking soda will cause the cake to be flat and dense rather than light and tender.
the baking soda will explod!!!!
Not every recipe calls for baking soda, but for the ones that do it interacts with the flour to rise and expand the cookies or cake.
nope
The cake will not rise properly.
The cake rises, causing it to be lighter and airier.
it doesn't really matter how much just put in the baking soda (as much as you want) then add the vinegar until it explodes, or boils over
Don't put too much baking soda when making a cake. Only put as much baking soda as it says.
You replace a cake mix by making the cake from scratch. Any cake recipe from a cook book or found online will tell you how much flour, sugar, baking powder or baking soda, salt and other ingredients to use.
The baking soda is a base. It reacts with acidic ingredients in the batter to make bubbles that help the cake to rise. Just mix some vinegar with baking soda and you can witness the reaction.