to be safe, 6g
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
depending on recipe but in general 1-2 tsp.
no just don't use too much
You probably could; it may make your cake rise a little more. I wouldn't add much, no more than 1/2 to 1 teaspoon. But you really should not need to add baking powder, as there should be enough in the cake mix.
One reason a cake was overflow/ burst/ explode is that too much baking powder has been added :)
You cannot use baking powder as a substitute for baking soda.
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.
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.
It will rise too much and probably over flow. Too much baking powder will cause the cake to rise rapidly and then collapse, as well as giving the cake a bitter taste. The finished cake will have a fallen center, and a course crumb,
What do you think?
Yes. But add twice as much. When you use self-raising flour, add 1 tspoon of baking powder, to lighten the cake. So just add about 1 tbspoon if using plain flour.
Over mixing the batter tends to make the cake dry. Other reasons could be, too much flour, high oven temperature or baking time is too long.