cakes with baking soda and cakes without are the same.
For what? For a sunburn? In the bathtub? To make cookies? For a cake? To soak feet? For indigestion? For laundry? Please ask again and tell us what it's for.
Baking soda is essentially tasteless. The flavor won't be affected much either way. However, i wouldn't recommend baking them without soda because it alters the baking process. If you don't want to put baking soda in, I suggest just eating the dough.
It depend how much baking soda you have.
Baking soda is a salt...sodium bicarbonate
The common name of baking soda would be "baking soda". It doesn't get much more common than that. You may also see it referred to as bicarbonate of soda or sodium bicarbonate. Its IUPAC name, since asking for that would have made more sense given that you already had the common name, is sodium hydrogen carbonate.
add some more liquid to it . :) LOL
The cake will not get cooked evenly or well so while cutting the cake will fall flat, because of too much liquid content. You can also cook cheese cake without Sour Cream, or you can also cook cheese cake with sour cream without baking.
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.
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.
to be safe, 6g
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.
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.
no just don't use too much
One reason a cake was overflow/ burst/ explode is that too much baking powder has been added :)
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,
You should bake it for another 5-10 minutes