I find that whenever i bake with the fan on my cakes end up too done on the outside and not done enough inside. Dont know if its just me, but i always always always cook without the fan now, keep cakes in the bottom half of the oven and they always turn out lovely. I think if you dont have the option and have to use the fan just make sure you lower the temperature as the fan disperses the heat throughout the oven so it is consistently hot throuought.
Butter cakes rely on leavening agents such as baking powder, baking soda, or yeast
In addition to its bread products, the baking industry also produces cakes
cakes with baking soda and cakes without are the same.
What are you baking? In cakes it helps with the batter.
baking cakes
Cakes,Cookies,Ice Cream,Brownies,Trifiles,Scones
alliteration for cake baking
Baking powder or Bi-carb soda
By baking them - isn't it obvious!
Liquid sugar is sugar crystals dissolved in water. It can be used in recipes that need completely dissolved sugar. It can be used as a glaze, giving an amber, glossy coating when baking scones, buns, and cakes, etc.
This is only a guide. Anything that needs to rise or uses self-raising flour. This is because if you do not have any SR flour you can use plain flour and baking powder. Also using baking powder you can control how much food will rise. This is especially useful for cakes as all ovens are different. Other recipes that may use baking powder could be scones and some biscuits.
I don't know trying 2 do homework and am stuck on it!!