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 will get a nasty bitter/salty taste and might have an uncomfortable tummy ache
Baking powder helps your food raise and makes it a little more airy. If you add too much baking powder, it would cause your food to raise too much, and could adversely affect the flavor.
the batter/cake will taste bitter. It will also rise faster and then collapse similar to a popover.
Your cake will sink in the middle.
its bigger
Baking powder can be used for cleaning, cooking and odor control.
Baking powder allows the dough to rise, and is often used with salt.
Yes, baking powder is used in preparation of cakes, but few breads. Baking powder and baking soda are leavens, which cause them to rise. Three to four teaspoons of baking powder is used in making biscuits. But most breads have yeast, in some cases salt, to make them rise.
baking powder
Baking soda can be helpful in the bath to reducing the itch from chickenpox. Baking powder is not normally used.
if the recipie says to use baking powder you should use that as that is how it is sopose to be used but you may try and use baking soda if you don't have baking powder
No. Baking powder is used to make floury things rise. Baking soda is used to add soda bubbles. But Baking Soda and Bicarbonate of Soda are the same thing.
Baking powder and bicarbonate of soda are abrasive and should not be used to brush the teeth.
When baking powder is used in baked products it produces carbon dioxide
Baking powder makes most types of flowers die, this is because of the chemicals used in the baking powder. If you want to clear your garden, you can actually use baking powder! It doesn't work on weeds though.
no because bi carbonate and baking powder dont go together
Baking powder is not the same as baking soda. Baking powder is a 1:3 ratio of baking soda to cream of tartar, which are both raising agents designed for different purposes - one of them is activated by water, the other by heat. Baking soda is "strong" compared to baking powder, and is not a direct substitute for baking powder.