these are used to make the cake rise but only use when needed. you don't need to use it when using self-rasing flour.
Baking soda and baking powder are used as leaveners in baking; they release carbon dioxide gas, which makes baked food more porous, soft and risen.
Baking soda is required to leaven the baked product. Either baking soda or baking powder would need to be included in the batter regardless of the use of cocoa powder.
Using Baking Powder Instead of Baking Soda* You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad. * Ideally, triple the amount of baking soda to equal the amount of baking powder. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder. * What I do is compromise... I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tdp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).
Yes
The recipe that I use calls for baking soda.
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
You cannot use baking powder as a substitute for baking soda
Baking soda will cause things to rise also. Muffins are smaller so there is not as much need for lift. Baking powder will give more rise than soda. Whoever created the recipe chose to use soda instead of baking powder.
No, there is no need to. The mix has baking powder already in it.
Bicarbonate of soda and baking soda are the same thing. If you are referring to baking powder, please check the provided link which explains the difference between baking soda and baking powder, and what happens if you use them together.
i say you use baking soda i use it every time i make cookies
Me and my science partner Anita had the same problem and it turns out you can but you'll need to use four times as much baking powder then baking soda.
no