It can be used as a lubricant to make the pastry non-sticky. Also if is used to apply a healthy source of fat (this doesn`t make you fat) to you pastry. And is a natural glue when combined with eggs. Hope this helps.
The purpose of baking is to make yummy food so no one is hungry
Margarine is a butter substitute. In baking, I do not substitute margarine unless the receipe calls for it such as "1 cup butter or margarine". There are a lot of older receipes that call for butter, and are just plain tastier with the real stuff.
Its helps it rise by creating C02 with acids in the cake batter
very rare only when you are baking something that has to have peanut butter in it. EX:peanut butter cookies
Butter cakes rely on leavening agents such as baking powder, baking soda, or yeast
For baking, it is generally recommended to use unsalted butter.
Well, you could, but why would you want to? I don't see what purpose that would serve.
A suitable substitute for butter when baking is margarine, coconut oil, or vegetable oil.
Baking-wise it will work,but the butter may taste better.
A suitable ghee substitute for butter in baking recipes is coconut oil.
A useful butter softening hack for baking is to grate cold butter using a cheese grater. This helps the butter soften quickly and evenly, making it easier to incorporate into your baking recipes.
It has calories.