That Was An Unfortunate Error.

Baking By ronronneuse

ronronneuse Posted 8 Feb 2011 , 12:28am
post #1 of 1

Was making white cake (the white on white buttermilk recipe, which is divine), and accidentally, ha ha, put baking soda rather than baking powder in. Some quick googling of basic food chemistry taught me that you can approximate powder by adding cream of tarter to soda. I'd already added the soda, so I just eyeballed a little cream of tarter and hoped for the best...
Obviously this didn't work.
Cake was crispy around the edges, very crumbly when I took it out of the pan, and the flavor was really different (not bad, but nowhere near as delicious as when you follow the recipe...!).
I'm sure a lot of other people have made this sad mistake before--does anyone have a reliable quick fix?? (Besides "throw out the batter and start over")
SJ

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