Baking Soda And Or Powder?

Baking By maren5783 Updated 9 Jul 2009 , 3:58am by Sugarflowers

maren5783 Cake Central Cake Decorator Profile
maren5783 Posted 9 Jul 2009 , 2:42am
post #1 of 3

I have a recipe from the cake channel that doesn't call for any baking soda or powder. I thought it strange but made it anyway. of course it didn't rise so how much of which or both should I add? or is this supposed to be like this? (don't think so) the recipe follows
9 oz chopped butter
7 oz white choc
1/2c milk
2 c sugar
2 eggs
orange zest
1/3 c grand marnier
1 3/4 c flour

I'd like to make it for my birthday on thursday so help soon please!

2 replies
Misdawn Cake Central Cake Decorator Profile
Misdawn Posted 9 Jul 2009 , 2:56am
post #2 of 3

Honestly...i don't know for certain, but I think you should try baking powder. There doesn't seem to be any acid in the ingredients and that's usually a sure sign that soda would be necessary as the baking soda reacts with the acidity in a recipe.

As far as how much, that's really going to be just trial and error. I would start with 2 t and go from there (but again...that's just a guess).

Sugarflowers Cake Central Cake Decorator Profile
Sugarflowers Posted 9 Jul 2009 , 3:58am
post #3 of 3

I would go with the 2 tsp. baking powder as well. It looks like it could use about 1/2 tsp. of salt and some vanilla too.



Quote by @%username% on %date%