Accidentally Used Baking Soda Instead Of Baking Powder...

Decorating By beemarie Updated 18 Jul 2009 , 5:47am by Texas_Rose

beemarie Cake Central Cake Decorator Profile
beemarie Posted 18 Jul 2009 , 5:07am
post #1 of 4

I hope this doesn't turn out to be a cake disaster. I am wondering, will this affect the cake? I don't generally think you can use baking soda and baking powder interchangeably, but wondering if any of you have done this on accident and what the results are. Will the cake be salvageable??
Thanks for the help.

3 replies
KoryAK Cake Central Cake Decorator Profile
KoryAK Posted 18 Jul 2009 , 5:21am
post #2 of 4

Is the cake out yet? Generally it will be kinda salty tasting and not rise right. If you try some and it's good, then you'll be fine. It shouldn't do anything weird overnight or anything. It will really depend on the recipe. Good luck!

beemarie Cake Central Cake Decorator Profile
beemarie Posted 18 Jul 2009 , 5:40am
post #3 of 4

Thank you for your reply. I just took it out and it is darker than usual (I made Sylvia Weinstock's Classic Yellow Cake). This is my no-fail great recipe, and it does not have the same feel when I touch it, more light and airy than what I am used to with this recipe. I will go ahead and taste a bit of it and see if it will be okay! Most likely I will make another just to be safe. Thank you again!

Texas_Rose Cake Central Cake Decorator Profile
Texas_Rose Posted 18 Jul 2009 , 5:47am
post #4 of 4

Most things are not edible when you do that. My dad did it once when he was making biscuits and they were terrible. I think it depends on how much is in the recipe.

Hope it's salvageable.

Quote by @%username% on %date%