Help With Baking Soda/baking Powder...flat Gingerbread Cake :(

Baking By cupmycake Updated 2 Dec 2014 , 9:47pm by sannalee

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cupmycake Posted 2 Dec 2014 , 4:41pm
post #1 of 3

Hi everyone!


I am newish to cake baking/decorating. I've baked for years but recently got into creating my own recipes for cakes.


Everything seems to work well except this one recipe I am trying to make with molasses. My cupcakes seem to rise on the sides but won't cook in the middle (they dip in). The cupcakes are also flat. I've tried subbing some baking powder for soda with no luck.


All of my other recipes dome nicely (which is what I like). Is it the brown sugar/molasses mix that's weighing things down??


What I don't understand is how recipes work with leavening ratios way above what their supposed to be against flour...baking powder 1-1/4tsp per cup....baking soda 1/4tsp per cup. I see some recipes with double the amounts...1 1/3cup flour with 1/2tsp soda and 1/2tsp baking powder. How can this work?


I am confused. How do you know when too much is too much?


I usually ONLY use baking powder and use acidic ingredients (sour cream, etc). I've read baking soda can help with flavors.


I am new to this and just read baking soda can help flavors.


I have no idea where to start adding baking soda into my recipes with more acidic ingredients. I also have NO idea when to add extra or how you know how much to add :(


Any advice will help! I am tired of throwing away delicious cupcakes/cakes with horrible domes...I've researched EVERYWHERE but still don't understand.

2 replies
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kazita Posted 2 Dec 2014 , 6:36pm
post #2 of 3

AOk im really sorry I can't answer your w question. .i dont understand how it works either...there are lots of people on here who will probably know the answer. .they just by haven't posted yet....I can do this for you. ..I found a great website that has alot of cupcake recipes...ive made the ultimate vanilla cupcakes and the chocolate ones...both of them turned out way more then perfect! ! Even my picky daughter loved the vanilla ones...she even had me make them for her cross country team at her school.....ok good luck! And Happy Baking! ! :grin:

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sannalee Posted 2 Dec 2014 , 9:47pm
post #3 of 3

Im not sure if its covered but Joe Pastry (google) has alot of the science on this kind of stuff. Ive also emailed him in the past asking food science questions and he responds fairly fast.

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