Just baked the cake tonight, with
the reduced amount of baking powder, in a bundt pan... and the shape is juuuuust right!
I made this for break the fast this weekend, using
the reduced amount of baking powder in a bundt pan, and it came out perfectly.
Additionally, I am happy to report that
the reduced amount of baking powder worked beautifully for both my cake pan and my loaf pan.
Is there any way to
reduce the amount of baking powder and still have them rise properly?
Not exact matches
The solution, she says, is to
reduce the
amount of baking soda or
baking powder in your recipe by almost half, which balances the acidity
of the ingredients and keeps them from changing color.