Don’t send me Questions, I dont really know anything about baking. haha! xoxo William

I just started making a brownie recipe that asks for 1/4 baking powder and as I went to get it, i realized I do not have it anymore.
I do have baking powder and corn starch.
Am I able to substitute baking soda for baking powder?

I’m baking a red (well, I’m actually making it purple) velvet cake for a birthday party, and I was wondering if it would completely change the nature of the cake to omit the egg yolks. I’m not exactly an experienced cook, but I do love this recipe, and I was just wondering if it was possible to make a lighter, brighter, but still moist red velvet cake in this way. Thanks for your help!

Betty demonstrates how to make the perfect loaded baked potato in this video. Ingredients: 2 large Idaho baking potatoes, washed and dried cooking spray sea salt 1/2 stick butter or margarine at room temperature 1/2 cup sour cream 1 cup shredded Cheddar cheese 1/4 cup snipped green onions Heat the oven to 400 degrees. Cut off an appropriate length of aluminum foil for wrapping each potato. Place each potato on its piece of foil, spray with cooking spray, and grind some sea salt all over the potatoes. Wrap each potato in its aluminum foil and place in the 400 degree oven to bake for 1 hour and 15 minutes. While the potatoes are baking, prepare the following topping. In a medium-sized bowl, mix 1/2 stick butter or margarine (room temperature), 1/2 cup sour cream and 1 cup shredded Cheddar cheese. After mixing these three ingredients, add the 1/4 cup snipped green onions and blend in lightly. Remove the 2 potatoes from the oven, test for doneness by rolling them in your hand (with a potholder). They should feel slightly soft. Remove the foil covering them, and transfer each potato to its serving dish. Salt and pepper the potatoes to taste. Place a generous amount of topping on the top of each potato. Eat immediately while hot and delicious!

I’m making pancakes and the recipe calls for baking powder but I only have baking soda. Is that ok?

Hey there, so I’m baking a chicken, I normally wrap the chicken in a finfoil pouch and let it bake in there until juices are clear. And then I eat it.

So, I’m making pasta salad, it says to bake the oven to 400 and bake for 30 mins, which is what I normally do, should I use tinfoil or no?
It just says to bake. Doesn’t give indication to cover or not.
The pasta salad has chicken in it.

I have a bread recipe which requires "baking soda",can I use baking powder?

PLEASE SUBSCRIBE! au.youtube.com FOLLOW ME! www.twitter.com BECOME A FAN ON FACEBOOK! www.facebook.com This is my Mum’s recipe for “Lemon Cheesecake” – the most delicious dessert you will ever make! With only 5 ingredients, it’s a breeze to put together and is guaranteed to impress your family and friends ================= RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: 250g Unsalted Butter (Melted) 1x Packet of Plain Biscuits (Cookies) 3x 250g Packets of Cream Cheese 2x 395ml Tins of Sweetened Condensed Milk Juice of 2 Large Lemons Preperation Time: 5 – 10 minutes Chilling Time: 2 – 3 Hours ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a converstion chart if using Imperial) Music by Kevin MacLeod incompetech.com

my recipe calls for baking powder, will it taste different if i use baking soda? its only a 1/2 tsp.

what if i add cream of tartar? how much?

I accidently got baking powder instead of baking soda and I used it in funnel cakes when it called for baking soda, and I didn’t taste any difference. But if I’m making cookies, is it sgoing to be a disaster?
And in case someone doesn’t know, funnel cakes are fried in veggie oil.