What makes a cake rise baking soda or baking powder?

Table of Contents:

1. What makes a cake rise baking soda or baking powder?
2. Why are my fairy cakes sticky on top?
3. Why do my fairy cakes Dome?
4. Why does the top of my cake split?
5. Why has my lemon drizzle cake cracked?
6. Why does my banana cake crack on top?

What makes a cake rise baking soda or baking powder?

Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions. Baking soda is pure sodium bicarbonate.

Why are my fairy cakes sticky on top?

It's just the condensation from the moisture in the cakes. This can also happen if the CCs are slightly underbaked which causes the moisture to rise to the surface. ... You could sprinkle the tops with a little icing sugar or cornflour to absorb the moisture. Once you pipe them over they'll be lovely and moist!

Why do my fairy cakes Dome?

A peak is usually caused by an oven that's too hot! The cake surface is baking quicker than the batter in the middle. This causes it to burst out of the top like a mini volcano. Turn your oven down a bit and bake for a little longer.

Why does the top of my cake split?

The oven temperature is too high. If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome. Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot.

Why has my lemon drizzle cake cracked?

According to Mary Berry, of Great British Bake Off fame, cakes crack when the oven temperature is too high (or, similarly, when the pan is placed on an incorrect rack. ... A crust forms early on, but as the inside of the cake continues to cook and rise, this crack crusts.

Why does my banana cake crack on top?

The crack down middle of a quick-bread is usually caused when the top of the loaf sets before the loaf is finished rising. As the loaf continues to rise, the stress on the cooked top surface causes the crack.