Bob B. asked us via Facebook: “Why don’t my cakes ever rise enough?”
Answered by:
Rebeccah Marsters, Associate Editor for Cook’s Country magazine
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14 Comments
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Can I put my baking powder in fridge?
To the point. Thanks.
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Another likely explanation is that dry yeast is used. It really requires that the temperature of the activation liquid is around 50 degrees Centigrade. This is pretty close to the lethal temperature for yeast that is around 55C.
The cake fails to rise because the activation liquid is too cold.
What about the shelf life of baking soda? Heat and moisture shorten that too?
My cake was the complete opposite. It rose too much from the middle! Can anyone please tell me what mistake I did??
My mistake used to be that I didn't use hot enough water to activate the dry yeast.
Tops of my Victoria sandwich cake looks greatTurn them over and there is a bid dip in the middleThey taste ok
her face damn it
Good tip about the baking powder!
What are the best recipes to do with okra?
She's really cute
cake y u no rise?
she's kinda cute 🙂