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Ruby asks: I am working on a science project that determines if you add baking soda in a cupcake recipe that calls for baking powder, will it make a difference, and I cant remember which cupcakes I put baking soda/powder in!! Any suggestions to help me determine which is which? Please answer ASAP!!!! Baking S.O.S. […] Jim asks: I made some corn bread using gluten-free flour, soy milk and flax seed for eggs, but it came out heavy. Everything I try comes out the same. I am allergic to all three. Please help. Baking S.O.S. says: It is a real challenge to make baked goods that taste good and have a […] Wanda asks: I have used a pound cake recipe, handed down from my grandmother, for years without any problems. Lately the crust has separated and crumbled from the rest of the cake. I use 6 egg whites that are whipped to soft peaks, then folded into the cake batter. I initially thought that I was […] Ron asks: I would like to make a pizza that when fully cooked has a brown, soft, non crispy bottom crust, and is fully foldable. When you bite into the pizza, the crust just seems to blend in with the toppings. The crust reminds me of a cross between pastry and pizza dough. I’ve tried […] |