Hi everyone, Happy Friday!
So I have got a little cake business thing going here. and I must admit I am new to this and I hope to understand the fundamentals of baking so that one day I wont need to read from recipes.
My question is what is the difference of baking soda and baking powder? and why in some recipes do not require both?
I have this recipe that I use for chocolate cupcakes and they always turn out flat. How do you get those nice domes on cupcakes. I have a 70 cupcake order for 4th of July. oh and while I'm on here, there is one more question for you nice people. I have colored my buttercream once a very dark deep purple and the color was so runny. well it was like it was separating from the buttercream. Now here I need to make red, white and blue cupcake frosting, I wont have to worry about the white I know I can manage that lol.
aghhh so many questions hope some good soul can help me today so I can stop all this worrying tonight
thank you, christine