My baker has a cake recipe which calls for both baking powder and baking soda. Can she safely double those ingredients when doubling the recipe? She's been having trouble with the cake falling and I think this may be the problem. All of her procedures are correct, so I was very confused about the trouble until she told me about doubling the ingredients today. Any thoughts? -Patrick
I think it always a good idea to stick to the same ratios when increasing recipes. In this case though, I'm guessing her because I don't have the recipe in front of me, the leavening is probably to much.
If it were me I'd try it with out the baking soda all together and just double the baking powder. But try increasing the leavening agents by only 50% and see how that works.
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