Hello Lovelies❤️❤️ today we will be learning the Difference between Baking Powder and Baking Soda. From the difference, you will understand better why I said Baking is Science 😁😁 Before we state the differences, we know baking soda is usually used in making Red Velvet cakes hence the first picture but in recent times, due to creating of recipes and lots of experiments, one can use baking soda to make vanilla cakes as well (my favourite 😁) If you have the right recipe and can combine it properly, I tell you, using both baking powder and baking soda in baking a cake gives a desirable volume. Check out the cupcake pictures 🧁🧁 Personally I prefer using both when baking Here are the differences Baking soda and baking powder are both leavening agents that cause baked goods to rise, but they work differently. Baking soda needs an acid to react and produce carbon dioxide, while baking powder contains both a base and an acid, making it suitable for recipes without acidic ingredients. In baking cakes, baking powder is generally preferred for its versatility and ease of use in recipes without pre-existing acid components. Key Differences: Ingredients: Baking soda is pure sodium bicarbonate (NaHCO3), while baking powder is a mixture of baking soda, an acid (like cream of tartar), and a filler (like cornstarch). Reaction: Baking soda needs an acid to activate and release carbon dioxide. An example of the acid is buttermilk. Baking powder already contains the acid, so it only needs liquid to react. With this you will note that in order to use only baking soda or both of them in baking, having the right recipe is key. In our Trainings, those recipes are taught and a better understanding is gotten. You can check the flier for more details. NOTE: Students will be Providing their Materials. Your humble Port Harcourt Baker

Creativity, what do you think was used for the passage of the Fire? Let's discuss #Happiness #BC'ians #GsTasty

What will you do if you were in this vendors place?

Methods of GREASING Baking Pan for Cakes There are various methods one used in greaing baking pans 1) spraying of pan grease 2) use of oil, it can be vegetable oil, olive oil canola oil etc. 3) the use of soft margarine or vegetable shortening to rub the pan with a brush 4) application of margarine then dusting with a little flour 5) lastly lining the pan with Parchment paper or baking sheets For very moist cakes or oil based cakes I recommend the lining of the pan with a parchment paper For moist cakes no 4 goes then for heavy or dense cakes any of them can go for it You can name yours in the comments My preferred method for now is no 4 and occasionally no 5 I hope this helps Your humble Port Harcourt Baker #GsTasty #Happiness #BC'ians #Nakupenda

The pans mostly used by I and most Nigerians are the Aluminium and stainless steel pans for baking. Yes non stick and others pans are used for various purposes as well. Here are some of the baking pans used for baked products. Some might look the same and confusing, later we will see the differences in those pans Aluminum: A lightweight and excellent heat conductor, making it a popular choice for baking pans. Stainless Steel: Known for its durability and easy cleaning, though it doesn't conduct heat as well as aluminum. Carbon Steel: Offers good heat retention and even baking, often preferred for crispy crusts. Cast Iron: Excellent heat retention and even baking, but heavy and requires seasoning. Silicone: Flexible and easy to release baked goods, offering a non-stick surface. Ceramic: Provides even heat distribution and can be coated for non-stick properties. Glass: Offers even heat distribution, but can shatter if temperature changes are too drastic. Stoneware: Similar to ceramic, known for even heat distribution and durability. Non-stick coatings: Applied to various materials to prevent baked goods from sticking, such as aluminum or stainless steel. Your humble Port Harcourt Baker #GsTasty #BC'ians #Happiness #Nakupenda

Hello BC'dians Black and gold is a beautiful colour but there is something about black, excess addition of any colour be better black or others can make your buttercream or fondant have a bitter taste. For fondant I can recommend, you add the colour and allow to sit for a day or something hours before usage or you can cover with your white fondant then paint it black with your brush or spray your black colour on it. I hope this helps. Your humble Port Harcourt Baker 😁

I remember making this cake Looked for what to use to get the wood effect on the cake, couldn't find in my area Had to search YouTube for free hand ideas and finally I came up with this I look back at this cake and I am proud of myself 😎 In this field, you need to be open to different ideas, be ready to improvise and also trust that you can be able to do it. Fear and just sticking to what you know or you were thought won't take you far. It's weekend and I just thought to bring back this beauty We sure make your day beautiful Your humble Port Harcourt Baker #GsTasty #Happiness #Nakupenda

Hello lovely people Decorate this fault line cake with me Part 1 #GsTasty #BC'ians #Happiness #Nakupenda

Hello lovely people, welcome to Baker's corner Let's see lovers of Confectioneries and your beautiful cake jobs #Happiness

Have you heard of money bag? I wonder why it is called that If you know why, please comment let's learn Meanwhile this is one of the finger foods also known as small chops #GsTasty #Bc'ians #Happiness #Nakupenda

When you thought you have seen it all, we come with another Banga Here is our BLOW OUT Cake #BC'IANS #Gstasty #Happiness