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When subbing baking soda for baking powder, use ¼ the amount of baking powder called for in the recipe. Check the rest of the ingredients for anything acidic that might help activate the baking soda.
What does Gelatin do in baking? Gelatin is an odourless, tasteless and colourless protein deriving from animal collagen (most commonly from pig skin). It is very popular amongst bakers as the ultimate setting and thickening agent for liquids.