What happend when too muxh baking powder is used?

Using too much baking powder can have a few unfortunate consequences for your baked goods:

1. Cakey Texture:

The excess baking powder will create too many air pockets, resulting in a dense, dry, and crumbly texture that's more like a biscuit than a cake.

2. Bitter Taste:

Baking powder contains an acidic component that reacts with the baking soda. If you use too much, this acidic taste can become noticeable and unpleasant.

3. Rise and Fall:

The rapid expansion of gas bubbles from the excess baking powder can cause the baked good to rise too quickly and then fall, creating a sunken center and an uneven appearance.

4. Uneven Baking:

The increased volume of gas can lead to uneven baking, with some parts of the baked good being undercooked while others are overcooked.

5. Tough Crust:

The excess baking powder can also create a tough, chewy crust that's unappealing.

What to do if you've used too much baking powder:

* Don't panic! If you've only slightly overdone it, the results may not be too dramatic.

* Add more liquid: Adding a little more milk or water can help to compensate for the extra gas and make the batter more balanced.

* Reduce the sugar: Too much sugar can exacerbate the cakey texture, so consider reducing the amount slightly.

* Use a lower baking temperature: Baking at a slightly lower temperature can prevent the baked good from rising too quickly and falling.

* Bake for a shorter time: Keep a close eye on the baking process and remove the baked good from the oven as soon as it's done to prevent over-browning.

Remember: It's always better to use the correct amount of baking powder as indicated in the recipe. If you're unsure, start with a slightly lower amount and adjust as needed.