Cupcakes, Madeira cakes

Butter, Margarine, Oil

Air, Baking powder, bread soda, yeast

Baking powder is both an alkali and an acid, when mixed with water it produces CO2 which expands and pushes up the mixture- once cooked, a crust forms

Skewer test, and springs back when lightly pressed.

Keeps it fresher for longer

Bread soda is an alkali. When mixed with an acid and liquid, CO2 is formed - pushes the mixture up and once cooked the product stays risen

Bind dry ingredients and trap air

scones, pastry, soda bread

Warmth, Moisture, a slighly acidic pH, Oxygen, Food,

Milk, buttermilk, water, dairyfree alternatives (e.g Oat milk)

Sweetness/ Decoration

Better flavour/ aroma, Fresher, Awareness of ingredients, Can be modified to suit dietary requirements, More sustainable, Enjoyable activity