SurvivingInfidelity.com^®

I am thinking of making a rainbow cake, but in one recipe they used lemon lime soda rather than water in the cake mix, can anyone explain this to me ie. advantages vs. disadvantages and the purpose behind it. I'm assuming the carbonation gives a fluffier cake, but don't want to mess this thing up.

I'm not really good on the whole chemistry-of-cooking thing, but I assume the recipe probably has little or no baking soda or baking powder.

The lemon lime soda would work to make the cake fluffier, as you said. It would also serve to flavor the cake and to add sugar/sweetness to the cake.

I have heard that some recipes use soda instead of eggs and oil to cut fat and calories.

Does your recipe have eggs and oil?

Am I the only one who smiles when I think of lingerdog baking a cake?

BR has done this, and the results were great. I can't explain, and she's not home, so......

Am I the only one who smiles when I think of lingerdog baking a cake?

Not sure I was smiling, but when I read that it had to do with baking, and it was by linger....I couldn't resist, thinking it was some joke or god forbid another damn riddle..

only to find out he asked a serious question!

did linger say fluffier ???

We'll have to start calling Linger "Duff"!!!

You Go Linger! Bake that cake!!!

Oh and to answer your question, I haven't got a clue! All my cake mixes come in box form and require very little thought.

Or I just go to Publix and buy a cake.

maybe he's showing us his more softer, feminine side

UR AN IDIOT, yes it still contains the oil and eggs, and are you smiling because you're picturing this?

Yes Boog, I said fluffier.

JRC, the recipe was using a box mix but substituting the soda in place of the water.

WH5 I'm thinking it should really infuse the cake with the sweetness of the soda and the carbonation should really help it to rise.

HR, your statement of my feminine side implies that baking isn't a masculine pursuit, but really think about it, it's more masculine than boxing. I can BEAT the eggs, and WHIP cream in baking whereas in boxing you fight for a belt and a purse.

doh! Good point linger

Soooo....how DID the cake turn out? And are you sharing?!

maybe he's showing us his more softer, feminine side

When I read the subject line, I figured he was curious about my twins and was being delicate.

Happily, I'm wrong. It's about baking, and he's nowhere near delicate. I'm still laughing over molasses.

read below

[This message edited by ooie32 at 12:07 PM, September 8th (Wednesday)]

from somewhere on the web:

Carbon dioxide is an important leavening agent for most baked goods. Like air, carbon dioxide is a gas that expands when heated. However, carbon dioxide is different than air in that it is generated from within the product rather than being incorporated in by beating. The creation of the gas bubbles itself is enough to provide quite a bit of leavening action. This is apparent with yeast breads, for which it is the yeast that is added to the batter or dough and the carbon dioxide is a waste product of yeast metabolism. As the yeast go to work, the carbon dioxide produced causes the bread to rise. More rising occurs in the oven when the bread, and hence the carbon dioxide gas bubbles, is heated.

Ooie, that's all greek to me, except about the yeast, I understand how that works, I'm wondering if there is enough in the soda to rise when heated and will it rise more if you mix less and vice versa.

Nope Thren, not really a delicate guy, I just like to cook.

HR, the cake hasn't been made yet, I'm wanting to take a rainbow cake to the church homecoming dinner, maybe wow a few of the single ladies there with my prowess in the kitchen.

And for this Saturdays Carolina-Georgia game I am going to attempt a dreamsicle cake as a warm up for the rainbow cake.