Now, fold your bias tape over to the back side, encasing the raw edge. Pin as you go. Bias tape folded over to the back side: This is what my pinning looks like. I slip the pins under the bias tape on the top side and make sure it catches the bias on the back.
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to expand or rise.
What can I substitute for baking powder? Baking powder is a leavening ingredientâ it helps cakes, cookies, and other baked goodsto rise. When baking powder is combined with certain acidic ingredients like buttermilk or yogurt, little bubbles of carbon dioxide form. Those bubbles, dispersed through the batter, cause it to riseâÃÃ®and give that light, airy texture we so often want. If you don't have baking powder, combine 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda for every 1 teaspoon of baking powder.