What happens if...

Katinkka

You bake something that should have bicarbonate of soda in but you realise halfway through making it that you havent got any! I just made a gingerbread in the panasonic bm but no bicarb! will it be horrible!?

HOLsale

bicarb is a raising agent

if it's the only raising agent you used then it will mean you'll have flat gingerbread.

now the question here is, were you making gingerbread people or gingerbread in the cake sorta style

if you were making the people you'll probably get by ok if you were making the cake style it will be flat and quite possibly rather chewy but probably still edible

other raising agents are cream of tartar, baking powder and eggs to a degree (or so i'm told)

black-saturn

On the same note (kind of) I started making a cake once and when I got to the egg bit I looked in the fridge and found I didnt have any. So I carried on like normal and the cake turned out fine!! So why do we put eggs in cakes?

Katinkka

well it was lovely! So cant be too important. I did use baking powder in it though soi that probably helped it rise.

Lemoncurd

Exactly the same thing happened to me when I was making this last week - I just put extra baking powder in it! Mine did come out a bit flat and I had to cook it for ages longer than it said as it hadn't cooked in the middle. Wasn't too bothered about the texture but it tasted a bit too strongly of treacle for our liking so next time I'll do it with less treacle and more golden syrup.