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Why Does Cake Batter Rise When Baked? Yeast? Eggs? Magic?

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Do you know why cakes rise when you bake them in the oven? The answer isn't yeast, as many people think. Share this video with your kids for a very tasty science lesson!

Do you bake with your kids? Are they curious about how things change from batter or dough to the finished product?

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by on Apr. 30, 2012 at 1:46 PM
Replies (41-44):
Barabell
by on May. 1, 2012 at 10:37 PM

I rarely bake anymore, except for using box mixes. My son hasn't shown any interest in baking.

Barabell
by on May. 1, 2012 at 10:38 PM

That is a great suggestion!

Quoting steveiguana:

baking is how we taught fractions and measures to our kids when they were little


dusky_rose
by on May. 2, 2012 at 12:01 AM

Maybe they mean leavening when they say yeast?

Quoting Cafe Steph:

I find that odd, too. I guess they just assume that because yeast can be the catalyst in bread that it must be the catalyst in all baked goods? I bet if I asked my sister, she would say yeast is why it rises, too, lol, even if she made the cake and knew she didn't use any yeast in the recipe, lol. ;)

Quoting dusky_rose:

My youngest son likes to help me bake. He likes to put the ingredients in the bowl and stir. I find it weird that some people think that there is yeast in cake batter though. Anyone that bakes knows that that isn't true.




I'm thankful for a hubby that loves me, 4 healthy children, a warm
place to sleep and enough food for our meals... God bless America!

TateTwo
by on May. 2, 2012 at 9:20 AM

I'm 49 and still don't know fractions or measurements well.  Thank God for YouTube

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