12/30/2009

Dawn from Reedsburg, WI

This is not a review, but a question...How long does this stay fresh and what is the best way to store this? I want to try it but I do not use alot of this item.
Baking Powder is best stored cool and dry, and should be replaced every 6-8 months.

12/27/2009

NancyB from Marshfield, MO

I agree that this is a superior product, and I won't be able to ever go back to store brands. I made a cake that required using two 9-inch pans. It overflowed in my oven and made a huge, smokey mess. Next time I will use three pans. Do I need to reduce the amount of baking powder when using Bakewell Cream Baking Powder? If so, by how much?
Generally, you don't need to reduce the amount of Bakewell Cream Baking Powder but since it was so active for you, it wouldn't hurt. Try using only 3/4 of what the recipe calls for. Molly @ KAF

12/14/2009

Melissa from Michigan

I used this baking powder in some delicately-flavored almond cookies, and was able to tell that they tasted better than usual. The difference was an absence of that slight, metallic taste from regular baking powder. Very nice product!

07/25/2009

Patti from California

I just made my favorite scone recipe with Bakewell Cream Baking Powder, and the scones were light, high, and better than ever. I know it was the Bakewell Cream Baking Powder. I will never again use any other brand. The difference is dramatic.

06/12/2009

Bruno from San Jose, CA

I like this stuff instead of the supermarket brand. No bitter, metallic taste to the fluffy products made with Bakewell Cream baking powder.

02/19/2009

Linda from Southern California

Makes the best, highest biscuits ever. Fluffy and tasty you cannot get this result with anything but Bakewell. I have a small cookbook by this company which includes other tasty recipes too like breakfast pizza. Find that too if you can.