My cakes could use some help. Not sure what I do wrong, but they never seem to rise enough. Also, any suggestions for a chocolate cake recipe to use in this type cake(With the syrup & all the whip cream)? I've made him these before and he always says they are wonderful. I have eaten some myself and think there is room for improvement!! I'd appreciate any & all help!!
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Help with Brother's Birthday Cake Request! Black Forrest Cake
- Thread starter julieinva
- Start date
My favorite REC: Black Forest Cake...
Black Forest Cake
Recipe By :Craig Claiborne's Favorites Vol. 2
Serving Size : 10
Chocolate Spongecake -- (See Recipe)
1/2 cup sugar -- plus
1 tablespoon sugar
1 cup water
2 thin orange wedges -- or lemon
1 8 oounce can dark sweet pitted cherries -- (See Note)
1 1-pound can sour cherries
1/3 cup kirschwasser
3 ounces bittersweet chocolate
3 cups heavy cream
3 drops pure vanilla extract
chocolate -- scraped and/or grated, for garnish
Prepare the spongecake and set aside. Combine 1/2 C of sugar and the water in a saucepan. Add the orange or lemon wedges and bring to the boil. Simmer about 3 minutes and let the syrup cool. Discard wedges.
Drain both cans of cherries separately and set cherries aside.
Combine the kirschwasser with 2/3 Cup of the syrup. Set aside.
Place the chocolate in a saucepan and let it melt gradually in warm place. When it is melted, gradually add 3 tbls of the remaining syrup, stirring.
Whip the cream and beat in the remaining Tbl of sugar and the vanilla. Fold 1 1/2 C of the whipped cream into the chocolate mixture. Set the remaining whipped cream aside.
Place the cake on a flat surface and holding a long, sharp knife parallel to the bottom of the cake, slice the cake into thirds. Place the bottom slice on a serving plate and brush with some of the syrup mixture. Add about half the chocolate mixture to the slice and smooth it over. Place a second cake layer atop the chocolate mixture, brush the slice with syrup and add the remaining chocolate mixture, smoothing it over. Using a pastry tube, pipe 3 rings of whipped cream around the cake. Pipe one ring in the centerwith about a 2 1/2-inch diameter, another in the middle of the layer and the other around the rim. Arrange sour cherries in the center and between the middle and outer rings.Arrange the sweet (or optional brandied cherries) in the section between the sour cherries (ie. between the inner ring and the middle ring) Top with the final slice of cake which is placed bottom side up to insure a flat and even top. Brush it with the remaining syrup. Add whipped cream to the top, but save enough cream to make 13 rosettes on top of the cake. Smooth the whipped cream around the top and sides of the cake. Use a No. 4 star pastry tube and pipe 12 rosettes, equally spaced, around the upper rim of the cake. Make one rosette in dead center. Garnish each rosette with one dark sweet pitted cherry. Garnish the top with scraped or grated chocolate. Hold in the refrigerator.
Note: Fresh black bing cherries may be poached in syrup, pitted, and used in this recipe.
NOTES : Beat sponge to maximum volume. Cut cherries in half.Can use Brandied Burgundy Cherries. ( See Recipe)
Chocolate Spongecake
6 eggs
1 cup sugar
1/2 cup flour -- plus
3 tablespoons flour
4 tablespoons cornstarch
6 tablespoons cocoa powder
3 tablespoons melted butter
1. Preheat oven to 375 deg.
2. Butter a round cake tin (ours measured 10 by 2 in.). Sprinkle the inside with flour and shake the flour around until the bottom and sides are well coated. shake out any excess flour.
3. Put the eggs into the bowl of an electric mixer. Bring about 2 quarts of water to the boil in a casserole or other utensil large enough to hold the mixing bowl. Set the bowl in the water and beat vigorously while adding the sugar. Beat constantly about 5 min. until the eggs are lukewarm.
4. Return the bowl to the electric mixer and continue beating on high speed until the mixture is thick, mousselike, and at room temperature. To test, run a spatula through the mass. If it is ready, the spatula will leave a track.
5. Meanwhile, combine the flour, cornstarch, and cocoa. Sift together two or three times. Fold the mixture into the batter, using a wooden spoon or spatula. Fold in the butter and pour the misture into the prepared pan. Bake about 25 to 30 min. or until the cake pulls away from the pan. Turn the cake out onto a rack to cool.
Brandied Burgundy Cherries
Recipe By :The Cake Bible
1 1-pound can cherries in syrup -- (Heavy Syrup) Bing, pitted, or
1 33-ounce jar Morello cherries -- (See Note) or
2 12-ounce bags Frozen unsweetened cherres -- (See Note) or
1 pint cherries -- fresh, dark
2 tablespoons Sugar
1/4 cup Kirschwaser -- or Cognac
In a colander suspended over a deep bowl drain the cherries for 30 Min.
Reserve 1/2 Cup syrup. There will be about 1-1/2 cups cherries.
In a med. saucepan combine the syrup and sugar and bring to a boil, stirring constantly. Add the cherries and simmer, covered, 1 min. Remove from the heat. Transfer the cherries with a slotted spoon to a pint jar and add the kirsch or Cognac.
Boil the syrup until reduced to 1/4 C and pour over the cherries. Cover tightly and swirl to mix. If planning to store longer than 3 months, add enough liqueur to reach almost to the top of the jar. Cool, cover tightly, and refrigerate.
MORRELLO: Double the recipe, using a total of 1/2 C sugar, 1 C cherry liquid, and 1/2 C Kirsch or brandy.
FROZEN: Empty two bags of cherries into a colander suspended over a bowl and allow to defrost. Add enough water to the juice to equal 1 C. Add 1/2 C sugar and proceed as for canned cherries.
FRESH: Simmer 1 C pitted cherries with 3/4 C water in a covered saucepan for 10 Min or until easily pierced with a cake tester. Remove cherries with a slotted spoon to a pint jar and add the kirsch. Add 1/2 C sugar to the liquid in the pan and bring to a boil, stirring. Reduce to 1/4-1/3 C. pour over cherries Cover ,swirl and top off.
Black Forest Cake
Recipe By :Craig Claiborne's Favorites Vol. 2
Serving Size : 10
Chocolate Spongecake -- (See Recipe)
1/2 cup sugar -- plus
1 tablespoon sugar
1 cup water
2 thin orange wedges -- or lemon
1 8 oounce can dark sweet pitted cherries -- (See Note)
1 1-pound can sour cherries
1/3 cup kirschwasser
3 ounces bittersweet chocolate
3 cups heavy cream
3 drops pure vanilla extract
chocolate -- scraped and/or grated, for garnish
Prepare the spongecake and set aside. Combine 1/2 C of sugar and the water in a saucepan. Add the orange or lemon wedges and bring to the boil. Simmer about 3 minutes and let the syrup cool. Discard wedges.
Drain both cans of cherries separately and set cherries aside.
Combine the kirschwasser with 2/3 Cup of the syrup. Set aside.
Place the chocolate in a saucepan and let it melt gradually in warm place. When it is melted, gradually add 3 tbls of the remaining syrup, stirring.
Whip the cream and beat in the remaining Tbl of sugar and the vanilla. Fold 1 1/2 C of the whipped cream into the chocolate mixture. Set the remaining whipped cream aside.
Place the cake on a flat surface and holding a long, sharp knife parallel to the bottom of the cake, slice the cake into thirds. Place the bottom slice on a serving plate and brush with some of the syrup mixture. Add about half the chocolate mixture to the slice and smooth it over. Place a second cake layer atop the chocolate mixture, brush the slice with syrup and add the remaining chocolate mixture, smoothing it over. Using a pastry tube, pipe 3 rings of whipped cream around the cake. Pipe one ring in the centerwith about a 2 1/2-inch diameter, another in the middle of the layer and the other around the rim. Arrange sour cherries in the center and between the middle and outer rings.Arrange the sweet (or optional brandied cherries) in the section between the sour cherries (ie. between the inner ring and the middle ring) Top with the final slice of cake which is placed bottom side up to insure a flat and even top. Brush it with the remaining syrup. Add whipped cream to the top, but save enough cream to make 13 rosettes on top of the cake. Smooth the whipped cream around the top and sides of the cake. Use a No. 4 star pastry tube and pipe 12 rosettes, equally spaced, around the upper rim of the cake. Make one rosette in dead center. Garnish each rosette with one dark sweet pitted cherry. Garnish the top with scraped or grated chocolate. Hold in the refrigerator.
Note: Fresh black bing cherries may be poached in syrup, pitted, and used in this recipe.
NOTES : Beat sponge to maximum volume. Cut cherries in half.Can use Brandied Burgundy Cherries. ( See Recipe)
Chocolate Spongecake
6 eggs
1 cup sugar
1/2 cup flour -- plus
3 tablespoons flour
4 tablespoons cornstarch
6 tablespoons cocoa powder
3 tablespoons melted butter
1. Preheat oven to 375 deg.
2. Butter a round cake tin (ours measured 10 by 2 in.). Sprinkle the inside with flour and shake the flour around until the bottom and sides are well coated. shake out any excess flour.
3. Put the eggs into the bowl of an electric mixer. Bring about 2 quarts of water to the boil in a casserole or other utensil large enough to hold the mixing bowl. Set the bowl in the water and beat vigorously while adding the sugar. Beat constantly about 5 min. until the eggs are lukewarm.
4. Return the bowl to the electric mixer and continue beating on high speed until the mixture is thick, mousselike, and at room temperature. To test, run a spatula through the mass. If it is ready, the spatula will leave a track.
5. Meanwhile, combine the flour, cornstarch, and cocoa. Sift together two or three times. Fold the mixture into the batter, using a wooden spoon or spatula. Fold in the butter and pour the misture into the prepared pan. Bake about 25 to 30 min. or until the cake pulls away from the pan. Turn the cake out onto a rack to cool.
Brandied Burgundy Cherries
Recipe By :The Cake Bible
1 1-pound can cherries in syrup -- (Heavy Syrup) Bing, pitted, or
1 33-ounce jar Morello cherries -- (See Note) or
2 12-ounce bags Frozen unsweetened cherres -- (See Note) or
1 pint cherries -- fresh, dark
2 tablespoons Sugar
1/4 cup Kirschwaser -- or Cognac
In a colander suspended over a deep bowl drain the cherries for 30 Min.
Reserve 1/2 Cup syrup. There will be about 1-1/2 cups cherries.
In a med. saucepan combine the syrup and sugar and bring to a boil, stirring constantly. Add the cherries and simmer, covered, 1 min. Remove from the heat. Transfer the cherries with a slotted spoon to a pint jar and add the kirsch or Cognac.
Boil the syrup until reduced to 1/4 C and pour over the cherries. Cover tightly and swirl to mix. If planning to store longer than 3 months, add enough liqueur to reach almost to the top of the jar. Cool, cover tightly, and refrigerate.
MORRELLO: Double the recipe, using a total of 1/2 C sugar, 1 C cherry liquid, and 1/2 C Kirsch or brandy.
FROZEN: Empty two bags of cherries into a colander suspended over a bowl and allow to defrost. Add enough water to the juice to equal 1 C. Add 1/2 C sugar and proceed as for canned cherries.
FRESH: Simmer 1 C pitted cherries with 3/4 C water in a covered saucepan for 10 Min or until easily pierced with a cake tester. Remove cherries with a slotted spoon to a pint jar and add the kirsch. Add 1/2 C sugar to the liquid in the pan and bring to a boil, stirring. Reduce to 1/4-1/3 C. pour over cherries Cover ,swirl and top off.
Julie, have you tested your baking powder and baking soda to make sure they're still active? If
either is inactive or just weak, it may be why your cakes aren't rising enough. Also, when the recipe calls for creaming the butter and sugar, are you doing so until the batter is light and fluffy?
either is inactive or just weak, it may be why your cakes aren't rising enough. Also, when the recipe calls for creaming the butter and sugar, are you doing so until the batter is light and fluffy?
Here's a great cake to use for the Black Forest Cake - It's foolproof and rises very high:
BLACK MAGIC CAKE
Ingredients:
2 cups sugar (I use about 1 1/3 cups)
1-3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa (or cocoa of choice)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt (I use 1/2 tsp)
2 eggs
1 cup buttermilk or sour milk* (I use nonfat plain yogurt)
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water (I use brewed espresso)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. (My note: If using 9-inch rounds, grease the bottom and sides of pans, line with parchment paper, then grease the paper and dust with cocoa powder or flour - I use cocoa powder).
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from (9") pans to wire racks. (9x13 can be cooled in pan on wire rack). Cool completely. Frost as desired. Yields 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
From Hershey's.
BLACK MAGIC CAKE
Ingredients:
2 cups sugar (I use about 1 1/3 cups)
1-3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa (or cocoa of choice)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt (I use 1/2 tsp)
2 eggs
1 cup buttermilk or sour milk* (I use nonfat plain yogurt)
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water (I use brewed espresso)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. (My note: If using 9-inch rounds, grease the bottom and sides of pans, line with parchment paper, then grease the paper and dust with cocoa powder or flour - I use cocoa powder).
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from (9") pans to wire racks. (9x13 can be cooled in pan on wire rack). Cool completely. Frost as desired. Yields 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
From Hershey's.
Here's a fantastic Devil's Food Cake you can use: "Devil's Food Cake With Fluffy White Frosting"....
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
My notes:
I did not make the fluffy white frosting, since that type of frosting is usually too sweet for me. Instead, I increased the amounts for the delicious chocolate filling (ganache), and used it to both fill and frost the cake. In addition, I kept this as a two-layer cake instead of splitting the layers in half. *Caution: Use parchment paper! (see my notes in Step 1).
If not frosting immediately, I suggest wrapping cake layers tightly in plastic and storing at room temperature until ready to frost. Do not refrigerate - it could dry the cake. Can also freeze the layers until ready to frost.
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
INGREDIENTS:
CAKE:
2 1/4 c. granulated sugar
1 3/4 c. cake flour (I used 3 1/2 Tbsp cornstarch plus enough all-purpose flour to equal 1 3/4 cups, sifted several times)
1 1/4 c. unsweetened cocoa (I've used both natural and Dutched)
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c.(1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk (I used 1 1/2 Tbsp white vinegar plus enough milk to equal 1 1/2 cups, then let it stand 10 minutes)
3/4 c. strongly brewed coffee (I used espresso)
RICH CHOCOLATE FILLING:
9 oz. semisweet chocolate, chopped
1 c. heavy cream
1 tsp. vanilla
FLUFFY WHITE FROSTING:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla
DIRECTIONS:
Make cake:
1) Preheat oven to 350 F. (325 F for dark pans). Butter and flour bottoms and sides of two 9-inch round cake pans. (I used springform pans). *NOTE: I suggest using parchment paper - the cakes are so moist, they stick to the pans like glue!
2) In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3) In a med. mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4) Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. *(Note: I suggest lining the wire racks with parchment before inverting cakes). Invert cakes onto racks to cool completely.
Make filling:
1) Place chocolate in a med. bowl. In med. saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.
2) Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. (The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous). Remove bowl of filling from ice water and set aside until ready to fill cake.
Make frosting:
1) In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2) Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until it holds stiff peaks, about 7 minutes.
Assemble cake:
1) Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape generous 1/2 cup chocolate filling onto it. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.
2) Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls".
Serve immediately or refrigerate and bring to room temperature before serving.
Yield: 10 - 12 servings
From March 2002, Chocolatier
http://www.godiva.com/recipes/recipe.aspx?id=518
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
My notes:
I did not make the fluffy white frosting, since that type of frosting is usually too sweet for me. Instead, I increased the amounts for the delicious chocolate filling (ganache), and used it to both fill and frost the cake. In addition, I kept this as a two-layer cake instead of splitting the layers in half. *Caution: Use parchment paper! (see my notes in Step 1).
If not frosting immediately, I suggest wrapping cake layers tightly in plastic and storing at room temperature until ready to frost. Do not refrigerate - it could dry the cake. Can also freeze the layers until ready to frost.
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
INGREDIENTS:
CAKE:
2 1/4 c. granulated sugar
1 3/4 c. cake flour (I used 3 1/2 Tbsp cornstarch plus enough all-purpose flour to equal 1 3/4 cups, sifted several times)
1 1/4 c. unsweetened cocoa (I've used both natural and Dutched)
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c.(1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk (I used 1 1/2 Tbsp white vinegar plus enough milk to equal 1 1/2 cups, then let it stand 10 minutes)
3/4 c. strongly brewed coffee (I used espresso)
RICH CHOCOLATE FILLING:
9 oz. semisweet chocolate, chopped
1 c. heavy cream
1 tsp. vanilla
FLUFFY WHITE FROSTING:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla
DIRECTIONS:
Make cake:
1) Preheat oven to 350 F. (325 F for dark pans). Butter and flour bottoms and sides of two 9-inch round cake pans. (I used springform pans). *NOTE: I suggest using parchment paper - the cakes are so moist, they stick to the pans like glue!
2) In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3) In a med. mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4) Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. *(Note: I suggest lining the wire racks with parchment before inverting cakes). Invert cakes onto racks to cool completely.
Make filling:
1) Place chocolate in a med. bowl. In med. saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.
2) Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. (The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous). Remove bowl of filling from ice water and set aside until ready to fill cake.
Make frosting:
1) In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2) Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until it holds stiff peaks, about 7 minutes.
Assemble cake:
1) Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape generous 1/2 cup chocolate filling onto it. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.
2) Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls".
Serve immediately or refrigerate and bring to room temperature before serving.
Yield: 10 - 12 servings
From March 2002, Chocolatier
http://www.godiva.com/recipes/recipe.aspx?id=518
Thanks everyone! You know, I looked at the expiration date on my baking powder and it was four years
ago! That makes me feel better. I use to make a decent cake, then all of a sudden, I just lost my touch... Thanks Meryl, I would have never thought to look at that. Just didn't seem that long ago when I bought it. Might have been old when I bought it...
ago! That makes me feel better. I use to make a decent cake, then all of a sudden, I just lost my touch... Thanks Meryl, I would have never thought to look at that. Just didn't seem that long ago when I bought it. Might have been old when I bought it...
You're welcome, Julie. Here are the tests for baking powder and soda you can use in the future:
BAKING POWDER AND BAKING SODA TESTS
BAKING POWDER
To test baking powder's effectiveness: mix 1 tsp (5 grams) baking powder with 1/2 cup (120 ml) hot water and the mixture should bubble immediately and vigorously. The fresher the baking powder, the more active the bubbles. If no reaction occurs or if the bubbles are weak, the baking powder is not strong enough to raise whatever you are planning to bake.
Store in a cool dry place and it should be replaced about every 6-12 months.
BAKING SODA
To test baking soda's effectiveness: mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar and the mixture should bubble immediately.
BAKING POWDER AND BAKING SODA TESTS
BAKING POWDER
To test baking powder's effectiveness: mix 1 tsp (5 grams) baking powder with 1/2 cup (120 ml) hot water and the mixture should bubble immediately and vigorously. The fresher the baking powder, the more active the bubbles. If no reaction occurs or if the bubbles are weak, the baking powder is not strong enough to raise whatever you are planning to bake.
Store in a cool dry place and it should be replaced about every 6-12 months.
BAKING SODA
To test baking soda's effectiveness: mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar and the mixture should bubble immediately.