I was fascinated by your answer to Claire's query -- I thought that once the wet ingredients hit the baking powder it would start to fizz, and the batter would deflate overnight. What actually happens? And does that mean I can make all my cake/cupcake batters the night before baking, too? If you use baking powder, things hold well - that's what the "double acting" is about, when you read the label and it says double-acting baking powder. When wet hits dry one reaction occurs; but an even greater reaction happens when heat is added. Each batter is different, depending on the balance of acid/base; so I wouldn't blithely expect every single thing made with baking powder (NOT baking soda) to hold perfectly over night. But give it a try; if you're nervous, bake a cake and leave out enough batter for 1 cupcake, then bake that the next day, see what happens. Next time, you'll know if that particular recipe can take an overnight rest. - PJH

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