Hi, PJ! I want to know if I let any and all batters rest (cake batters, etc.) for 30 minutes prior to baking, that they will ALL have better rising definition? Or, perhaps it depends on whether it is baking powder by itself, baking soda by itself, or a combination of them which is what you did, that makes the difference? Thank you. Diona, the answer is – I don't know. I would have said baking soda by itself wouldn't be a good candidate for a rest, as it reacts immediately once it hits liquid; but then, I make bran muffins whose batter sits in the fridge for 2 weeks, and they still rise just fine. I think cakes, where you cream the butter and sugar and then beat in air, wouldn't be a candidate, as you want them to retain those air bubbles. So maybe this rest is best with stir-together muffins? Sounds like an interesting thing to experiment with... PJH

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