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I was sure that 'room temp eggs' for cakes was just baking snobbery until my chocolate cake came out dense as a brick for the third time in a row.
After that third fail, I finally pulled the eggs out of the fridge an hour early for my next attempt (a red velvet, specifically) and the difference in the crumb was honestly shocking, so has anyone else had a specific ingredient prep step they thought was pointless that actually saved a bake?
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haydengreen5mo ago
My stubbornness with cold butter cost me a stand mixer paddle. The gear sheared clean off trying to cream a lump straight from the fridge. I now plan my baking around letting that brick soften on the counter.
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beth_sanchez5mo ago
Okay "dense as a brick" is a painfully accurate description of my first few attempts at pound cake. I was the same with room temp butter, thought it was a waste of time until my mixer started smoking trying to cream cold bricks of it. Letting it sit out made it blend with the sugar like a dream.
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the_uma2mo ago
Beth nailed it with the smoking mixer, that's exactly what happened to me with the eggs situation. The first time I actually let them sit out, the batter came together so smooth and fluffy I literally texted my mom about it like a lunatic. Now I'm militant about checking the temp of everything before it goes in the bowl, never trusting the package to tell me it's ready.
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