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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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haydengreen3d 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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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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