#1 – Remember to always bring all of your ingredients to room temperature, unless otherwise indicated.

This is an important one when making cakes and cookies!  It is always a good idea to make sure your eggs and butter and other cold ingredients are at room temperature when you begin because this will optimize the amount of air incorporated into your mixture, and allow for even mixing of the ingredients!  Most of the time, you’re asked to cream butter and sugar together, and when your butter is cold and firm, it’s not going to coat the sugar crystals the way it should.  It may actually crush the sugar crystals, which have a somewhat star shape, crucial in catching air!

The only time this rule doesn’t apply is when you’re making pastries, like scones, croissants, tart shells, puff pastry.


About five8teen

Sometimes known to be "One of the Guys", but genetically I'm "XX". I'm a bit all over the place to be honest. But that's what keeps my days interesting I guess, and I'm never truly bored. So to keep track of this randomness so that 40 years down the road I can still look back and remember what I did on May 8/2011, I took the advice of a dear friend, and started this blog.
This entry was posted in Trick For Treats!. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s