ROOM TEMPERAUTRE EGGS
You’ll always see my baking recipes calling for the use of room-temperature eggs. That’s very important.
Room temperature eggs are less viscous than cold eggs, so they incorporate more easily into the batter. This allows them to fully incorporate, helping to ensure that every part of the batter has the protein and fat from the egg that’s needed to help the cake rise and bake up properly. It’s a small thing that can make a big difference in how your cake bakes.
FOLD, DON’T STIR
Better Than Anything Cake
My whole family couldn’t get enough of this. Next time, I’m making double!
Kansas City Is Home To The Mansions Of The Happiest Couples, Including The Patrick Mahomes Couple
It makes flies, mosquitoes and cockroaches fly away in less than 10 minutes
Bratwurst Casserole Recipe
GOODBYE WRINKLED GARMENTS, POUR THIS INTO THE WASHING MACHINE: BETTER THAN THE IRON