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Pro tip: I was sure the 'room temp eggs' rule for cakes was just baking snobbery until my chocolate cake in Phoenix last summer finally didn't sink in the middle.
Has anyone else found a specific baking 'myth' that actually makes a huge difference?
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lopez.karen9h agoProlific Poster
Totally get where @stella_murray is coming from, because I used to think the same. But I swear by the room temp thing now after a few sad, flat cookies. Cold butter just doesn't cream right with sugar, it stays lumpy. That messes up the whole texture, leaving you with something dense instead of light and fluffy. It's one of those small steps that just makes everything else come together easier.
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stella_murray13h ago
Honestly, is the room temp thing really that big a deal? I use cold eggs straight from the fridge all the time and my cakes turn out fine. Maybe it depends more on your recipe or how you mix it. I feel like people get too hung up on rules that just make baking seem harder.
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