{"id":14800,"date":"2013-03-12T06:27:38","date_gmt":"2013-03-12T10:27:38","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=14800"},"modified":"2017-03-28T07:44:42","modified_gmt":"2017-03-28T11:44:42","slug":"tip-of-the-week","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2013\/03\/tip-of-the-week.html","title":{"rendered":"Tip of The Week"},"content":{"rendered":"

Today we’re starting a new weekly series!\u00a0 For years, you’ve been sending in your questions.\u00a0 Asking for tips and advice on anything and everything baking related.\u00a0 For years, I’ve tried to respond to as many of your questions as possible.\u00a0 I’m honored that you would even ask me!\u00a0 But I have to admit that I struggle to keep up with the sheer volume of your emails.\u00a0 So I thought it would be fun (and beneficial for all) if we started to address some of the most commonly asked questions here on the blog.\u00a0 Each week we’ll feature a new baking tip, trick or technique to officially kick off the conversation.\u00a0 Then, it’s your turn to chime in!\u00a0 Our little community is filled with talented bakers and an abundance of knowledge… from which we can all learn and grow.\u00a0 And we’d love to hear your thoughts!\u00a0 So let’s get chatting about this first Tip of the Week<\/strong>!<\/p>\n

\"Cake<\/p>\n

So let’s start at the very beginning. One of the first and most important steps for creating great cakes….<\/p>\n

\"Cake<\/a><\/p>\n

The best cakes start with room temperature ingredients.\u00a0 Plain and simple.\u00a0 Butter, eggs, and liquids should all be at room temperature before you even begin.\u00a0 You will seriously see better results with all of your recipes.<\/p>\n

Too often, my window of baking opportunity arrives only to find my ingredients still in the fridge.\u00a0 Cold, cold, cold.\u00a0 I’m sure I can’t be the only one with this problem.\u00a0 So here are some quick and easy ways to cheat and bring your ingredients to room temperature, asap!<\/p>\n

EGGS<\/strong><\/p>\n