Comments on: Does Ingredient Temperature Matter?

By: Studio C Susan W

Studio C Susan W — Tue, 11 Jun 2019 06:32:39 +0000

In reply to Wendy DeBord. I was wondering, what recipe does this experiment use?

By: Senora Pyles

Senora Pyles — Sun, 14 Apr 2019 17:12:36 +0000

In reply to Senora Pyles. Oh , i forgot, do not preheat the oven.

By: Senora Pyles

Senora Pyles — Sun, 14 Apr 2019 17:10:55 +0000

Well, thats not true. I bake a pound cake with all the ingredients cold and it cones out moist and delicious. Try Jos pound cake and do it all cold. You will see its a truly great tasting cake.

By: How to (Not) Make My Great-Grandmother's Famous Black Walnut Cake

How to (Not) Make My Great-Grandmother's Famous Black Walnut Cake — Sun, 26 Nov 2017 14:38:41 +0000

[…] cakes, asked my baker dad for some tips, and made sure everything was measured perfectly and the ingredients were at the correct temperature (apparently that’s a thing). I made some adjustments to the recipe and the baking time, and this […]

By: Linda

Linda — Mon, 30 Oct 2017 08:48:08 +0000

Appreciative of your experiences with cake baking. I have a French-Canadian baker in my neighborhood who makes a very light, soft, moist sponge-layer vanilla cake and wonder how it’s done? It melts in your mouth, isn’t high at all, but as I have long guessed, it must be the water that gives the airiness to it so whatever it gets layered with with, always comes out right, i.e., strawberries, blueberries or chocolate butter cream; but wd love to know how & what!

By: Ilona Deakin

Ilona Deakin — Mon, 20 Jun 2016 11:20:56 +0000

Thank you for this experiment, it’s great to see the differences in the sponge textures and the science behind it! 🙂 Very helpful! X

By: nagamma

nagamma — Thu, 16 Jun 2016 10:08:42 +0000

Thanks for sharing this. Nice experiment.