Comments on: Tip of the Week https://thecakeblog.com/2013/03/tip-of-the-week-2.html Tue, 28 Mar 2017 11:44:42 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Ishani https://thecakeblog.com/2013/03/tip-of-the-week-2.html#comment-34942 Tue, 19 Mar 2013 16:11:01 +0000 https://thecakeblog.com/?p=14941#comment-34942 Flour : Keep flour in a sealed airtight container in a cool, dry place to keep it fresh up to 12 months. The way you know that flour has gone bad is that it will start to get a rancid odor or when you sieve your flour there will be many tiny bugs/worms in your sieve.

]]> By: elizabeth https://thecakeblog.com/2013/03/tip-of-the-week-2.html#comment-34941 Tue, 19 Mar 2013 15:51:18 +0000 https://thecakeblog.com/?p=14941#comment-34941 Thanks Carrie for this really beneficial series. Here’s my question regarding ingredient freshness;

BUTTERCREAM How do you determine if it’s still good, if it’s a few days before the expiration but it smells suspicious?

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