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Success in baking is chemical; Measure with precision. Use a scale if possible.
Make sure baking ingredients are at room temperature, especially eggs. If you want to whip egg whites, separate the egg while cold then let them sit until room temperature.
Sift dry ingredients to ensure there are no clumps in the batter.
Combine all dry ingredients before adding wet ingredients.
Never frost your cakes before they have cooled completely. To achieve a glaze-like effect, frost while warm.
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