Posts by hotoven

But what about the cold sugar????

  Quote: Originally Posted by siduri  I always had the feeling that air would be better incorporated into cold butter - that plus the fact that i usually bake on the spur of the moment and don;t have time to...

Quote: Originally Posted by dillonsmimi  8 minutes of creaming with a stand mixer will warm the ingredients and make the cold butter and sugar moot. Nor do I get the reasoning behind using cold ingredients to...

  Ok, I did try the recipe and I have to say that it was nothing extraordinary to be worth the process.  I think that without the chilling of sugar and hard butter it still would come out the same.  It is on the...

    This is the link to the recipe. http://www.hgtv.com/decorating/making-moist-cakes/index.html  Maybe someone can explain the logic behind this.  Thanks.

I know that the paddle is supposed to warm up the butter but this recipe does not want that.  It requests the bowl plus the paddle be chilled. Here is the recipe   Ingredients: 1-1/2 cup cake flour 1-1/2 tsp. baking...

I found a recipe for a Vanilla cake that called for COLD BUTTER and CHILLED SUGAR!!  Like many other recipes, it requested that the butter and sugar be creamed.  It also asked for the bowl and mixer paddle be chilled! ...

Thanks.  Will try it.  But it is rocket science to me! 

I've been looking for the moistest vanilla cupcake ever and can't find one.  Every recipe I've tried, from Billy's cupcake to Magnolias, not one remains moist the day after.  Please, anyone got anything?  Desperate!