The Baker's Hotline

December 19, 2017 at 12:24pm

In reply to by Patsy Coleman (not verified)

We're sorry to hear the batter gave you a bit of trouble, Patsy. Adding the eggs one at a time on a slow speed and allowing them to thoroughly combine with the batter after each addition helps prevent some curdling as well. Leaving the ingredients out on the counter overnight can also help. The room temperature would ideally be around 68-72° F. Happy baking! Annabelle@KAF
Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.