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To create tall, impressive chiffon cakes, remove the eggs from the refrigerator, then separate them while they are still cold. Then let the whites and the yolks stand at room temperature for 30 minutes to warm up. Eggs are easier to separate when cold, but can obtain more volume when they are beaten at room temperature.
The Cheesecake has Lumps
The cream cheese was not softened before mixing and/or was not…
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Unfrosted butter cakes and ones iced with buttercream frosting freeze well. Place individual…
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