Scratch Bakers - Can You Speed Up Ingredients To Room Temp?
Decorating By imartsy Updated 25 Feb 2007 , 5:39pm by carrielynnfields
Okay so I've read that it's best when baking by scratch to have all of your ingredients at room temperature. Nice idea - it's late and I don't have the time..... is there a way I can get my eggs, butter, and applesauce (it was in the fridge) to room temperature quickly?
well the Duff method would be toss it all in the bowl and warm outside of bowl w/ a blowtorch (he did this on a Food Network challenge!) ... this of course would be the Doug burns down the house method.
soooo....
when I've been faced w/ the same dilemma, which seems to be most every time I bake, I just....
toss eggs in bowl and set to mixing. then add other liquids at whatever temp -- usually cold --- tho' sometimes I nuke the milk for 30 sec or so to get the chill off.
then I MELT the butter fully and add it in a slow drizzle. this usually brings the temp up enough on everything else.
then in go the dry ingredients
scratch is the only way I ever bake and i run into this problem alot..always my own fault 
I just either use everything cold 
or I do like others said and put everything that I can in warm water...milk, eggs etc. The butter I just nuke for a few seconds
I know your cakes are already done, but thought i'd still chime in 
I put everything in a glass bowl near the vent on my oven while it is preheating. I do this while I am measuring the rest of my ingredients and by the time i'm ready for the room temp Ingredients they are good to go.
i put the eggs (in th shell) in warm wate. i can't imagnie melting the butter, as I cream the butter and sugar together to get air into the mixture. If needed, I nuke the butter for 7-8 seconds, turn it, then another 7-8 seconds. That usually does the trick.
I just read a nifty hint in a Martha Stewart mag..to bring butter to soft stage grate it with a cheese grater and it will come to room temp in no time. Love that one!
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