… for people who eat dessert first!
How many of you had followed the same buttercream recipe many times successfully but sometimes you end up with broken buttercream that is either curdled or soupy? The main reason is that the ingredients are either too warm or to cold. Watch and learn how to fix broken buttercream!
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Want to learn the secret to making a light moist pound cake?
Traditionally pound cake is made with a pound of four simple ingredients: flour, butter, eggs, and sugar. The key to a tender pound cake is all in the technique. The success to a flavorful buttery pound cake lies in the quality of the ingredients. It is very important to start with room temperature ingredients. Cream the butter and sugar thoroughly, do not rush the process. Salt is very important because it will bring out the buttery flavor. Slow does it… mixing slowly will produce a light cake. Although the shape of the pan does not matter, the size matter. If the pound cake recipe makes two loaves you can make in one Bundt pan. Watch the video to learn the science behind pound cake, using just one recipe, you can change the texture from rich and dense to light and moist, with the addition of two ingredients: baking powder and sour cream.
You’ll need: One Bundt Pan
Light Moist Pound Cake
1 pound (3-1/4 cups) all-purpose flour
2 teaspoons coarse salt
3 teaspoons baking powder
4 sticks softened unsalted butter, plus more for pans
2- 1/4 cups fine granulated sugar
2 teaspoons pure vanilla extract
9 large, room-temperature eggs
3/4 cups sour cream
*** Please watch the video for directions.
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I love lemon curd! I always have a jar ready for me to spread the lemon curd over toast, scones, English muffins, or shortbread cookies or to fill cakes and tarts. Lemon curd is make by gently cooking a mixture of fresh lemon juice, sugar, butter, and eggs until thickened. It is very easy to prepare. Watch and learn a method of making lemon curd that is guaranteed to come out silky and smooth, without straining! This recipe will keep in the refrigerator for a week and in the freezer for 2 months.
Lemon Curd
Makes about 2 cups
You’ll need: a handheld mixer
3 oz. (6 Tablespoons) unsalted butter, softened at room temperature
1 cup granulated sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest
*** For directions watch the video.
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