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Overcreamed—way overcreamed. You need to beat on medium speed with paddle attachment. One of of things we do is turn the mixer up to...

Overcreaming does make sense, but I honestly thought I wasn't overdoing it by that much. I only went up to speed 4 on my KitchenAid, and...

I recently made the pound cake recipe from Stella Parks, but there ended up being a few issues with the cake: Gummy streaks (crumb is...

I guess it comes down to personal preference. I like Austin’s ratios. I use cane sugar and Plugra brand butter, which has 83%...

Personally, you should buy your tools from a cake decorating or hobby supply store. Buying tools on amazon and ebay is risking since...

so hey when making a key lime cake, what would one have to do to make the cake more moist and limey?? i pretty much just used jiffy...

Stop using lime gelatin. Two teaspoons of gelatin will firm up about 475 ml of water. The gelatin is absorbing all the liquid in the...

does that go the same for pound cake?

if you are asking about flavoring pound cake with citrus, yes. For all baking, the heat and other ingredients will destroy/delute the...

Hello :) I am new to baking and I am looking for someone to confirm if I could use the below moulds for fondant icing...

I like the details and explanations behind steps in how you write recipes. Very good at eliminating any possible vagueness in steps or...

ah ok ill try that thanks :D

Video #1: No! She mixed it; then kneaded it; then fraisaged it; then shaped it into square. Then after all the mixing and mashing she...

I'm going to use this recipe with the same amounts of each ingredient, but unsalted butter and some salt added...

Something else I remembered about the Pierre Hermé lemon cream recipe. Do you not find it too sweet? I have a pretty big sweet tooth...