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Help! Why is my from-scratch cake so dry?!

Quite possibly overmixing!! It's a very common problem. After you've creamed your butter and sugar to be light and fluffy, and after you've added your eggs, you're left with the step of alternating your milk/buttermilk with your flour mixture. This is where you want to be sure you do not overmix. 

The best tip is to take your mixing bowl off the mixer and mix the next ingredients by hand. (You can also choose to pulse your mixture, stopping frequently to scrape the sides.) 

Hope this helps! Happy Baking!


Ask LP: Unsalted vs Salted Butter

LP gets asked quite frequently about the difference between salted and unsalted butter. When baking, you definitely want to use unsalted butter. However, if you only have salted butter on hand, and you don't want to go to the store, simply omit salt from your original recipe!


This is our go to vanilla buttercream recipe! Don't be afraid to experiment and try different extracts or add your favorite candies! 

4 sticks unsalted butter, room temperature
1 pound bag of confectioner's sugar
2-4 tablespoons heavy whipping cream
2 tablespoons pure vanilla extract

Using the paddle attachment, beat butter for about three to four minutes on medium speed. Add sugar by the cup, mixing on a slow speed (so it doesn't jump out of the bowl). Increase the speed to high, combine vanilla and heavy whipping cream until you reach your desired texture. 

(TIP: Add your food coloring before vanilla! This way, you can tweak your color without altering the quality of your frosting!)


Crushed candy cane dilemma!

Warning: this may happen to you this time of year. LP gets asked often where to find crushed candy canes at the best price.

Answer: YOUR HOME! Use a coffee grinder to create mystical crushed peppermint pieces for your holiday treats. Just a few pulses will grind the candies into powder and mini pieces that will help you create a festive dessert for your loved ones! 


Ask LP: Measurements

We may have learned them back in grammar school, but that's not saying they were forever ingrained in all  of our memories!

Here are some measurement conversions you will surely find useful!  

16 ounces = 1 pound
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
2 cups = 1 pint
1 dash = less than 1/8 tsp 


We came across this procedure in a cookbook circa 1951. Follow this when making cakes at home from scratch!

1. Read the recipe. Every word!
2. Turn on and set the oven.
3. Assemble ingredients. (Ingredients should be at room temperature)
4. Assemble utensils
5. Prepare the pans
6. Sift flour. Measure ingredients.
7. Always measure on the level


We were recently asked what to do if a recipe calls for a double boiler, and you do not have one.... The answer is simple! Use a glass bowl! 

The bowl must be heat-proof and be big enough to rest atop of the pan. But make sure the water is not filled too high so that it touches the bottom of the bowl! 

Also, be careful when handling the bowl, because it will be hot! Use a pot holder!
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