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Letterman Mid-Century Modern Paintings - It’s not often you find oil paintings with such a well-defined and readable signature, but the one on this triptych we have in our booth at Fargo Antiques ...
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Headed Home - There comes a time on every trip when you know it’s time to pull up stakes and head home. For this vacation, that point came when I had to wrestle the rhin...
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Art On The Outside : Collecting Pletan - Around seven years ago, my family gave me the gift of art. Unlike most twenty-somethings, I wanted real art on my walls—something actually produced by the ...
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ARE YOU OUT OF ROBOTS? - An ad found in Astounding Science Fiction, December 1956: “HOW IS YOUR ROBOT SUPPLY HOLDING OUT?” Is last year’s model broken, or have they all just wan...
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G Girvin: Vintage Art to Wear by Gretchen Clancy - G Girvin applique jackets were a popular style of wearable art apparel during the 1970's and 1980's.With crisp graphic color blocking, these designs wer...
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Vintage Alphabet Nursery Blocks A Popular Collectible - Children's Building Blocks Have Been Around For Centuries It seems that everywhere I go, I'm seeing stacks of vintage children's blocks for sale. These co...
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1904: Predicting Skype - It only took a hundred years for this technology to truly take hold for the average person, but they sure understood what it would mean: DEVICE NOT IN DEMA...
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Hello from Roxanne at Haven of Home! - Image SourceI don't know if anyone who used to follow my blog "Haven of Home" is still receiving any notifications, but I thought I'd throw this out there...
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15 February 2017 Day 3 of 25 days of animals in chairs - Having had a lovely afternoon with friends, I was inspired for my next animals for today's challenge. It is day 3 of 25 days of animals in chairs. My two f...
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The World Has Gone to Helen Back - *Dear Helen Hartman,**I'm so sick of people who get angry at the drop of a hat and want to make sure everyone knows it. What happened to civility? To pl...
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TTFN - I've kept this blog, off and on, for seven years. It's helped me meet some really cool people, both offline and IRL, and I've learned so much. But I haven'...
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Very Cool Wristwatches! - Have you seen the stunning wooded watches Jord has?! Like Deanna, I love the ones with the clockworks you can see. Also, if you read her review you'll fin...
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Vintage Goodness 2.0 is OPEN! - The new *Vintage Goodness* blog is ready! So excited to finally have it up and running... Head on over and check it out, the first post is already up! FY...
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A public stoning - I witnessed a public stoning last night. It was the cyber stoning of a woman on a "social" (antisocial) network. She posted these alarming words: "Femini...
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Esmerelda, circa 1900 - You may know that we bought a house as a hobby project. Some people collect stamps, others knit, but we’ve taken on renovation of a century-old house. We’r...
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Living With Anxiety - Go see the awesome and accurate comic here. (Tumblr does a fabulous job of showing images like this; but sadly, no credits.)
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Chicks & Beauty History Links - Check out what I've been writing about:Antique Tobacco Trading Cards: Sex In Advertising, Or Sexist Collectors?Vintage Beauty Collectible: The Tweaker
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Food Production and the Time to Think - I have been up since about 8:30 a.m. on this last day of a two-week vacation. To celebrate a great time, or maybe to resist my return to work, I decided to...
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FAQs
Why does butter cake become hard? ›
Any solid fats used in the cake (e.g., butter, in either the cake itself or the frosting) re-solidify when cold, making its mouthfeel (you guessed it) dry. A generous application of Simple Syrup helps bring dry cake back to life.
Should butter cake be refrigerated? ›To store: Store gooey butter cake at room temperature for 3-4 days or in the refrigerator for up to 1 week. To freeze: Allow the cake to cool to room temperature and then decide on a freezing method. I like to cut gooey butter cake into smaller bars and place them in a gallon freezer ziplock bag.
What makes a cake vintage? ›What Are Vintage Cakes? Vintage cakes are vintage or “retro” because they've been around (and around and around) for centuries. They're known for their frilly, over-piped design and can be traced back to the French Rococo style of the 1700s – an age known for its ornate and gilded designs.
How do you keep butter cake moist? ›- Grease and line your pan. ...
- Make sure your butter is at cold/room temperature before you start to beat it. ...
- Cream the butter and sugar at low to medium speeds. ...
- Add your eggs one at a time. ...
- Alternate adding the flour mixture and the milk. ...
- Avoid overmixing the batter. ...
- Be careful substituting shortening for butter.
The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.
What is the difference between pound cake and butter cake? ›Are butter cake and pound cake the same? While both cakes are known for being deliciously buttery and rich with a fine, moist crumb, there is a difference between the two. Butter cakes (also referred to as creamed cakes) have a lighter texture and greater volume than pound cakes.
What is the shelf life of butter cake? ›What is the shelf life? This cake can be stored at room temperature in an air tight container for about 3-4 days, and after that should be kept in the fridge. Ensure you wrap the butter cake with foil or glad wrap and then pop it into an air tight container to prevent the cake from drying out in the fridge.
What is Kentucky butter cake made of? ›A Kentucky Butter cake is the simplest cake you can find. The ingredients are truly pantry staples: eggs, butter, flour, sugar, baking soda, and buttermilk.
What frosting is used for vintage cakes? ›Make a Lot of Buttercream.
This was for assembling, filling, crumb coating, frosting, and piping the cake. There are few things more frustrating than running out of frosting in the middle of piping and having to drop everything to make more. So make a little more than you think you'll need!
The world's oldest known cake, baked during the reign of Pepi II in Egypt between BCE 2251 and 2157. Alimentarium, Vevey, Switzerland. The Egyptians gave us the world's oldest known cake–and also the world's oldest Tupperware as it happens.
What did wedding cakes look like in the 1920s? ›
1920s. The Cake: Wedding cakes preserved their white icing covers and included 'Art Deco' designs: bold geometric curves, zigzags and chevrons in metallic colors, embracing the glamour of the roaring '20s. People decorated cakes with feathers, frames, jewels, and ornaments with flowers on top.
What is another name for a butter cake? ›There are two main types of cakes: butter cakes (also known as shortened cakes) and foam cakes. The distinction between these two broad categories of cake is in the fat content.
Why is butter cake so good? ›Also known as Kentucky butter cake, this old-fashioned cake is sweet, buttery, and soft. Thanks to the glaze, this cake is moist and stays moist for days at room temperature. The buttery glaze also gives this cake its delicious crisp coating thats reminiscent of a glazed donut.
What is the difference between butter cake and margarine cake? ›Margarine often has a lower saturated fat content and higher water content than butter does causing it to be much softer when cold. Because of it softer property, margarine can cause cakes to be less tender and cookies will generally spread out more and be less crisp when compared to the same recipe using butter.
How do I stop my cake from hardening? ›This can be avoided by setting the right temperature. Cake becomes hard when the temperature set is incorrect or less. Try baking a cake between 180 degrees to 220 degrees, depending on the type of cake and if it still happens, then you should reduce the quantity of the batter.
How do you soften a butter cake? ›To get air bubbles into it which will expand when baking. The best thing to do to soften your butter is to put it out on the kitchen counter for a half hour before you have to use it. But sometimes we don't think that far ahead. One popular solution is to put the cold butter in the microwave for 10 to 20 seconds.
Why is my cake turning hard? ›If your cake is hard, the problem probably lies in the beating. The butter must be beaten well in the early stages to give the mixture enough air for a light and fluffy texture. To achieve this the butter must be lukewarm and therefore not too hard.
How do you keep a cake from getting hard? ›Adding extra wet ingredients like yoghurt or sour cream can really help your cake retain moisture, especially if you're cooking with chocolate which is notorious for drying out a bake.