A set of wire cooling racks are essential! I love mine & I felt like my baking tool collection was a few steps closer to being complete once I got a good set (or two!).
I have these half-sheet size racks, and these quarter-sheet ones. They are super versatile and perfect.
Whatever you do, don’t get any of the “stacking”/tiered cooling racks - I bought some a few years ago and have used them less than a handful of times. They’re super clunky and a total waste of money. Stick with the standard, small-grid racks.
For sprinkles and whatnot (paper cups, baggies) I have a cupcake carrier like this that fits 24 in two layers, it does double duty as a storage container. For the pans just keep shoving them places and pretending that no one can tell I have a problem.
Ok, so alot to cover, so I figure I will just "walk you through" my kitchen.
I have an upper cabinet that I mounted a magnetic strip onto the inside of the door. All my (metal) measuring spoons hang on that. I also put up a hooks to hang my stacked measuring cups of (2 hooks for 2 sets. Lol). This is also the cabinet I keep my liquid measuring cups in and my baking scale.
My actual baking cabinet, which is a lazy Susan cabinet that I removed the lazy Susan from and installed some shelves. I have 2 of these pan organizers to hold my baking pans. I have them sitting on the "spine" so the dividers in are vertical. One slot is specifically for my silpats, which I will roll up and slide a napkin ring onto.
All my food coloring is stored in one little lidded bin and a 2nd one for piping bags, tips & accessories although I am thinking of getting a Wilton cake decorating tool box. These bins used to be stored in my baking cabinet but I needed space so they are now in another cabinet.
I have a drawer for all my little stuff like icing spatulas, bowl scrapers and whatnot but I would like to get a crock for on the counter to store them all. Only thing stopping me is I need one that will match my cooking utensil crock.
I have an email metal bread bin that's mostly just decorative, so I store my massive amount of cookie cutters in there.
Extracts and sprinkles I keep in the pantry. I used to have my sprinkles stored in a spinning spice rack, but I have too much/too many kinds for that now. Extracts I keep in a little basket that slides in on to of other stuff so they are neat and organized and it's quick to find what I need.
I love this book! All recipes are hand-mixed and the author gives great, detailed explanations of techniques.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_api_glc_fabc_0LN.Fb01363KN
Edit: typo
Look into Bird’s Custard Powder it’s basically what your vegan recipe is helping you make but this way you can experiment with dairy free liquids and adding honey on a smaller scale until you get your flavor and consistency just right. My grocery store always has it in the Ethnic Food Aisle with the other British stuff.
I’m pretty sure it’s a mini baguette tray. I’ve been looking at one on Amazon for myself!
Edit: found the same one on Amazon
I love my Vollrath aluminum cookie sheets. They are super thick pieces of solid aluminum, which makes them heat really evenly. They have a bent lip on 2 sides which makes them easier to hold, but the two flat sides makes it easier to get cookies off. They are designed for commercial kitchen use and the build quality reflects that. I use parchment paper so I don't use non-stick bake ware, but there is also a non-stick version available.
I have also the rimmed 1/2 sheet pans that others recommend, but for most things I prefer the cookie sheets.
I think these containers might be what you're looking for. They hold an entire box of baking soda and have a lip that you can use to level off your measuring spoons. The description says the container is 3.5" wide so it should be plenty wide enough for just about any measuring spoon.
If you order them online in bulk you can get way better deals!
10 Grade B vanilla beans $19
10 Grade A vanilla beans $30 (I got this one myself, very good beans, super flavorful)
There is a great book called Ratio: The Simple Codes Behind the Craft of Everyday Cooking that covers the basic formulas for recipes so that you can then riff with confidence.
If you have a blender, my husband and I love these pumpkin oat blender muffins. They only require you to use the blender, no bowls. I usually double the recipe because then it’s just over 1 can of pumpkin in the recipe rather than a little over half of it, so I just use a full can and call it a day.
I also use piping bags for getting the batter into pans. I use some like this. If you put it in a tall glass like a pint glass to fill it makes it a lot easier. If you’re confused, google “filling piping bag” and you’re sure to find some videos that show you how.
I found this article here (https://www.masterclass.com/articles/how-to-make-bread-flour-substitute#bread-flour-substitute-recipe) that says you can measure a cup of AP flour, take out a teaspoon of the flour and replace with a teaspoon of wheat gluten. Hope that helps!
I use this one since I've had coil thermometers in the past and they are not accurate. I've had this one for 3 years now it it's been fine. make sure the thermometer is near the food to get an accurate reading.
Foil your edges or use a little silicone ring meant to protect your edges. Consider moving the pie down a rack?
Here's an example of a "pie crust shield:" https://www.amazon.com/Mrs-Andersons-Baking-Protector-Shield/dp/B0006GT4BY/
Personally, I just wrap the edges in foil on the days my oven is being temperamental and I'm having uneven cooking like that. Works fine for me, but some people like the shields better.
Glass Pyrex pie dish. This is just like the one my mom used when I was growing up. I'm now using the same dish, she gave me her old one, to make pies, dinner rolls, casserole and what have you for my family. The link there is to the product on Amazon Canada. That and or (depends on what she needs and has space for) basic measuring spoons, cups, bowls that are pretty and match like these or nesting Pyrex clear glass bowls. Most important is that particular pie dish. It will last forever, as long as you don't put the hot glass into cold water.
I think you may be looking at the wrong product? You can large rolls for relatively cheap
I want to throw in a vote for the fat daddio anodized aluminum pan with the removable bottoms. They call them cheesecake pans, but I have them in 3 sizes and bake cakes in them all of the time. The beauty of these pans is that when you take the cake out of the oven, you set the hot pan on some sort of canned good. When the cakes cool a bit, the outer rim drops off and you have your cake sitting on the flat bottom. It helps remove the cake from the pan without damage, and it also helps it cool a bit quicker because you don’t have the hot pan around the cake. I give these as gift a lot and everyone raves about how great they are to bake with.
https://www.amazon.com/gp/product/B0012Q5QQY/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
https://www.myfoodandfamily.com/recipe/054515/bakers-one-bowl-brownies
This is a good brownie start. You can omit the nuts, if desired.
Another thing that can be good is to check out a kids baking book from the library. The kids baking books typically have intro recipes that give you step by step instructions and you can understand the rationale for the science. So many food blogs and videos are meant for show vs. education.
This is a really good book. https://www.amazon.com/dp/0848727800/ref=cm_sw_r_cp_apa_i_7s4xFbKJT6P4H
Edit: food, not good.
You can also use a piece of terracotta that has been soaked in water also...like these from Amazon: https://smile.amazon.com/Brown-Sugar-Bear-54923-Original/dp/B000MT65BC/ref=sr_1_2?crid=3CQ3IRE6S5P39&dchild=1&keywords=brown+sugar+softener&qid=1589340400&sprefix=sugar+softener%2Caps%2C200&sr=8-2
> What size pan did you use?
I couldn't find the exact brand but it's the same size as this.
> What size eggs are you using?
I believe they're large eggs (Canadian).
> How are you measuring the butter for the brownie base?
I use a scale and weigh out the amount.
I'm not actually sure how one checks to see if it was set. At first I was doing a visual check and it was easy to see that it was still not done. After as it baked more I would lightly tap the pan and if the cheesecake top still jiggled I would leave it.
The end product had the edges pretty overdone but the center was good. I just found it a bit weird it took 2 hours to bake. I may have messed up and maybe it was set but I didn't think it was but it didn't seem to be ready after checking it.
I dont think so, that's just what I learned they're called because, as my chef said, "you use them to scrape off the bench after bench rest" when we were learning bread. I like a good metal bench scraper like this one (https://smile.amazon.com/Chef-Pomodoro-Multi-Purpose-Scraper-Stainless/dp/B07BDPTFMJ/ref=mp_s_a_1_2_sspa?dchild=1&keywords=metal+bench+scraper&qid=1619640841&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExUTQ4SkZJUTEzNzZCJ...) but any work just fine.
I didnt watch the video with sound et al but what she did looks like what I do, I hope my recommendation about using a little extra icing and tip about angle of the scraper helps. Other than that it's just practice and a good turntable.
Oxo Good Grips 11 lb. scale has been my go-to in my small batch bakery. Weighs accurately and consistently. Really helpful pullout feature when weighing stuff in big bowls. OXO 11214800 Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display,Black,1.2 https://smile.amazon.com/dp/B079D9B82W/ref=cm_sw_r_cp_api_fabc_825TFbN20B0H3
Wilton has a good one in a two set on Amazon. Your local Walmart might have them but check their website first. You'll wanna be looking for 'jumbo muffin'.
I would also recommend lowering your oven temp, I would be absolutely shocked if u/CorruptNitro's problem was primarily caused by anything else. Here's why: food cooks from the outside in, so the heat takes longer to reach the center of your food. If the surfaces of the food is finished cooking before the center, it means your temp was too high. That is exactly what OP is saying happened
In terms of cookie sheets, not all "real" cookie sheets have an air gap. Many good cookie sheets have an air gap, but there are also some very nice commercial cookie sheets (not to be confused with sheet pans) that are simply very thick sheets of solid aluminum. These cookie sheets from Vollrath that I use have no air gap, but they are so thick that they they cook incredibly evenly.
However, while uneven heat distribution may be a factor in not every cookie cooking at the same rate, it's not likely the cause of OP's problem of having the internal temp of the cookie being too low relative to the surface temp.
I really like the pieces that clip/slide onto a serrated knife. They come in a set of 2 (one for each end of the knife) and have 4-5 different levels where you can align the knife for different sizes of layer. I find it’s kind of the best of both worlds of just using a knife and using something like a wire leveler. They’re also really cheap. All you have to do is make sure to keep the level attachments flat on your surface.
I’m looking at buying a countertop oven as well and have been looking at convection. This one seems to be a top pick. It will hold two 9” cake pans cuisinart
Would you be interested in a rotary whisk? Requires two hands to operate which isn't always ideal, but it's very quiet and will whisk meringue etc. just as well as its electric cousin. Also well within budget and can last for generations (mine is damn near antique.)
Ideally you want to use a plastic or glass mixing bowl, as the metal whisk in a metal bowl can be a bit louder.
Amazon has a really decent Chinese decorating set, the Kootek brand. I bought a second set to have when I decamped to my parents house for the pandemic and it works great. The metal turntable included in the bigger sets is pretty on par with my ateco turntable. I got the the 177 piece kit but any of the bundles with the metal turntable will be good. It’s cheaper than buying individual items which is especially nice if you’re not sure you’re going to get serious about it.
I’d recommend that and three 8 inch round, 3 inch cake tins. You want the taller cake tins because it will help the cake rises higher and flatter. Cake pan strips are nice but you can achieve the same effect with wet towels and aluminum foil, or you could just level your cakes.
Subscribed and followed :p
I thought this looked interesting: https://www.masterclass.com/guest-pass/8d266M3w2NzQ1MDh8Mnx8fHwzMjcx It’s in my watch queue. Thoughts?
What books or resources do you recommend? I’m not pretentious or snotty; I appreciate both extravagant endeavors and easier weekday options.
Thanks!
I use an infrared thermometer temp gun from amazon. around 20 bucks and use it for everything. deep frying, cast iron skillet preheat, candy making, custards- heating and cooling, and even slab leaks. I love being able to check all of my pans temperatures so I can make sure not to burn teflon off of non stick pans and so I know if it's cooled down enough to wash it so I don't warp it. I have this one but there are many on amazon that you can choose from.
Hamilton beach in general is pretty great, but look for the mixer attachments to have flat blades instead of the wire ones that yours has.
Two different price points, both look like they'd work for you. I'm pretty sure that's the Hamilton Beach model I have, or at least a very similar one.
I started using these ones from amazon and can highly recommend them. They are silicone so they have a bit of stretch in them which I like and they are dishwasher safe which is a huge selling point for me as I hate hand washing piping bags especially with fat residue from buttercream.
I think it's this one. I bought 7 years ago when I thought I lost my old one (I put it away and forgot lol)mixer
Also it is easy to buy silica packets! Something like: https://www.amazon.com/dp/B071JBBHD7/ref=cm_sw_r_cp_apa_fabc_l6RYFbRZR40DB
Easy to throw a few inside of your tins for just a little extra crispness insurance.
Ozeri ZK14-S Pronto Digital Multifunction Kitchen and Food Scale, Black https://www.amazon.com/dp/B004164SRA/ref=cm_sw_r_cp_api_fabt1_LQ1TFbBT7XRA0
Also
GreaterGoods Digital Food Kitchen Scale, Multifunction Scale Measures in Grams and Ounces (Ash Grey) https://www.amazon.com/dp/B01JTDG084/ref=cm_sw_r_cp_api_fabt1_zT1TFbW3SD997
I have both and I also have another more expensive one that I bought from a kitchen supply store, but it’s bulky and so is the first one I posted. I really like the second one because it fits in my junk drawer. Also for the price it doesn’t feel cheap.
That thermometer looks designed to check large cuts of meat. Don't use it on a cookie. I just got a Lavatools Javelin last week, and I love it for smaller things like chicken breast doneness. For the javelin, the temperature sensor is in the very tip.
All that said...don't use a thermometer to check doneness for cookies at all. It's just not how we do. Cookies are not meat. You should be relying on visual cues. What I'd recommend you do is calibrate your oven using an oven thermometer to make sure the temp you're setting it to is what you think it is, and then baking a tray with only a couple cookies to make sure you can tailor the recipe to your liking and your oven.
It seems a bit gimmicky to me unless you have a physical limitation that prevents manual sifting, but there are a few options if you google "electric sifter." Here's one on Amazon.
Alternatively, if you were feeling DIY, I'm sure you could attach a low speed drill, electric screw driver, or other electric motor to a crank sifter. You could also set up something like a drill chuck with a stick in it to repeatedly whack a sieve. I'd still think that unless you were doing this at a large scale, the amount of time to diy or to purchase, set up, and clean an electric sifter would be greater than the time saved, but that's just my take. Good luck!
A few months ago I built an app for my girlfriend (a chef) to do just this: converting between different measurements for specific ingredients. The intention is to make the process of finding a decent conversion a little easier.
The main reason I believe it is useful is that it takes density into account: often, online conversions just convert between volume (e.g. cups) and weight (e.g. grams) without considering the differences between a flour and an oil. I've included densities for approximately 40 different common ingredients to help with precision baking.
It only exists as an Android app but you can find it here. If you try it out and have any suggestions, do feel free to let me know. It's a small app with a specific purpose so it's mostly out of development right now until someone wants something added to it.
Yes, that is true. America’s Test Kitchen regularly tests oven thermometers and recommends this one. Here’s a good video about how to check your temperature and what to consider.
Unless the baker lives in areas where citrus grows, this gift of citrus oils is so handy
https://www.amazon.com/Boyajian-Inc-Assorted-Pure-Citrus/dp/B00NDB5DEQ
before plastic all bags were fabric reinforced. 18 inch ,Seam is sewn. $10.
You want one designed for ovens (no probe), like this. You may even be able to find one at the grocery store. https://www.amazon.com/Taylor-3506-Precision-Oven-Thermometer/dp/B000BQWMTK/ref=asc_df_B000BQWMTK
The only way this would work is with silicone pans. They actually make those exact mini bundt pans, fancy designs and all, in silicone.
It would have to be frozen and then carefully popped out, and I'm not sure how much of the design would be visible or if they would stay unbroken. Would be easier if they were individual molds vs the 6-cup style - like these -
Worth a try just to see what happens - especially if you got a good deal on cream cheese or were happy to eat broken bits. I like to "trifle" my mistakes, myself!
$20 on Amazon had two of them for the last 10 years. Perfect.
Chex mix is always good.
Also I just made pumpkin spice bread in a pan similar to this one. I used baker's Pam nonstick spray and they came right out, no problem. Dusted with powdered sugar and they are super cute.
https://www.amazon.com/Chefmaster-Cake-Supply-2-ounce-Liquid/dp/B01DWUX8D0/ref=asc_df_B01DWUX8D0/?tag=hyprod-20&linkCode=df0&hvadid=312155073561&hvpos=&hvnetw=g&hvrand=15628713092669100547&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001840&hvtargid=pla-568141819340&psc=1Chefmaster colors are awesome, these work great.
Hi! I'd recommend lowering the temp a bit and baking longer. Also, if you're using darker pans they can absorb heat quicker and make the outside of the cake even hotter. I always use Fat Daddio's pans. You could also trying using cake heating cores to distribute heat to the middle of the cake - just pour the batter around it (https://www.amazon.com/Ateco-1449-Cake-Heating-Core/dp/B0061UGRIC/ref=asc_df_B0061UGRIC/?tag=hyprod-20&linkCode=df0&hvadid=167129094649&hvpos=&hvnetw=g&hvrand=1432123384827068238&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9011560&hvtargid=pla-306087315045&th=1)
I broke that one. I made oatmeal raisin cookies and it died.
This is the one I currently have. Cuisinart I love it. It can handle the larger things that I don't use with my actual mixer. I've had it for about 7 years or so. Never had any issue with it. Easy to use and clean.
This book is great for learning ratios and the science behind them. It does teach more theory than recipes, so it really depends on what you're trying to get out of it.
The most overall handy book I had as a professional baker was The Baker's Appendix. Once again, not a lot of recipes, but the weight conversion charts are great for converting recipes from imperial to metric - which makes them easier to scale. I wore most of the print off my copy's front cover and wrote extra conversion tables in the margins for several unlisted ingredients that I kept running across. Extremely compact and useful in a pinch. I've used it to turn cake recipes into 2 cupcakes because I wanted cake, but not very much of it. The basic recipes inside are great and were my default recipes for when I just needed chocolate or white cake for some banquet or whatever.
I just use the classic Pyrex or this Oxo deep dish one.
As somebody else mentioned, Goodwill always has several examples of the Pyrex plates whenever I'm there. Look for one with PYREX in all caps on the bottom which will be made of borosilicate glass instead of soda lime glass like the newer ones.
King Arthur has a new book coming out on the 11th called The King Arthur Baking School: Lessons and Recipes for Every Baker that you might be interested in.
So I’ve actually read about a fix for this before and I found it. You’ll need some rice and some cupcake liners. Here’s a link:
https://lifehacker.com/grease-proof-cupcakes-by-adding-rice-to-the-pan-1707844297
Excellent word to Google on...I didn't have that before. Here's the ultimate protection:
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I have 4 I think. I wear one because stuff splatters and flour is messy.
I just bought this one for the second time. https://www.amazon.com/dp/B071ZYJX19?psc=1&ref=ppx_yo2ov_dt_b_product_details
I have a mouse mat for my computer setup and for size to size their cheaper than some baking mats.
Plus some of the 1 and 2 star review on them scared me off. Although I realize almost every product will have a few low star reviews.
I personally find most logos to be tacky because it's just their name, on most products it's in lower corner where it can simply be ignored. Someone else did point me toward a Dania & Dean brand that uses an actual icon in the middle which is nicer than a dumb name I don't care for.
I don't consider those to be heating cores. This is a real heating core:
Something of this size seems far more likely to decrease bake time.
Okay. This question was made for me! I’m one of those freaks who legitimately bought like 10 kinds of fresh vanilla beans to do a side by side taste comparison by making custards, each one with a different bean and no other flavours (pinch of salt).
I can safety say, for any dairy applications in particular, (ice cream, icings, meringue, cheesecake, custard etc), Ugandan is the best and I found a great source that I order from on Amazon.ca: Ugandan Vanilla Beans $2/bean
For thinks like cake and cookies and brownies, where vanilla is not typically a forward player, the nuances can get lost so I would stick with a real vanilla extract.
I've been using the same 1/4 pound vacuum sealed bag of Nilsen-Massey Vanilla Beans for over a year. I store the opened bag in a mason jar and have had absolutely no issues with them; Ithink you're safe to use them.
You can buy heating cores that will help thicker cakes bake through the center. Like these:
https://www.amazon.com/gp/product/B0061UGRIC/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I was in the same situation and found an app called Cake Cost that works really well for me. You put in your recipe ingredients. I go by grams so it isn’t hard, then you put how much quantity the batch makes and then you could also add labour cost per hour , overhead costs like packaging, electricity and then it tells you the total cost or the cost per serving.
I’ve used this one for years and I have no complaints. The fit has been secure. It’s easy to clean. And no observed warping.
Nordic Ware Leak Proof Springform... https://www.amazon.com/dp/B0001FU9T6?ref=ppx_pop_mob_ap_share
According to the diamond crystal nutritional label, 1/4 tsp is 0.7g. You could try using that conversion to determine the mass of the salt, and then use an equal amount of regular table salt.
https://us.amazon.com/Diamond-Crystal-Kosher-Salt-13/dp/B007F1LCRM
This is about the best cookie sheet you can buy. Super thick, 1/8":
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https://www.amazon.com/gp/product/B000GX8B34/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
>I love these ideas! Especially individual panna cottas. Found these glasses which I think will be totally perfect. Do you have a favorite panna cotta recipe?
Brownies are good. They turn gooey and fudgy in the heat, so bring plenty of napkins. If you want a sturdier base, you can make brownie bars -- they have a firmer/crunchier cookie base with brownie on top.
Anything lemon will pop and feel refreshing -- e.g. lemon bars. If you're going for extra credit, you can top them with non-melting icing sugar so they still look neat and fresh -- normal powdered sugar will dissolve in the heat.
If you're going chic, and can bring a cooler, panna cotta topped with fresh fruit can be made in big batches and served in disposable clear plastic wine glasses (they are reusable if you care, of course, like this set - https://www.amazon.com/Stemless-Disposable-Shatterproof-Recyclable-BPA-Free/dp/B07TV8TL42 ). Don't top with the berries until you serve. Toss strawberries with a little sugar and balsamic vinegar and chill. You can do that a day in advance. Serve with little umbrellas and plastic dessert spoons.
If you're looking for low key picnic classics, pretzel bars are great. Blondie bars. M&M and chocolate covered rice crispy bars. Macadamia nut cookies won't melt like chocolate chip cookies will.
I bought this one a couple of years ago and really enjoy it. I use it to stencil designs on macarons and its perfect for that. The mist is very fine - no splattering.
https://www.amazon.com/gp/product/B00BF0MW9G/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&th=1
I'm an amateur baker and I've been using a Hamilton Beach stand mixer. I was facing the same dilemma of 'do I really need to cough up for a KitchenAid??'. I had seen the brand in some lists of best stand mixers, and after doing more research on the brand, I found out that they were a legit American company. What ultimately convinced me was reading a review that said "The KitchenAid is a fantastic beast of a stand mixer, but after using this, I tell people that if you need a KitchenAid, you already know it, and if you don't know that you need one, I'd purchase one of these."
So far I've used it for bread dough, meringues and whipped cream, they all turned out fine. I'm quite happy with it.
I would be wary of the Kealife mixer you linked as it seems like it's from an unknown Chinese company with no track record. Not sure what you would do about warranty issues either.
KitchenAid KQ909 Dual Platform Digital Kitchen and Food Scale, 11 pound capacity and Precision 16oz capacity, Black with Stainless Steel https://www.amazon.com/dp/B07YP9KN8P/ref=cm_sw_r_awdo_8J9KF8HJD5B5R5GRX2DP
If you're making piped cookies or choux pastry I highly recommend cloth, reusable piping bags. They're very sturdy and won't burst while trying to pipe out your dough.
If you're icing cookies with royal icing I'd recommend using small disposable piping bags. Specifically, the plastic bags that have a bumpy texture. I'm not sure exactly what the plastic they're made from is called. But these bags don't have a large overhang near the tip, so it makes detailed work easier to do.
For whipped cream, or buttercream I'd recommend using silicone piping bags. The silicone is sturdy enough that the piping tip won't pop out of the end, and because it's not made of cloth the fat from the icing/cream will not seep through.
I don't have any brand recommendations for the plastic bags but I do recommend Ateco brand for the cloth piping bags. Their bags are a little bit stiff for the first couple uses, but after using them a few times they should relax.
I have had this aluminum foil dispenser for at least 3 or 4 years and it’s one of the best splurges I’ve bought for the kitchen. It seems so simple, but I swear it’s better than using the cardboard the foil comes in. I ended up also buying the plastic wrap and parchment paper dispensers from the same brand because the foil one is so good. I’ve also given this as a housewarming gift and been asked where I got it because they also want to gift it.
These work great.
Tall Cake Box 10 inch [10 Pack] 10x10 x12 inch with Window [White] – Tall Cake Boxes for Tier Cakes, Safe Transport for 1 and 2 Tiered Layer Wedding Cake, Tall Cake Carrier, Large Cake Caddy, Clear Transparent Container, Specialty Bakery Boxes https://www.amazon.com/dp/B09GM3X4LY/ref=cm_sw_r_apan_i_QKSYFS2RZW56FCMG98MJ?_encoding=UTF8&psc=1
I use this! It has no taste and it’s a vibrant color!
I did a combo of dried lavender and this paste. Worked well!
300 Pcs Cellophane Bags, 4x6" 2.8 Mils Cookie Bags for Packaging, Small Cellophane Bags Self Adhesive, Cello Bags Small Clear Plastic Bags for Candy, Bread, Dessert, Party Favors, Bakery https://www.amazon.com/dp/B099P9H93G/ref=cm_sw_r_apan_i_N4BZB8W2WJTX6XH3TGEM
Much faster to use than cling wrap. From a "professional" (😂 grocery store baker.... quantity over quality).
Milk cake? Tres Leches? I agree with clamshell (like this https://www.amazon.com/dp/B07CW642ST/ref=cm_sw_r_apan_i_HT2NKDGJ13VPPA0SNGW3) unless you mean tres leches because the goo will leak out.
We use 16oz square/rectangle packaging for cake slices at my work, so I would try searching 16oz.
If you really wanted to do something with whip, and will have the refrigeration capabilities at the venue, parfait cups would be amazing.
WDF 8oz Silver Glitter Medium Large Plastic Dessert Cups With Spoons-51 Disposable Square Plastic Cups & 51 Silver Glitter Tasting Spoons https://www.amazon.com/dp/B07P461FMW/ref=cm_sw_r_apan_i_87V01PPAK7AYFE2E9ZQE
Bake the cake as a shallow sheet cake with parchment on the bottom for easy removal. Freeze. Cube. To assemble, a dollop of curd/mousse/filling in the bottom, layer of cake cubes, layer of whip, cake, filling, cake, top with whip. There could be a layer of fresh fruit in there somewhere.
I work in a chain bakery and we sell certain cake flavors (think seasonally) as whole cakes, slices, and parfaits. I say with utmost confidence that parfait is the most delicious version! You actually get all the flavors all at once, and any inconsistencies are hidden by the delivery method. It would also cut your serving time down to almost nothing, and waiting for cake to be cut and served us sooo boring and awkward (as someone who has photographed a few weddings!). You also said you're not super concerned about "presentation", so why stick with the traditional big cake that has to be cut in tiny pieces?
Some flavor ideas...earl grey cake with vanilla bean whip, lemon curd and a sprinkling of candied lavender...dark chocolate sponge with coffee whip and cinnamon crumble topping...pistachio cake with blood orange curd and a neutral whip with citrus candies crushed pistachios on top....
Whip DOES freeze and defrost well if made properly!! Especially if you (aka someone you hire!!) add the topping after it's defrosted to conceal any bubbles or visual texture oddities. I might suggest a Chantilly style whip instead of true whipped cream however as it's more stable, and sweeter, so a good substitute for frosting.
Don't know where you are located but I recommend this book
I took a class with the author years ago and learned a lot. She ran a great web page but looks like it hasn't been updated in quite a while but it still has good information on it. Check it out
Some good quality piping bags and a few kinds of piping tips go a long way in my opinion when it comes to decorating, especially if it's just a hobby for you and not something you want to do professionally. I like to have a petal tip, grass tip, star tip and round tip on hand, with 2 or 3 different sizes for each. Also a cake icing spatula like this one makes it super easy to get the smooth sides and top like cakes you would find in a bakery/store https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.amazon.com/Wilton-Icing-Spatula-13-Inch-Angled/dp/B00F0A6FYU&ved=2ahUKEwjJyqnW6uT2AhXJmGoFHeWxDFAQFnoECBQQAQ&usg=AOvVaw02u9xW5gwSB-x13n0ULmCG
Wow, that is great to know! Thank you! I have had success using the erythritol and monk fruit mix to avoid that overpowering cooling effect. I think the key is finding the right mix. The best baking alternative sweetener I've found, if anyone is interested, is this one: King Arthur, Baking Sugar Alternative, Made with Plant-Based Ingredients, Keto-Friendly, 1-to-1 Substitute for Granulated Sugar, 12 Ounces https://www.amazon.com/dp/B08FYKMRGT/ref=cm_sw_r_apan_i_0Y8W1FTT8900HXBB3MHS?_encoding=UTF8&psc=1 it even smells decadent!
It's very cool to know that sucralose behaves just like sugar, though. I've always wondered if I was compromising the integrity of my baked goods by substituting it. I haven't been baking for long, so I figured that maybe I just couldn't tell!
In my opinion, a good thermometer is an essential tool to have handy. I personally use this thermometer. I used it in a commercial kitchen setting before buying the same one to use at home as well. It's relatively cheap, holds up well and is accurate. It also comes with an extra battery. I've had mine for about 4-5 years and haven't had to change out the battery yet. So that's the one I'd recommend.
I’m also looking to get one and looked up on reddit and stuff. The two most people were talking about were the Lavatools Javelin which is like $21 and the Thermopop which is like $35.
Still undecided on which one I should get and if that extra money is worth it for the thermopop.
We like this one on Amazon.
Digital Thermometer Talking Instant Read- Electronic BBQ- Great for Barbecue, Baking, Grilling, Cooking, All Food & Meat, Liquids- Collapsible Internal long Probe (Orange) By Surround Point https://www.amazon.com/dp/B01DVQX0WY/ref=cm_sw_r_apan_glt_i_17WCD5SBF885NMBETWA2?_encoding=UTF8&psc=1
pie in the sky is a reliable one for me !
Keep in mind things go stale much quicker at high altitude so buy a roll of bread bags and double bag or wrap anything you bake
If you can at all, canning at high altitude also requires adjustments and longer times
For less than $20 you can buy a remote digital therm probe. They are accurate. You might be surprised at how far off your oven temperatures are and how they fluctuate.
https://www.amazon.com/Bosch-MUM4405-Compact-Tilt-Head-Pouring/dp/B0001NNLH0
I can't speak to the hand mixer, but I have the stand mixer and it's amazing. Gave away a Kitchen Aid because the Bosch is better in every way.
I’d highly recommend getting a kitchen scale! When I got into baking I got one and it’s a game changer, helps with more precise measurements and in baking that stuff really makes a difference. this is the one I have, I also got the same one for my brother when he moved into his new place, it’s awesome and not expensive.
You can use countertop racks like these to have more space if you need. There are all kinds of different sizes & styles that could extend your counterspace up when baking.
Paint the cookies with edible art paint instead of dying the dough! It won't effect the taste as much and won't dye teeth as much either.
That said, I don't think solid black foods tend to be very appetizing, so if it were me, I'd paint on stripes, dots, or swirls instead of solid black.
If you’re going to make more birthday cakes, consider buying a cake leveler. They cost under 10 dollars and they take all the fuss out of slicing.
Wilton Small Cake Leveler, for Cakes 10 Inches or Less https://www.amazon.com/dp/B007E8KCFY/ref=cm_sw_r_cp_api_glt_i_PEPWBR7E1Y02F3MPSF05?_encoding=UTF8&psc=1
There aren't a ton of applications for it outside of making nut butter, dosa batter, praliné, or chocolate. But the nice thing about the last bit is you can make really interesting "chocolate" couvertures. I've made coffee "chocolate", mango, and even toasted sourdough bread "chocolate".
see if your library has this book. .
even if all you do is read the info in it and master one single recipe, it will be worth it.
other things to consider:
a digital scale that weighs in grams. dry versus wet measuring cups. the accuracy of your oven’s temps. the type of all purpose flour you are using. (the cheap store brand can give you good results, just not for picky recipes)
as for your dad, tell him you need practice to get good at making cookies for him to eat, and if he’s still grumpy, DM me address and his favorite kind of cookie and i’ll mail him a batch to improve his mood! 😎
It's worth the money IMO for the cookies and the Milk Bar Pie. I've used this 8oz bag for 2 batches of cookies and 4 pairs of pies, and I still have some left.
I had no idea what this was, so I googled it. I see the normal molds that you would use over a stove top, and a few weird brands that all use the same pics as this one on amazon, which makes me think that its probably cheap crap.
most of the electric [insert whatever shape here] makers aren't really worth it. its just another appliance that you might use once or twice before realizing that it really isn't worth the effort. I remember when they were super popular like 10ish years ago (maybe longer, who knows), when the first cake pop makers came out. there was a whole host of them that seemed to flood the market. donuts, dog treats, quesadillas, whatever, they weren't worth it then and they aren't worth it now.
all that being said, you are probably better of getting the normal one you'd use over a stove top.
Take a look at the images used for the Amazon listing & you may be inspired!
The images in the reviews may be helpful, too.
Great question. I have an answer for you. Here’s the rolling pin you’ll need.
Bethany Housewares Lefse Rolling Pin, Square Cut https://www.amazon.com/dp/B000810A6K/ref=cm_sw_r_cp_api_glt_i_PW3QVNADABSP3B8TH83W?_encoding=UTF8&psc=1
Here’s a recipe:
I got these for my niece and she loves them. I got my own to do decoration at Christmas and they worked out really well. Prepworks by Progressive 8-Piece Frosting Bulb Decorating Kit https://www.amazon.com/dp/B00KWCT2X2/ref=cm_sw_r_cp_api_glt_fabc_82XJNCK1EMAT6XRM1RFC
Hmmm. How about this one? Variety pack of sauces: Caramel, chocolate, strawberry and raspberry: https://www.amazon.com/Lyons-Chocolate-Raspberry-Strawberry-Applicator/dp/B076XZD9CB
Is that a good brand? Mmm. I cant wait to try this out. For frosting I dont know what to do. Anything that I can just buy and spread on it, anything you recommend?
Those are really something else! I love the first one in particular, haha.
I have to laugh because my dear mom always insisted that this one particular whisk was the best (she used it especially with roux sauce or powered gravy mixes). She called it her "springy thingie." :oD It looked like this one: https://www.amazon.com/Sacow-Stainless-Eggbeater-Stirring-Restaurant/dp/B07FTCC357/ref=sr_1_16?keywords=spring+whisk&qid=1640065285&sr=8-16