Tuesday, May 24, 2011

Another Use for Candy Funnel

We love when we get to use a product for more that one thing. Now we want to share another use for your candy funnel. This candy funnel is the perfect way to get the batter into your mini cupcake pan. Just fill the candy funnel with cake batter and pull up on the handle to release the batter into the cupcake pan. When you press the handle back down the batter will stop. Then you can move the funnel to the next cavity without drips and mess. This will help you fill your cupcake pan faster and with less mess. Try this the next time you have to make mini cupcakes. Please tell us if you have any ideas for another use for a product.

Thursday, May 12, 2011

Using Cake Stands for Appetizers



With graduation season right around the corner, it is time to think of a new and creative way to display food at your graduation party. Put your cake stands to use in an appetizing display of treats! The Cakes N More 3 Tiered Party Stand by Wilton has a classic design that is sure to set off any appetizer or dessert on your buffet. This stand offers three different size tiers: 8" round, 10" round and 12" round. This stand can be used to display a variety of appetizers such as crackers, cheese, vegetables, dip, and fruit.

Another great stand for displaying food is the Cupcakes N More stand by Wilton. This stand comes in a variety of sizes, but for parties the best size would be the large stand. The Cupcakes N More stand is very versatile. Chocolate covered strawberries look elegant when displayed neatly on this stand while Rice Krispy treats fit snuggly in each space. Whole pieces of fruit
such as apples and
oranges will make any brunch display amazing. Mini cheesecake squares displayed on the Cupcakes N More stand are a mouthwatering dessert for your dinner parties.

Have fun discovering what will fit on your cake stand! Desserts, appetizers, and goodies will all look amazing when displayed on a pretty cake stand.

Thursday, April 7, 2011

Using Character Cake Pans to make a cake

Using a character cake pan to make a cake in your  favorite TV character or cartoon character is made easy by using a character cake pan made by Wilton INC.

Character cake pans come with instructions with the cake pan that will list all the colors and decorating tips you need to make them.

The bottom line is buy a character cake pan that has clear instructions on how to make a character cake and your life will be so much easier.

If you are looking to buy character cake pans you can purchase them here: http://www.shopbakersnook.com/112.html

Saturday, April 2, 2011

Win a $50.00 gift certificate for cake and candy decorating supplies.

Follow us on our Facebook page and post your cake and candy pictures or your comments on our Facebook page and at the end of every month we will give a $50.00 gift certificate to one of our lucky Facebook fans!
http://www.facebook.com/ShopBakersNook

Friday, April 1, 2011

What is the Difference Between Cake Flour and All Purpose Flour?

Often times, recipes call for Cake Flour, and I've always questioned what the difference is between cake flour and all purpose flour. Another question that pops into mind is if I can use all purpose flour to replace cake flour in my recipe. So, I decided to do some research on the subject.

One huge difference is the amount of protein in each flour. Cake flour consists of about 8% protein content while all purpose flour consists of about 12% protein content. The protein content will influence the amount of gluten created when the flour is mixed or kneaded. Gluten is often the culprit responsible for making cakes too airy or crumbly.

Another difference between the two flours is the texture. All purpose flour is not as finely ground as cake flour is. Cake flour is also said to be more acidic, and so when mixed with water it will absorb it more quickly to help with the rising of the cake.

My main question is, what do I do if I don't have cake flour? Can I use all purpose flour? The answer that I found is that it is best to use cake flour if your recipe calls for it. However, you can substitute all purpose flour if you are in a pinch using the following substitution: 1 cup of cake flour is equal to 1 cup of all purpose flour minus two tablespoons.

Now that you know the difference between cake flour and all purpose flour, here is a recipe to try out using cake flour! Happy baking!

Ingredients

  • 4 cups cake flour
  • 2 tablespoons cake flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup butter
  • 2 cups white sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups buttermilk, well-shaken

  • Directions
  1. Preheat an oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with butter. Line the bottoms with parchment paper, then grease the parchment paper. Sift together the cake flour, baking powder, baking soda, and salt in a bowl.
  2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into the prepared pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes, then run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

Wednesday, March 23, 2011

Which Type of Cake Pan Should I Buy?

One frequent question that we get here is which pan should I buy.
We carry three main types of pans Wilton Preferred, Wilton Ultra Gold and Fat Daddio's brand. I can honestly say that you won't go wrong with any of these choices, but there are a few differences between the brands.
Let's start with the Wilton Preferred Baking pans http://www.shopbakersnook.com/115.html These are great pans. These pans are made of pure aluminum for professional results. They are extra thick which helps distribute the heat evenly. These pans are very durable and long lasting. They come in 2" deep and 3" deep. This brand also makes an 18" half round pan, which is great since most standard ovens will not fit an 18" round pan. http://www.shopbakersnook.com/m5/573--half-round-cake-pan-18-x-3-by-wilton.html The sheet cake pans of this brand have very straight corners, unlike the rounded corners of most brands.
The next brand, also by Wilton, is their newest the Ultra Gold. http://www.shopbakersnook.com/UltraGoldPansbyWilton.html This brand is Gold in color, and is made of premium aluminum which has been anodized for a more consistant finish. This means that these pans will look great and bake great for many years. These Ultra Gold pans are lightweight and have oversized handles that make it easy to get them in and out of the oven. These pans will also provide even heating for a consistant even baked cake every time.
Finally, we have the Fat Daddio's brand of cake pans. http://www.shopbakersnook.com/276.html
The main advantage to this brand of pans is all the choices of sizes. We carry these pans from 3" round to 16" round, including odd sizes. These pans are also anodized for durability and are made from a 16 gauge hard aluminum. They have a seamless design for easy cleaning and a rolled top edge for strength. We have used all of these brands of pans for baking and have had great results with all of them. Any choice that you make you will be happy with.

Tuesday, March 22, 2011

How to Mold Butter in Candy Molds


With Easter coming this is the perfect time to make molded butters for your Easter table. The picture shown is the 3-D lamb pan baked with bread http://www.shopbakersnook.com/m5/2783--lamb-cake-pan-3-d-by-wilton.html Then they molded butter shaped like Easter eggs using the egg mold that you can find at this link: http://www.shopbakersnook.com/m5/2871--easter-egg-truffle-candy-mold-by-wilton.html Making the shaped butters is really simple. You need to use real butter, do not try this with margarine or the fake stuff. Just soften your butter and press it into the candy mold. Make sure you press it in good so you don't have any airbubbles. We like to take an offset spatula and smooth out the backs of the molds so they look nice. Now place the mold in the freezer. Depending on how deep the mold is this can take up to 30 minutes. Once the butter is frozen take it out of the freezer and tap the mold on the counter and your shaped butters should fall out. If they do not come out easily then put the mold back in the freezer. Our favorite for Easter is to make a 3-D butter lamb for the table. We use this Easter lamb mold: http://www.shopbakersnook.com/m5/2830--lamb-candy-mold-3-d-90-c2335.html Use the same process, just mold the 2 halves seperately. These will take longer in the freezer, just be patient. After you have unmolded the two halves just use a little more softened butter in between to stick the two halves together to make one 3-D lamb. These can all be made a couple of weeks in advance to save you time and stored in the refrigerator. You don't just have to make these for Easter. This technique is also great for bridal showers, baby showers and birthdays. So give it a try and you and your guest will be very impressed.