Five Really Handy Cake Products
Those who love to bake cakes know that itís actually a combination of culinary science and pure art. While cake baking isnít difficult, it does take skill, attention, and an artistís eye. Who doesnít want to make a cake that isnít only tasty, but stunning to look at as well? Luckily, a variety of handy tools exist to help bakers easily create a delectable dessert that looks beautiful, too. Here are five of the best cake products around:
Cake Pan Strips
Cake batters vary from thin sponges to dense fruitcakes, favourite cake pans can be of varying thicknesses throughout the pan sides, and ovens can have hotspots that that cause uneven baking. All of these problems leave the baker with layers that may taste delicious, but that are cracked on top, humped, or sunken in the middle. Each of those problems can hinder decorative efforts. Itís easy to remedy, though: make sure to protect layers as they bake by placing cake pan strips around the walls of the cake pan. Most of these protective strips can be dampened, then easily fastened around each pan. Pans are kept evenly heated, moisture content stays right, and layers keep a beautiful, flat surface ready to be filled and iced.
Cooling Racks
Let those lovely even layers cool down properly by placing them on wire cooling racks, another fabulous cake baking product. Cakes cool more quickly on racks, and the underneath of the layer wonít become soggy with condensation. If space is a consideration, use the stacking racks that let more than one layer cool at once on the same piece of bench space.
Cake Release Spray
Nice even layers can come to ruin if they wonít come out of the pan after proper cooling. Keep cake release spray on hand, and spray the pan or mould thoroughly before spooning in the cake batter. It works on all pan types and any type of batter, even those with a delicate crumb or a dense, rich texture. Intricate moulds are no problem when using this spray, yet this is a natural product, usually combining superfine wheat starch with vegetable oil. The results with using the spray are dramatically better than the old ìgrease and flourî method.
Cake Movers
Once the layers are baked, cooled and ready for decorating, they still must be moved, and this is a bit of a dangerous time for the baker. Regular spatulas are too small to move a Cake Layer without cracking it. Turning the layer out on a plate and then flipping the plate is one way to get the layer right-side up, but it isnít precise enough to place one layer atop another, or to move a finished cake, and much of the browned crumb will stick to a plate and make the layer rough and gouged, causing problems when fondant or icing is added later. A cake mover, a rather mysterious sounding cake product, is like a super-spatula, in rectangular and round shapes, designed just for the purpose of moving layers. It is angled to slip underneath the layer and support it completely while itís being moved and placed.
Cake Boards
A cake needs a completely flat surface so that decorating, serving, and storage wonít crack layers or cause them to slip off. Plates arenít completely flat, but cake boards are, and they come in both disposable and re-usable types. Many of the disposable cake boards come in elegant colours including silver and gold, and often feature scalloped edges, too, to give the cake a very professional, finished look. The cake stays flat and safe atop the cake board, and can be transported easily. Best of all, the cake can be presented beautifully and easily served right from the cake board.
These are just five handy cake products for those who love to bake cakes for friends and family. Cake baking is a labour of love, but it doesnít have to be difficult or frustrating with the right products to help.
About the Author
Chelsi Woolz enjoys cooking and is only too happy to share her baking tips and cake recipes with friends, family and her readers!
Cooking scallops for our New England clambake?
We are having our own version of a clam bake next holiday weekend, with lobster, steamers, and my friend wants scallops, I'm not a big fan of scallops, so I'm not sure How to Cook them, we are getting abut 2lbs of fresh scallops along with the rest, any other suggestions for our meal? or methods of cooking them?
I adore scallops!!! I hope these recipes help!!
BACON WRAPPED SCALLOPS
24 scallops
bacon
brown sugar
toothpicks
Wrap scallops with bacon. Skewer with toothpicks.
Sprinkle brown sugar on top. Broil 2-3 minutes, flip and repeat.
STEAMED SCALLOPS
3 lb. scallops
1/4 c. lime juice
1/4 c. orange juice
1/4 c. grapefruit juice
1/2 c. white wine
3 shallots, chopped
4 cloves garlic, chopped
1 c. creme fraiche
1 tsp. cracked black pepper
Steam first 7 ingredients. Remove scallops with slotted spoon. Reduce liquid by half. Add creme and cracked pepper. Pour over scallops and serve.
STEAMED WHOLE SCALLOPS MARINIERE
2 lb. scallops in their shells
1 c. white wine
3 tbsp. chopped fresh parsley
2 shallots, very finely chopped
In a large, flame-proof casserole with a tight-fitting lid, arrange the scallops, wine, and shallots. Cover the pan with the lid and set it over high heat. Let the scallops steam in the hot liquid for 5 minutes, shaking the pan once or twice, until all are open.
Divide the scallops among 4 deep plates and sprinkle with parsley. Spoon the cooking juices over each serving. Pass crusty, toasted bread for dipping into the juices. Serves 4.
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Baking Scallop
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