For Cake Recipes
When you are preparing to create a recipe that requires the
use of bakeware, you should
first determine whether you have the proper size cake pan. There are many different types
of bakeware, such as, round pans, square pans, rectangle pans, tube pans, Bundt cake pans,
jelly roll pans, loaf pans and springform pans. Your recipe will suggest that you use a
certain size and type of pan. If you do not have the cake pan requested, you can generally
substitute a similar size pan without any problem.
Mini Tasty-Fill™ Cake Pan Set
Cake Pans for Cake Recipes
Create filled single-serving desserts with incredible flavor combinations using these convenient non-stick cake pans. The patented recessed design forms a contour you can fill with ice cream, fruit, mousse and more. A delicious surprise in every bite. Set includes four 4 x 1-1/4 inch non-stick pans; bonus recipe book with delicious ideas and complete instructions.
6-Cup King-Size Muffin Cake Pan
Create extra-tall treats that make an impact at any celebration! Great for cupcakes, mini angel food cakes, molded gelatin, ice cream and mousse. Heavy-gauge premium non-stick for quick release and easy clean-up.
Sheet Cake Pans for Cake Recipes
Sheet cakes are cakes baked in large, flat cake pans called sheet cake pans or jelly roll
pans. There are two sizes and because they are large cakes, they usually require special
Sheet (Jelly Roll) Cake Pans for Cake Recipes
10-1/2 x 15-1/2 x 1
12-1/2 x 17-1/2 x 1
GO AHEAD AND BAKE,
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!
Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.
Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes
When Baking with Butter:
Room temperature butter in the cake batter is one of the
biggest cake baking mistakes. In fact, butter must be below 68°
to trap air molecules and build structure. Otherwise, the fat
will liquefy and the cake will be flat. To get “cool”
butter, cut the chilled butter into chunks and let it sit in a
bowl for 5 minutes before beating.
When Mixing Cake Batter:
You cannot over beat the eggs, sugar and butter,
but you can over beat the
flour. If you do, gluten will form and you will be making a
quick bread instead of layer cake. Beat the flour just until
there are no visible signs of dry flour, but not until the
batter is completely smooth.
Cake flour is milled from soft wheat that has
a lower gluten content and higher starch content than all-purpose flour. It helps to ensure
a fluffy texture in cakes and pastries. A substitute for cake
flour is to use all-purpose flour, but reduce the amount by 2
tablespoons per cup.
The food choices that we make every day have a profound effect
on the environment. From farm to spoon, growing our food, processing it and
transporting it all use tremendous amounts of energy, water and chemicals. By
making just a few small changes in our eating and buying habits, we can greatly
reduce this impact. When we eat green, we help the environment by reducing
global warming pollution and help ourselves by eating fresh and healthy food.
Eat local from farmers in your own neighborhood!