Page 42 - Chocolate Cake Doctor

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of cookies or roulades. It can be wiped porting, should you need to travel with a
clean and used time and time again. cake. And many are decorative, should
you want to serve the cake right from the
OTHER COOL TOOLS
cake round. They also make for easy stor-
Here is other equipment you should
age if you want to freeze unbaked layers—
have on hand:
just cover the layers with heavy-duty
• Pans: You will need two or three 9- aluminum foil and pop in the freezer.
inch pans, a 13- by 9-inch pan, a 10-inch • Shakers: These small stainless-
tube pan, a 12-cup Bundt pan, and some steel canisters fit neatly into your hand,
other pans—such as a 10-inch spring- and they have holes at the top for shaking
1
form pan and 2 ⁄2-inch cupcake pans—for out flour for dusting pans or confection-
preparing the recipes in this book. Choose ers’ sugar for garnishing a roulade.
heavy, shiny aluminum pans or alu- • Sharp serrated knife: So useful
minized steel pans for even heat distribu- for splitting cake layers or for cutting
tion. The best bakeware has a folded angel food cake with a sawing motion.
construction to pre vent warping. • Ice cream scoop: Not only will the
• Pastry brush: To brush melted scoop make serving up ice cream a breeze,
butter onto parchment paper, or liqueurs but the hinge attachment makes ladling
onto just-baked cake layers to moisten muffin/ cupcake batter into tins
and flavor them. much easier.
• Cooling racks: The heavy wire
racks are best because the flimsy light- • Cake savers
weight racks will bend with constant use. and carriers: Plastic trays with snap-on
Buy one long rack that will hold two cake plastic lids that will hold a cake for toting
layers and at least one smaller rack for in - and traveling as well as storing and freez-
verting a layer at a time onto this larger ing right at home.
rack. • Waxed paper: This is just the right
• Cake stands: Beautiful pedestals wrap to lay across the top of a cream
on which to showcase your cakes. Choose cheese frosting while it firms up in the
from stainless steel, pottery, wood, or refrigerator. Waxed paper keeps moisture
glass. See Standing Tall (page 288). in, but it won’t stick to the frosting. Unfor-
• Cardboard cake rounds: Useful tunately, waxed paper doesn’t stick to the
rounds of many sizes that fit underneath sides of a plate, so you’ll need to tape it to
cake layers. They make for easy trans- the plate for a secure fit. And waxed paper