The angel food pan also known as a Tube Pan is a round, high-sided pan with a hollow cylinder in the center that provides the traditional angel food cake shape. It is usually a two-piece with a removable bottom for easy cake removal. The standard size is 10 inches and 4 inches deep, just right for a ready cake mix. These pans are also great for chiffon cakes, quick breads and gelatin molds.
An angel food cake is a light airy sponge cake made with stiffly beaten egg whites and is one of the most versatile dessert choices around. It's a plain cake that tastes delicious as is, and it's also a great dessert to dress up. Since it's a lighter cake, you can feel good about embellishing it more with fudge, caramel sauces, toasted nuts, coconut, fruit sauces, garnished fruits or whipped cream.
Bake-Even Cake Stripes is the innovative way to bake perfectly level, moist cakes and avoid high-rise centers, cracked tops or crusty edges.
The baking pans are used for variety of baking needs such as; roast meats, poultry, bar cookies, and cakes. They vary in size and may be round, square, rectangular, or a special shape, such as a heart. The standard size is 9 inches by 13 inches.
There are many helpful baking items and baking supplies to help you bake, here are the basic tools to get you started.
Bake Even Cake Strips - Cakes can bake perfectly level and moist, without the high rise centers or cracked tops with Bake Even Cake Stripes. You can also use a cake leveler to accomplish the same thing.
Cake Levelers - With the cake leveler you can create perfectly layered cakes and cake tops.
Cake Testers - With the cake tester you simply pierce your cake with the wire and remove it. If there is any dough that sticks to the tester the cake is not ready and if the tester is clean the cake is done.
Egg Separators - Separating eggs is much easier and quicker with an egg separator.
Pastry Brush - A pastry brush is a small soft bristled brush which can be used for applying glaze, greasing pans, and brushing off crumbs on a cake before icing. This brush comes in different sizes for multiple applications.
Spatulas - See Spatulas
Whisks - A whisk has teardrop shaped group of loops attached to a long handle. This baking tool is used for whipping ingredients such as eggs and cream to incorporate air into them.
Bundt
Pan -
A bundt pan is a one-piece pan with
a hole in the center like an angel food pan but is distinguished by fancy, fluted
indentations. This pan can be used to make pound cakes, fruit cakes and mousses.
Buttercream icing is the most versatile and best tasting decorating icing.
With the cake leveler you can create perfectly layered cakes and cake tops.
With the cake tester you simply pierce your cake with the wire and remove it. If there is any dough that sticks to the tester the cake is not ready and if the tester is clean the cake is done.
Cookie
Cutters -
Cookie cutters are made of sturdy
tin or stainless steel or plastic provides a wide variety of shapes for cookies,
biscuits, scones, pasty, sandwiches, French toast and pie crust toppers.
Cookie
Sheets -
Cookie Sheets are also called baking
sheets and baking trays. Flat, resilient sheets of regular or nonstick aluminum
or tinned steel, with a raised rim all around or just on one edge. They are used
for baking cookies, pastries, roasting chilis, toasting bread crumbs, nuts, and
coconut, and much more.
A grooved insert and ring for the decorating bags that allows tip changes without changing bags. The coupler has two parts; the inner coupler base and the outer coupler ring.
One of the basic principles of Kosher is the total separation of meat and dairy products. A very practical and wide spread practice in Jewish homes is to plan the different sets of meat and dairy utensils around a color scheme. A traditional example is red for meat and blue for dairy.
Decorating tips are specially-shaped and open-end tips used to form icing decorations. There are six basic decorating
tips families, each of which is available in various sizes; Star, Round, Petal, Drop Flower, Leaf, and Basket weave.
With a cake turntable it is easy to turn the cake as you level, torte, ice and decorate it.
Decorating bags are lightweight, flexible, reinforced for strength and can be reused. Decorating bags are made of either polyester or disposable plastic. These are used with couplers when more than one tip will be needed with the same color icing.
Nylon brush used for color striping and smoothing icing details.
Dipping
-
Before dishes and utensils can be used in
the Kosher kitchen, they must acquire an additional measure of Koshering, which
is conferred through the ritual immersion in a mikvah. A mikvah is a specially
constructed ritual pool connected to a source of pure rainwater. The procedure
of immersion is known as toiveling. Preparation for immersion consists of the
removal of any substances that would intervene between the water of the mikvah
and the surface of the utensil, such as dirt, rust, stickers, glue, and price
markings. Steel wool or acetone (nail polisher remover) is sometimes needed to
remove all traces of surface markings. Dishes that need to dipped are; items that
are made of metal or glass or ceramics that come in direct contact with foods.
Items that don't require toivling are; things that made of wood and plastic. When
toiveling you may say the blessing;
BA-RUCH A-TAH ADO-NOI- ELO-HAI-NU ME-LECH HA-O-LAM A-SHER KID-SHA-NU B'-MITZ-VO-TAV V'TZI-VA-NU AL TE-VI-LAT KE-LI
Separating eggs is much easier and quicker with an egg separator.
A mixture of sugar, butter and flavorings used to cover and decorate a cake.
Keeping Kosher is easier than ever with meat that is already Koshered, Kosher wines that have taken top award internationally and thousands of food products that have reliable rabbinic supervision. The word Kosher means "proper" or "fit". It refers not only to foods that the Torah declares fit to eat, but also to the ways in which food is prepared according to Jewish religious law. Kosher food can be divided into three categories: meat, dairy and pareve. Meat and dairy foods are never eaten, cooked or washed together, but pareve foods may be eaten with either meat or dairy.
Loaf pas are used for baking yeast breads, quick breads, loaf-shaped cakes, and meat loaf.
Containers or spoons that come in graduated sizes and are used to accurately measure dry or liquid ingredients. Dry ingredients should always be measured with dry measuring tools that come in nested individual cups sets. Liquid ingredients should always be measured with liquid measuring tools that that come in 1-cup or 2-cup or 3-cup that has graded measurements on the surface.
Muffin pans are used for baking muffins, popovers, cupcakes, tartlets, and miniature quiches and pizzas. They vary in size and can hold about 1½ tablespoons, standard about 1/2 cup, and oversized about 3/4 cup.
Meringue Powder is made with pasteurized dried egg whites that is used to stabilize Buttercream Icing and as a safe substitute for egg whites in all recipes. Meringue Powder is also the key ingredient in long-lasting hard-drying Royal Icing.
Non stick bakeware have a coating that may be silicone based or Teflon based. With non stick bakeware, food removal and clean up is much easier.
A pastry brush is a small soft bristled brush which can be used for applying glaze, greasing pans, and brushing off crumbs on a cake before icing. This brush comes in different sizes for multiple applications.
Foods that are neither meat nor dairy (such as vegetables, eggs, grains, spices) are called Pareve. They may be eaten with meat or dairy but to retain their pareve status they must be cooked in designated pareve utensils. A traditional color for pareve is green.
Piping gel is a transparent gel with lots of decorating uses including; tinting with any color for decorating or writing or add a small amount to icing for a shinier finish.
Sparkles are brilliant edible glitter that can decorate cakes, cupcakes, cookies and ice cream. They are also great for stenciling and adding to messages, borders, flowers, snow scenes and more.
Spatulas
-
Spatulas come in many different forms
for multiple uses.
True spatula - A long,
slender metal kitchen utensil with straight even sides used to spread frosting
and level dry ingredients for proper measuring
Rubber scraper - Most commonly
used to scrape ingredients off the sides of bowls during mixing and for folding
ingredients into a dough or batter.
Pancake turner - Versatile kitchen
utensil for flipping pancakes or burgers, removing cookies or corn bread from
baking pans, and serving casseroles or cake squares.
Dough scraper - Used
to scrape dough from flat surfaces, for example after rolling out pastry or cookie
dough.
Icing spatulas - Countless decorating
uses, including filling bags with icing, striping bags for color effects, color
blending and icing cakes. Available in a variety of sizes and in straight, angled
and tapered styles.
A round pan with high, straight sides (2-1/2 to 3 inches) that expand with the aid of a spring or clamp. The bottom of the pan can be removed from the sides when the clamp is released-this allows cakes, tortes or cheesecakes to be easily removed from the pan.
The tart pan is distinguished by its short (about 1 inch) fluted sides and removable bottom.
