Occasionally, I receive e-mails asking “…what type of pans do I use? What size tip did you frost that cupcake with?” And so on. Since the launch of The Cake Slice I have received a couple more than usual. I thought this would be a great time share all this info with you. For starters, I use a Kitchen Aid stand mixer for all my baking.
The pans on the left are 6x2 pans. They are perfect for reducing cake recipes. I bought them at Surfa’s a year ago. (Joy the Baker has wonderful post on Surfa’s.) I got all three of for less than $20 dollars. The pans on the right are Chicago Metallic Pans. I really heart this company. Their pans are nice, heavy, and reasonably priced.
These are also Chicago Metallic Pans. The square cake pan makes the best bar cookies and the loaf pan on top browns bread perfectly. Good sturdy quality pans.
Cake stands. So many choices. This particular stand was given to me by a friend. He said it's great because of the ball bearings, weight distribution, and this is where I stopped listening. I thought he was talking about a car or something. Who knew baking equipment could get all technical? All I know, is that it spins like dream.
This little piece of thin metal is my secret to smooth cake sides. You just press it ever so lightly against the cake, spin your cake stand slowly, and voila! Smooth perfect cakes sides.
My favorite tips are from Ateco. They are available in tons of sizes and shapes. And they start at $.99 (cents) and up. In the photo on top the center tip is a Wilton tip. Do see how small it is? That’s way too small to frost a cupcake with. I use the one on the left to get those perfect round swirls.
Finally, a star tip for fancy cupcake swirls. Again the small tip is a Wilton tip. As always, I use the largest tip to frost my cupcakes with. I hope this has answered any questions you had. If you have any other questions please let me know.