Top products from r/AskBaking

We found 21 product mentions on r/AskBaking. We ranked the 25 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top comments that mention products on r/AskBaking:

u/Cravegravity · 9 pointsr/AskBaking

Hi, I've never made that particular design, but I found a couple frog prince cutters. Here's a head. Here's a profile. Here's a hella expensive full frontal. Although I have bought cutters from Copper Gifts years ago and they were nice, but definitely not that pricey back then. This is my favorite design, I think... but it says it's for fondant, though they say you can ask if it would work for dough. Good luck... hope you can post them somewhere when you're done. They sound adorable!

u/zayelhawa · 1 pointr/AskBaking

Preventing your dough from warming up too much does a lot to prevent sticking, and a pastry sleeve and cloth are also really helpful. I use a chilled marble slab, put the pastry cloth on it and the sleeve on my rolling pin (both generously floured), and I have no problem with sticking. Of course, you don't have to use a marble slab - there are some tips here on keeping dough cool. I think if you focus on that and maybe also try the pastry cloth, that should help. Good luck!

u/brooksms · 2 pointsr/AskBaking

You wouldn't be able to call it sugar-free but have you ever tasted this glucose syrup? https://www.amazon.com/Wilton-707-2601-Glucose-Syrup/dp/B01EOK9GVU It's been a long time since I've tasted it but iirc it's not very sweet. I wonder if you could use it for texture while keeping sweetness minimal. Then maybe balance with more salt than you'd use for sweet cookies, potentially mix in herbs? To counteract some of the water in the syrup, you might want to use a solid fat such as coconut oil or shortening. Or, you could brown butter to cook the water out.

u/mongoosedog12 · 1 pointr/AskBaking

ohhh, I didn't know that about white chocolate. Thank you!, I'll look for either powder coloring or gel paste.
Here is gold sheen its meant for an airbrush so i'm not sure if its more liquid or gel.

Also would something like Lustre be good enough as a powder

u/Literally_Literary65 · 2 pointsr/AskBaking

Use Fleischmann's Pizza Yeast can usually find it at Walmart or the grocery store.

IMHO you lose a little flavor but if you have King Arthur Flour's Pizza Dough Flavoring, it's better. But the overall product is just as good

u/rabbithasacat · 1 pointr/AskBaking

This is the biggest hemisphere pan I've seen, it's 10 inches, and easier to handle than a floppy silicone one. But I can't see how you'd make a spherical cheesecake retain its shape, or honestly even a half-sphere, or keep the mirror glaze from running off. That's for one cake, let along tiering them.

If you must have a dome, what about a layered thing like in the illustration for your 7-inch pan? You could do a baked alaska-style dessert with ice cream on the outside and mousse or cheesecake in the center. Still, I don't see how you get from a half-dome to a full one, let alone something stackable. Just doesn't seem too physics-friendly.

u/In_nomine_Patris · 3 pointsr/AskBaking

Jumping on the "scale" train.

I have a cookbook/textbook called "The Food Lab" by J. Kenji Lopez. In it he has several people measure out flour by volume in order to make a pizza. None of them were the same by weight and there was some serious differences between them.

Baking relies a lot on proportions for ingredients and a scale is important to make the right measurements.

I have This one and it works great for measuring baking ingredients because of the bowl. But most will work as long as it measures in 1 gram increments.

u/RecurvBow · 3 pointsr/AskBaking

I haven't actually read this book, but I ran into it at a Renaissance festival. It might be just what you're looking for.

u/esmith9866 · 2 pointsr/AskBaking

Yes, they sell tube pans for this purpose. They're 2 pieces so the bottom comes out. Or a springform pan would work as long as the batter doesn't go above the lip of the pan. I didn't see your recipe or instructions so I can't say for sure this is the problem, but cakes using whipped egg whites almost always come out better this way. Here's a link to the type of pan I'm referring to:
https://www.amazon.com/dp/B0000VMGTW/ref=cm_sw_r_other_apa_i_bNu1CbJA5D625

u/Deadpoolssistersarah · 3 pointsr/AskBaking

They make arm length oven mitts, but they wear out fast if you’re using them daily. When I had to wear Kevlar arm sleeves I wore something like this under them to prevent chafing HOPESHINE UV Protection Cooling Arm Sleeves 4-Pairs Sun Protection for Men & Women to Cover Arms for Cycling, Driving, Golf, Basketball and all Outdoor Sports (Army Green+Black+Grey+White) https://www.amazon.com/dp/B07PMQ1C61/ref=cm_sw_r_cp_api_i_oH5jDbPB7KXM6

u/Faetaliti · 6 pointsr/AskBaking

I have some ideas starting with a cake iced with white icing.

To ensuring that the stripes are evenly spaced, either ‘draw’ the lines in with a tooth pick/ press with a ruler first, or use strips of parchment paper to mark out your negative space.

Then for actually making the stripes you could either pipe black icing down the cake using a flat piping (and then do the same to fill in with the whit icing). (Something like this )

Or use a decorating comb, this to make the stripes in the white buttercream. You would then freeze the cake to make sure the buttercream is really firm and fill in with the black buttercream and then ‘smooth’ removing icing until the whit stripes show. You’d need the cake to be really cold for this.

u/robynlynn803 · 7 pointsr/AskBaking

A good spinning cake stand. It’s pricy but a hefty one will give you more stability when decorating cakes than a plastic one. I have this one .

u/bweaver2 · 8 pointsr/AskBaking

You probably want Cake flour. It has a lower protein content. But you'd probably be fine using your All Purpose flour.

In order of increasing protein: Cake flour has less than All Purpose flour which has less than Bread flour

Cake Flour on Amazon

AP Flour on Amazon

Bread flour on Amazon

u/13nobody · 7 pointsr/AskBaking

The first thing I can think is that your bags are weak for whatever reason. These are the ones I've got and I haven't had any problems with macaron or choux batter or with buttercream.

Otherwise it's likely that your icing is too thick or you're squeezing too hard for the tip you have. The smaller the tip the less you have to squeeze.

Are you trying to pipe royal icing or a buttercream or what?