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.
1. Peak Dry Whole Milk Powder, 900-Grams
Sentiment score: 0
Number of reviews: 1
Contains Whole Milk Power with added Vitamins A and DProduct of Holland. Premium Quality.Produces milk with 3.5% milk fat when added to cold or hot drinking waterCan be used for various purposes - drinking, cooking, baking, coffee/tea whitenerDelicious, rich taste. Store in a cold, dry place
2. 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)
Sentiment score: 1
Number of reviews: 1
Extremely Elastic Material Cooling Arm Sleeves UPF 50+. Cooler than Bare Skin. Perfect for All Outdoor & Indoor Activities even Work-space. UV-R, UV-A, UV-B BLOCK 99.8%Three- Dimensional (3D) Seamless Weaving Design to make more comfortable than others.Unlike other sun sleeves that make you itchy an...
3. Wilton 707-2601 Glucose Syrup
Sentiment score: 2
Number of reviews: 1
Make homemade fondant or gum paste with Glucose SyrupAn essential ingredient for smooth fondant recipesPrevents unwanted crystallizationNet weight: 8.5 oz (251 mL)
4. Fat Daddio's Cake PHA-10 Anodized Aluminum Hemisphere Pan, 10 x 4.75 Inch, Silver
Sentiment score: 1
Number of reviews: 1
CREATE CURVY CREATIONS - Create perfect hemispheres, sports balls, planets, pumpkins, owls, lady bugs, baby bumps, ice cream molds, mousse and more curvy creations.PAN DIMENSIONS - 10 x 4.75 InchSAVE TIME - No cutting or slicing needed - no wasted cake.ANODIZED ALUMINUM - It’s the ideal baking sur...
5. Etekcity Food Scale with Bowl, Timer, and Temperature Sensor, Digital Kitchen Weight for Cooking and Baking, 2.15L, Silver
Sentiment score: 1
Number of reviews: 1
Precise measurement: 11lb/5kg capacity with a division of 0. 1oz/1g. High precision strain gauge sensors that deliver trustworthy results every time; LCD display for clear readout in kg(g), lb. (Oz) and FMultifunctional: includes temperature sensor and alarm timer in order to accomplish more tasks w...
6. King Arthur Cake Flour, Unbleached, 2 lb
Sentiment score: 0
Number of reviews: 1
Milled from 100% US WheatNever bleached; Never Bromated; America's finest flour since 1790King Arthur Flour is a founding B CorporationKing Arthur Flour is a 100% Employee-Owned Company
7. King Arthur Unbleached Bread Flour, 5 Pounds (Packaging May Vary)
Sentiment score: 0
Number of reviews: 1
Milled from 100% US WheatNever bleached; Never Bromated; America's finest flour since 1790King Arthur Flour is a founding B CorporationKing Arthur Flour is a 100% Employee-Owned Company
8. Oasis supply Lustre Dust, Pharaoh's Gold (Old Gold), 2 Gram
Sentiment score: 1
Number of reviews: 1
Net Weight 2 gramsCake decorating dusts/old gold luster dust 2 gramsDeveloped for the cake decorating and craft industryDisco dusts contain only ingredients that are non-toxicIntended for use in the Dry form Approved Sellers Oasis Supply or
9. DecoPac Kee-Seal Disposable Pastry Bags, 18-Inch, Clear
Sentiment score: 0
Number of reviews: 1
The bag used by the prosEasy-Grip outside, double-sealed seamsConvenient, disposable bagsNo seam flangeIdeal for hot or cold use
10. Masterproofing 2 Pcs Round Banneton Basket-8 Inch
Sentiment score: 0
Number of reviews: 1
Best for making healthy artisan breadBoth for home use or bread shopSuitable for 1 pound doughMade of nature rattan and comply with EU food standardHand wash with warm water and keep dry after clean
11. Regency Wraps Evendough Bands Rolling Pin Rings, 1 count, Red/Blue/Yellow/Green
Sentiment score: 1
Number of reviews: 1
Even dough bands set comes with bands in four thicknesses for any situation, 3/8", 1/4", 1/8" And 1/16"Color-coded bands for accurate dough thicknessStretch easily to fit over standard American style rolling pinHand wash with Warm soapy water. Rinse and lay flat to dry.Choose bands to roll precise d...
13. Fleischmann's Yeast Pizza, 0.25-Ounce Pouches 3 Count (Pack of 5)
Sentiment score: 1
Number of reviews: 1
Pack of five, 0.75-ounces per box (total of 3.75 ounces)Easy to make your crust the shape and size you likeJust simply add water, salt and flour
15. Winco RD-5, Medium, White, Stainless Steel
Sentiment score: 0
Number of reviews: 1
Professional bakers tools designed for heavy and continuous useOne-piece cast aluminum handle wears longer than othersThis Unit Has A One-piece Cast Aluminum HandleThe Plastic Roller Has Embedded Pins3/8 inch Stainless Steel Pins On The Roller
16. Regency Wraps Pastry Cloth & Rolling Set for Dough, 100% Cotton, Extra Large Cloth with 15" Rolling Pin Cover, 20 x 24, Natural
Sentiment score: 1
Number of reviews: 1
Made of 100% cottonExtra Large, Heavy Weight Pastry Cloth is 20”x 24”, & a 14” Cotton Rolling Pin CoverSewn edges prevent frayingFlour goes into cloth and not into doughRolling pin cover eliminates the need to wash pin, which may cause warping
17. Ateco Cast Iron and Non-slip Pad Cake stand, 12 inch, White
Sentiment score: 0
Number of reviews: 1
Revolving cake standCast iron base12-inch diameter aluminum topNon-slip pad includedHand wash only; made in usa
18. Ateco Decorating Comb & Icing Smoother, 4 Sided Baking Supplies, 6 x 3.75, Silver
Sentiment score: 0
Number of reviews: 1
Dual duty decorating comb and icing smoother by AtecoMade of aluminumUse to create designs on the side or top of cakesAlso use to smooth icing in preparation for decoratingAteco - professional quality & quality design
19. Wilton 710-5501 Food Decorative Color Mist, Blue
Sentiment score: 0
Number of reviews: 1
Includes 1.5-ounce of Color MistInstantly adds colorful accents to cakes, cupcakes and iced cookieNo-mess, taste-free formulaSimply shake and spray-no prep necessaryComes in a variety of color options to fit all of your decorating style needs
20. Wilton Angel Food Tube Cake Pan, Your Cakes will be Heavenly when Made in this Even-Heating Pan, Beautiful Performance, Durable Aluminum, 10-Inch
Sentiment score: 1
Number of reviews: 1
Makes one standard angel food cake mixRemovable inner coreMade of durable, even-heating aluminum10 in. dia. x 4 in. (25.4 cm diam x 10 cm)Before first and after each use, wash in warm, soapy water for best results
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!
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!
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.
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
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
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.
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.
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.
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
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
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.
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 .
here you go
Just in case you need . . . :
https://www.amazon.com/Winco-RD-5-Roller-Docker-Full-Size/dp/B001CDQ9GI?psc=1&SubscriptionId=AKIAILSHYYTFIVPWUY6Q&tag=duckduckgo-d-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B001CDQ9GI
Food Spray paint?
this is the one I use.
https://www.amazon.com/Peak-Whole-Milk-Powder-900-Grams/dp/B004K0862K/ref=sr_1_1_a_it?ie=UTF8&qid=1522516717&sr=8-1&keywords=peak%2Bmilk%2Bpowder&th=1
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
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?