SkekTek wrote:You can get them from Wilton. They usually sell them at craft stores. Also, Sam's club usually sells them that big too.

Or cake supply stores. I have a lot of HUGE cake pans from my baking days.

I preferred brands other than Wilton, because they were more heavy duty. Wilton is great though for the occaisional baker.

kdccrosby wrote:Or cake supply stores. I have a lot of HUGE cake pans from my baking days.

I preferred brands other than Wilton, because they were more heavy duty. Wilton is great though for the occaisional baker.

I've never baked occasionals.

AZGman wrote:I've never baked occasionals.

They just don't taste as good as the frequents.

kdccrosby wrote:Or cake supply stores. I have a lot of HUGE cake pans from my baking days.

I preferred brands other than Wilton, because they were more heavy duty. Wilton is great though for the occaisional baker.

Didn't think about pans from a cake store. Only cake I ever make from scratch is Angel Food, and that doesn't require a normal pan. Everything else comes from a mix, and those mixes just don't seem to make as much as they used to. Anything larger than a 9x13 and they come out too thin.

dontwantaname wrote:Gee, they are small. Kids like them. You could take them to class.
What did you do to her with them to make her so mad????

Bought a lot of monkeys, and a lot of t-shirts... didn't do anything except decrease the checkbook balance.

Turken wrote:Didn't think about pans from a cake store. Only cake I ever make from scratch is Angel Food, and that doesn't require a normal pan. Everything else comes from a mix, and those mixes just don't seem to make as much as they used to. Anything larger than a 9x13 and they come out too thin.

Quit using the mixes. :p

Really. It's not like a cake is hard to make. To get really good cake, light and fluffy and moist, you need to add ingedients in the proper order, and with a mix, you can't. It all gets dumped in at once, and you end up with...well...a cake from a mix.

<.<
>.>

wut?

PemberDucky wrote:Hello, PWA!

Hi duck! How's your luck!

Mavyn wrote:Quit using the mixes. :p

Really. It's not like a cake is hard to make. To get really good cake, light and fluffy and moist, you need to add ingedients in the proper order, and with a mix, you can't. It all gets dumped in at once, and you end up with...well...a cake from a mix.

<.<
>.>

wut?

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Servings: 6 to 8 servings
Prep Time: 30 min
Cook Time: 40 min
Difficulty: Easy

Show: Recipe courtesy Paula Deen

SkekTek wrote:Bought a lot of monkeys, and a lot of t-shirts... didn't do anything except decrease the checkbook balance.

but now you have monkeys and t-shirts in exchange for that decreased checkbook balance.

SkekTek wrote:Recipe courtesy Paula Deen

Sure...but without the mix, all you need is flour, sugar, and a form of leavening agent. And NO powdered fats, emulsifiers, preservatives, weird coloring agents, and cheap flavorings like vanillin. Why is keeping that on hand harder than buying a boxed mix?

Mavyn wrote:Sure...but without the mix, all you need is flour, sugar, and a form of leavening agent. And NO powdered fats, emulsifiers, preservatives, weird coloring agents, and cheap flavorings like vanillin. Why is keeping that on hand harder than buying a boxed mix?

What kind of leavening agent, hopw much of each ingredient, what if you want a yellow cake or a marble cake????

I gots ta know!!!!

AZGman wrote:What kind of leavening agent, hopw much of each ingredient, what if you want a yellow cake or a marble cake????

what he said! plus for me at least, i don't do much baking, so i don't use flour all that often. do i really want to use a bag of flour that inevitably sits in a cupboard for years and years?

AZGman wrote:What kind of leavening agent, hopw much of each ingredient, what if you want a yellow cake or a marble cake????

I gots ta know!!!!

Yellow Cake

Marble Cake

no1 wrote:what he said! plus for me at least, i don't do much baking, so i don't use flour all that often. do i really want to use a bag of flour that inevitably sits in a cupboard for years and years?

If you baked more often, that wouldn't happen...but how long do you think that cake mix has sat around? :p flour is used in cooking, as well...how else do you make bechamel?



Come over some time, I'll gladly bake for you. Or cook for you. Or both.

Mavyn wrote:If you baked more often, that wouldn't happen...but how long do you think that cake mix has sat around?

hence the preservatives!

Mavyn wrote:If you baked more often, that wouldn't happen...but how long do you think that cake mix has sat around? :p flour is used in cooking, as well...how else do you make bechamel?

btw, for cakes, is all-purpose flour ok to use straight out of the bag, or do you have to sift it first? i also notice "softassilk" (or something like that) cake flour near the cake mixes in the grocery, which i presume is somewhat finer than all-purpose...?

no1 wrote:hence the preservatives!

Eeew!

no1 wrote:btw, for cakes, is all-purpose flour ok to use straight out of the bag, or do you have to sift it first? i also notice "softassilk" (or something like that) cake flour near the cake mixes in the grocery, which i presume is somewhat finer than all-purpose...?

I use both. Cake flour is regular flour with some added cornstarch. And I will either sift, or more likely whisk the dry ingredients to get the added 'air'...and adjust the measuring. Freshly sifted flour has more volume, so if you're not measuring by weight, it makes a big difference.

no1 wrote:btw, for cakes, is all-purpose flour ok to use straight out of the bag, or do you have to sift it first? i also notice "softassilk" (or something like that) cake flour near the cake mixes in the grocery, which i presume is somewhat finer than all-purpose...?

I would shy away from all-porpoise flour . . .

AZGman wrote:I would shy away from all-porpoise flour . . .

is it tuna-safe?

ThunderThighs wrote:See, it just got hard right there.

that's what she said!

ThunderThighs wrote:See, it just got hard right there.

Not really. For most purposes, straight from the bag will be just fine. To me, it makes a difference...but so does salted vs unsalted butter, vs margarine, vs shortening, vs lard.

I just posted the recipe because anyone who will take a boxed mix, supplement it with a stick of butter and a bunch of eggs and cream cheese, can't be skinny.

I do make my own cakes, but baking to me is a luxury I don't do much. Except muffins. Love making muffins. Kids become by best friends when they see me get out the little silicone muffin pans.

SkekTek wrote:I just posted the recipe because anyone who will take a boxed mix, supplement it with a stick of butter and a bunch of eggs and cream cheese, can't be skinny.

I do make my own cakes, but baking to me is a luxury I don't do much. Except muffins. Love making muffins. Kids become by best friends when they see me get out the little silicone muffin pans.

//makes a note that prof. tek enjoys silicone muffins.

no1 wrote://makes a note that prof. tek enjoys silicone muffins.

makes a note that no1 is shirking his responsibility of crossposting my earlier statement to that other thread...

Mavyn wrote:Not really. For most purposes, straight from the bag will be just fine. To me, it makes a difference...but so does salted vs unsalted butter, vs margarine, vs shortening, vs lard.

mmmm.... lard .....

SkekTek wrote:makes a note that no1 is shirking his responsibility of crossposting my earlier statement to that other thread...

self shirking leads to hairy palms and blindness.

no1 wrote:mmmm.... lard .....

You don't know good pastry until you've had it made with lard.

Certainly not something one should eat every day, but the difference in melting point changes the mouth feel and flavor.

pan is Orc's, garage sale find.

I'm thinking one of these 1, 2, but I'll go back and look at what mayvn posted. I like baking, I just don't get the chance often.

I feel sifting is necessary, otherwise you get a heavy baked good (I even sift box mixes if I use them).

Mavyn wrote:You don't know good pastry until you've had it made with lard.

Certainly not something one should eat every day, but the difference in melting point changes the mouth feel and flavor.

I always use shortening in pie crusts, should I be using lard?

pooflady wrote:I always use shortening in pie crusts, should I be using lard?

Wife uses lard to make biscuits. Her grandmother lived on a farm for decades, and used lard in everything.

Was the same grandmother that fried eggs in an inch of oil.

pooflady wrote:I always use shortening in pie crusts, should I be using lard?

I'm not a fan of pie crust, but I like the lard. Grandma had to switch while Ver2 was intolerant to soy.


dname - Ver1 is reading Noisy Nora to me. She's stuck on the word banged right now.

SkekTek wrote:Wife uses lard to make biscuits. Her grandmother lived on a farm for decades, and used lard in everything.

Was the same grandmother that fried eggs in an inch of oil.

biscuits I need to work on, not so good with breads. . .. need practice. I have a friend that's amazing, but she moved away.

SkekTek wrote:Wife uses lard to make biscuits. Her grandmother lived on a farm for decades, and used lard in everything.

Was the same grandmother that fried eggs in an inch of oil.

My grandmother and mother always used bacon grease for eggs. And most other fryable items.

pooflady wrote:My grandmother and mother always used bacon grease for eggs. And most other fryable items.

mmmmmm