Bakeware For Every Project
Discover all the right bakeware you'll need to create beautiful, awe-inspiring cakes, cupcakes and desserts. From cake pans, to cupcake stands, we'll show you everything you need to know! Bakeware is such an important part of any kitchent that most people probably don't think twice about using the right cake pan, baking supplies, utencils, tools, etc...
Having the right baking tools is like a mechanic having the right car parts!
There's so many new and exciting things out there when it comes to bakeware, and a lot of it makes decorating and baking jobs much easier than it has ever been and the options are endless.
When I first started cake decorating the only baking supplies I knew of was a spatular, a spoon and my mom's electric mixer. Let's just say I've come a long way in my knowledge of what can be used and how!
Cake Decorating Equipment:
You don't necessarily need elaborate equipment but you will need some basic supplies. You can purchase most of the following supplies at specialty baking shops or even your local supermarket. They are indispensable for baking and decorating any cake or cupcake.
It's good to have a few of these on hand, and of assorted sizes that are made of flexible rubber. You can even get them is some beautiful colors too. They're the best tool for scraping frosting from the sides of bowls.
Have at least one large and one small angled spatula for spreading and smoothing frosting. These kidn of look like giant tongue depressors but let me tell you, they work! These might be a little harder to find but your local kitchen store should have plenty in stock.
Reusable 8", 12" and 18" bags with plastic coating on the inside for easy cleaning. Clear plastic disposable zip-lock bags are great for small jobs too. When you cut the hole at the end, remember don't go too big, you only need to cut a small hole at the enough, enough for icing to be squeezed out of the end in a thing rope.
These nozzles are essential because they allow you to change your tips on your piping bags to the design you want on your cake. They can also act as a very large round writing tip for piping figures. There good for creating flowers, edging and drawing outlines.
Gel, Powder or Paste Food colouring vs. liquid
Coloring your icing can add texture and life to you cake. It can also be one of the most important parts of cake decorating.
There's liquid color, gel, past and powder. Each one kind of serves a different purpose, depending on white type of icing you've decided to color.
Sometimes I like to use gel or paste food coloring to liquid food colouring because they are more concentrated and will not thin down the frosting. I have used liquid coloring before when mixing fondant colors but I have found that gel works the best.
For coloring buttercream if you use liquid coloring keep in mind you might have to adjust your recipe to add a little more powdered sugar.
Decorator's Color Wheel
In the center are the primary colors - Red, Yellow, and Blue. From these, all others are made.
In the inner ring are secondary colors - orange, green, violet, made by mixing equal amounts of primary colors. Mix red and yellow for orange, mix red and blue for violet, and mix blue and yellow for green.
In the outer ring are the tertiary colors - achieved by mixing varying amounts of one primary color with the adjacent primary. Mix a large amount of red with a small amount of blue and you will get a red-violet color. Do the opposite for blue-violet. Increase or decrease amounts form many hues in between.
Icing Coloring Tips
**For the deepest RED, use Baker's Preferred Gel (above). You must stop 2 shades light or it may be too dark. This won't taste bad since it is not necassary to add so much coloring.
**Color your icing a day before using, cover and let sit. It will darken.
**Everything = black. The primary colors are red, blue and yellow. Equal parts of these 3 equal black. It will take more red because it isn't as strong.
**Beware that Wilton's 'no-taste' red is very very thin! It will thin your icing and is not best quality.
**Powdered colors are not real strong with lots of color pigment, but are great for coloring ANY sugar or coconut. Just add and give a few shakes!
**One thing about using powdered coloring for royal icing is, it won't break down the icing!
**GREEN: If too 'yellow' add more blue. You can do with one shade that way and not need all the dif. greens.
**Liquid Paste and Liquid gels are faster and easier to mix with icing. Great for leaves since the icing usually needs thinned some. If using this for red etc where you need a deep color, you may need to also add more conf. sugar to re-thicken your icing.
**To achieve true pastels, mix coloring with just a small amount of icing and add only the amount needed for the pastel color you are trying to get.
**For BLACK, when you need a lot of it...first, make chocolate icing, then add black food coloring to make it black...or almost black. Use SUPER black coloring so you use less coloring too.
Here are some must-haves when working with rolled fondant. It will make rolling, cutting, applying and smoothing much, much easier.
*fondant smoother This tool is for smoothing and shaping fondant. You can use this tool on the tops, edges and side of the cake for a smooth, bubble free finish.
*stainless steel shaker Use these for easy application of powdered sugar or corn startch so your fondant doesn't stick.
*modeling tools Use these tools for modeling, shaping and forming fondant and sugarpaste. This makes designing flowers, leaves, petals and other small figures much easier!
Cake Stackers are the latest in cake supports using the most versatile cake support system.
Check out these new cake supports by CakeStackers.Com and see a tiered wedding cake turned upside down!
To start off, here are the main types of bakeware when cooking any type of cake, square, cupcake, loaf, etc...
Aluminum Aluminum is good baking material because it is an excellent conductor of heat and so your baking is comes out more evenly. It's also durable and will not rust, but go for heavy-gauge aluminum bakeware rather than the thinner variety.
Care: Use hot soapy water when cleaning your aluminum pans, but for extra cleaning, a nylon scouring pad or extra powder cleansers can be used
Aluminum Foil This is made of heavy-gauge aluminum, this type of bakeware pan is used for a variety of foods such as pizza, bread, and meat. They also work well for egg, potato and casserole dishes. It can be reused if cleaned well after each use but I only like to use mine once or twice, especially if I have used it for cooking something like lasagne where I have cut it into several pieces while still in the pan.
Glass Glass ovenproof bakeware is made from tempered glass and conducts heat well. It's pretty easy to clean and does not stain. Ovenproof glass can also be taken from the refrigerator and placed in a hot oven, but be careful. Glass bakeware heats faster and holds heat longer than metal.
Non-stick Non-stick bakeware is made of steel or aluminum with a non-stick coating, which allows food to peel off from the surface of the bakeware. This type of bakeware works great for items such as muffins and layered cakes. Tip - The non-stick coating gives the bakeware a darker surface, which absorbs heat quickly, so make sure the food is not overly browned or dried out.
Silicone Silicone bakeware is made of a flexible material that can be used in the microwave, oven, and freezer. It's great stuff!
Another great thing is it does not dispell heat like other bakeware but allows heat to exchange evenly to the food, which decreases the chances of burning (which is always good!) Also, the cooking process stops immediately when food is removed from the oven, preventing further browning of the food. It can also be stored in almost any cupboard or drawer because of it's flexibility.
Stone When I think of cooking with Stone I think pizza! This kind of bakeware is made from stone fired at very high temperatures. Note that stone does take a bit longer than other material to heat up initially, but it distributes heat evenly, retains heat and keeps food warm long after it is cooked. Most stone bakeware surfaces must be sprayed or rubbed with oil before using for the first time. Please be careful with stone though because it is VERY hot when it comes out of the oven so wear baking gloves and watch the hands of any little ones around.
Bakeware Pan Sizes And Volumes
Bakeware Pan Size Approximate Volume Bakeware Pan Size Approximate Volume
6" x 2" 4 cups
8" x 4" x 2 1/2" 4 cups
8" x 1 1/2" 4 cups
8 1/2" x 4 1/2" x 2 3/4" 6 cups
8" x 2" 6 cups
9" x 5" x 3" 8 cups
9" x 1 1/2" 6 cups
9" x 2" 8 cups
7 1/2" x 3" 6 cups
9" x 3" 12 cups
9" x 3" 9 cups
10" x 2" 11 cups
10" x 3 1/2" 12 cups
8" x 1 1/2" 4 cups
8" x 3" 9 cups
9" x 1 1/2" 5 cups
9" x 3" 12 cups
9" x 2" 8 cups
9 1/2" x 4" 16 cups
10" x 1 1/2" 6 cups
10" x 4" 16 cups
8" x 8" x 1 1/2" 6 cups
11" x 1" 4 cups
8" x 8" x 2" 8 cups
9" x 9" x 1 1/2" 8 cups
1 3/4" x 3/4" 1/8 cups
9" x 9" x 2" 10 cups
2 3/4" x 1 1/8" 1/4 cups
10" x 10" x 2" 12 cups
2 3/4" x 1 1/2" 1/2 cups
3" x 1 1/4" 5/8 cups
11" x 7" x 2" 6 cups
13" x 9" x 2" 14 cups
1 quart 4 cups
1 1/2 quart 6 cups
10 1/2" x 15 1/2" x 1" 10 cups
2 quarts 8 cups
12 1/2" x 17" x 1" 12 cups
2 1/2 quarts 10 cups
3 quarts 12 cups
8" x 3" 11 cups
4 quarts 16 cups
9" x 2 1/2" 10 cups
9" x 3" 12 cups
10" x 2 1/2" 12 cups