(Part 2) Top products from r/AskBaking
We found 5 product mentions on r/AskBaking. We ranked the 25 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
21. 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
Show Reddit reviews22. 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
Show Reddit reviews23. 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
Show Reddit reviews24. 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
Show Reddit reviews
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
Highly recommend this book!
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 .
Food Spray paint?