Preparing/Baking Cakes

It is very important to have the right tools before starting. The cake layers are the foundation of a beautiful cake and we want it to be made right. Getting the right tools will help us get a solid foundation.

Wilton Cake pans

I use multiple cake pans depending on the cake project.

• 3 inch height - My ultimate favorite! I line the side of the cake pans with parchment paper and fill the pan up to almost the rim--this allows me to bake a tall cake. After slicing the dome, I slice each cake in half and I'm left with 1.5 inch cake layers every single time. https://amzn.to/2SSxVjC

• 2 inch high cake pans - I use this when making 2 or 3 layer cakes. https://amzn.to/3dTMFpO

• Spring form - Perfect when making cheesecakes, because the sides opens and slides right off! https://amzn.to/36kA9LP

Parchment Circles (6 & 8 inch)

These fit perfectly in my Wilton cake pans, no need to trim. To prep my cake pans, I lather the pans with butter or oil, either one works! Then I lay parchment circles and parchment strips for a perfect no stick cake every time!

https://amzn.to/3jTHgTB

Parchment Paper – Twin pack

I usually get from Costco, but here it is for convenience:

https://amzn.to/2SUuBVb

Silicone Pastry Brush

https://amzn.to/3jUKqXe

Aluminum Foil Pop up Sheets

when using springform pans, I use these to prevent spillage

https://amzn.to/3xtBNXA

Silicone Baking Mat

• For baking https://amzn.to/2UAgJA8

• With measurements, perfect for decorating cakes: https://amzn.to/3woKJw2

Digital Thermometer

When making Swiss Meringue Buttercream, i always make sure the egg white and sugar mixture reaches 160 degrees Fahrenheit.

https://amzn.to/2VdUa4h