I haven’t done a “Product I ♥” since last April, doesn’t mean my pan collection has been at a standstill! These pretty bug shaped cakes above (next to naked Mad Men cupcakes) were a cinch to make!  My awesome friend (and perpetual baking class buddy) Dessert-o-licious gave me the Nordic Ware Backyard Bugs Pan as a very cool birthday present. Look how cute it is!

If you are anything like me, after the cuteness factor wears off, you start to think “those those little ridges aren’t going work…”  but it was quite the opposite! Those cute as a button mini cakes pictured came out perfectly with just Pam. There’s also a silicone version of this pan available, but I am weary of silicone and this one works very well. Do you have this pan? I haven’t been able to frost them nicely yet, I spared you the frosting carnage picture… That’s a future project!

Ignore the gimmicky name… This is a great kitchen tool! It’s wonderful for measuring sticky ingredients, since you can push them out with the plunger, baking with peanut butter or honey becomes a cinch. Also you can make conversions in seconds because of the six different measuring columns.

After the recreational cake decorating class I took at ICE, I knew a stand mixer was an absolute necessity. If you are a little more than an occasional baker this is truly indispensable. Plus with all the attachments available you can do almost anything with it! I was gifted the ice cream attachment for my bday! And the ice cream was great!

I have the mixer above the Empire Red Artisan, her name is Betty. Yes I named my mixer! And you know what? I love her to bits! Without Betty I’m sure I couldn’t whip ganache so nicely.

So to illustrate I baked a simple cake, one pan with a stripe and one without, of course since I had to give you guys documentation, there wasn’t THAT much difference between the cakes, see for yourself.

With the Even Bake Strips

Without the Even Bake Strips

As you can see the cake baked with the strip rised(sp?) evenly and more and than the one without, also there wasn’t too much crustiness around the edges. On the pan without the strip the edges rised much quicker than the rest of the cake, on side even falling over the rest. They also didn’t come out the same size which is nice when you’re stacking them.

Anyways, I swear by these, let me know what you think.

Polder Oven Thermometer

Baking is a very exact science, which is why it can be so frustrating in the beginning. The notion that it’s pure chemistry evades us while we’re in throws of baking perfectly aromatic cake comfort creations. (I might be a little drunk. oh wait, it’s 10:30 AM, and I am drinking tea!)

Anyways! One tool you absolutely need is an Oven Thermometer! Most ovens are a little off and the right temperature is key to good results along with preheating to the correct temperature. One thing I learned from getting mine was that the amount of time I allowed for preheating wasn’t nearly enough. So there you have it!