What is the best cake pan set available? I want quality and options in pan sizes.?

Aug 01, 2009 by BeezKneez | Posted in Cooking & Recipes

Question: I dont want small packages, Im looking for hight quality and options in my pan selection.

Its not for me, I have no idea where to start

Do you have any suggestions for me?

Answer: the best cake pans i know are not a name brand (or there may be a name),they are called spring form pans..there the ones that you have to put the bottom in and tighten with the clasp..
i would recommend them because there generic,practical,and cheap.but most of all they're

coinman | Aug 02, 2009

the best cake pans i know are not a name brand (or there may be a name),they are called spring form pans..there the ones that you have to put the bottom in and tighten with the clasp..
i would recommend them because there generic,practical,and cheap.but most of all they're

coinman | Aug 02, 2009

Mini Tiered Cake Pan Set

Buy it here: ow.ly Mini Tiered Cake Pan Set - Create individual serving size mini tier cakes with our baking set. - Options are limitless as you ...

Mini Tiered Cake Pan Set

Buy it here: www.gettington.com Mini Tiered Cake Pan Set Create individual serving size mini tier cakes with our baking set. Options are limitless ...

Yogurt and Heavy Cream Biscuits

17.05.12

Yield: 12 to 14 (2-inch) biscuits

Softened or melted butter

2 1/4 cups self-rising flour, divided (see note)

3/4 cup heavy cream, divided

1/2 cup plain yogurt (not reduced-fat or nonfat)

1. Preheat the oven to 400 degrees. For biscuits with a soft exterior, select an 8- or 9-inch cake pan, pizza plan or ovenproof skillet. For biscuits with a crisp exterior, select a baking sheet. Brush the pan with butter.

2. Place 2 cups flour in a large bowl, preferably wider than it is deep. Using the back of your hand, make a deep hollow in the center of the flour. Stir together 1/2 cup cream and yogurt; pour into the hollow. Stirring with a rubber spatula or large metal spoon, use broad circular strokes to quickly pull the flour into the liquid. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If any flour remains on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of the remaining cream, just enough to incorporate the remaining flour into the shaggy, wettish dough. (If the dough is too wet, use more flour when shaping.

Source: STLtoday.com

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