Baking Favorites. Williams Sonoma
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roulades, or rolled cakes, are typically baked in a 12-by-16-
inch (30-by-40-cm) sheet cake pan (also called a half sheet
pan or rimmed baking sheet) with 1-inch (2.5-cm) sides.
PIE WEIGHTS
When partially or fully baking a pie shell before filling it (see
page 233), you will need pie weights to help the crust hold
its shape during baking. You can purchase ceramic pie
weights (which look like small balls), or use dried beans or
uncooked rice.
PIE DISHES
A standard-sized pie dish is 9 inches (23 cm) in diameter
and 1
1
/
2
inches (4 cm) deep and is used for most of the pies
in this cookbook. Some recipes require a deep-dish pie dish,
which is 2–4 inches (5–10 cm) deep. Pie dishes are made of
glass, metal, or ceramic. Glass conducts heat particularly
well, plus it allows you to see if the bottom of the crust is
nicely browned. If using a metal pie dish, choose a thick,
sturdy steel one.
CAKE PANS
Different cakes require different types and sizes of pans.
Whatever pan you use, be sure to prep it as directed in your
recipe before making the batter, as it will need to go in the
oven immediately. For most cake pans, choose ones made
from sturdy, heavy-duty aluminum.
Round cake pans: Most of the layer cake recipes in this book
call for two round 8- or 9-inch (20- to 23-cm) cake pans
that are 2 inches (5 cm) high. Avoid nonstick pans when
baking sponge cakes, which need an ungreased surface in
order to rise high.
Muffin pans: Standard-sized or mini, a muffin pan can be
greased or lined with paper cupcake liners for cupcakes, tea
cakes, and other mini or bite-sized cakes.
Specialty pans: Angel food and chiffon cakes are
traditionally made in a tall, 10-inch (25-cm) diameter
footed tube pan with a removable base. A Bundt pan is a
popular ring-shaped pan that gives cakes a distinctive
scalloped or patterned look; they range in size from mini to
extra large, but 12-cup (3-l) pans are the most common. A
springform pan features a spring-loaded latch that tightens
a collar around a removable base; these are great for tall
cakes, coffee cakes, and cheesecakes.
PASTRY BAGS & TIPS
Made from washable canvas, silicone, or plastic, a pastry bag
is useful when dividing small amounts of batter, piping
filling on a layer of cake, and putting the final decorative
touches on your masterpiece. A set of plain and star tips will
enable you to frost and decorate with professional finesse.
12
BAKING FAVORITES
WORKING WITH BATTER
When creating a cake batter, use these pointers to prevent a
heavy, dense cake or a cake with large air pockets. For other
types of batters, such as brownies, read the recipe directions
carefully as these tips may not apply.
Folding in Ingredients
• To fold whipped egg whites (or whipped cream) into a
batter, you want to retain as much aeration as possible,
so use a gentle hand and as few strokes as possible.
• With a large rubber spatula, dollop a scoop of the whipped
egg whites onto the batter, then gently stir it in; this step
lightens the batter to make it easier for folding. Spoon the
remaining egg whites onto the batter.
• Starting in the center of the bowl, use the rubber spatula
to “slice” through the whites and batter to the bottom of
the bowl, then pull the spatula up the side of the bowl
and swoop over the top and back to the middle. This
action will gently mix the egg whites and batter together.
• Continue with this motion, rotating the bowl, until the
mixture is combined and no white streaks are visible,
being careful not to overmix and lose the aeration.
Mixing Batter
• To prevent overmixing, stop mixing just when you see
that the ingredients are evenly blended and you can
no longer see streaks of individual ingredients.
• If you see streaks of ingredients like flour or baking
powder in your batter, be sure that you mix the
ingredients thoroughly until evenly blended to prevent
undermixing.
WORKING WITH DOUGH
Depending on what you’re baking, different doughs will
have different textures, visual cues, a different methods of
handling. These expert how-tos prevent results that are
dense, tough, or chewy.
COOKIE DOUGH
The first few times you work with cookie dough can be
tricky. But like other rewarding baking adventures, practice
makes perfect—especially if you follow these handy tips.
Rolling out Dough
• Flour your work surface and rolling pin before getting
started. Or, if the dough becomes too sticky and tricky,
roll it between sheets of waxed or parchment paper.
• When rolling out dough, work quickly so that it doesn’t
become too warm. This will help ensure that the cutout
shapes don’t spread when they bake. If your kitchen is
warm, refrigerate the cutout cookies on a baking sheet for
15 to 20 minutes before putting them in the oven.
Cutting Dough
• Dip cookie cutters in flour before pressing them into the
dough, and place cookie cutters close to the edge of the
rolled-out dough so you can cut