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Old 03-26-2015, 08:49 PM   #51
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Nice looking bagels, Joey.
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Old 03-26-2015, 09:34 PM   #52
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OMGosh, those look good, Joey.
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Old 03-26-2015, 10:05 PM   #53
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I do it that way because I like to make pizza bagels. The sauce does not run through the holes !
Then they are perfect for that purpose. Beautiful job!
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Old 04-04-2015, 07:02 PM   #54
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Strawberry Cheesecake for Easter.

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Old 04-04-2015, 07:08 PM   #55
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Hmm. I see I have a few places to visit for Easter. I'll put on the bunny ears, and you bakers can leave out pieces of your lovely creations for me! I may even take the Easter Beagle.
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Old 04-08-2015, 07:03 PM   #56
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Bought some cake strips recently, today was my first chance to try them out. They seemed to work well, absolutely no doming on the cake and evenly baked. They do seem to increase the bake time by some time so I'll have to experiment.
Unless someone here has used them and can advise?









It was a Lemon Cream Gateau, I couldn't get any candied lemon so improvised some mini lemons with yellow icing.
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Old 04-08-2015, 07:28 PM   #57
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Wysh, I have in my fridge a Mason jar filled with softened sweet lemon rind. Easy to make and comes in hand when you didn't think you were going to need it.

I have two different lemon products. One is lemon slices that I keep in the liquid it was cooked in. They are great for placing around the outside of a lemon flavored cake. And the are soft and totally edible. The other slivers of candied lemon rind.

How to Make Candied Lemon Peels - Easy Photo Tutorial

Candied Lemon Slices Recipe - Food.com

Lemon is a favorite flavor in this family. I have even used the slices on the sides and top of a lemon poppy seed bread loaf.
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Old 04-08-2015, 10:41 PM   #58
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Quote:
Originally Posted by Wyshiepoo View Post
Bought some cake strips recently, today was my first chance to try them out. They seemed to work well, absolutely no doming on the cake and evenly baked. They do seem to increase the bake time by some time so I'll have to experiment.
Unless someone here has used them and can advise?









It was a Lemon Cream Gateau, I couldn't get any candied lemon so improvised some mini lemons with yellow icing.
Yes, cake strips will slow down the baking. It's keeping the sides cooler so that they bake at the same rate as the center, to prevent the dome.
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Old 04-08-2015, 10:42 PM   #59
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Made 2 red velvet cakes. Torted the layers so each has 4 thin layers. Great cake to icing ratio.
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Old 04-09-2015, 06:52 AM   #60
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Quote:
Originally Posted by Wyshiepoo View Post
Bought some cake strips recently, today was my first chance to try them out. They seemed to work well, absolutely no doming on the cake and evenly baked. They do seem to increase the bake time by some time so I'll have to experiment.
Unless someone here has used them and can advise?

It was a Lemon Cream Gateau, I couldn't get any candied lemon so improvised some mini lemons with yellow icing.
Wyshiepoo - Cake strips - I've never heard of these. Where did you find them - "Lakeland", my source of all things baking, doesn't seem to have them.

My mother used to put a double strip of brown paper round her Christmas cake tin to prevent the sides of the cake over-cooking, which I suppose would serve the same purpose.

Re the bake time. Yes, I would think they would increase the baking time because the sides f the tin are thicker.
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