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How many level cakes if there is no dome - Page 2

post #16 of 22
Cookie cutters are not normally intended for prolonged use on hot/acidic foods that can leach the solder.

Most industrial hard (high-temperature) silver solder contains cadmium. More of a problem, you can't tell what is in the solder by looking at it.

I buy some welded icing tips from Korea that have been nickel-plated because I can have my local lab check their surface. But there have been too many lead and cadmium castings shipped to North America as cereal-box toys.

If I still had a TIG welder in the house, I would go into business making and selling certified stainless steel cake-baking nails. I believe that is the kind of initiative it would take for people to be very sure of the food safety aspect.
post #17 of 22
Quote:
Originally Posted by scp1127

Pressing down the top of a warm cake smashes the crumb, the texture of the cake that many of us work hard to achieve.



I like the texture of my "smashed" cakes icon_biggrin.gif
post #18 of 22
I like the texture of my Smashed cakes too. You don't have to chase the cake crumb all over the plate. If you bake at 325 degrees your cakes bake longer but do not rise as high in the middle. As for the cake strips around the pan, I use the nail in the middle of large pans and that works just fine.
Just my two cents.
post #19 of 22
Quote:
Originally Posted by jawalk

I like the texture of my Smashed cakes too. You don't have to chase the cake crumb all over the plate. If you bake at 325 degrees your cakes bake longer but do not rise as high in the middle. As for the cake strips around the pan, I use the nail in the middle of large pans and that works just fine.
Just my two cents.



Agreed! I do the same...bake longer at lower temps. I tried the cake strips when I first started baking and it just seemed like too much hassle for the outcome...plus half the time I'd forget to put them on! I use a nail in the middle if its a large cake.
post #20 of 22
Re: CopperGifts, when asked, they explicitly described the solder they use as being very specifically a food-safe solder (and yes, cadmium is definitely NOT "Good Eats," and neither is antimony).

Of course, having neither a flower nail of any type or size, nor the appropriate tips, nor the time to learn the craft of rose construction (I've read through, but not attempted, the tutorial in the circa 1970 Betty Crocker Cookbook) in time for my Mother's Day cake, I opted for a line drawing of a rose, copied from an online coloring book.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #21 of 22
Thread Starter 
thank you. I do cut old towels into strips, wet them under the sink, and then saftey pin them around the edges of my cake pans. it works wonders!
post #22 of 22
Heating cores. I like these a lot, but I only use them on a big cake.

http://www.pastrychef.com/HEATING-CORES_p_1992.html

I never get a dome, but then again, I use the Williams Sonoma Goldtouch pans. I gave my strips away. I would probably have to use them, though, if I'm using other pans.
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