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COOKIE PRESS

You’ll need a cookie press for our Spritz Cookies (page 25)

and a special madeleine pan for Chuck Williams’ own

recipe for madeleines (page 38).

PARCHMENT PAPER

Use parchment paper or silicone baking mats to line baking

sheets to prevent dough from sticking.

BAKING SHEETS

Baking sheets are used for baking cookies, focaccia, and

sheet cakes. Cookies can be baked on either rimmed or

rimless baking sheets lined with parchment paper or silicone

baking mats to prevent dough from sticking. Sheet cakes and

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.

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BAKING FAVORITES