Baking Favorites. Williams Sonoma

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      them so that they don’t deflate the whipped ingredients

      they're being folded into. Sifting also removes any lumps,

      particularly in fine dry ingredients that tend to clump,

      including cake flour, cocoa, and confectioners’ sugar.

      Choose a fine-mesh sifter or sieve for best results.

      SPATULAS

      A heatproof silicone rubber spatula is great for stirring batter,

      scraping it out of the bowl and into the pan, and spreading it

      evenly before baking. An offset spatula, which features a stiff

      metal blade that is bent near the handle, facilitates moving

      cake layers from wire cooling racks to a cake stand or platter,

      and is useful for spreading fillings, frostings, and glazes. An

      icing spatula has a long, straight blade and is also excellent

      for spreading fillings, frostings, and glazes.

      CUTTERS

      A paring knife, pizza wheel, and/or kitchen shears are all

      helpful when trimming excess dough from a lined pie dish

      or cutting out strips of dough (with the help of a ruler) for a

      lattice top.

      DOUGH SCRAPER

      When rolling out the dough, it’s important that it doesn’t

      stick to the work surface. A dusting of flour helps, but to

      easily move the dough around and to loosen it when it does

      stick, a scraper works wonders.

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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.

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