Pan Goop - Copycat 'Cake Release'

This is the best, easiest, quickest, cheapest gift for the baker in your life.
It's called "pan goop." I found it on another baking blog when I ran out of my favorite, Wilton's Cake Release, and I needed something to grease my cake pans with.

This stuff is a-maz-ing! It works perfectly, and it's SO easy and cheap to make.

What You Need:
1 cup shortening
1 cup vegetable oil
1 cup flour

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Donuts for Dads Week

This week on the blog, I'm going to feature a number of different homemade doughnut (or donut) recipes... as well as some tricks and tips to make many flavors quickly and easily.

Now, I admit that I am a raised or yeast donut girl at the donut store, but those are so putsy to make, and in the morning, for breakfast, I do not want to have to do that much work. So, I will be focusing on cake donuts. They're easier, faster, and don't always have to be fried!

I'm going to start with what you need to get started: the pans and donut makers.

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Tip for Tuesday- Cleaning Icing Tips

Big decorating projects leave a big mess.
Cleaning out the icing tips can be such a pain, but I've recently learned a relatively easy trick to get the tips really clean. The bonus is that if you're like me, and use the same tips for both buttercream and royal icing, this method cleans the tips well enough that you don't have to worry about grease getting into your royal icing.

I start by using a toothpick to get as much of the icing out of the tip as possible.

Wash the tips in a sink of soapy water, but you don't have to worry too much about getting them 100% clean.

Dump the tips (and couplers) into a pot of water. I often also add a splash of vinegar just for good measure.

Boil the tips for about 5 minutes.

Drain and rinse them with fresh water. Cool and dry the tips before putting them away.

Click the Links Below to See:

More Tips for Tuesday
The Icing Bag Bullet (also makes cleaning easier)

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Tip for Tuesday - Vinegar

I know it's been a while since I've offered a "Tip for Tuesday." Sorry about that.

This one, it's kind of like my Ode to Parchment Paper... it's all of the reasons why you should keep some white vinegar around... and actually use it.

I used to only use vinegar for cleaning. But then I started using it to make my own "soured milk," instead of keeping buttermilk or buttermilk powder around.

Using soured milk makes most of my cakes and cupcakes more fluffy, I think, so you'll find buttermilk as an ingredient for most of those, but you can always substitute soured milk: 1 cup milk + 1 Tbsp. white vinegar.
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