Re the precut parchment circles, if you make loaf cakes, then get the parchment loaf tin liners, it means you can knock up a lemon drizzle all-in-one loaf cake in moments. And if you end up with lots of egg yolks post meringue/pav, you can either freeze them or make Nigella’s gateau Breton which calls for 6 egg yolks
And re kitchen scales… I know Skye recommended some but these large ones are great, cos you can see the gauge even with a large bowl (I think these may be the ones I have but I don’t remember that you could chop on them
Re the precut parchment circles, if you make loaf cakes, then get the parchment loaf tin liners, it means you can knock up a lemon drizzle all-in-one loaf cake in moments. And if you end up with lots of egg yolks post meringue/pav, you can either freeze them or make Nigella’s gateau Breton which calls for 6 egg yolks
And re kitchen scales… I know Skye recommended some but these large ones are great, cos you can see the gauge even with a large bowl (I think these may be the ones I have but I don’t remember that you could chop on them
https://salter.com/products/high-capacity-kitchen-scale-digital-baking-scale-white.html?ss=1
What a fabulous list for every baker. Thank you!
At some point I will ask you to share the incredible cake you made for my birthday a few years back. The best I have ever tasted!!!