Easter And Spring Baking With New Pans!
Whenever I go thrifting or holiday shopping, I always look for fun and unusual baking pans. Click here for a peek at my baking cabinet. So, while in a spring kind of mood, I pulled out two flower pans that I hadn’t used yet and went into experimentation mode.
For the cookie flowers on the left, I used a package of precut, refrigerated cookie dough - white chip macadamia nut to be precise. I probably won’t use a chunky dough in this pan again because it’s pretty shallow, but they’re still totally yummy! I broke each piece of dough in half and pressed each half into a flower. They only need 6 minutes in the oven, so the goodness was almost immediate! The pan is designed to make a cavity in the center of each cookie, so I filled them with strawberry frosting and topped them with sprinkles.
For the strawberry flower cakes on the right, I filled each flower of the pan 2/3 full with cake mix. They really rise, so even then they baked up rounded on the bottom. I was going to cut those off so they would lay flat, but the more I looked at them the more I liked them titled. They are also topped with strawberry frosting and sprinkles.
Do you have a favorite spring baking pan you like to use? Do you have some new ones you’ve been dying to pull out?
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