Knowledge Base > Fran Costigan - Equipping the Pastry Kitchen

Equipping the Pastry Kitchen

Fran Costigan - Equipping the Pastry Kitchen

This event was on Wednesday, August 17, 2022 at 1:00 pm Pacific, 4:00 pm Eastern

Not sure about the right tools to have in your kitchen? Spatula-Curious?

Join Chef Fran Costigan as she discusses and shows you her must haves and her like to haves.

Bring your … Read More.



Is there a temperature at which batter is done, where a digital thermometer would aid me?

— Sarah VanderZanden


I don't use I know some people use an instant read thermometer. to assess the doneness of a cake, but I do use a cake tester and the ones I use are wood. Not metal because it's easier to tell but I don't only rely on the tester you want to see has the cake pulled away from the sides of the pan. It's risen. And then look at the center of the cake. Now, I'm talking about the vegan cakes that I make the color should be this it should be uniform when a cake isn't. Baked fully the center of the cake is going to be a slightly darker shinier color. So you want your wooden pick to have only you know if it Comes out completely clean. Maybe the cake is overdone the cakes in this course are very moist. So that is rarely a rarely a problem if you're and then I touch the toothpick if the toothpick feels gummy at all it is not. It is not ready. But that's an interesting question. I know there are. I know there are some people who are saying you can check the temperature internal temperature. Maybe the next time that I bake one of my cakes. I'll do that.
Fran Costigan

Fran Costigan

Director of Vegan Pastry