Well, I made it through Course I and will probably make through most of Course II with the triangles my mom has had from the 1970s!
So I will need to replenish my supply soon and was wondering if there were different qualities of triangles. I'd rather spend a bit more and get really good quality that won't break, burst, etc.
Is there a difference or are they all the same?
I JUST bought a box of Wilton parchment triangles and have tried TWICE now to fold it right, but can't seem to get it! What's wrong with me? It has a big gaping hole which isn't very good for piping!
Anyone want to fill me in on the secret to folding these? I would rather use parchment for smaller projects/candy melts.
Melissa
I just cut squares from my roll of parchment paper, and then cut them either in half for two large triangles or in quarters for 4 small triangles. Works for me, usually only use them for small amounts of RI or when doing chocolate transfers.
I JUST bought a box of Wilton parchment triangles and have tried TWICE now to fold it right, but can't seem to get it! What's wrong with me? It has a big gaping hole which isn't very good for piping!
Anyone want to fill me in on the secret to folding these? I would rather use parchment for smaller projects/candy melts.
Melissa
check out www.dyannbakes.com. She has a great video showing how to fold parchment triangles.
i have a friend who says the ones from CK are great. she says they work better than the wilton ones. i need to try them when the cake shop around the corner gets their supply in. 
so far i've just used regular parchment and cut them into triangles. seems to work ok.
CK is the name of the brand, like there's magic line, Wilton. it actually is ck - nothing more on their labels.
Melissa
I JUST bought a box of Wilton parchment triangles and have tried TWICE now to fold it right, but can't seem to get it! What's wrong with me? It has a big gaping hole which isn't very good for piping!
Anyone want to fill me in on the secret to folding these? I would rather use parchment for smaller projects/candy melts.
Melissa
check out www.dyannbakes.com. She has a great video showing how to fold parchment triangles.
i went to that website and it keeps giving me this information "user has less than one podcast?" it wont let me view the site
[quote="Letmebeurdesignr
i went to that website and it keeps giving me this information "user has less than one podcast?" it wont let me view the site[/quote]
That's because the period at the end of the sentence got included into the hyperlink. Try this:
check out www.dyannbakes.com
-Rezzy
Thanks for the link! OK, now I'll try it tonight! LOL
Melissa
Thank you so much for that video link. Tonight I did a FBCT that had TWELVE colors in it. Of course, I didn't need much of each. So, I cut my triangle in half, folded it as she said and I with 12 triangles or 6 sheets, I was able to do the whole thing and I don't have a tip or coupler to wash and I found it MUCH easier to control since it was so small in my hand! SWEET!!!
Melissa
what is the point of putting the parchment paper into the pan? is it to bake the cake on so it wont stick to the pan or what? i just oil it up and let it go..havent figured out what the paper is for though
what is the point of putting the parchment paper into the pan? is it to bake the cake on so it wont stick to the pan or what? i just oil it up and let it go..havent figured out what the paper is for though
Well, this thread is about how to use them for piping bags, but many people use them as just an extra insurance that it won't stick to the bottom of the pan. I use them that way for really thin layers like found in many european cakes.
Melissa
what is the point of putting the parchment paper into the pan? is it to bake the cake on so it wont stick to the pan or what? i just oil it up and let it go..havent figured out what the paper is for though
Well, this thread is about how to use them for piping bags, but many people use them as just an extra insurance that it won't stick to the bottom of the pan. I use them that way for really thin layers like found in many european cakes.
Melissa
i dont think i understand what u mean as in thin layers like many european cakes..didnt know there was a difference
A lot of european style cakes are made of up 4-5 very thin layers (they don't tend to be 4" tall cakes, but 2" to 3" tall). They are about as thick as say a typical rolled sugar cookie. So, they are very prone to breaking due to how thin they are. Plus, they don't use baking soda to "fluff" the cake, but rely on egg whites beaten to stiff stages, so again, not ast sturdy as we are used to. This way I can lift the cake out and not worry about breaking it. They I just peel the parchment away once I've placed it on the cake.
Melissa
A lot of european style cakes are made of up 4-5 very thin layers (they don't tend to be 4" tall cakes, but 2" to 3" tall). They are about as thick as say a typical rolled sugar cookie. So, they are very prone to breaking due to how thin they are. Plus, they don't use baking soda to "fluff" the cake, but rely on egg whites beaten to stiff stages, so again, not ast sturdy as we are used to. This way I can lift the cake out and not worry about breaking it. They I just peel the parchment away once I've placed it on the cake.
Melissa
ohok..i never knew that...i think ill just grease my pan..lol
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