Heres the one I used but i bought in a Canadian store. I learned that no matter what they need a good spray.
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Yesterday was our annual Open House “Soap & Tea” (I’m a pro soap maker). Here are a few of the bakes I made: From left to right… Peppermint “Oreos” - Walnut maple brittle - Buttertart bars - Ottolenghi pistachio shortbread
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I had my eye on same brand on Amazon.
How long in oven?
Good to know about baking spray.
It all depends on your oven. I have gas and took them out at 22 minutes when the internal temperature was 200f
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And i cooled them for 15 minutes before removing.
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wow, they def took their time… curious to see this.
how did you like them? which was your fave?
I like them all but the Buttertart bars are sooooo good ! I’ve been making them for years. AND the pistachio shortbreads are a great “low sweet level” cookie.
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I downloaded it, haven’t really explored, but when I logged in it did immediately sync my KAB recipe box.
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The KAF app has a timer, which I think is kinda nifty. I have an app strictly for timers, but one can never have too many! 
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I think timers are pretty common to recipe apps, at least the others I use have them.
Ah, OK. I don’t use too many cooking related apps (Epi, NYT), so found the timer a helpful novelty. I did download the KAF app, because I use their website pretty frequently.
Downloaded, but I didn’t connect it to my account yet. Want to see if the UI is worth it.
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Here are some chocolate ones from the Nov 2022 baking thread, also the “Gateau” thread has bouchon/molds discussions you might find useful.
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It has an integrated timer and a “bake” mode (to keep your screen from going to sleep), but the recipe format doesn’t appear to be any different than the website’s.
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WOW - beautiful rolls.
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Love this tart pan - it makes everything look festive. Dessert yesterday was pear tart - to use up half a sheet of crescent roll dough. Par baked, then spread with stirred-together softened cream cheese and apricot / orange jam (leftover filling from holiday baking of Apricot Foldover cookies). Topped with Half a Bartlett pear, thinly sliced, sprinkled with cinnamon sugar. And baked about 15 minutes, until bubbly and browned.
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My first crack at the Tigerkaka in a round pan (as opposed to a loaf pan). I made a half recipe in a 6”x2” Fat Daddio loose-bottom pan. Three layers of vanilla alternating with three layers of chocolate. A bit challenging to get the bulls-eye rings even close to even, but if a tiger doesn’t care if his stripes are asymmetrical, why should I?
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Very defined stripes, expect oohs and ahs! But how exactly – do you use a funnel and a ruler (and a mathematical formula!) or just a steady hand?
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Lol. A very unsteady hand, along with a WAG-and-a-prayer.
Seriously, it’s very easy. You divide batter roughly 55-60% vanilla and 40-45% chocolate. You pour in a bottom layer of vanilla. Then, in the center of the pan, pour in some of the chocolate directly in the middle on top the vanilla. Repeat two more times - always adding batter directly in to the center - until all the batter is used up. The key is to use slightly less batter with each layer which - when added - will push the layer beneath it out towards the edges, but not quite all the way to the edge (assuming each layer has less and less batter). It will look like a bullseye (albeit a crooked one in my case) going into the oven.
I meant to take a picture of the unbaked cake, but forgot.
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