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Wolfgang Puck Center Fill Bakeware Set manual

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Table of contents for the manual

  • Page 1

    W olfgang Puck Cent er Fill Bak e w are Set Use and Car e 1 YEAR LIMITED W ARRANTY Y our W olfgang Puck bak ewar e is warr anted to be fr ee of defects under normal household use for a period of one year fr om the date of original pur chase to the original purchaser . This w arranty e xcludes damage caused b y accident, o verheating, misuse or abus[...]

  • Page 2

    1 2 W olfgang Puck, owner of the f amous Spago res taurants and one of the most influential chef-res taurant eurs in America, is credit ed with re viving California’ s rich culinary heritage. His cooking inno v ations, a result of blending fr esh California ingr edients with his classical Fr ench techniques, ar e enjoy ed by w orld leaders, stars[...]

  • Page 3

    3 4 Cleaning Although y our W olfgang Puck Bake war e is dishw asher safe, the harsh chemicals in dishw ashing deter gent can cause the non-stick coating t o break do wn o ver time . Ther efor e, hand washing is r ecommended. T o clean simply use warm w ater , a mild dish washing soap and a soft sponge or nylon pad. Rinse and dry thor oughly . Do N[...]

  • Page 4

    6 Using St or e-Bought Cak e Mix es Center fill cak es can easily be made using st ore bought pr oducts. T o do so y ou will you need: 2 s tandard (18.25 ounc e) bo xes of cak e mix, a bo x of y our fa vorit e filling mix such as pudding, and 2 containers of icing. Preheat y our ov en to 350 degr ees. Follo w the directions on the back of the cak e[...]

  • Page 5

    8 Cak es for Cent er Fill Bak e w are Set 7 Ho w T o Dres s Up St or e-Bought Mix es If y ou choose to use st ore bought mix es with your cent er fill bake war e set, here ar e some tricks to help mak e them taste like y ou made them from scr atch! For the cak e mix es, add melted butt er instead of the oil. Oil has no fla v or , butter has lots! A[...]

  • Page 6

    9 10 Eas y Moist Choc olat e Cak e ( continued) 3 Divide the cake batt er . Add 4 1/2 cups of batt er to the sa varin or tube pan. Scre w on the cent er fill insert. Add 2 cups of batt er to the r ound cake pan. 4 Place both pans in lo wer thir d of o v en. Place a foil or par chment-lined cookie sheet on the r ack below t o catch an y batter o v e[...]

  • Page 7

    11 12 Eas y V anilla Butt er Cak e ( continued) 3 Remo v e and divide batter using the follo wing method: Into either the sav arin or tube pan, measur e out 5 1/2 cups of batt er and spread it around e v enly . Now gently scr ew on the c enter fill insert. A dd 2 cups of batter t o the round pan. 4 Place both pans in lo wer thir d of o v en. Place [...]

  • Page 8

    13 14 Gelatin Cak e INGREDIENTS 5 small packages of gelatin (for the tube or sa varin pan) 1 small package of gelatin (for the c enter fill insert tube ) 2 small packages of gelatin (for the r ound cak e pan) METHOD 1 Make gelatin ac cor ding to pack age directions. Spr ay pans lightly with nonstick spr ay . 2 Pour gelatin into the tube or sa varin[...]

  • Page 9

    15 16 Choc olate Mous se Filling INGREDIENTS 1/2 cup choc olate chips 1/3 cup po wder ed sugar 1 1/2 cups hea vy cr eam, cold METHOD 1 Micro w av e chocolat e until melted. Cool until jus t warm to the t ouch. 2 Combine all ingr edients in a narro w bo wl and quickly use immersion blender wand t o whip into a mousse . This will only tak e a fe w se[...]

  • Page 10

    18 Lemon Cur d INGREDIENTS Zes t from 4 bright-skinned lemons, divided, Juice fr om 4 same lemons, measuring 2/3 cup 9 large egg y olks 1 1/ 4 cup sugar 1 cup (2 sticks ) unsalted butter , cubed and cold METHOD 1 Prepar e a double boiler b y setting a metal bowl o ver a pot of simmering wat er , (or use a pr oper double boiler). Combine the egg y o[...]

  • Page 11

    20 Pas try Cr eam INGREDIENTS 1/2 cup sugar 1/ 4 cup cornstar ch A pinch of kosher salt 4 large egg y olks 2 cups half and half 1 vanilla bean, split or 1 t easpoon pure v anilla extract METHOD 1 In a medium saucepan, whisk t ogether the sugar , cornstar ch, salt and egg y olks to mak e a thick mixture . Do not turn on the sto v e y et. 2 Micro w a[...]

  • Page 12

    22 Icings for Cent er Fill Bak e w are 21 Quick Str awberry Mous se Filling INGREDIENTS 1/2 cup fr esh str awberries 1/2 cup po wder ed sugar 1 1/2 cups c old heav y cream METHOD 1 In a narro w bo wl, combine all ingr edients and use an immersion blender to pur ee and whip the mousse until thick and fluffy . This should only tak e a fe w seconds. D[...]

  • Page 13

    24 Choc olate All American Butt er cr eam Icing INGREDIENTS 8 cups sifted po wder ed sugar 1 cup coc oa pow der 1 cup (2 sticks ) unsalted butter , at room t emperatur e 1/2 cup boiling w ater 2 teaspoons v anilla e xtract 2 teaspoons butt er vanilla e xtr act 2 tablespoons heav y cream METHOD 1 In bowl of s tand mix er fitted with the paddle attac[...]

  • Page 14

    26 Coc onut Pecan Icing or German Choc olate Cak e Icing INGREDIENTS 1 cup bro wn sugar 4 large egg y olks 1/2 t easpoon kosher salt or 1/ 4 teaspoon table salt 1/2 cup (1 s tick) unsalted butter , at room t emperatur e 1 cup heav y cream 1 teaspoon v anilla e xtract 2 cups chopped pecans, toast ed 2 cups sw eetened flak ed coc onut, toast ed METHO[...]

  • Page 15

    28 Decadent Choc olate Ganache Icing INGREDIENTS 2 cups heav y cream 3 packages (16 ounces each) semi s weet choc olate chips METHOD 1 Micro w av e cr eam on high until bubbly , about 4 minutes. 2 Pour cream o ver chocolat e in a medium bowl. L et stand 1 minute. Whisk slowly until all choc olate is melt ed and mixture is v ery gloss y . Pour o ver[...]

  • Page 16

    30 Swis s Meringue Butt er cr eam INGREDIENTS 5 large egg whit es 1 1/2 cups sugar Pinch of kosher salt 1 1/2 cups (3 s ticks) unsalted butt er , cut into small cubes 1 teaspoon fr esh lemon juice 1 teaspoon pur e vanilla or other desir ed flavoring METHOD 1 In the bowl of a s tand mix er , combine the egg whites and sugar . Set bowl o ver a pot of[...]