Food always tastes better on a stick. It's like wrapping something in bacon: you just can't go wrong. Apples are tasty, but caramel apples are delicious. Hot dogs are good, but corn dogs are way better. Why? Clearly it's the stick.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtT3yfVIuHYtdgKkpcq5BNed6c0yGiYrGAOXUBmJ7Uj2vU6h-41idR6sVuPrYXdusVOfdHGlWB8iEnKbPKwjW127l9uS_ZMhwWWYjFmVgfuwUJtX5kNUQ-s8iFLEmSs6O21lCE638w_o/s320/cakesicle+pan.jpg)
Yet few have dared to apply this solid logic to baked goods. Enter the Cake-Sicle pan, a market solution to the shortage of dessert on a stick options.
The Cake-Sicle pan allows you transform ordinary batter into the holy grail of baking: cake on a stick. You can then coat your cake-sicles with chocolate and sprinkles (see photo). It also works for brownies.
Does this mean you could have banana-bread-sicles? Chocolate-chip-cookie-sicles? Blueberry-muffin-sicles? I don’t know. The only way to find out is to buy me the Norpro Nonstick Cake-Sicle Pan. The answers to these and other baked-good-sicle questions can at last be answered.
Seriously. I want.
Norpro Nonstick Cake-Sicle Pan
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