Ultimate Cake Tester

[Chang]

So, just like the titles says, what’s y’all’s favorite cake tester?

Now, before somebody tells me to just use the Ateco ones, I just wanna say that, yes, I know they’re the industry standard and that ya can’t really beat the price. But I just wanted to see if I missed any good ones.

It’s too bad the OXO ones are discontinued, if anyone wants to sell me theirs, hit me up.

I bought this a couple weeks ago:

https://www.ebay.com/itm/1447287898...yJR4LFXSZ-&var=&widget_ver=artemis&media=COPY
It’s been holding up, but it’s top heavy, so it tends to fall over, since I keep my cake tester in my salt container. Meh, looks kawaii.

 

[esoo]

I've just been using my Thermapen. Side effect is that you can see the temp is around 200F, which seems to be "cooked"

 

[sansho]

aren't they all just stainless rods?

the real question is what kind of HT and surface finish. i heard that you're missing out on a lot on cake testers that aren't run to at least 64-65 HRC. and surface finish higher than 120 grit probably isn't getting the most out of the steel because it's not grabbing at the cake. that said, a hybrid finish where you knock down the rough edges of the scratches with just a bit of time on 2000+ really makes for a killer cake tester.

 

[ethompson]

I have 2 oxo cake testers and will trade you both for a Yannick @Chang

 

[Chang]

I have 2 oxo cake testers and will trade you both for a Yannick @Chang

Done, sending you a pm now

 

[Chang]

I've just been using my Thermapen. Side effect is that you can see the temp is around 200F, which seems to be "cooked"

I cook mostly fish, is the prod too thick or just right?

 

[Chang]

aren't they all just stainless rods?

the real question is what kind of HT and surface finish. i heard that you're missing out on a lot on cake testers that aren't run to at least 64-65 HRC. and surface finish higher than 120 grit probably isn't getting the most out of the steel because it's not grabbing at the cake. that said, a hybrid finish where you knock down the rough edges of the scratches with just a bit of time on 2000+ really makes for a killer cake tester.

I made the bad decision of going with a honyaki cake tester. Now it won't stop chipping and it would warp at the slightest push. DAMN YOU JANNIS

 

[esoo]

I cook mostly fish, is the prod too thick or just right?

I find the prod is ok. But I'm not a frequent or picky baker.

 

[Joshmonop]

My favorites are the ones I make!
304L stainless and oak

 

[Ruso]

My children

 

[new2brew]

Tooth pick, not fancy but it works

 

[ian]

Tooth pick, not fancy but it works

Think he wants something to test temperature (in fish for example) without making a big hole, not to test whether a cake is done.

 

[new2brew]

Oh! “Thermoworks” has the “Thermopop” on sale today only, for $12.60. Accurate and a pretty small probe tip

 

[Jbpruner]

Town Cutler used to make some nice ones.

 

[Gregmega]

I have 2 oxo cake testers and will trade you both for a Yannick @Chang

Done, sending you a pm now

Still waiting on my Yanick smdh I’ll even take a small one broski