The Baking Tool You Need Right Now, Based on Your Favorite Frozen Dessert

Kendra Vaculin

'Tis the season for frozen desserts: Mr. Softee swirl cones on walks home from the park, juicy popsicles from the back of your freezer, and even show-stopping large format ice cream-based confections like bombes and baked Alaskas. The way you lean when given the choice of any frosty treat says a lot about you—including the kind of baking projects you should tackle this summer. Read below for the best baking tool for you, based on your favorite frozen treat.

If you love a bombe…

Your vibe is complicated looking, but in reality the pan did all the work. When it comes to bombes, behind the impressive layers and imposing shape is just a bowl lined with plastic wrap, ready to hold a bunch of semi-soft ice cream. This bundtlette tray applies the same ethos to baking, creating cakes-for-two that look like architectural marvels—with little to no effort on your part.

Go frozen: Neopolitan Bombe
Go baked: Lemon Buttermilk Bundt

Nordic Ware Geo Bundtlette Pan

$38.00, Amazon

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If affogato is your thing…

What you really want is coffee, but you'll accept something sweet on the side as long as it doesn't interrupt the experience. The baking equivalent of this? A little cookie to dip in your espresso. Enter the biscotti pan, which—surprise!—exists. While you can mound biscotti dough on a standard baking sheet to bake, the specialized pan keeps your shape consistent and helps it cook evenly.

Go frozen: Spiced Coffee Affogato with Vanilla Ice Cream
Go baked: Pistachio and Dried Cherry Biscotti

USA Pan Aluminized Steel Biscotti Pan

$19.00, Amazon

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If your freezer is stocked with Choco Tacos…

You prefer a no-nonsense treat-to-mouth delivery system. You want a frozen dessert you can eat with your hands. And probably a non-frozen dessert you eat that way, too! Mini tarts are the answer; with a crisp shell and soft filling, they have all the flavors and textures of a restaurant meal-ender, but require none of the silverware. 

Go frozen: Ice Cream Tacos with Chocolate and Peanuts
Go baked: Mini Raspberry and Coconut Cream Tarts

Webake Nonstick Mini Tart Pans, Set of 6

$15.00, Amazon

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If you prefer your strawberry shortcake in ice cream form…

For you, the selling point of a strawberry shortcake ice cream bar is its layers: crispy crunchy bits on the outside, then creamy vanilla, and finally tart strawberry at the center. Recreate that same experience with your baked goods by using a cupcake corer, a small tool which neatly removes the center of your cupcake so you have room to add a filling. Lemon curd, chocolate ganache, fresh fruit, whipped cream…anything goes, so long as you'd be delighted to stumble upon it midway through a bite of cake.

Go frozen: Strawberry Shortcake Ice Cream Bars
Go baked: Toasted Marshmallow Cupcakes with Ganache Filling

Norpro Cupcake Corer, Three Piece Set

$7.00, Amazon

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If you want to set your ice cream on fire…

So, you love Baked Alaska. Be honest: Do you want dessert or do you want to play with matches? For those that prefer their sweet treats come with a side of danger, add a kitchen torch to your arsenal. A miniature model will work, but if you're very invested in lighting things on fire in your home (red peppers, tortillas), Associate Editor Joe Sevier recommends opting for a full-sized torch.

Go frozen: Baked Alaska Saint Pierre
Go baked: Classic Crème Brûlée

Rösle Kitchen Torch

$41.00, Amazon

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If you wish you (and your dessert) were on the Italian coast…

I must be very clear: A granita is a snow cone on an Italian vacation. A granita is snack shack shaved ice being whisked around on the back of Paolo's motorbike. It is very much still Lizzie McGuire at heart, but it's dressed up to look like an international pop sensation. Similarly, these are cookie cutters—but for adults. Same punching out of dough, but with an elevated design and supercool array of patterns.

Go frozen: No-Recipe Granita
Go baked: Gingerbread Tiles with Rum Butter Glaze

Nordic Ware Cookie Stamp

$18.00, Amazon

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If you think you want to have your cake and eat your ice cream, too…

Making an ice cream cake is an exercise in patience. Between every layer is a painful period of freezing (and waiting!!!) during which you might very well give up and eat the ice cream by itself. A person who's willing to take this on likely won't settle for anything but the most elaborate, perfect pies when it comes to baking. To ensure that you don't also decide to eat pie filling with a spoon instead of seeing your next baking project through, use what is essentially a compass but for dough—making the hardest and most particular part of lattice work a breeze. The reward for your restraint and precision is a slice with perfect, well-defined layers. 

Go frozen: Mint Chip Ice Cream Cake
Go baked: Blueberry Pie

Tovolo Perfect Pie Cutter

$20.00, Williams-Sonoma

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Originally Appeared on Epicurious

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