Monthly Archives: June 2012

Tips for Making the Best Cheesecake Ever

A well-prepared and perfectly baked cheesecake is the perfect dessert for any occasion. With the ability to customize it for a Christmas or summer dessert, having a delicious cheesecake base recipe will definitely please your customers. Once you have the recipe, you want to make sure that you bake it perfectly. A few mistakes can lead to a cracked appearance or undesirable soggy taste so when making your cheesecake, use these tips to ensure a perfectly executed cheesecake!

  • Don’t Overmix… Over-mixing (usually caused by cold ingredients that do not easily mix) will allow air to enter the batter. Allow all ingredients to sit at room temperature for 30 minutes before mixing ingredients.
  • To avoid cracking… Take a 4″ half-size food pan, about half filled with hot water and place it on the spare rack under the cheesecake while baking. This incorporates some moisture and a little steam in the oven, which helps the cheesecake from getting too dry and cracking on the surface. Also, NEVER open the door while the cheesecake is baking.
  • Avoid breaking the middle… A cheesecake will shrink as it bakes so make sure the sides are well-greased so that it can easily separate from the sides instead of the middle.
  • Even baking…  Cook your cheesecake at 325º F for about 45 minutes. Then turn the oven off and leave the cheesecake inside for another hour. Cool at room temperature with a plate or cookie sheet inverted over the cheesecake to slow the cooling. Only then can you refrigerate the cake, which you will need to do for another 6 hours at least.
  • Prevent Over-Baking…  Cheesecakes will continue to bake after being removed from the oven. To avoid over-baking, remove when the center of the cheesecake is just slightly moist (about 1″ diameter should jiggle in the center when you shake the pan).
  • Keep the Crust Intact… When removing the Spring Form Pan base, use a carving knife and carefully separate the crust from the base and slide onto the counter.
  • Perfect Garnishing… Garnish your cheesecake after it has cooled and no more than 3 hours before serving it.
  • Perfect Slices…  Dip your knife in a glass of warm water and wipe dry before cutting each slice.

Andes Creme de Menthe Cheesecake Recipe

Andes Creme de Menthe Cheesecake Recipe

Made by Sales Consultant and Chef Jeff Hussar, this is a favorite dessert for everyone at Burkett. Make this decadent dessert for your customers and they’ll surely order dessert every time they visit. To perfectly create this dish, follow the advice of Chef Jeff when making it.


  •  15 Oreo Mint Creme Cookies
  •  1/2 Stick Unsalted Butter
  •  1-3/4 Cup Sugar
  •  1 – 11.5 oz Bag Bittersweet Chocolate Chips
  •  4 – 8 oz. Packages Cream Cheese, (Room Temperature)
  •  1t Vanilla
  •  2T Cocoa Powder
  •  4 Eggs
  •  3/4 C Heavy Cream
  •  3 – 4.67oz Boxes Ande Mint Wafers
  •  1/2 – 12 oz Container Non-Dairy Whipped Topping
  •  Non-stick Vegetable Oil Spray


  1. Preheat Oven to 350 degrees.
  2. Process Oreos in a Waring Food Processor until finely ground. Remove, and pour into a bowl. Add 1/4 C of sugar and mix with fork.
  3. In a microwave, or in a pan over the stove with low heat, melt the butter. Add butter to remaining crust ingredients and mix.
  4. Spray bottom and sides of a 10″ Spring Form Pan with non-stick spray. Pour crust ingredients into the Spring Form Pan and spread evenly on bottom. Press ingredients down evenly to form crust.
  5. Bake at 350 for 10 minutes.
  6. Remove from oven, and place on counter to cool slightly while preparing rest of cheesecake.
  7. With an Immersion Blender, blend the cream cheese and remaining 1-1/2 C sugar. Add vanilla, and cocoa powder, and mix. Add eggs, one at a time, and continue mixing until thoroughly blended. 
  8. Pour 3/4 of the 11.5 oz bag of chocolate chips in a pan and melt on stove, over VERY low heat, (or double boiler if preferred). When just melted, add to cream cheese mixture, and blend.
  9. Unwrap one of the boxes of Andes, and coarse grind in food processor, using pulse setting. Fold Andes into cream cream cheese mixture.
  10. Re-spray sides of the pan and pour cream cheese mixture on top of crust.
  11. Bake cheesecake at 350 for one hour. (Chef Jeff’s Tip- I always like to take a 4″-1/2 size food pan, about half filled with hot water and place it on the spare rack under the cheesecake while baking. This incorporates some moisture and a little steam in the oven, which helps the cheesecake from getting too dry and cracking on the surface.)
  12. Remove from oven and place on a cooling rack for 1 hour. Place cheesecake in Refrigerator, and allow to cool and set overnight.
  13.  Take a paring knife, and run it along the insides of the Spring Form pan, releasing any of the cheesecake that may still be stuck to the sides. Release the clasp on the pan and gently remove the collar. (Chef Jeff”s Tip- At this point, you can also remove the base if you prefer to place on a cardboard cake circle. I always use a carving knife and carefully separate the crust from the base and slide onto the counter.) 
  14. Pour the heavy cream, remaining 1/4 bag of chocolate chips, and 1 box of unwrapped Andes in a small saucepan. Heat on stove, stirring constantly, over low heat until all are melted. 
  15. Pour the “Andes Mint Ganache” over the top of the cheesecake, and spread evenly over the surface. Allow Ganache to cool and set. Using a pastry bag and star tip, decorate the cheesecake with the whip topping and remaining box of Andes.

Take Our Bakeware Quiz!

Think you know everything there is to know about baking? Test your skills with a fun Bakeware Quiz!

1. Which Pan would you use to bake a Cheesecake?

A- 10″ Angel Food Cake Pan

B-12″Spring Form Cake Pan

2. True or False:

Baking Sheet Pan has rimmed sides to prevent juice from spilling into the oven.

3. Which Pan is best for making a layered cake?

A- 8″ Cake Pan

B- Full Size Sheet Pan

4. Which Pan has a distinctive ridged ring shape?

A. Angel Food Cake Pan

B. Bundt Pan

5. A customer comes into your bakery and orders a cake for 23 people. What size Sheet Pan will you need?

A. 1/4 Sheet Pan

B. 1/2 Sheet Pan

C. Full Sheet Pan

So how do you think you did? Scroll to the bottom to get the answers.

All 5 Right…. You’re a Baking Genius!

3-4 Right…. You’re getting the hang of this baking stuff!

Less than 2… Head over to our website at and research all the different pans before you bake your dessert!

Answers 1-B  2-True  3-A  4-B  5-A

Burkett Restaurant Equipment Participates in 2012 Walk MS Toledo

Burkett Restaurant Equipment is committed to giving back to the community and worthy organizations. On April 15, 2012, the company participated in the National Multiple Sclerosis Society, Toledo Chapter 2012 Walk MS. The National Multiple Sclerosis Society is dedicated to ending the devastating effects of MS, by simultaneously fund research for a cure while also helping people who currently live with MS lead more fulfilling lives.

Employees of Burkett’s raised $878 and the company donated $500 for a total donation of $1378, making Burkett Restaurant Equipment the #2 Corporate Donor of Toledo’s 2012 Walk MS event. Excitement was created at work with incentives to encourage participation. Avid University of Michigan fan and Burkett CEO, Jameel Burkett agreed to wear a Ohio State University shirt at work if the company was able to meet a $500 goal. Customer Service Manager, Corey William, dressed as a woman to work when employees were able to double the goal to $1000. Website Coordinator, Kevin Waugh offered to shave the beard he had worn for over 5 years if the Marketing Department raised $100. As a company, Burkett’s bought lunch for the department that raised the most money. Congratulations to the Marketing Department for raising the most money. They enjoyed a delicious lunch from Grumpy’s Deli, a local restaurant in Downtown Toledo.

Burkett Restaurant Equipment was founded in 1977, in Toledo, Ohio as a local used restaurant equipment dealer. In 2005, with the introduction of our E-Commerce Website, the company was transformed into a national distributor of new and used restaurant equipment. Burkett is focused on servicing our local market, the Public Sector and National Chains, as well as maintaining a dominant presence in E-Commerce. Today, Burkett is listed among the Top 100 Restaurant Equipment dealers in the nation and will continue to make innovations and strives to offer customers a unique and unparalleled experience.

How to Start a Home Bakery Business

You have grandma’s best dessert recipes. You’ve spent the last decade making cakes, cupcakes, cookies, and other treats for every school and church function. Your baked goods are always the first to sell out and everyone tells you “Wow! That’s delicious! You should really sell these!” You smile and thank them but are not sure how to set up a store front bakery. Well it’s time to take that plunge!

Below are several steps that will help you start your own Home Bakery Business.

  1. What’s in a Name… EVERYTHING! Come up with a unique business name.
    • Make sure that it is unique and that a website URL is available for it. The last thing you want is to come up with a great name, only to realize it’s so common that it will be difficult to create a website for it with a unique URL.
  2. Paperwork Time…Visit your city’s licensing bureau to get all the paperwork in order.
    • You’ll also need to set up an inspection by the Health Department to certify that your home bakery is legal.
    • Insurance will also be needed to protect you and your business in the event that a customer sues you. (Hopefully this never happens, but well you never know these days!)
  3. And You’ll be Serving…Create your scrumptious menu.
    • Will you be specializing in only cupcakes or cookies or will you offer various desserts? What flavors or designs will you have? Or perhaps you’ll allow customers to create their own flavors and custom designs.
    • Regardless of what you decide, knowing what goods you’ll be creating will help you purchase the correct equipment and supplies.
  4. Making a Profit…After setting up your menu, determine your prices and make sure that you can turn a profit after paying for supplies and other expenses such as insurance, advertising, and delivery expenses.
    • We highly recommend that you shop around for the best prices for your flour, eggs, milk, and other common staples. Having a fixed cost on these will help you better gauge where you should set your prices.
    • Check out your competition and make sure your prices are aligned especially if you’re offering similar products.
  5. Supplying Your KitchenCall or visit a restaurant equipment distributor that has knowledgeable consultants who can assist you in purchasing the right equipment and supplies.
    • Since you’re working from home and won’t have a storefront to stock, you are not going to need all the heavy equipment that a traditional bakery would need.
    • Make sure to get plenty of extra spatulas, mixing bowls, and baking pans.
  6. YooHoo! Anyone Out There…Since you won’t have a storefront for people to see, how do you plan on reaching new customers?
    • Create a website, a Facebook Page, and Twitter account for starters. Take lots of pictures and post them for the world to see.
    • Let all your friends and family know what you’re up to and have them help you spread the word.
    • Another great idea is to sponsor a donation event in your community. A couple dozen donated cupcakes will go a long way to spreading your company’s name and delicious food to your area.
  7. Organization is the Key to Success… Keep good records of your expenses, your sales and of course your customers. A few extra steps will make your life a whole lot easier later.

Did you start your business in your kitchen? Tell us about your experience below!

What Can I Make with a Spring Form Pan?

We all know that cheesecake gets its perfect circular shape with even edges from a Spring Form Pan, but there is a lot more that can be made with this pan.

Deep Dish Pizza…. Have a hankering for Chicago-Style Deep Dish Pizza but are no where near the Windy City? Or maybe you want to recreate your favorite Deep Dish recipe for your customers. Either way, you can easily create that perfect deepness and shape with a Spring Form Pan. Since the pan comes in various sizes you’ll have great flexibility in how large or small your pizza is.

SpaghettiPieAmerican Spaghetti Pie.… Your customers will get a kick out of this Spaghetti idea! In essence this is a unique way to prepare spaghetti casserole. To make single servings, we recommend using a 6″ Spring Form Pan.

Gardening… Yes, you can even use a Springform Pan for gardening. Fill the pan with soil and plant a few bulbs in there and watch them grow. Start with placing a plastic liner on  the bottom of the pan to avoid leaks when watering. This is a great idea for tulips and hyacinth flowers.

Remember to leave us a Product Review on ANY Bake Ware during the month of June for your chance to win a great Baking Starter Set! Everyone will also receive 200 Burkett Bucks towards your next purchase. Just follow this link -> Review

Must Have Baking Supplies in Your Baking Caddy

Whether you are opening a gourmet cupcake shop, adding desserts to your restaurants menu, or just cooking at home for the family, make sure you have the necessary supplies to make your creations successful. If you take a look in your cupboards, you’ll probably find that you already have many of these products. Make sure they are in good condition (no cracks or rust) and put them in a baking caddy so that they’ll be organized and on hand when you need them. Also pick up a food storage container with lid to store all of your supplies.

Bake Ware…. These are the essential pans that you can’t live without. Depending on what your baking, you’ll need baking sheets and pans, spring form and cake pans, cake sheets, and muffin pans. Each one serves a different purpose so make sure you’re using the right pan for your recipe. For example, if you are making an apple strudel that creates a lot of juice, making it with a cookie sheet will leave your oven with an undesirable mess. On the other hand, a rimmed baking sheet will not allow juices to drip off the pan.

Cooling Rack….Perfectly baked and piping hot, if you leave cookies or cake in their pan too long they’ll stick. Instead, use a wire cooling rack to speed up the cooling process. It’s inexpensive and comes in a variety of sizes.

Mixing Bowls…. Where else would you mix up perfect cake batter? Make sure that your mixing bowl is at least 1.5 times larger than your batter to allow ample room to mix the batter.

Utensils…. Whisks, spatulas, wooden spoons, pastry brushes and cutters, and pie/cake servers are just a few of the utensils that you’ll need in your baking caddy.

Cake Stand…. Whether you created scrumptious cookies, delicious pie, or a layered cake, proudly display your creation in a covered cake stand to give it a grand presentation.

What Can I Make with a Muffin Pan?

You have a Muffin Pan and now you want to make some delicious goodies with it. So you spend the first few weeks making every cupcake recipe that you come across and now you’re sick of them. There are a lot of things that you can do with those pans, it just requires a little creative thinking. Here is a list of cool things to make with a muffin pan.

  • Make individual handmade soap bars
  • Make individual handmade lotion bars
  • Mini Dip Bowls– I found this online and cannot wait to make them for my next potluck event. It really takes a simple dip to the next level by making it portable.
  • Do you have lots of broken crayons? Melt them in a muffin pan to make a chunky crayon that your kids will love!
  • Freeze up some flavored ice cubes! They are the perfect size for pitchers of Sangria and Lemonade.
  • Individual-sized lasagna are sure to excite your customers. So neat!
  • Muffin Tin Planters…. this is a great idea to bring a little green on your tabletops.

Hope you try these creative ideas. What unusual things have you created with your muffin pan?

Pinterest Board- Cupcake Shop

Are you ready to open a fantastic Cupcake Shop? Once you have your recipes in order, the next step is to get all the equipment you’ll need to ensure that your shop is a success! We love Pinterest and thought this blog is agreat opportunity to showcase one of our boards- Cupcake Shop: Equipment You’ll Need to Succeed. Comment and repin what you love. We’ll make sure to follow you back and repin your pins too!

Remember to leave us a Product Review on ANY Bake Ware during the month of June for your chance to win a great Baking Starter Set! Everyone will also receive 200 Burkett Bucks towards your next purchase. Just follow this link -> Review

Ooey-Gooey PB&J Cupcake Recipe

Ooey-Gooey Peanut Butter and Jelly CupcakeWho doesn’t love an ooey gooey peanut butter and jelly sandwich? It’s a satisfying treat that’s delicious and easy to make. One of our favorite cupcake shops in Toledo and Food Network’s Cupcake Wars winner, Cake in a Cup, took the PB&J to the next level by transforming it into a cupcake! That’s right they took the gooeyness of the simple sandwich, baked it and created the most delectable gourmet treat you’ll ever eat!

Here’s a recipe for Vanilla Cupcakes that I’ve modified to create PB&J Cupcakes.

Ooey-Gooey PB&J Cupcake Recipe

Makes: 16 cupcakes 

Cake Batter Ingredients:

  • 1 C Granulated Sugar
  • 1 Vanilla Bean
  • 1 3/4 C Cake Flour (do not use self-rising flour)
  • 1 1/2 t Baking Powder
  • 1/2 t Baking Soda
  • 1/2 t Salt
  • 1/4 C Unsalted Butter, room temperature
  • 2 Large Eggs, room temperature
  • 1/3 C Full-Fat Sour Cream
  • 1/4 C Canola or Vegetable Oil
  • 1 T Pure Vanilla Extract, do not use imitation
  • 2/3 C Whole Milk
  • 1 C Grape or Strawberry Jelly
Peanut Butter Cream Cheese Frosting Ingredients:
  • 1 (8-ounce) Package Cream Cheese, room temperature
  • 4 T Unsalted Butter, room temperature
  • 1 t Vanilla Extract
  • 1 C Creamy Peanut Butter, we like Jif Natural
  • 1 1/2 C Confectioners’ Sugar
  1. Preheat oven to 350 F (175 C).
  2. In a small bowl, combine Sugar and the Seeds from the Vanilla Bean. Make sure to break up clumps of seeds to get better flavor. Set aside.
  3. Using a countertop mixer, mix cake flour, baking powder, baking soda, and salt. Add the sugar mixture and mix until well combined. Add butter and mix on medium-low speed for three minutes.  (Since there is little butter, the batter will be a very fine crumb texture.)
  4. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  5. Add the egg mixture to the flour mixture and beat on medium speed until just combined. Slowly add milk and mix on low speed until just combined. (The batter will be liquid.)
  6. Fill cupcake liners just over 1/2 full. Bake for 14 minutes and then test with a toothpick (the toothpick should come out without wet batter stuck to it). Do not allow them to turn golden brown!  If they are not done, retest every two minutes. When done, remove immediately from the Muffin Pan and let them cool on a cooling rack.
  7. While cupcakes are baking, make the frosting. In a large bowl, add the cream cheese and butter. Beat until well combined, then add the vanilla and peanut butter and beat until well mixed. Slowly add the confectioners’ sugar and beat until well incorporated.
  8. When cupcakes are cool, use a melon scooper to scoop out the inside of the cupcake from the top. Using a pastry bag with an icing tip, stuff with 1 T of Jelly, and allow some of the jelly to overflow (should look like a dome). Swirl a generous portion of Peanut Butter Frosting around the jelly.

We’re sure that your guests will love a PB&J Cupcake just as much as we do. Guten appetit!

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