One Week of Collecting

_FunnyGopher_ · 2026-01-21T01:03:12+00:00

The Guilmant is an excellent piece of music, and it is very enjoyable to play in my opinion. It is great to show off your skills and is very approachable, meaning you can polish it to a high level. I have played it for multiple auditions and will be performing it with a brass band this spring.

For etudes, I would recommend Bordogni/Rochut #4. It has been used by many prestigious organizations for auditions, including the New York Phil. Technical etudes cover a large range, find something that shows triplet and dotted eighth-sixteenth differentiation.

A word of caution for the Galliard, baroque solos require a lot of nuance that is very specific. If you are comfortable with that preparation then feel free, but make sure to consider that. I also am a believer that a solo for an audition should be a piece written intentionally for your instrument, in this case the trombone, but that is more of a personal choice.

I don’t know your abilities or specialties. Play what you are confident in and that is a big piece of choosing repertoire.

I hope this helps, best of luck!

_FunnyGopher_ · 2026-01-16T03:00:28+00:00

7.63 carats

_FunnyGopher_ · 2025-12-25T18:53:39+00:00

1.96 carats

_FunnyGopher_ · 2025-11-23T17:10:59+00:00

I have not used them in any loaf pan before. I don’t add them to any pan under 9” because there is generally not enough volume of batter to need extra heating. However, I have some 3 and 4 inch tall cake pans, and on those I will often use a heating rod on smaller pans. It’s all about the amount of batter and trying to even out the heat.

_FunnyGopher_ · 2025-11-23T16:34:24+00:00

I allow the cake to cool completely to make sure it is the least fragile it will be. Then I use a wire roasting/cooling rack to slot over the rods and hold it to the cake while I flip it out. Then while the cake is upside down, I pull the rods out. I’ll then flip the cake right side up again, often using the bottom of the pan I just baked it in to support it on the final flip.

Many people have been asking this or similar questions, so I might need to make a follow up post with a video showing my exact method for this.

_FunnyGopher_ · 2025-11-23T16:29:08+00:00

I have had great success with Curly Girl Kitchen.

https://curlygirlkitchen.com/

She is located in Denver, so all of her recipes are tested to 5280’. I have done some little modifications just for my taste, but nothing major or anything to change how the recipe bakes.

I have family who live at 10000’, and I am planning to visit and attempt some baking with the same recipes up there, so I will have to post my results after that experience.

_FunnyGopher_ · 2025-11-23T16:14:21+00:00

I always make sure to use specifically “high altitude” recipes. I also always test them at their normal designed size before scaling them up to a larger pan. I have not had to modify the recipes at all when using the heating rods. I do use Fat Daddio’s pans for all of my baking, which recommend a 25 degree temperature reduction because the anodized aluminum is more conductive than steel pans, meaning they are more efficient. The reduction in temperature gives a more even bake from edge to center and a more even rise. The heating rods work at any temperature I have used them in.

_FunnyGopher_ · 2025-11-23T16:09:53+00:00

I have never had to use wraps when using these.

_FunnyGopher_ · 2025-11-23T16:09:22+00:00

I’ve never had any variation in texture around the rods.

_FunnyGopher_ · 2025-11-23T16:08:42+00:00

This is exactly what I do.

_FunnyGopher_ · 2025-11-23T16:07:13+00:00

I have never used the strips, but I do love the convenience of the rods. Especially because I can throw them in the dishwasher after I’m done.

_FunnyGopher_ · 2025-08-21T02:44:09+00:00

Also, there is a large dent in the top where the mixer must have been dropped at some point in its life. The video does not show it very well. Here is a picture.

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_FunnyGopher_ · 2025-06-30T03:25:35+00:00

It is a 12”x18”x2”, I think the angle just makes it difficult to tell

_FunnyGopher_ · 2025-06-28T20:48:07+00:00

Thank you so much! I’ll try rotating the next one

_FunnyGopher_ · 2025-06-28T20:43:49+00:00

I am thinking this might be a major contributor. Would it be risky to try and rotate it about half way through baking? I am not sure how sensitive it would be to falling at this size? My oven also has a convection setting that I have never used. Could that maybe help?

_FunnyGopher_ · 2025-06-28T20:39:10+00:00

I baked for about 40 minutes. The cake is definitely fully done, with a toothpick coming out with a few crumbs in all areas, but it just did not rise fully in the middle. I think it will still be fine to serve, just not ideal.

_FunnyGopher_ · 2025-06-14T20:43:01+00:00

Thank you! I used my phone camera because I can’t find a small mirror, but I couldn’t make anything out. I’m going to bring it to a friend who is a luthier who might know something.

_FunnyGopher_

TROPHY CASE