General Chat

always grease and line , my tins getting somewhat old now, if i dont do it i leave half the cake in the tin .

all you girls talking about your loose bottoms :-D

I think you need the Soup Ozzittry thread Master Robert :-0 ;-) :-D

And another use for Silicon Robert,never knew it could be used for baking as well. :-D :-D ;-)

You're thinking of 'silly cones' Merlin ;-) :-D

Ah, :-D Just like Madona,your Lookalike. :-D :-D :-D

Professional bakers NEVER wash their cake tins. Came as a surprise to me but it is true.

They get someone else to do it Chris :-D

My OH is a professional French patissier & boulanger. She always uses baking paper etc. She also finds the great bake off program very funny, tears of merriment.
:-D

hahahahaha

ROFLMAO because "loose bottom" was explained


:-D

I needed to do a lot of baking very quickly in my 2lb loaf tins and 8" round loose bottom and fixed. Presentation was also going to be really important so I decided to try some of those baking cases to fit.

I was really pleased. They work for Victoria Sponge consistency and also for runnier mixtures. I was able to keep a mini production line going and the cakes turned out very well. No constant washing up. All I had to do was let the tin cool ready for the next cake.

Cost-wise I feel that for the time saved from making my own lining, and how nice the cakes looked they are worth it.

I also make quiches in 10 inch square ceramic. I keep and reuse two 2lb loaf liners side by side in them for the beans when I'm blind baking.