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Post by emmascakes.co.uk on Jun 24, 2006 7:04:04 GMT -2
Have any of you had experience backing with tins with no bottoms that you place directly on a baking sheet/tray? I'd like to try them out but am concerned that the mixture might just ooze out of the bottom. I'm thinking of making mini cakes and have found a product that is a load of metal rings places on a tray so you fill the rings with mixture. I'd be using a fruit cake mixture which is thicker than a sponge. Suggestions welcomed!
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Post by rach on Jun 24, 2006 7:35:09 GMT -2
I have seen the mini tins from squires kitchen which have 16 or more round or square tins on a sheet ..I have heard they are great....and you can buy linings for the square ones......
As I havent tried them I would worry about that but I think fruit would be fine with the linings I would even try woith out with a sponge just to see wot happened..I have a multitin at home which I suppose is similar and I have no probs with that no linings with sponge so I would go for it.
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Post by wendym on Oct 3, 2009 13:07:22 GMT -2
Hi I tried this with a number 7 tin that I hired, no lining it was a disaster I put the whole thing on a tray and the mix just oozed out at the bottom what a mess. I would'nt try without a lining.
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