Choice of baking/cake pans

Posted by raincatcher (597 days ago)

Is it better to buy an adjustable cake ring? I don't have much space in my kitchen and don't want to end up with a dozen cake pans of different sizes!

http://www.kaiserbakeware.com/Adjustable-Cake-Setting-Ring-plu660363.html

(I am based in Other)

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Posted by Claire (597 days ago)

I can see the appeal of an adjustable cake ring although I would want to know how easy it is to clean (the metal must be coiled), how easy it is to adjust to the required size (i.e. do you have to have a ruler handy) and whether it is easy to release, such as a spring form one.

Thinking of some of my recipes, I would see a problem with putting it and the baking sheet in the fridge to set the base of a cheesecake and certainly my sticky toffee banana upside-down cake would leak (it can leak with a normal cake form but I would imagine it would be messier with this).

BTW, I have two cake tins, one is 20cm and the other 24cm (well it's 23ish) so the smaller fits inside the larger. Making a double-layered sponge requires that I have to bake twice but I have to do this anyway as my oven is small.

My 900g loaf tin doubles as a cake tin when the recipe requires a 18cm one.

(I am based in Unspecified)

Posted by raincatcher (597 days ago)

Thanks for your insightful analysis! Which size(s) are "must-have"?

(I am based in Unspecified)

Posted by Claire (596 days ago)

I would say go with a 20cm and a 23/24cm. Spring form is a must if you intend to make 'soft' cakes, such as cheesecakes. Otherwise, loose bottomed ones are fine - make sure the bottom is a good fit. Get ones which are at least 4-5cm deep. You might need a deeper one if making a fruit cake but otherwise don't bother with the 10+cm deep ones.

I recall reading somewhere that dark tins reflect the heat better making for more even cooking but I don't remember where I read it so cannot verify its accuracy. Mine are dark but that's because of the non-stick coating.

Some recipes may require square tins. Just remember that round tins can be used instead (so saves you buying extra tins) but that the round tin diameter will have to be bigger.

18cm square = 20cm round
20cm square = 23cm round

As I mentioned my loaf tin doubles as a 18cm cake tin. Apart from baking sheets, the only other tins I have are a fluted flan tin for quiches and a mini muffin one which I use for mini muffins (I find people are happier to accept one or two minis rather than one large muffin), canapes, small fairy cakes, etc. But these things are now available as individual mini silicone moulds so you can save space by stacking them.

If you have any questions about baking, I'll be happy to try to answer them, if I can. I was fortunate to learn, at an early age, how to bake from my mother and grandmother and I know others did not have the same opportunity.

Happy baking!

(I am based in Unspecified)

Posted by raincatcher (596 days ago)

Thanks Claire! I will definitely come to you when I need more help on baking! BTW...HAPPY NEW YEAR! I wish you very good health and happiness forever!

(I am based in Unspecified)

Posted by pmjolley (587 days ago)

Hi ... I'd like to locate some silver foil pie cases ... My father is due over next month and I thought it would be cool for us to make some pies ... cheese, onion & potato ... maybe steak and kidney ... but I can't seem to locate any pie foils ...

The idea is we make up a couple of batches then freeze them ... so whenever he wants something which isn't rice based we can whip out a pie or 2

Any ideas where to get the foils from ... prefarable smallish ones about the size of a pie that you would get from a chippy opposed to a homemade family apple pie.

Cheers

(I am based in Guangzhou)