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Author Topic: Cake tin advice please  (Read 343 times)

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mrs bouquet

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Cake tin advice please
« on: February 11, 2017, 15:01 »
As the weather is so bad today, I decided to make a 'Raspberry Bakewell Cake'  (not pastry).
I dragged out my old cake tin, and noticed that the loose base is dimpled and not flat,  Is there an advantage to this finish, if so what is it.   I am waiting for the cake to cool, looks and smells delicious, trouble is there is only me, which means I shall probably eat  it all.  :lol:  Thanks, Mrs Bouquet
Dux Femina Facti


Barry C

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Re: Cake tin advice please
« Reply #1 on: February 11, 2017, 15:14 »
Mrs C says its to give a bigger surface area so it is hotter than a flat surface.


oldgrunge

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Re: Cake tin advice please
« Reply #2 on: February 11, 2017, 17:08 »
Sorry I've no idea. But I do know a lot about eating cake! ( Subtle hint ). 😄
We come from the earth, we return to the earth, and in between we garden.

mrs bouquet

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Re: Cake tin advice please
« Reply #3 on: February 11, 2017, 17:37 »
Thanks, yes I can understand that, I have never considered it before.
Anyway, its all finished, dredged with icing sugar, and I have just eaten a slice with natural yoghurt, its absolutely scrummy.  You could eat it with custard or cream of crème fraiche, or just eat it !!  regards, Mrs Bouquet


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