Thankyou so much for your help,which of these do you rate best
Also what is the purple material around your tin in your picture?does that stop the sides from burning
when cheesecake is baked in a Bain Marie (water bath) the same principle is used. Water does not exceed 212°F (100°C), at sea level.
Instead of using baking strips for 4” pans, should I have placed them into a 9x13 pan filled with water to mitigate the doming? For normal cake batters, not cheesecake. Or does that throw everything out of whack?
The Marks and Sparks was selling Victoria sponge premix for £0.8. Clearance.
So well, I just had to.
This is in no way an ideal! But I thought it might be interesting to see the difference between the pans.
1 & 2 are the same unbranded anodised aluminium. 3rd: Parrish magic line. 4th: Nordic ware. All filled with equal amounts of batter weigh out.
No baking strips. I rotated the pans in my oven at half time.
3rd & 4th took 2-3 mins longer to cook.
I also forgot to knock the pans. Seems to have too many bubbles.
Not sure if the presence of more bubbles for 3rd and 4th is due to the slower heating action of the pans.
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