Comments on: Cake tins follow up

By: carly

carly — Mon, 12 Oct 2009 21:48:33 +0000

Hi there…….. just a tip for those of you over the pond, invicta bakeware can be found at the cheapest prices from http://www.cakestuff.co.uk……. they are truly fabulous and are usually the cheapest for anything from the uk only!

By: yemek tarifleri

yemek tarifleri — Sat, 13 Jun 2009 18:30:38 +0000

Love chocolate cake, will mess around with it this weekend. yummy

By: Shy Sue

Shy Sue — Thu, 11 Jun 2009 23:07:03 +0000

I use Wilton 3″ pans and get no bulge if I also put on the wet strips. The middle gets cooked and the edges don’t dry out. The top of the cake is perfectly flat.

By: Louise

Louise — Mon, 27 Apr 2009 10:18:47 +0000

Nicole (Niliquely): good question. I only have the bulgin problem if I use too much filling. But yes I am sure that it could be a reason to the bulging problem.

Katherine: Do you mean the invicta link? you can get them from here https://www.sugarshack.co.uk/category/44/Heavy_Duty

Roseanna: It depends on what cake I am baking but I usually fill it between 2-3″ and then there are a nice piece of cake to munch on afterwards 😉

Dittemik: Ok!

By: Jenny

Jenny — Sun, 26 Apr 2009 20:01:48 +0000

Hi. I’m just here visiting your site, and I have to say, I like it a lot. You have some great stuff to check out. So, I invite you to come check out my site. I would love to have you over. 😀

By: Dittemik

Dittemik — Sun, 26 Apr 2009 14:46:07 +0000

Hej Louise

Jeg må have husket forkert med Gunillas blog og din bog. For jeg forsøgte at finde, det så jeg kunne sende dig et link. Og der var ikke noget… Hmmmm…
Nå men endnu engang tillykke. Super sød netbog. Og flot kage i dag.

Vh.

Dittemik

By: Roseanna

Roseanna — Sat, 25 Apr 2009 20:00:58 +0000

Louise, How full do you usually fill your 3″ tin? Sometime I have to make 3 layers of the 2″ to get the height I want. Thanks

By: katherine

katherine — Sat, 25 Apr 2009 18:37:51 +0000

I clicked on the link to look at pricing but couldn’t find any information – is there another website that you can order from? I have Wilton tins that drive me crazy because the middle of the cake isn’t cooked but the rest of the cake is – none of my other cake tins do this – only wilton. It takes over an hour for something to fully cook in the Wilton tins so i am always looking for new ones.

By: Kim

Kim — Fri, 24 Apr 2009 14:01:47 +0000

Thanks for the info, Louise 🙂

By: Nicole (Niliquely)

Nicole (Niliquely) — Fri, 24 Apr 2009 13:28:52 +0000

I often have trouble with bulging…I am wanting to try this but I have a question. My layers never bulge right away but after the cake comes to room temp. Wouldn’t the mousse filling still bulge if the cake gets warmer? I am just wondering….I really want to try this since I have such a problem with bulges! Thank you for taking the time to share with us!