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Author Topic: Flat Topped Cakes thingy  (Read 4724 times)

Offline meganjane

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Flat Topped Cakes thingy
« on: September 27, 2012, 02:34:58 am »
Has anyone tried these things? Bake Even Strips

Here's a Funfetti Cake from Baked Bree's blog using them:

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Offline Yvette

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Re: Flat Topped Cakes thingy
« Reply #1 on: September 27, 2012, 03:13:45 am »
No but they sound interesting MJ  :)
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Offline obbie

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Re: Flat Topped Cakes thingy
« Reply #2 on: September 27, 2012, 04:03:41 am »
does sound interesting
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Offline cookie1

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Re: Flat Topped Cakes thingy
« Reply #3 on: September 27, 2012, 06:42:02 am »
How would they work?
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Offline Rogizoja

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Re: Flat Topped Cakes thingy
« Reply #4 on: September 27, 2012, 01:11:23 pm »
They insulate the sides of the tins so the sides of the cake have a chance to rise before being "set" by the heat of the oven. When expansion at the sides is constricted, the expanding gas bubbles produced by the rising agents migrates to the centre where things can expand and so you get the domed middle effect.

I have seen double-walled baking tins on sale (Lakelands) that do the same thing - just a lot more expensive to buy (but worth it?)
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Re: Flat Topped Cakes thingy
« Reply #5 on: September 27, 2012, 07:48:10 pm »
Thanks Rogizoja.
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Offline obbie

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Re: Flat Topped Cakes thingy
« Reply #6 on: September 27, 2012, 09:19:53 pm »
they have silicon ones too on amazon.
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Offline cookie1

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Re: Flat Topped Cakes thingy
« Reply #7 on: September 28, 2012, 02:31:01 pm »
Yes, thanks for that.
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Offline meganjane

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Re: Flat Topped Cakes thingy
« Reply #8 on: September 29, 2012, 07:47:39 am »
I'm wondering how I could do this myself. Perhaps foil tied with string? Sometimes, you just want a flat topped cake. Especially when making a layered birthday cake.
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A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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