Loose bottom vs spring form

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Fevdou

Loose bottom vs spring form

Hello I would like to buy some cake tins but I'm not sure what kind to get - I prefer spring form but not sure if this is the best kind.

Plus I have no idea what brand to buy - please help?

Thank you

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Noreen, Board Moderator

Cake tins

Without a doubt the Silverwood range Delia has created to coincide with her Online Cookery School which we are launching this week.

You can read about them if you look at our Home Page and click on the Silverwood feature on the right hand side. There will be lots of new Equipment information (and indeed Delia explains why she prefers loose bottom tins), going live on the site on 28th so keep checking back

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Yummy

Cake Tins


"Hello I would like to buy some cake tins but I'm not sure what kind to get - I prefer spring form but not sure if this is the best kind.

Plus I have no idea what brand to buy - please help?

Thank you "


Fevdou, Noreen is correct, the Silverwood ones are fabulous, they are expensive so perhaps you could gradually build up your collection, but believe me they are worth every penny.
Just a rinse and a wipe.....DO NOT put them in a dishwasher, but then again they don't need it (don't listen to James :) ). Decide which one you would use most and buy that one first, then you can decide for yourself.
Would wholeheartedly recommend them.

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Fevdou

can't find link

Hello,

I have followed your instructions but I can't find where Delia discusses springform cake tin - help

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Cakelove

spring form or loose bottom

Hi, I used to use spring form, but found that the cakes cook much better and more evenly in loose bottom ones.So am currently moving over to loose bottom ones as I can afford. It is best to get the expensive ones, as like others have said, they are so easy to clean. The spring form ones come away suddenly and can damage a light sponge,as I've has this happen a few times and the lining does not sit flush in the bottom of the tin and you get ridges in the cake. Hope this was helpful to you :)

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Suziekettles

Loose bottomed every time!

Although the spring tins seem to be the ones that are widely available i dont like them,I have managed to split a cake when opening the clip.
For cakes i prefer a plain rigid tin without a loose bottom,can't really see the benefit of the loose bottom, more of a fiddle than anything, always line the base and butter the sides.
Cheesecakes made with gelatine, I'd always use a loose bottomed push up style.
I dont spend a fortune, supermarket own does me!
My most recent loose bottomed for a large cheesecake at Christmas came from Amazon.

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Fevdou

Thank you

Thank you for all the advice. It's giving me lots to think about. I would welcome any more advice regarding loose bottom vs spring form and brands.

Thank you again

 
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