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Hi everyone,Last year I had to buy a new cake tin, I lined it with greaseproof and brown paper as usual but my cake burned very much at the sides and bottom. So I tried another cake, this time as well as inside I double wrapped brown paper on the outsides of the tin and underneath it. Still my poor cake burned. Oh I have been making 9 cakes each Christmas with years in my old tin and never a problem. By the way in case it matters I have a fan assisted oven. I hope someone can help as I always enjoyed making the cakes.
Do you use an oven thermometer?
Did you reduce the temperature setting sufficiently? At least 20 degrees.
I never needed to use an oven thermometer and the degrees is good, you see this is the oven Ive always used, my old faithful.It is not new, God help me the only thing new is the cake tin.I wonder if there is such a thing as weaker tins nowadays compared to say 15 years ago.
Is the tin by any chance a non-stick one, because they are much more likely to burn?
I have this oven with years, my old faithful.It's the one I've always used.The only thing new is the cake tin. I wonder are the tins nowadays made of different stuff compaired to say 15 yrs ago.
I dont know, I cant remember. If you can suggest a make of a tin I would gladly buy one and I'de keep it for Christmas
In my experience a tin is a tin is a tin.I've never worried about tins from the point of view of cooking, only about durability. I have tins dating back over 40 years, as well as new ones.I favour Silverwood, though I know there are some on this site who don't rate them highly because they cannot be washed in the dishwasher.
I have an Invicta tin, have had a while and never a problem, a good "heavy" one, would recommend.
Thank you all for answering and for the names of cake tins. Yes my last cake tin was a heavy strong one not like the new one.I will try and get my hands on one, thanks again.
I would still invest in an oven thermometer, especially as yours is old, you just never know. They are not expensive, particularly when you compare to the cost of wasted ingredients.
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