Welcome to the Cake Decorators Q&A

Hi I find when I bake in particular tins, I find myself scraping off the outside as it gets very brown. Its not the batter or the oven as the same batter in another tin bakes perfectly. Anyone know why or how do I decide which tins are the ideal ones to buy.

I use different make of tins and find it works okay for me. I always line my tins and then put strips of damp cloth around the outside of the tin and bake 350 or less never higher!

Hi wows

You’ll find some information on tins here http://www.cakeflix.com/questions/cake-tins and also here http://www.cakeflix.com/online-cake-decorating-courses/free/moist-chocolate-recipe#equipment. There are so many different types of tins with all different coatings however they perform in very similar ways. I use the heavy duty dark tins, I’ve had them for years and they work for me. Dark tins bake slighly quicker so you’d have experiment with your oven temperature and bake times. The lighter aluminum tins have become very popular and seem to be the rage with all the celebrities, these all have similar coatings and bake faster than the dark tins. There can be a wide difference in price in both type tin. My best advice would be buy the very best you can afford and avoid the cheap supermarket tins. A good set of professional tins will last for 20/30 years so the initial investment is well worth it. Hope this helps.