Hello again, I just received answers to my cake pan question and I thank each and every one of you that responded, but now
I have a follow up. The pan in question is a thin aluminum, brioche looking pan with very deep flutes. Are there any particular instructions for baking in such a thin pan? Will my cakes brown consistantly? Speaking of which, I do have a heavier bundt pan with a painted finish that only browns on one half.......what causes this? Thanks again in advance and have a great day!
2006-12-14 02:31:42 · 2 answers · asked by P. F 1 in Food & Drink ➔ Cooking & Recipes
I don't think you'll have any problems with the brioche pan as long as you properly grease and flour it.
I can't imagine why only half of your bundt pan allows the ingredients to brown. Are you sure it isn't your oven or the placement of the pan in the oven? You should be placing the pan in the center and not too close to the top or sides.
2006-12-15 06:56:17 · answer #1 · answered by janisko 5 · 0⤊ 0⤋
I'm just not clear on what you asked.
2006-12-14 11:55:38 · answer #2 · answered by Smurfetta 7 · 0⤊ 1⤋