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Loose based tins or not?

post #1 of 8
Thread Starter 
I was just wondering what the general concept is on loose base tins. I've been purchasing a few cake tins recently and majority of mine are loose base ones. I haven't had any problems with them but just wondered what peoples views on them were before i purchase anymore. Thanks
post #2 of 8
Hi Danielle
I use both loose based tins and solid tins I don't have a problem with either as long as I use lots of anti stick solution , I tend to use loose base for round and solid for square , x
post #3 of 8
Thread Starter 
Thank you xx
post #4 of 8
I have a couple of these as well but I'm terrified to use them with "liquidy" batters. Have you got any experience with that? Do they leak? - I always line the pans with a sides and a bottom piece of paper, but I was wondering if I need to line it differently, or definitely not use them for that kind of batter?

Thanks x
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post #5 of 8

If "loose based tins" are the same thing as springform pans, then I totally recommend them! I use parchment paper and some non-stick spray just like I would for a normal pan, but getting the cake out by simply popping off the bottom is so much easier to me than flipping the pan upside down. It might be the fact that I use parchment paper, which makes a slightly tighter seal between the pan and the loose bottom, but I've never had any issues at all with batter leaking out, I even did a water test and it was fine! :) 

post #6 of 8

 

 

A loose base pan and a springform pan ...

post #7 of 8
Thread Starter 
Cheers guys!!!!! icon_smile.gif
post #8 of 8
Exactly what auzzi shows, I have the loose base one. I will test it with water but I anticipate a disaster icon_razz.gif

I'll make sure to make it over the sink.
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