"In love with these tins"
17 July 2015
I have made gateaus, sponges, sachertortes, layered fruit cakes, pies and steamed cakes all in these pushpan tins. I grease them (not even liberally actually) as recommended and no lining is required. I get perfect results each time and am saddened that others have not found the same joy. All cakes turn out better after letting them rest in the tin for about 10 minutes (miracle for bundts which I used to have issues with). If a cake doesn't want to slide off I run a pallete knife underneath first (joys of not being non-stick - nothing to damage!) then slide the whole thing onto a wire rack.