Baking quick questions

angchris

thanks for your advice, should have known really cos if it was that easy then you would be able to buy frozen muffin mix in the shops :undecided arghhh another good idea scuppered...a good business opportunity for someone if they could make it work
i will however next time i make a cake freeze some mix in a marg tub just to "experiment"...i think my poor family is getting sick of being the guinea pig to my experiments in the kitchen :rotfl:

rachbc

I'd just bake the cakes and then freeze them - that tried and tested method works brilliantly!

paganflossy

I want to bake some pies and was wondering if silicon beware works for pastry or does it have to be metal? I don't want a soggy bottom to my pie :eek:

Rebob

Although I make my own buns I keep a value cake mix in the cupboard that I just add an egg to and cook in the microwave. Add some melted jam and instant custard for a fantastic pud in minutes with little mess.

Rainy-Days

Do you know, I honestly don't know. :think::think:

I suppose if you are doing a pie are you baking it blind before hand? That way you get the crust develop if not then it could come out a bit soggy. Having said that I have done plate pies before like apple pie made on a plate and baked in the oven and it is okay and not soggy.

MaggieBaking

paganflossy wrote: »

I want to bake some pies and was wondering if silicon beware works for pastry or does it have to be metal? I don't want a soggy bottom to my pie :eek:

Perhaps if you blind bake it?

LJM

ive tried both but have to say i stick with my metal tins didnt like the silicone gave them away

yumyums

Most definitely metal if you want a nice crisp, brown crust

SilverBird_2

I use metal dishes or baking trays for pastry every time - always a good result.

paganflossy

Thank you all - I suspected that metal would be better but I will blind bake one to try until I can get a metal tin