Old baking tins.

meritaten

THIRZAH wrote: »

My grandma had some bun tins with patterns at the bottom. They were fairly shallow but not as shallow as Madeleiline tins.She made buns in them without paper cases .The buns were a normal size as they rose above the tin unlike modern cupcakes which have a flat top

The other tin could be a savarin mould- basically just a big rum baba.I sometimes make one for parties as it can be made in advance, frozen and then soaked in the rum syrup after defrosting.

Savarin moulds can be used for savoury dishes too - I can remember nan doing a Chicken and Ham in Aspic and using it as a mould for Rice.

Savvy_Sue

We used to make fairy cakes in those bun tins with shaped bottoms, or little fruit cakes. Think I've still got some, or Mum has, but no-one to bake for these days (and the boys were never that impressed anyway!)

[Deleted User]

I still have my old baking tins from back in the 1950-60s and most of them had a pattern on the bottom They had been consigned to the back of the cupboard and I got them out a little while ago and gave them a good wash and they are good as gold.I like to make small jam tarts in them with just ordinary sweet shorcrust pastry and a dollop of jam.My grandsons can't eat them fast enough.and say they are far nicer than the ones from the shops.I also sometimes make rock cakes which go down a treat as well.This weekend I am going to make a latticed round mincemeat tart for the boys and sprinkle the top with a light dusting of icing sugar.Being of that age I tend to make quite a few 'old fashioned' cakes.Yesterday while we were out for the day we went into a posh tea shop for a snack and I got two teas, five ice creams, two large cookies (admittedly they were big enough to divide into two so the boys had half of one each) and for DD and I we went for the coffee and walnut cake.The tea wasn't too bad the boys and my son in law and DGS ate the ice creams (although very small pots the boys divided the cookies between them and DD and I ate the coffee and walnut cake We sat eating it and I never said a word then she looked at me and said 'Mum this is just horrible'.It was too, I think it had been kept in a fridge as it was solid and had very little flavour at all.You could have brought down an aeroplane with it if thrown :) the cost of this snack was £24.50 Moral to this tale take extra food when out as our picnic had run out (only reason we went for a snack at all)I wouldn't have minded paying if it had tasted nice, but it was just a solid lump of cake with no taste whatsoever.Still we had a nice day out with the boys and on the way home the boys were playing 'What cake can we get Gran to make this week-end '
I think I have spoiled them for shop bought cake forever now :):)I too am not keen on sillicone cake tins I have only one and I always line it first anyway with a shaped greased proof paper mould befor putting the cake in.No I'll stick to my old Woolworths tins from over 40 years ago they have cooked thousands of cakes and biscuits and have never let me down yet :)

Jennysi

I've never had much luck with silicon either. I've bought muffin ones and the batter stuck to them, then you've the added problem of no paper case and they stick together in the box when they're cooked and you can't rest them on anything as you get grease spots! Then well meaning family members have bought me them as they know I love baking but they've gone straight to the back of the cupboard.
I'd absolutely LOVE to find a stash of old tins and bakeware!! How lovely to trawl through good old fashioned recipes for something a little different (Off to search eBay for such delights!)

MrsF

Have you thought about using them to make soap.
Then you will get to see the full beauty of the shapes.

Have used both silicon and metal and quite like silicon sheets to keep flat tins clean, especially as my sink is smaller than tin so easier to clean a flat flexible thingy rather than metal tray that doesn't fit .
,

bare_foot_hippy

I love my silicone bakeware: I have sponge moulds, muffin trays (mini & maxi!), a cookie sheet (cookies just slip off and it's great for rolling out pastry too) but my favourites are my individual cupcake cases - just bake the batter in the cases, decorate and serve. No wasteful paper cases and the colours look great. It all washes so easily and can be transfered from oven to table to freezer. I even have a 'hello kitty' cake mould, little banana muffin cats just pop straight out every time :T

craftycrafter

Silicon Bun/Muffin cases

Has anybody tried making chocolate moulds in them? I think individual cake sized chocolate bowls would be a nice way to serve ice cream or mousse desserts but I have never actually tried it. I presume "cake covering" chocolate would be easier to use than a chocolate bar and I have made Easter eggs with a mould but that was a stiff plastic rather than silicon. I found the Easter eggs were more successful if I coated the mould with a thin layer of chocolate, cooled it in the fridge and then added another thin layer, as one thick layer wouldn't stick to the sides of the mould and just pooled in the bottom while cooling.

theforestfaery

i am definitely a lover of silicon bakeware, only discovered it fairly recently and i'm amazed every time i use it how easily the cake just pops straight out! i agree it does work better for smaller cakes/muffins as i find a large cake can crack/split if you're not very careful popping it out, and i do still use my metal tins for a lot of things (mainly since i don't see the point of buying new silicone ones when the metal are perfectly adequate!). But the advantage of not having to line tins or use cupcake cases is fantastic.

vinegarqueen

I had the same problem so set too with a paste of bicarb and water then sprayed with vinegar, left overnight and rinsed well and air dried. I use a Genoa sponge recipe for madelaines, brush tin lightly with oil and dust with flour (not too much). Don't overcook, should just be golden and springy. I have a silicone baking sheet that is great for scones and biscuits. My daughter bought me a silicone giant muffin 'tin' but don't like it - seemed to give cake a funny taste and couldn't get cooking time right..

ladylouise62

Artytarty wrote: »

Thanks, I needed to hear that after rubbing my fingertips raw cleaning them! The old square tin had so much black residue in it the corners had disappeared!
The one with shapes is quite shallow really, it wouldnt be much of a bun.
Perhaps it is meant for pastry cases but the pattern would be on the bottom so a bit pointless.
I also have something called a chiffon tin ,round with a pokey bit up the middle, I dont think I 'll ever use it, dont even know what it is intended for.
The problem is storing these things, lovely though they are, only to seldom if ever use them.

Chiffon is a fatless sponge that for some reason is not very well known in the UK, and is traditionally made in a round with a hole ( the raised bit you mention) . This article gives a good idea about it.
http://www.telegraph.co.uk/foodanddrink/9565854/Chiffon-the-worlds-lightest-cake.html


BTW - another jealous person here