Baking tips?

mrbadexample

Right then...I'm having a go at the spray, coz that's what they had in the cookshop I was walking past earlier today. :rolleyes:

I'm testing it on parkin, which is nice and sticky, so if it'll cope with that then anything will be ok. I hope.

Question: I'm making two (coz I own 2 loaf tins ). One takes 1 hour at 150°C. How long will two take?

Bobbykins

Why? Can you only fit one at a time in your oven? Is this one of those maths test things we used to do at school? :rotfl: :rotfl: :rotfl:

mrbadexample

Bobbykins wrote: »

Why? Can you only fit one at a time in your oven? Is this one of those maths test things we used to do at school? :rotfl: :rotfl: :rotfl:

:doh: Ya plank! They'll both go in at the same time, but two takes longerer than one, dunnit?

Rikki

mrbadexample wrote: »

:doh: Ya plank! They'll both go in at the same time, but two takes longerer than one, dunnit?

:rotfl::rotfl:

Have we taught you nothing?


Put them both on the same shelf side by side. cook for the same time.

Rikki

Good luck with the spray.
Personally I would at least put a piece of (cut to size) greaseproof into the base of the tin.

If the sides do happen to stick you can loosen them with a knife but not the base.

Bobbykins

mrbadexample wrote: »

:doh: Ya plank! They'll both go in at the same time, but two takes longerer than one, dunnit?

:rotfl: :rotfl: :rotfl: :rotfl:

…..and there was me, thinking it was one of dem “if it takes Mr BE 3 days to prepare a cake mixture, how long would it take a proper cook, given that half day closing is on a Wednesday”….jobs


So, I’ve had a think about your little conundrum……….taking into account the number of variables, consistency and volume of mixture, thickness of cake tin, make/model/year of oven, cooking method, outside temperature, etc., etc., etc., AND, not having a degree in thermonuclear wotsits………..

Can I suggest that it might be best to take an empirical approach? (suck it and see chuck!)

mrbadexample

Rikki wrote: »

:rotfl::rotfl:

Have we taught you nothing?


Put them both on the same shelf side by side. cook for the same time.

So....put them on the one shelf I've got, side by side....and have you read the last post of the parkin thread? It didn't work last time......:p

mrbadexample

Bobbykins wrote: »

Can I suggest that it might be best to take an empirical approach? (suck it and see chuck!)

Well...I just wanted a rough idea so I don't have to keep opening the oven to check. That's bad for cakes, ya know!

I think you should calculate it as per the variables you described. :rotfl:

mrbadexample

Rikki wrote: »

Good luck with the spray.
Personally I would at least put a piece of (cut to size) greaseproof into the base of the tin.

If the sides do happen to stick you can loosen them with a knife but not the base.

That would have been dead handy to know an hour ago.

Bobbykins

mrbadexample wrote: »

That would have been dead handy to know an hour ago.

PMSL!!!!!!