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Stupid Cake Tin

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So I'm making a massive cake for a birthday party. I bought this tin. I pour huge amount of cake mixture in it. I put it in the oven. 10 minutes later I smell burning. It's leaking out the bottom! Why… Read More
superfreddy Avatar
3m, 2w agoPosted 3 months, 2 weeks ago
So I'm making a massive cake for a birthday party. I bought this tin. I pour huge amount of cake mixture in it. I put it in the oven. 10 minutes later I smell burning. It's leaking out the bottom! Why?!
superfreddy Avatar
3m, 2w agoPosted 3 months, 2 weeks ago
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Responses/page:
#1
grease proof paper
#2
Put the tin in the oven upside down..... ;-)
Seriously, either a runny mixture and / or lack of grease proof paper.
Is it a sprung tin? Did you tighten it fully?

Edited By: ktm666 on Mar 10, 2017 21:54: Added info
#3
I have had this before, stops after a couple of minutes and isn't enough to make a difference to the final cake
#4
I suspect it's the tin expanding quicker the cake and the outside would expand more then the bottom so a gap would be created till the cake become ... well more cake like :-) Best put it on a tray next time.
#5
Sometimes with sprung cake tins it depends on which way you put the bottom in and how you tighten it. I sadly learnt the hard way too and reverted to buying solid based tins. Much more reliable but sadly doesn't help your predicament just now.
#6
Cheap cake tin.
#7
You can't tighten anything. Half the mixture came out the bottom!
#8
superfreddy
You can't tighten anything. Half the mixture came out the bottom!


Booooooo!
#9
superfreddy
You can't tighten anything. Half the mixture came out the bottom!


Is it a sprung cake tin and with a loose bottom?

Edited By: KGorman on Mar 10, 2017 22:10: typo
#10
What type of tin? If it is a springform is it properly clipped? You could try lining it
http://www.deliaonline.com/how-to-cook/baking/how-to-line-a-cake-tin-with-baking-parchment
or you could return the cake tin to the retailer if it isn't fit for purpose. Another problem may have been that your cake mixture was very "runny". Depending on the size and shape of the tin you can buy liners from places like Lakeland
http://www.lakeland.co.uk/in-the-kitchen/baking/parchment-and-liners?intcmp=INTSRCH:cake-tin-liners
#11
It was a pretty thick mixture though.
#12
It could be that you've over filled your tin. If your mix was fairly thick, it would be heavy and filling the tin (if it is a sprung tin) could cause the bottom to dislodge.
#13
Yeah I guess, I think I'll have to use greaseproof paper and put the tin on a flat surface, not bars.
#14
superfreddy
Yeah I guess, I think I'll have to use greaseproof paper and put the tin on a flat surface, not bars.
Are you using a cake tin and not a flan / pastry tray/tin? May sound like a daft question but it sounds like your using a pastry tray which has a loose bottom not tight and secured in place..? oO

Edited By: LeahMinttoutou on Mar 10, 2017 23:47
#15
LeahMinttoutou
superfreddy
Yeah I guess, I think I'll have to use greaseproof paper and put the tin on a flat surface, not bars.
Are you using a cake tin and not a flan / pastry tray/tin? May sound like a daft question but it sounds like your using a pastry tray which has a loose bottom not light and secured in place..? oO

No it's a deep tin
#16
superfreddy
LeahMinttoutou
superfreddy
Yeah I guess, I think I'll have to use greaseproof paper and put the tin on a flat surface, not bars.
Are you using a cake tin and not a flan / pastry tray/tin? May sound like a daft question but it sounds like your using a pastry tray which has a loose bottom not light and secured in place..? oO
No it's a deep tin
So does it have a seperate bottom or is it all one thing?
#17
This one -

http://i67.tinypic.com/282np1v.jpg
#18
The plate that sits in the bottom does move around very slightly.
#19
superfreddy
The plate that sits in the bottom does move around very slightly.
That's what I would use for pastry although I can see it's deep like a cake tin.. So i think you will have to coat the whole bottom of it in grease proof paper.. and have the edges overlapping up the edges so it can not ''fall out'' the bottom. Then cut an edge strip to go round the whole edge of the cake and sit it inside the edges of the flat bottom sheet that goes up the sides. im not sure you will be able to envisage what I am describing but I tried lol.. good luck with it.. maybe try YouTube :)
#20
Thats a pie tin, not for cakes
#21
superfreddy
This one -http://i67.tinypic.com/282np1v.jpg


Its clearly got a big hole in the bottom (in fact so big I think I could put head through it). Did you not notice this? The mixture must of ran straight out as you poured it in.
#22
It looks like a Masterclass tin, the sort I use at home. You need to line loose bottom tins with greaseproof which comes up around the sides a little. Once the batter mix has set the cake will cook as normal. What recipe are you using and what size is the tin, it looks like the 12inch tin?
#23
Yeah that's the one
#24
It's a 10" tin and I'm using this recipe but 1.5x to make it bigger -

http://allrecipes.co.uk/recipe/18219/guaranteed-moist-chocolate-cake.aspx/amp/
#25
superfreddy
This one -

http://i67.tinypic.com/282np1v.jpg


Ah I have that one it's from sainsbury right. You need to line the bottom with greaseproof paper. had the same problem when I used it first time too much prefer my solid base tins.

good luck with the cake
#26
How many layers will the cake have? It's always best to bake them individually and not put everything into one tin as it won't bake evenly. I'm not keen on recipes that use one tin, this one does state using 2.

Greasing and lining the tin will stop any leakage, make sure you adjust your temperature if you have a fan oven. The recipe there is for a conventional oven.

Not sure if you bake a lot (guessing not) but I find Mary berry or pink whisk recipes are always pretty much fool proof.
#27
takethatfan1978
How many layers will the cake have? It's always best to bake them individually and not put everything into one tin as it won't bake evenly. I'm not keen on recipes that use one tin, this one does state using 2.
Greasing and lining the tin will stop any leakage, make sure you adjust your temperature if you have a fan oven. The recipe there is for a conventional oven.
Not sure if you bake a lot (guessing not) but I find Mary berry or pink whisk recipes are always pretty much fool proof.

I'll be using the tin to make two cakes and then sandwiching them together, so the ingredients on the receipe x 2
#28
Line the tin with greaseproof paper, also wrap kitchen foil round the outside of tin should be fine
#29
Be good if a mod can PM me. This guy is harassing me.
#30
superfreddy
Be good if a mod can PM me. This guy is harassing me.
which guy? is it the same idiot thats pmed me 5 times now?
seems to have some fantasy about me being called joe as well - dunno?
hopefully the mod deals with them as they were bypassing the swear filter and being threatening as well


Edited By: brilly on Mar 15, 2017 16:12: .

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