To get these to turn out well, careful preparation of the mould is key. That’s the advice I followed as given in The World’s Best Cakes by Roger Pizey.

The recommended routine is to freeze the mould, brush with butter, freeze again, brush again with butter and also add a good dusting of flour, then a final short stay in the freezer.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s