Does anyone have a tip on how to cook cake from that pan? i cooked a cake out of a bowl before and it seemed like it took a long time (i know its because its more deep than wide) and it tasted somewhat burnt and just dried out.
any ideas would be great!
If you use the metal 'straw' that comes w/the pan it will conduct heat into the middle of the cake so you don't get that burnt taste & the cake should not be dry.
If you don't have that piece, tightly wrap alumimin foil into a tall, thin, stick/straw formation and stick that down into the batter after placing the pan in the oven.
Some people have used metal flower nails - one in the bottom of the pan; pour in batter then place one on the top.