After baking, my red foil liners turned pink! I hoped that maybe after they cooled down, they would change back - but they didn't. Anyone else have this problem? Anything I can do to prevent it?
Hmm. Might be a ph thing. I would be a bit concerned wonder where the extra red went? Did it fade of did it leach into your batter?
What brand are the liners? Is the inside silver or red?
They are packaged from the distributor so I don't know what brand they are. They have white paper on the inside and feel pretty heavy (meaning they don't feel cheap)
Some of the "red" was on my cupcake tin, but I have had that happen before with paper liners, but the whole color didn't change like this did>
I would be kinda doubtful about using anything that fades or bleeds when in contact with food. Talk to the store and ask for an email address. Lots of supposedly food safe products come into our country every day. Some things the FDA will catch but they do need help from us to bring things to their attention.