Hi cake gurus,

Here is my question. I plan to start selling a Russian version of fruitcake at my small homestead bakery under the local kitchen food law (the volume is 3-4 hundred monthly). These cakes have enough butter to use some grease-proof material for packing. What would be better in terms of price, quality and appearance - to bake in conventional tin pans and pack in boxes with pads or use cardboard pans, the ones that you can bake and then sell in them. Also, any suggestions on where to bye are highly appreciated. Many many thanks!