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Posts by rhondab

Large tuna cans make great small-batch cake pans. 
I do mostly small batch baking now - just a few treats for DH and me.  The silicone liners are great for microwaving "Mug cakes", since they have better texture when you bake as several cupcakes rather than one large mug cake.  Since they can stand on their own, any extra  muffin batter that doesn't fit in a six-cup cupcake pan goes into the silicone cups so they can all fit in the little counter top oven at the same time.  I found that greasing helped the first few times...
New to shortbread, but used this recipe during the holidays with really good (shapewise and tastewise) results.  It worked well with my Brown Bag clay molds, silicone molds, clay cookie stamps, and cookie cutters.  http://www.kingarthurflour.com/recipes/gingerbread-springerle-shortbread-recipe   Some cookies were backed with chocolate, and the combination of spice and chocolate was really tasty..
Did this a couple of years ago for a New Year's brunch - baked the cookie dough as mini-tart shells, filled with lemon curd, topped with a bit of whipped cream.  They were very good when crisp, but even better after the crust had softened a bit.  But too long sitting and they collapsed into a wonderful gooey bite - fork food then, but still so good.
I'm a fan of their batter bowl.  It's heavy glass and holds heat well, perfect for melting chocolate and candy coating for dipping.
I use silicon muffin/cupcake liners when baking for myself, and like them.  Larger silicon molds are floppy, will require some support and careful handling for getting them in and out of the oven.  They also do not produce as firm an outer crust as a metal pan, which might require some extra effort in crumb coating.  The silicon I've used has required some greasing or pan spray for the first few time I used them.  After repeated use, they release baked goods easily without...
The catch with keeping the cake chilled until it goes outside is that then you get condensation that makes the moisture problem worse.  I'd suggest removing from the fridge several hours early, continuing to keep it in a cool, air-conditioned room until time to move it outdoors.
How about lining the pan with foil or heavy-duty plastic wrap?  It may not take a full lining, even a couple of strips of foil might be enough to allow you to lift the finished fudge from the mold.  
just got a new catalog from Oriental Trading Co and was surprised to find many packaging options - plain or in fall and Halloween designs - with good prices for small quantities. Example is a gold 4 1/2 " square window box , $4 a dozen, polka dot cupcake box with window and handle, $5.25 a dozen. orientaltrading.com
Yes, they freeze well. Just be sure to leave them wrapped until they come to room temp once out of the freezer, so any condensation will be on the outer packaging rather than on the mints.
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