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baking mold advice: mini desserts


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baking mold advice: mini desserts

gooseberry | Mar 8, 2006 10:46 PM

A friend is making pretty, miniature desserts for her cousin's wedding shower. Since she often bakes, I want to get her a pan to help her make these mini confections. She's thinking of making; mini cheesecakes, mini mousse tarts, mini brownies. Initially I thought I'd get her a mini cheesecake pan (small cylindrical depressions to create mini round cheesecakes with a crust only on the base, not up the sides). But then I found both silicone molds, and metal tins, and got all confused.

Could those more knowledgeable than me give me their thoughts? Which of all your baking molds are the most useful (multi-purpose) for mini-baking? And should I go for something silicone, or metal? I know silicone doesn't brown baked goods like metal, but is it easier to decant? She already has mini muffin/cupcake tins.

Thanks for any advice you can offer!

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