It looks like you're new here. If you want to get involved, click one of these buttons!
I know there's a few home bakers on here so I thought I'd start a thread to swap recipes, hints and tips, and ask questions etc.
So - first up - does anyone have any experience with the silicon "tins"? I've seen them used on TV but I have no idea if they're any good for a) bread and b) cake. What are people's experiences?