Hi, does anybody have useful tips for poring batter into english cake sheets? I think they're called something else in the US. They are narrow on the sides and they're shaped like a rectangle, not square or round. Poring batter from a large bowl into one of those sheets can be tricky. A lot can spill on the counter. Any tips?
Thanks Sisi _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
