I admit that my cake tin is a cheap buy from a store down the road, but I've made do with it (seeing as I dont bake often!)
The bottom of the tin has no way of actually joining to the body of the tin, so I simply place it inside - this of course guarantees leak. I always put a large square of baking parchment inside and dump batter into that, but this next cake I make is a present for a friend and I want it to come out right - with the beautidul ridges in the cake along the sides (much like that of a cupcake case).
The tin was obviously made to bake such cakes, but I don't know how to actually use it!
I would like to stop the batter from leaking, without covering the sides with parchment!
If anyone has any tips on what to do (considering I cant buy a new cake tin for now), it would be appreciated!