maybe try googling for recipe specifics as i don't have that info any longer....however, i don't remember wrapping or lining the cans with anything, just greasing them really well, but i was baking bread in a coffee can, not fruit bread....put the cans in/on something so that you can get them in and out of the oven easily and bake on the middle rack...oh, and remember to remove the labels! tin cans are just as sturdy if not more so than the disposable aluminium pans sold, so you should be fine, but you have to test the cakes to make sure the middle is done as it takes longer...just like in a loaf pan... use long a wooden skewer. bake it for the time called for in your recipe before testing and don't keep opening the oven every 10 minutes to 'check'...while somewhat less important in roasting meat or vegetables, it's huge when it comes to baking cakes, muffins and breads. every time you open the door, the oven temp goes down significantly, then has to get back up to temp...so catch up on email, do your nails, take the dog for a walk, but don't open the door!...lastly, thank you for being a good citizen of the planet...and like anything else you put into a pan(muffins, cakes etc.), don't overfill...best of luck...what fun!
joey
i know nothing about boiled cakes...actually never even heard of them, but chef petals would be the one who knows...she works with fondant a lot...she makes edible roses and peonies for cakes
Edited by durangojo - 11/29/11 at 8:18am
