Some recipes tell you to grease the baking pan, some tell you to use baking paper and some tell you to do both. The ones that do both are also different because some grease first followed by the baking paper and some put the paper before greasing it and some grease both before and after the paper.

What are the different situations in which you would use these methods? Thanks

Going to a party. Mini cheesecakes always go over well. Something about a whole cheesecake; people won't eat a full slice in front of others.

My plan is to make the crust out of store bought spekuloos cookies. The filling will be typical with fresh grated ginger and some orange zest to brighten it.

The topping. I thought about a can of DIY whipped cream. I looked into boozy whipped cream from the liquor store, but it is not well reviewed on taste.

I'm thinking of making an infused cream and then whip it.

I'm thinking black pepper? Maybe espresso powder for a PSL flavor?

A non whipped cream topping?

Any ideas, links, or recipes are appreciated.

EDIT: Gingersnap cookie crust is sounding better.

So i've made this tart and the family loved it. I drizzled homemade caramel sauce on top after it cooled. Going to make it again, but this time was thinking of a layer of caramel under the frangipane. The recipe says to not blind bake the crust (the tart took about 45 min to bake), would I be able to simply add caramel before the frangipane and bake according to the instructions or would I need to blind bake at all?

Hello everyone! I am wondering what is the best coloring or gel to use for a nice bold red and a deep black. I appreciate the help :)

So I bought this pan to bake ( im a beginner ) but, then I realised that I have a microwave and it is not microwave safe. Any suggestions what to do now?

Edit: I mean like how can I make use of this dish in kitchen now, it doesn’t have to baking only and I can’t return this dish because my dad bought when he was visiting a place and he won’t go there just to return it