Yeah! I think that’s what the problem is, as well with savoury cooking you can generally try it as you go, whereas with your doughs and your batters etc that’s not really the case.
Thank you! I’ll try MB as slicky suggested and see how we go. At least I know for a fact my cake tin doesn’t have a sneaky plastic label ripe for melting all over the bottom of the oven, so that’s already a good start.