Hi,
Some 10 years ago I was baking for a shower and purchased a pan from Duncan Hines called a tiara. It's round with scalloped edges, it makes a shell after you bake it and turn it over. It can then be filled with cream and fruit. I've never used it because I lost the directions and haven't wanted to just wing it. I wondered if anyone has a recipe for this pan or some suggestions for adapting a recipe to it. thanks, renee