There are many different ways in which people line their cake tins, and I have 3 main methods which I use interchangeably; the 'grease' method, the 'grease and flour' method and the 'grease proof paper' method.Personally, I use the 'grease and flour' method most of the time as it is the easiest and the least time consuming. Instructions Cut a piece of baking paper big enough to cover your cake tin. If there are any spots that have not been covered by grease earlier, it will show clearly now. I have 3 main ways which I use interchangeably; the ‘grease’ method, the ‘grease and flour’ method and the ‘grease proof paper’ method. Take a spoonful of flour and hold it evenly over the pan. I place the parchment lining paper into my cake tin and fold the top as shown. To grease and line a tin: Take a square of baking paper or a piece of paper used to wrap butter and a knob of butter about 1-2 teaspoons. A cake tin; Baking paper (also known as greaseproof paper or parchment paper) Butter, oil or margarine; A pair of scissors; Baking Paper to Line the Tin. First, you grease your cake tin following previously mentioned products and methods. This is so on occasions when I have to bake a number of same sized cakes in one day. And then I brush a thin layer to margarine (or shortening) on the lining paper (bottom and sides) before pouring my cake batter in.
If you are making a fruit cake, you'll need to line the sides as well, 2-3 layer as fruit cake takes a long time to cook to the centre and you need to protect the outside edges. Second, put 1-2 table spoons of flour inside your cake tin (Note: smaller tins won’t require as much flour as the large ones) and by tapping the tin distribute the flour around, starting from the bottom and continuing along its sides. 2) Rub the inside of the tin with softened (not melted butter) and flour and line as above. To safe time, I have a number of these lining parchment paper cut outs ready before hand. At this stage, the paper on the sides of the cake tin will be overlapping and it is best to let it overlap where the snips were made earlier. And this was also the only method I used to use for a very long time until I started attending cake decorating classes. How to Line a Cake Tin – Easy Techniques to line both round and square cake tins. Use a pastry brush and brush a small amount of butter or oil around the sides of the tin.
Cut them so they're wider than the tin depth. Greasing and dusting a cake pan is very important in baking. As you put the side lining in, the cuts should help ease the fit. Coating a greased cake pan with a thin dusting of flour creates a barrier between the grease and the cake batter, which prevents the grease from melting and disappearing into the batter as the cake bakes, allowing it to do its job in the end, after the cake is baked. I place my cake tin on a large piece of parchment paper and trace the diameter of the cake tin onto the paper. Your email address will not be published.
Next, I measure the height of my cake tin and mark another circle outside the diameter of the cake tin (following the height of the cake tin, plus an extra 1 inch allowance). Once the tin is completely lined with a thin layer of flour, I turn the tin around. I do this while turning the tin around so that the flour gets distributed evenly. The distance between each snip would depend on the size of the cake tin. As for the amount, a little too much is ok, but under coating the cake tin can be a problem. I then cut it out following the second outline made. Rub the butter around the sides and base of the tin making sure you get a very thin layer over the surfaces. Whichever cake cannot be flipped should be baked in this pan. And then I coat the insides of the cake tin with a layer of the flour. Rub the butter around the sides and base of the tin making sure you get a very thin layer over the surfaces. To grease and line a tin: Take a square of baking paper or a piece of paper used to wrap butter and a knob of butter about 1-2 teaspoons. After that, I drop about 1 tablespoon of flour into the cake tin. Baking parchment should not need greasing once it is in the pan, though some people like to grease it as well. If the overlap threatens to flap open (and mine is flaring just a little in the picture) you can always use a dot of butter or the cake mixture to stick it back to the other sheet. And after each baking session, if I have to reuse the same cake tin for another cake, all I have to do is place another piece of parchment into the cake tin, grease it lightly and pour my batter in! Rockwiz Roasted Peppers with Tomatoes, Garlic and Capers. Greasing and dusting a cake pan is very important in baking. Powered by Invision Community. I have a cake recipe that needs you to grease and line a tin. So I use this parchment paper lining method instead, which does not require me to clean any cake crumbs after each baking session. My DH and sons are doing back burps on the floor. Started 2 hours ago, By You'll need greaseproof paper—also called baking paper or baking parchment—what you call it depends where you come from, but it's all the same! I baked a cake in the loose bottomed cake pan today. If I really want to I will line the tin with baking paper. 0 Shares. To measure the cake tin base, sit the tin on the paper and use a pencil to draw around it. I prefer to use the ‘grease and flour’ way nowadays. To do this, I simply tap the cake tin with my hands. I went and bought silicone cake tins, now I don't have to grease and line the tins, heaps easier (yes I'm lazy lol). Pin. Your email address will not be published. Required fields are marked *.
I just brush my cake tins with margarine (hydrogenated palm oil) or shortening and pour my cake batter in. That way, I don’t have to spend time cutting them when I need them. For this lining process, I start by tracing on the parchment paper. Shake it around until the flour is coating the inside of the tin, tipping out the excess. For a sponge cake in a springform pan and also for a sponge cake in a regular cake pan you need to butter the tin on the base and sides and then line the base only with a piece of baking parchment (parchment paper) or greaseproof paper. More about me here →, Copyright © 2020 Decorated Treats on the Foodie Pro Theme, Cake Decorating Basics – Cooling, Leveling, Layering, Patchwork and Crumb Coat ».
Next, measure the circumference of the tin. Tap out any excess flour. I baked a cake in the loose bottomed cake pan today. Place the strip around the inside of the tin and ease it around so that it fits right up against the side and there is a slight overlap. Cut inside this line slightly so that it fits neatly into the base of the tin. The simplest lining method of all these is the ‘grease’ method. This is the only way my mom uses she bakes cakes. I personally find this lining technique very convenient. By 2) Rub the inside of the tin with softened (not melted butter) and flour and line as above. This used to be the case when I was actively taking orders. You can line the sides. It is the easiest and the least time consuming. To make a round to line the base of the pan, measure a sheet of baking paper slightly bigger than the cake pan.