How To Line A Cake Tin ( Cakes and Pastries)
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 7847 times
Some cake tins have a non-stick coating while others do not. Even with a non-stick surface cakes sometimes crumble at the base while removing; hence it is strongly recommended that you line all tins according to the instructions in each recipe as shown.
- Usually the fat that is incorporated in the recipe is used for greasing the tin, and it is applied with a piece of absorbent kitchen paper (which is softer than the greaseproof variety and gets into the corners more effectively). Alternatively, melted fat can be applied with a brush.
- It is necessary to ensure that the coating is even; hence make sure that neither excess nor very little fat is used. Sometimes, salted butter used for greasing can cause the crust to over-bake, hence check the type of fat used for coating.
- Ordinary butter paper can be used for lining the tins. When the base of a greased tin is lined with greaseproof it is sometimes necessary to grease the paper as well, to make it easier to peel off after baking.
- To line tins, cut the butter paper into a piece slightly bigger than the base of the baking tin and into a long strip to put along the rim
- First grease the tin and stick the strip along the rim, then stick the centre piece.
- Grease the butter paper again on top and only then pour the batter.
- Some recipes require the cake tin to be greased first and then floured when a slightly crispier crust is needed. Otherwise flouring tins is unnecessary.
- After greasing the tins as mentioned above, dust it with very little dry flour and sift to ensure uniform distribution of the flour.
- Shake and remove the excess flour.
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