A Step-by-Step Guide to Flawlessly Lining Cake Tins
Line it like the professionals
Ladies and gentlemen, it’s time to get serious about baking.
You might be thinking, what’s the big deal? Can’t I just throw some parchment paper in there and call it a day?” But let me tell you, if you want a perfectly baked cake that comes out of the tin looking like a million bucks, you’ve got to line that tin like a pro. And lucky for you, I’m here to show you how it’s done.
“Get your bake on with confidence!”
1
Grab your tin
First things first, you need to make sure your cake tin is clean and dry. If the recipe calls for greasing the tin, do it now with butter or shortening or even a thin layer of veg oil. And make sure you’ve got your greaseproof paper ready to go.
2
Measure and Cut That Paper
Now, it’s time to get out your pencil and ruler. Next up, you need to cut a strip of greaseproof paper that’s long enough to wrap around the sides of the tin with a little bit of overlap. Measure the depth of your cake tin and add an extra inch, go ahead and cut in a straight line. You can do it! Pay attention here, we’re now going to fold that extra 1 inch in and make lots of cuts along the way. You should see 1” of flappy serrated paper starring you in the face. Draw around the base of your cake tin, hold your breath and cut in a circle, this is your base lining. Boom, you’ve got your sides lined like a pro.
3
Smooth it out
Firstly, grease the sides of the tin and placeFirstly, grease the sides of the tin and place the long side panel in, ensuring all of the flaps are sitting on the bottom of the cake tin. Put the circle paper in the bottom of your tin on top and smooth out any wrinkles or bumps. You want it to be nice and flat so your cake doesn’t come out all wonky. the long side panel in, ensuring all of the flaps are sitting on the bottom of the cake tin. Put the circle paper in the bottom of your tin on top and smooth out any wrinkles or bumps. You want it to be nice and flat so your cake doesn’t come out all wonky.
Bake that cake
Add your cake batter to the tin and bake it according to the recipe instructions. Top Tip here, always weigh your cake batter for an even bake. When it’s done, let it cool in the tin for a few minutes before taking it out. And there you have it, folks! You’ve lined your cake tin like a boss.
Now, I know what you’re thinking. “That was easy!” And you’re right, it was. But sometimes the simplest things can make a big difference in your baking. So go forth, line those tins like a pro, and let your cakes shine!
Fancy a cheat?
Reusable cake tin liners offer an eco-friendly, cost-effective, convenient, and reliable alternative to disposable liners, making them a fantastic choice for any avid baker.
Why opt for Anodised Tins you ask?
Choose Anodised Cake Tins for Even Heat Distribution & Enhanced Durability! Bake Like a Pro with Superior Heat Conductivity, Non-Stick Surface, and Long-Lasting Performance!
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Hey, I’m Laura! Confessions of a Cake Addict: 20+ years of sugary obsession. From bakery boss to worldwide cake tutor and now a creative executive for CCC. Join me on this deliciously wild ride into the icing-covered world of cakes where I share with you shortcuts, tips and tricks from what i’ve learnt in the cake industry to bring out those creative juices!
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