Читать книгу Cake Decorating Basics - Rachel Brown - Страница 16

Lining tins (pans) may seem boring, but it keeps the cake mixture from sticking to the bottoms and sides of tins, and ensures your cakes turn out perfectly. When lining tins and frames, you will need plenty of good- quality greaseproof (waxed) paper, plus butter or margarine. Novelty tins, however, will require you to use cling film (plastic wrap) or flour with the butter or margarine.

1.Place the tin on a piece of greaseproof paper of approximately the same size and draw round its base. Cut out the shape and slip it into the bottom of the tin (Fig. 1). There is no need to grease the bottom of the tin first.

Troubleshooting

Never leave tins to dry naturally. Wash them in warm, soapy water and dry them in a warm oven. This prevents them from rusting and prolongs their lives.

2.Lightly grease the sides of the tin with butter or margarine, then use a tape measure to measure the tin’s height. Either use greaseproof paper on a roll that is 2.5cm (1in) wider than the height of the tin (Fig. 2) or cut a strip or greaseproof paper to this measurement to line the sides. Roll it round the inside of the tin, allowing the ends to overlap slightly.

With square tins, make sure you push the greaseproof paper right into the corners. This will make it impossible for the cake mixture to leak out and stick to the tin during baking.