Tips of the Trade

Tips of the Trade How to prepare cake tins

Melt a little butter and using a pastry brush, coat the inside of the cake tin with butter. This will give the cake an even-textured look when it's done.
If the recipe say, "grease and dust with flour", grease the tin first, then sprinkle a little flour over the base and sides. Rotate the tin while sprinkling, this will ensure an even coating. When done, turn tin upside down and give a light tap to remove excess flour.

Cut a length of grease-proof paper large enough to cover the base and two sides. Repeat at right angles to cover the other two sides.

Cut a length of grease-proof paper long enough and tall enough to cover the round side of the tin. Fold over 3 cm along one edge of the paper and make diagonal cuts up to fold.
Gently press strip into greased baking tin along the fold. Cut another piece of paper into a round shape to fit the base of the tin.

Baking Tips

When preparing cake tins for chocolate cakes, dust them with cocoa powder in place of flour, as sometimes flour can leave a white dusting over the baked cake.
To test eggs for freshness, place whole eggs in a bowlof cold water. Fresh eggs will sink to the bottom while stale eggs float.
Baking time vary with different ovens. Use the times given as guide only. Check your cake at least two-thirds of the way through cooking.
If a cake is to be iced or decorated, it is best to do the sides before icing the top as it prevents disturbing decorations once complete.
If you are using glass pans for baking cakes, reduce temperature by about 10^oC (25^oF).
To cream well, butter should not be too soft or too hard. Remove from refrigerator about 20 minutes before using.
As much as possible, place your baking pans in the centre of the oven, being of equal distance from both top and bottom heating units.
Always sift flour, baking powder and icing sugar before use, as any small lumps may not dissolve later.
Cutting out shapes is easier if the cookie cutter is first dipped in flour.