How To: Line a Round Cake Tin
May 23, 2012 § 1 Comment
Different recipes will give different instructions on how to line your round cake tin. I use this one for pretty much every cake I make and it is (thus far) foolproof. Using baking paper I cut a circle the size of the bottom of the tin, or slightly larger. And that’s it. Put it in. No butter or oil or flour required.
The only trick here is that I find the easiest way to do this is to take a square of baking paper roughly the size of the tin. Fold it in half, then in half again so that you have a square. Fold that again so that you have a triangle. Hold the triangle so that the point is in the centre of the tin, and cut around the edge. Once unfolded you will have a circle that fits perfectly, if you have excess just fold the edges up the sides of the tin.
If this is confusing, see the photo above.
Most cakes don’t need the sides of a tin to be lined, as the cake will come away from the sides a bit in the cooking. If you are making something like a sponge cake, however, it might pay to be a bit more rigorous, and grease the sides with a little soft butter and flour over that.