Lining a cake tin

Lining a cake tin is an important step in baking cakes to avoid cakes from sticking to the cake tins after baking. There are a few ways of lining a cake tin, as shown below:

Using margarine and flour

• Using a pastry brush, spread a very thin layer of margarine on the inside of a cake tin.

• Put some flour into the cake tin.

• Pat the cake tin to coat the flour all over on the inside surface of the cake tin.

• Once the tin is completely coated with flour, pat the tin and remove any excess flour, leaving only a thin coating of flour in the tin.

Using greaseproof paper.

• Line the tin with a thin layer of margarine.

• Place the cake tin on the greaseproof paper. Mark the diameter of the tin on paper.

• Next, measure the height of the cake tin. Mark another circle outside the diameter of the cake tin following the height measurement of the cake tin, plus an extra allowance of 2 inches. Cut out the circle.

• From the edge of the larger circle, make snips of about 4 -5 inches apart, all around the circle right to the outer edge of the cake tin diameter circle.

• Place the greaseproof paper into the greased cake tin and secure the top well. Grease the paper-lined cake tin before pouring cake batter into it.

Second method:

Another way to line a cake tin using the greaseproof paper is as follows:

• As usual, grease the cake tin first.

• Place the cake tin on the greaseproof paper and mark the diameter of the tin. Cut it out.

• Next, measure the height of the cake tin. Add an extra 2 inches to the measurement and cut out a long strip of greaseproof paper with a width that equals the height of the cake tin plus the 2 inches allowance and also making sure the strip is long enough to be wrapped around the sides of the cake tin.

• Place the bottom greaseproof paper piece into the cake tin, followed by the side strip. Grease the paper lined cake tin once more.The cake pan is now ready to be used.

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