Baking quick questions

SpikyHedgehog

DS1 made flapjack while I was at a wedding reception last night & didn't use baking parchment to line the tin as I would have; or take the flapjack out of the tin while it was still hot, so by the time I got home it had welded itself to the tin :eek:

Does anyone have any suggestions about removing it from the tin so it's still edible? I know I could soak it out eventually, but the tin was an old cheap battered one, so I might just look at this as the opportunity to get new tins :cool:

It looks and smells so yummy, all full of oats & black treacle, I don't want to give up on it all! I have written in the recipe book 'Use lining paper, remove from tin after 10 minutes!'

SpikyHedgehog

I think it's caster sugar too. And good luck! It sounds great with the home made jam.

tanith

I always use caster sugar too also what I have always seen on stalls and competition cakes , this rather OTT description tells it all..

http://mooeleven.wordpress.com/2012/06/06/classic-victoria-sponge-cake/

janb5

Ok there are two points here. I leave the flapjack until cold before getting it out because otherwise I have found it crumbles and you don`t get nice sections.

Sooo when it comes out, score it very lightly into 15 pieces depending on size of your tin. Then when cold, turn it out onto surface and cut into protions. I grease tin well now and either use magic carpet to line so I can upturn the flapjack and remove liner then return to `right side` ifyswim.

The flapjack sounds lovely so maybe use something like a cheese slicer to get it ou and maybe get a new tin from TK Max to replace it. HTH

Racheldevon

i'd put the oven on low, warm the flap jack back up and once softer remove from the tin as you would have originally

themull1

Caster sugar.

SpikyHedgehog

Thank you Rachel and Jan! I forgot to say DS1 had cooked it a little more than it should have been cooked in the first place so it was jolly caramelised

Racheldevon wrote: »

i'd put the oven on low, warm the flap jack back up and once softer remove from the tin as you would have originally

DS1 also suggested this when he got up I preheated the oven for 10 mins to make sure it was nice & warm before popping in. I always line the tin so would just pull the lining paper & flapjack out to go on the cooling rack, and I could see the flapjack really was welded into the corners. So I got a mixing bowl and scraped it out into the bowl - not as nice looking, but still yummy with a hint of burnt from his original cooking . Will add fruit and custard later like a crumble, I think.

janb5 wrote: »

Ok there are two points here. I leave the flapjack until cold before getting it out because otherwise I have found it crumbles and you don`t get nice sections.

Sooo when it comes out, score it very lightly into 15 pieces depending on size of your tin. Then when cold, turn it out onto surface and cut into protions. I grease tin well now and either use magic carpet to line so I can upturn the flapjack and remove liner then return to `right side` ifyswim.

The flapjack sounds lovely so maybe use something like a cheese slicer to get it ou and maybe get a new tin from TK Max to replace it. HTH

I've always copied my mum & got flapjack out while still warm, but I did do a cheese flapjack the other week that was a lot more crumbly than the usual super sticky one we make, so I can see why leaving it to cool can be best I usually line base and sides so I can lift the flapjack out after 10 minutes and then cut it and seperate slightly so it can be taken apart into neat squares instead of having to break it apart

Got to go into town later with DS1, so can feel a trip to TK Max coming on! Yay, new tins

gildius

Definitely want some flapjack now!

ItchyFeet

Caster sugar.

pigpen

icing if dusting.. caster sugar is not 'dusty' so you don't use it for dusting! Icing sugar is used in bakeries.. Cooplands, Greggs etc for example.


but caster if you are doing it as a drizzle cake!