Cake tins - do you grease/use greaseproof paper?

Pitlanepiglet

I think this might be a bit of a daft question!

I always either grease or use greaseproof paper in my cake tins.

I've treated myself to a new cake tin this week and carefully selected a beautiful Judge non stick loose bottomed tin, I've just come to use it and as usual I've greased it.

Do I still need to grease/line the tin or is it just habit? If I do need to grease/line, why don't I just buy cheap tesco tins and line with greaseproof paper?

seraphina

For sturdy cakes like fruit cakes, I grease, but for lighter cakes like sponges I grease and line, or grease and flour.

Also I bought some reuseable Bake-o-Glide liners for my tins which are great as you don't need to cut out circles all the time, or line the sides. I highly recommend them!

It's more the quality of the metal that you will get with a more expensive cake pan, rather than extra nonstickyness. Better quality and thickness metal will give you better heat transfer to your cake, and they are less likely to warp/buckle over time.

thriftlady_2

seraphina wrote: »

Also I bought some reuseable Bake-o-Glide liners for my tins which are great as you don't need to cut out circles all the time, or line the sides. I highly recommend them!

.

I use those too. Really useful. I grease the sides of the tin and put a liner on the bottom.

foxgloves

When using rubbish old tins, I grease & line, tho' I do usually manage to get 2 uses out of baking parchment as it seems thicker than greaseproof paper. If it's a nice new or better quality non-stick tin, I just grease it & sprinkle with a little flour unless I know it's the sort of recipe where it's going to be tricky to get the cake out, then I give it all I've got.

maybe1

I just use non stick baking paper - no grease.

maryb

They're never really non stick and you don't want to find out the hard way! I always grease and line. Lakeland sell ready cut circles which are really handy and also mini rolls of parchment which are great when you need to line the sides as well eg for a fruit cake

babyblooz

I bought some of the material from the pound shop, the ones that are used to line grill pans etc. like the same sort of stuff that toaster bags are made of. It works fine! Saves all that faffin' about with greaseproof. I just wipe them down when washing up, then dry off. I store them in a cut down brown evelope sellotaped to the back of my kitchen unit door - not very high tech, but it works for me.

purplestar1uk

I've just bought a couple of the silicone 'tins'. Does anyone know whether they still need greasing? The label says they are easier to get things out because you can peel off the silicone.

Pitlanepiglet

OK, sounds like it's not just me then. I'm now wondering why I bothered to pay eight quid for a decent tin when it strikes me that I could have bought something cheap and nasty and lined it with baking paper as I do my multi purpose tins.

I appreciate that it might be more robust and might not warp but I'm not sure I really care if it does warp? My cheap big roasting tips from Ikea haven't warped, they have very little non stick left on them but they are still pretty straight.

~~Diane~~

purplestar1uk wrote: »

I've just bought a couple of the silicone 'tins'. Does anyone know whether they still need greasing? The label says they are easier to get things out because you can peel off the silicone.

I've got the silicone and you don't need to grease them. The cakes come out really easy and nicely baked.

helyg

I use these: http://www.lakeland.co.uk/F/product/5550_5551 (except I buy them far cheaper from a local hardware shop). That way I don't need to grease, and lining is as simple as popping one in the tin. I have different shapes and sizes for different tins. The ones I buy work out about 5p each, which I personally find worth it as it saves on faffing around and I always know my cake will come out of the tin!