grease proof paper help please

slm6002

sorry to ask such a silly question but last time i used the grease proof paper it stuck to my yummy brownies and we couldnt eat it all

Does the shiny side go towards the cake tin or the cake mixture?

pelirocco

Did you grease the paper? its not non stick and needs to be greased

Penelope_Penguin

slm6002 wrote: »

sorry to ask such a silly question but last time it stuck to my brownies and we couldnt eat it all

please can someone tell me whether the shiny side goes towards the cake tin or the cake mixture.

thanks

No idea - same thing happened to me so I invested in some Magic liner I've cut it to size to line all my tins, and being reusable, it's way cheaper in the long run :money:

full-time-mum

slm6002 wrote: »

sorry to ask such a silly question but last time i used the grease proof paper it stuck to my yummy brownies and we couldnt eat it all

Does the shiny side go towards the cake tin or the cake mixture?

If you have baking parchement then the shiny side goes towards the mixture.

However, if you have greaseproof paper, then you need to coat it with marg or oil.

I find the easiest way to do this is with oil. Drop a blob into the centre of the paper and use a piece of kitchen roll or a pastry brush to spread it out or just use your fingers. The oil side then goes towards the mixture.

If using the kitchen roll method, then briefly rub it over the tin before inserting the oiled paper - it helps to hold it in place while spreading the cake mix.

[Deleted User]

I use butter papers for my brownies (and other cakes too).

billieboy_2

Penelope_Penguin wrote: »

No idea - same thing happened to me so I invested in some Magic liner I've cut it to size to line all my tins, and being reusable, it's way cheaper in the long run :money:

Do you still have to grease these Penny?

Penelope_Penguin

billieboy wrote: »

Do you still have to grease these Penny?

I don't and sticky things like brownies just peel away leaving the thinnest of layer of cake behind They're ideal for flapjack, too :T

dandy-candy

You're using the wrong stuff! You need baking parchment - greaseproof paper is for wrapping sandwiches!

Seakay

Grease proof paper does need to be greased - only silicon baking parchment doesn't.
Doesn't matter which way around you use greaseproof paper. Silicon baking parchment needs to go shiny side in contact with cake mixture etc.

billieboy_2

Seakay wrote: »

Grease proof paper does need to be greased - only silicon baking parchment doesn't.
Doesn't matter which way around you use greaseproof paper. Silicon baking parchment needs to go shiny side in contact with cake mixture etc.

Thanks, I've just bought a roll of baking parchment and, when that's finished, I may just buy some magic liners .

maryb

The black Teflon type liners are cheaper than silicone Magic Liners. They don't last as long but they last long enough TBH. I use them for oven trays to start with and I find them fantastic for doing biscuits (Twink's Hobnob anyone?) and if I'm cooking something like macaroni cheese or lasagne I stand the dish on that to catch spills which saves hours of scrubbing the oven. Even when it's burnt black and hard you just flex the liner and it peels off. I also use them to line a tray when I open freeze things like chunks of rhubarb because frozen food can stick to the tray otherwise. Eventually they get little tears in and then I cut circles out from the good bits to line cake tins