Cake tin liners

whitesatin

I am not very good at making cakes but I do try. They always end up burnt, especally the fruit ones. Anyway, after my latest disaster where I lined the base but only greased the sides of my tin, I decided to try and find liners which go up the side too, like a big cup cake paper really.

Lakeland have some silicone paper ones which I am interested in. I have cake tins 23.5cm, 20cm and 18cm and would, ideally, like liners for each size. They seem to come in 20cm or 18cm from Lakeland and they are not cheap.

My question is, has anyone tried using these and also, do you know anywhere I could purchase a pack of mixed sizes?

I know I could cut out circles and rectangles and do it myself but they seem like a good idea.

pigpen

my outlaws use them and they are great.

try cooking cakes at a lower temp if the outers cook too quick so burn before the middle is cooked... esp if a fan oven!!

If you cover heavy fruit cakes (like Christmas and wedding cakes) with foil while cooking it helps prevent it burning and just take it off about half an hour before the cake is done to brown the top a little

lostinrates

I use tin liners. They are not old style, They are often a waste and I don't use them if its an all day in the kitchen type day, but if its running throughht the kitchen and on the balance of whether I'll bake or not they make all the difference. They are especially great for plain cakes you hope to keep for a few days IMO, as they are a first layer against them going stale, much better than foil or cling wrap and a tin without the tin liner.

XSpender

I have only tried using cake liners recently and found them very useful as I find it a right faff on lining loaf tins especially.

I got some from Poundland. I paid 99p for about 25. They only had 1 size in round(about 8 inches I think) and 1 that fit my 2lb loaf tin.

gwynlas

I've seen them in cheap shops as well. One another note re burning fruit cakes tins can be wrapped in folded newspaper tied or stapled around tin. Cover top after about 20 mins with foil or greaseproof to prevent burning.

krlyr

It might be worth investing in an oven thermometer to make sure your oven is running at the temperature you think it is.

Linda32

I've used the Lakeland ones and also found them in the cheaper shops. They don't have to be the exact size of your tins. The mixture weighs them down. I use a 2lb loaf liner in a 1lb tin for example.

The lakeland ones are expensive, I surpose, but when you think you get 50. Thats a lot of cakes. One a week and the pack would last all year.

Alison_Funnell

Asda is selling them now.

BJV

It will depend on the cake. Some cakes need a little grip to be able to rise. I would always try greasing them them dusting the inside with flour. Always works for me.

mojopin1973

I buy greaseproof paper from a company called cateringsupplies-uk co uk, it comes in bigger sizes that the sizes you mentioned

polkadot

I use a roll of basic parchment. When I first open a new roll, I stand it up in the tin and make a pencil mark about an inch past the top, then I use a pair of scissors to snip this bit off. When it comes to lining, I need a round/square piece for the base and then I grease the sides and sort of roll the long strip around until my grease is enclosed (Does that make sense?)

The other option is to grease, and then coat the grease with flour (or cocoa in the case of chocolate.

3rd option is a home made "cake release" (Recipe here)