Cake tin liners

Jolaaled

I have been using some Lakeland ones that I got given..they are just circles of greaseproof with the edge crimped, going in about 2 inches. They are brilliant and I dont want them to run out!

Just wondering if I cut out circles from a greaseproof roll and attempt to crimp them myself..but how???!!!

anyone got any ideas on how to crimp greaseproof paper??

notanewuser

I make a lot of big cakes which could easily burn.

I just use standard baking parchment. I rip off a big enough square to line the base, then a long enough piece to line the inner wall of the tin. I fold this piece in half so that the tin is double lined, and the paper is about 1.5 inches above the top of the tin. Once the cake mixture is in I fold some newspaper so that it's around 8-12 ply, and sellotape that around the outside of the cake to protect the edges. Hasn't failed me yet.

claireyrosey

Jolaaled - try cutting out your circle and then screw it up in to a ball. Flatten it out again and it will, mould to the shape of the dish/pan.

morganlefay

I use the Lakeland ones, thay last for YEARS (I don't bake much) but they are just thin paper and will stop your cakes sticking to the tin but won't stop them burning. Others on here have provided the answers a) check your oven temperatures with a thermometer (and remember, not all the shelves are at the same heat except with fan ovens so you might need to use a lower shelf) b) with fruit cakes wrapping a double layer of newspaper (I use brown wrapping paper and string) round the tin insulates it and makes it cook more gently, and c) if the cake seems to be burning on top but not cooked inside, a bit of foil loosley over the top will help.
I hate to say this but over the years what I have learned is that it's all about practice - the more you make cakes the better you'll get at it ! Good luck !