Baking tips?

mrbadexample

:hello:

I've decided I like baking. It's probably something to do with the end product. :drool:

I quite enjoy the weighing and mixing etc, and I'm not even too concerned about having to wash up. The bit I don't like is having to line and grease the tin.

I end up with butter all over the place (mostly me :rolleyes: ), and it's a right pain in the [strike]b[/strike] neck cutting the greaseproof paper to fit, especially when it's a loaf tin. Parkin and carrot cake have to be made in a loaf tin or they'd be the wrong shape, and I can't be having that.

So, have any of you got a special secret way of making it easier? And if so, will you tell me please?

Any other time / energy saving tips would also be appreciated.

Cheers,
MBE

Jayar

Make a template from cardboard then use that to cut the paper to shape. Or be really mingin like me and save the silicone paper from one baking to the next.:o
And how about melting the butter and brushing it on instead of trying to smear solid butter over the tin.

mrbadexample

Jayar wrote: »

Make a template from cardboard then use that to cut the paper to shape. Or be really mingin like me and save the silicone paper from one baking to the next.:o
And how about melting the butter and brushing it on instead of trying to smear solid butter over the tin.

Silicone paper? Is that the same as greaseproof paper? I don't think mine'd last two goes (plus it's normally weeks between cakes).

I've started using Clover, just to grease the tin, as it's softer and easier to manage. I don't get quite so covered. It's having to do the tin, and the greaseproof paper that gets me - the tin's easy, but trying to line it and then grease the paper is a mare.

And how would I make a cardboard template - I wouldn't know how to get the right shape. It does sound like a good idea though...

Agapanthus

For greasing tins, save butter papers (the wrapping paper off a butter block). Easy! If you don't use block butter, use a square of kitchen towel with a dab of oil.

Lakeland do all sorts of liners for tins, from ready cut silicon paper circles for the bottom of round tins to corrugated paper liners for loaf tins. Like all Lakeland stuff, it's not particularly cheap, but if it gets you round a job you hate...

mrbadexample

Agapanthus wrote: »

For greasing tins, save butter papers (the wrapping paper off a butter block). Easy! If you don't use block butter, use a square of kitchen towel with a dab of oil.

Lakeland do all sorts of liners for tins, from ready cut silicon paper circles for the bottom of round tins to corrugated paper liners for loaf tins. Like all Lakeland stuff, it's not particularly cheap, but if it gets you round a job you hate...

:think: Lakeland stuff sounds interesting....I won't worry too much about the price - after all, whenever I make something new I end up spending about £30 on stuff for one meal! Moneysaving it ain't!

HariboJunkie

I don't line the tin MrBE. Just buy quality non stick tins and grease well.

And it really is too late at night to be giving me images of you smothered in butter. :eek:

nick_b

I never bother with this lining nonsense. I just grease (with the aforementioned butter paper) and then flour the tin. Drop a quantity of flour into the tin and knock it all around until a thin layer covers the surface. Then, tap out any remaining. I've heard that if you're doing a chocolate cake or some such, you can use a small amount of the dry ingredients for this. That way, you don't get horrid white floury bits on the bottom of your cake.

angchris

when i bake i just rip a sheet of greaseproof paper off and push it in the tin, the weight of the cake mixture i dump on it fills the tin out nicely anyway, i couldn`t be bothered to stand there faffing with a pair of scissors cutting to size...lifes too short

Rikki

Mr b_e have you not heard of two strips?

One length ways and one width ways.

So much easier!

odds-n-sods

carrot cake - or any cake -- can be cooked in ANY tin!! Round squiare, loaf, rectangular. it s the size that matters, not the shape.

Carrot cake makes a great birthday cake baked in a square or rectangle.

Mr.B, you can be more flexible when you bake than you think!

a loaf tin holds about the same amount as an 8" square cake tin - double it and you can use a 9" x 13" or 10" x 15" pan.

If you really need to line the tin, buy the silicones forms from Lakeland - they do loaf shaped and rectangular ones! about 5p each, I think.

Edit: just checked and they work out to 8p each!

daphne_descends

Mmmm, carrot cake.

I also use butter wrappers - I pop them in a freezer bag in the ice compartment until I need them.