Baking tips?

mrbadexample

I'll be getting some of them there liners then! :j

mrbadexample

aurora_borealis wrote: »

Did I mention? My lemon drizzle was wonderful

Yes, you have mentioned that. About 14 times and it's all very well saying it was wonderful, but where's the pictures then eh?

HariboJunkie

mrbadexample wrote: »

Yes, you have mentioned that. About 14 times and it's all very well saying it was wonderful, but where's the pictures then eh?

Never mind AB's drizzle cake.... where's the pic of you [STRIKE]covered in butter[/STRIKE] lining your baking tin?

isitenough

Just found this thread and while lining the tin isn't a problem for me another one is.
I bake the cake and it comes out rock hard around the edges! Am I cooking at too high a temp and to quick for it? Should it be low and slow? Any advice would be appreciated! (I'm by no means a good cook btw!) It's not just one type of cake, although I'm trying to save money by making fruit cakes but it's not working that way!

Rikki

isitenough wrote: »

Just found this thread and while lining the tin isn't a problem for me another one is.
I bake the cake and it comes out rock hard around the edges! Am I cooking at too high a temp and to quick for it? Should it be low and slow? Any advice would be appreciated! (I'm by no means a good cook btw!) It's not just one type of cake, although I'm trying to save money by making fruit cakes but it's not working that way!

Are you using a fan oven? This can be a common problem with them. The temperature needs to be reduced by 10c or 20c depending on your own oven.


You can put a pyrex dish of water in the bottom of the oven. I do this when cooking cakes for a longer time..

Reduce the temperature and positioned in the lower half of the oven

Line the tin with the paper about 5cm above the rim of the tin. I often cover my cakes towards the end of the cooking time or if it seems to be burning on the top.

Clutterfree

I don't line my tins.
I use Cake Release from Lakeland - it's fab! :T

http://www.lakeland.co.uk/product.aspx/!4198

PS 10% off all Lakeland products if you order before midnight on Sunday 14th.
HTH.

Rikki

Clutterfree wrote: »

I don't line my tins.
I use Cake Release from Lakeland - it's fab! :T

http://www.lakeland.co.uk/product.aspx/!4198

PS 10% off all Lakeland products if you order before midnight on Sunday 14th.
HTH.

The idea of linning the tins when you make fruit cakes and any cake which is going to be cooked for a long time it to help protect the top from burning. This is why the linning is higher than the rim.

isitenough

Thanks for the advice Rikki! Yep, it's a fan oven and next time I bake a cake I'll try the tips you've suggested and see how it works out!

denise_h_2

Another solution, pricey to start with, but a one-off expense is to replace your cake tins with ones made from silicone. They are soft and floppy so are best if you stand them on a flat tin when putting in the oven, but items turn out so easily. They also are very east to store as they are not rigid and can be shoved in a drawer or storage box

carbonel

Oh life's too short to be lining AND double greasing cake tins. I just slap a bit of greaseproof in the bottom of the tin, have never had a problem.:j
However MR BE if you just like being covered in butter:eek: (and who am I to judge what you do in your own time...............) then carry on!

I would like to suggest that you have a go at biscuits/cookies next...........
Anyone else vote for that?