HOW TO...PREPARE TINS FOR BAKING

Tricks for making baking easier


The members of the Luncheon Club the Blogger ran were fascinated by the steps taken to prepare baking tins for the oven.  They were thrilled with the simple tricks of the trade which made baking and removing products so effective.  

For many of you, this post may not add to your culinary knowledge but for others, it could be helpful.  Certainly without what was learned in pastry departments over the years, the Blogger would never have been able to present the very delicate Vegetarian Chocolate Cake in one piece!! 

The modern baker has two magic baking ingredients: greaseproof paper  and silicone baking tins.

GREASEPROOF PAPER

Greaseproof paper is a godsend for bakers.  It stops stuff sticking to the bottom and sides and makes sure your product comes out without leaving big chunks behind or breaking up in several pieces! Using greaseproof paper also means less soaking and scrubbing when washing up.    

Using greaseproof paper to line baking tins ensures a semi-professional finish.  A few simple tips will stop the paper from slipping around as you pour batter into a tin or drop dough into a pan. 

Greaseproof paper can also be used effectively in heat-proof ceramic dishs


Rectangular Cake Tins

1. Cut a piece of greaseproof paper big enough to extend a couple of inches all round if you lay it on top

Cutting corners

 2.  At each corner, cut at a 45 degree angle; you will have two triangles which are still attached at the bottom (see top left)

3.  Push paper into the pan; you may need to cut a bit more off the sides but the flaps should fit neatly, one over the other, in the corners

Fold one flap over the other 

Round Pans

1. Cut a square of greaseproof
2. Fold it in half and half again to make a small square
3. Fold in half to make a triangle
4. Fold again
   
5. Place the point of the triangle in the centre of the pan; put a finger on the point where the end of the triangle touches
   
   the edge of the pan; cut there 
6. Unwrap the triangle; the paper circle will fit 
   the bottom of the pan.

   

   This is a silicone cake pan

Cookie Trays 

1. Trim the greaseproof paper more or less to size
   
2. Cut corners at a 45degree angle as above
3. Stick the corners down with cookie dough; this stops the paper sliding around when dropping and/or flattening cookie dough on the tray

Loaf Pans

1. Lightly grease sides and bottom
2. Cut a piece of greaseproof the width of the pan but twice as
   
   long as its length; push it into the tin, leaving the edges overhanging 
3. Once the cake is cooked, slide a sharp knife between the baked loaf and the sides of the tin; use  the overhanging edges of the paper to lift out the loaf easily
4. Note: some prefer to do this along the length, not the width of the pan

Pie Plates

Pie plates don't need greasing or lining but to prevent the pastry shrinking too much, professional bakers trim the pastry after baking, not before.  The pastry is used to effectively line the pan.

1. Roll out pastry to a 3-4 inches larger than the pie plate.
2. Roll the pastry on to the rolling pin and unroll onto the pan, allowing it to flop over the edge
3. Gently and without stretching, press it into place, making a neat line at the bottom; press gently against the sides
   
4. Line the bottom with a sheet of greaseproof paper big enough to hang over the edge, add baking beans
5. Bake as instructed
6. Remove from oven; remove baking beans and greaseproof; allow to cool for 5-10 mins,
7. Take a  sharp knife and saw the overhang off the edge of the tin
   

Tips:

• Heatproof glass or ceramic dishes could also be lined with greaseproof paper, especially for cakes; they help baked goods come away from the tin, which needs less effort to clean
• Silicone pans are marketed as non-stick but it's wise to have at least a circle of greaseproof paper in the bottom of the pan
• In North America, waxed paper is similar to greaseproof; in the UK waxed paper is often heavier and used for raw meats

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