Square or Round Tin Lining Tutorial
Hi there! While Hayley is overseas, I figured I might post the tin lining tutorial we have. We aren't proclaiming that this is a perfect, flawless method, however it does help in smoother cakes and ease of removing cakes from the tins.
So I hope it's easy to understand!
Round/Circle Tin
Your equipment includes:
Margarine/Soft Butter/Spray Oil/Anything Greasy
Baking/Wax/Parchment Paper
Scissors
Pencil/Pen
The first step is to grease your tin like crazy. Trust me. I know your tin will be greasy afterwards, but it's worth lathering up the paper - it gets pretty tedious when the paper keeps moving!
If you're worried about ruining your tin with grease, just follow this step as mentioned. Then, when your cake is out of the tin, place the tin in a sink full of hot water and dish washing detergent, and leave over night. In the morning, rinse with hot water and scrub in warm water. Rinse again with hot water, and leave to dry.
This next step could potentially be complex - or easy. Depending on if you are lazy! The first step is to measure the height of your tin. Got that number? Great, now add a couple of centimetres to that number. Next, mark your baking paper (Wax/Parchment) height wise with your measurement on the open end (For reference, in the first of two images, I marked the left side - where it has recently been ripped)
Drag out your baking paper for as long as you estimate the circumference of your tin to be. Now mark the height, this time, as close to the box as you can.
Now, this is where you could match up those marks, and cut that strip now. This may result in an overlap or requiring in multiple strips. Really, it doesn't matter. However, you could, if you wanted, calculate the circumference of your tin, and mark it down as the length of the strip.
Too complicated: Cut a high enough strip to overlap the top of your tin, and long enough to overlap itself at least a little bit when forming a circle the size of your tin.
Once cut, you must now cut downwards along the length of this strip: cut one third of the way down the height of the strip, then, move along the length of the strip a few centimetres and cut 1/3 down again. Continue until you reach the end of the strip.
What this process does, is help you to get a smoother circle, without any coning happening.
Next, start lining the side of your tin with the strip. Make sure your little snips are facing upward.
When the other end of your strip meets the beginning, grease the first part a little bit, so that the overlap of the end sticks.
Ta da! Now that's the complicated mathematical bit over and done with. It's time for the easy part!
Sit your tin on top of your baking paper, and trace around it. Then start cutting it out.
You now have your base! Place it directly over the top of the tin. Push in the middle and start using circular, gentle motions with your fingers, starting in the middle of the base, working outwards. Make sure every part of the base sticks to the grease.
Also ensure your side strip does not come above your base.
That's it! You may now start filling your tin with your batter!
Square Tin
The square tin is a lot easier. In fact, you could choose to be really lazy or really pedantic. The easy, lazy method of measuring is just using your fingers and memory to mentally mark your baking paper with the inside of your tin. However, in this tutorial, I will be pedantic. Work out your own way ofbeing lazy saving time!
Firstly measure the width of the inside of your tin. Keep note of this measurement.
Mark this number along both lengths of your baking paper, measuring from the end of your baking paper, inwards. Now, along the height of your baking paper, join up these two marks. The longer side of this strip allows you to grab the baking paper, and pull out your baked cake from the tin without damaging it.
Cut out an exact duplicate of this strip.
Oh look, I switched tins! Whoops... same size; doesn't affect your learning, so oh well!
Grease it up! Remember my pro tip for cleaning if you're worried!
Centre the first strip on the tin. Then, gently press down, in the middle, and press the baking paper into the grease, working your way from the middle, outward.
Gently re-grease the base, and the sides that are without baking paper. This will help the next strip to stick.
Rotate this second strip, so that it and the first strip form a cross. Then repeat the pressing process as the first.
And you are done! You may now start pouring in the batter!
So I hope it's easy to understand!
Round/Circle Tin
Your equipment includes:
Margarine/Soft Butter/Spray Oil/Anything Greasy
Baking/Wax/Parchment Paper
Scissors
Pencil/Pen
The first step is to grease your tin like crazy. Trust me. I know your tin will be greasy afterwards, but it's worth lathering up the paper - it gets pretty tedious when the paper keeps moving!
If you're worried about ruining your tin with grease, just follow this step as mentioned. Then, when your cake is out of the tin, place the tin in a sink full of hot water and dish washing detergent, and leave over night. In the morning, rinse with hot water and scrub in warm water. Rinse again with hot water, and leave to dry.
This next step could potentially be complex - or easy. Depending on if you are lazy! The first step is to measure the height of your tin. Got that number? Great, now add a couple of centimetres to that number. Next, mark your baking paper (Wax/Parchment) height wise with your measurement on the open end (For reference, in the first of two images, I marked the left side - where it has recently been ripped)
Drag out your baking paper for as long as you estimate the circumference of your tin to be. Now mark the height, this time, as close to the box as you can.
Now, this is where you could match up those marks, and cut that strip now. This may result in an overlap or requiring in multiple strips. Really, it doesn't matter. However, you could, if you wanted, calculate the circumference of your tin, and mark it down as the length of the strip.
Too complicated: Cut a high enough strip to overlap the top of your tin, and long enough to overlap itself at least a little bit when forming a circle the size of your tin.
Once cut, you must now cut downwards along the length of this strip: cut one third of the way down the height of the strip, then, move along the length of the strip a few centimetres and cut 1/3 down again. Continue until you reach the end of the strip.
What this process does, is help you to get a smoother circle, without any coning happening.
Next, start lining the side of your tin with the strip. Make sure your little snips are facing upward.
When the other end of your strip meets the beginning, grease the first part a little bit, so that the overlap of the end sticks.
Ta da! Now that's the complicated mathematical bit over and done with. It's time for the easy part!
Sit your tin on top of your baking paper, and trace around it. Then start cutting it out.
You now have your base! Place it directly over the top of the tin. Push in the middle and start using circular, gentle motions with your fingers, starting in the middle of the base, working outwards. Make sure every part of the base sticks to the grease.
Also ensure your side strip does not come above your base.
That's it! You may now start filling your tin with your batter!
Square Tin
The square tin is a lot easier. In fact, you could choose to be really lazy or really pedantic. The easy, lazy method of measuring is just using your fingers and memory to mentally mark your baking paper with the inside of your tin. However, in this tutorial, I will be pedantic. Work out your own way of
Mark this number along both lengths of your baking paper, measuring from the end of your baking paper, inwards. Now, along the height of your baking paper, join up these two marks. The longer side of this strip allows you to grab the baking paper, and pull out your baked cake from the tin without damaging it.
Cut out an exact duplicate of this strip.
Oh look, I switched tins! Whoops... same size; doesn't affect your learning, so oh well!
Grease it up! Remember my pro tip for cleaning if you're worried!
Centre the first strip on the tin. Then, gently press down, in the middle, and press the baking paper into the grease, working your way from the middle, outward.
Gently re-grease the base, and the sides that are without baking paper. This will help the next strip to stick.
Rotate this second strip, so that it and the first strip form a cross. Then repeat the pressing process as the first.
And you are done! You may now start pouring in the batter!
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