After years of baking here's my way of lining a Round Baking Pan. I'm using an 81/2 inch Pan here.
Here's what you'll need:
Baking Pan/Tim.
Baking Parchment/Greaseproof Paper.
Pen
Scissors.
Push it gently outward so it stand and holds its shape.
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Lining baking pan's, tins and trays can be a little bit of a tricky job, but very necessary especially for cakes that spend a long time in the oven or baked on a high heat. The Lining not only offers protection to your baked goods it also allows you to remove them from their tins easily and quickly. After years of baking here's my way of lining a Round Baking Pan. I'm using an 81/2 inch Pan here. Here's what you'll need: Baking Pan/Tim. Baking Parchment/Greaseproof Paper. Pen Scissors. To Line the side of the Baking Pan, stand the roll of Baking Parchment on one end and unroll around the outside of the Pan. When you reach the end make a small mark and cut the Baking Parchment here. If you find the depth of your folded Baking Parchment is standing too high, simply turn over the sheet and fold a small edge along the bottom. This edge will be placed next to the inside edge of the Cake Pan. Roll up the sheet of Baking Parchment and place it in the Baking Pan. Push it gently outward so it stand and holds its shape. Take the circles you cut out previously and gently place them inside the standing Baking Parchment. Gently push the circles down and outward, this gives the upright Baking Parchment more strength and support and makes it easier to fill with your cake batter. Now your Baking Pan is ready for use.
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