Silver linings!

Not clouds, but cake tins. This week I caught sight of a celebrity chef taking a baked cheesecake out of its’ tin and the amount of crumpled paper hanging over the edge of the tin was not just untidy but an unnecessary waste. Lining a tin needs to be done accurately and may well involve the use of a pencil and a pair of scissors. It just isn’t clever to take a sheet of paper and ram it into the tin in a haphazard way. Lining a tin for Brownies this week I sat the tin on the sheet of greaseproof which was slightly bigger all round, then marked each corner with a small pencil stroke. Take the tin off the paper and fold the paper on the pencil marks making firm creases. Lift it and lay in the base of the tin, raising up the sides and putting extra creases in the corners to give a snug fit and create a paper tray. It’s worth doing a good job to get neat edges, but I have to confess to being a convert to ready-made liners for loaf tins 😉