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Cake Baking Tins : Essential Tool For Easy Baking By Pankaj Sharma

  in Cooking | Published 2016-08-19 12:07:05 | 229 Reads | Unrated

Summary

Whether you’re just learning to bake cakes or a seasoned pro, the one item of equipment that you’re sure to have on hand would be a cake tin. You can find a wide array of cake tins as well as cake decorating tools online in India at Cakesmiths’ online portal. Find out how to best use a cake ti n for baking with ease.

Full Content

Whether you’re just learning to bake cakes or a seasoned pro, the one item of equipment that you’re sure to have on hand would be a cake tin. You can find a wide array of cake baking tins online India as well as cake decorating tools online in India at Cakesmiths’ online portal. Find out how to best use a cake tin for baking with ease:

 

1. Choosing a baking tin pan:

 

Go for pan

s that have a light finish, such as aluminum, as they are the best for baking cakes. Tins with a lighter finish tend to produce a lighter and delicate crust on the cake. Dark metal pans as well as glass pans absorb heat quickly and have a tendency to produce darker, crispier crusts. Non-stick pans generally absorb too much heat as they are very dark and can sometimes result in overbaking the bottom and sides of the cake before the center is finished. If you are using a dark metal, glass or non-stick pan, it’s advisable to reduce the oven temperature by about to minimize the cake from becoming overdone. Try to use the pan size specified in the recipe. Substituting pan sizes can be made, but the baking time would need to be adjusted accordingly.

 

2. Preparing the tin pans:

 

Always ensure to prepare your pans prior to baking so that as soon as the batter is finished, it can be poured into the pan. You wouldn’t want a perfectly finished batter to simply sit around in the mixing bowl. The time it takes to find the correct pan in your pantry, and then grease and flour the same is enough time for the batter’s delicate structure to start breaking down.

 

3. Paper lining:

 

While parchment paper is not essential, most cakes are removed more easily from the pan once the pan has been lined with a piece of parchment paper. Use the bottom of the tin pan to trace the shape like a stencil, and trim the paper to fit the pan. Keep an excess of 1 to 2 inches to make it easier to grab the paper to remove the cake from the mould after baking. Wax paper can be used for delicate cakes like sponge cakes or jelly rolls, while aluminium foil is great for pans which are more difficult to shape like loaf pans. For all the liners, it’s best to first lightly grease the pan to weigh the paper down.

 

4. Filling the tin pan:

 

When filling a cake pan, the general rule is to fill only two-thirds to three-quarters full, to allow enough room for the cake to rise and expand while baking. If the pan is fuller than this, the batter can spill out over the sides of the pan. If the pan is not filled sufficiently, the cake might be flat or dense. While making layers, weight the cake pans as you fill each so that each filled pan is of equal weight.

 

5. Testing for done-ness:

 

When a cake is done baking, it will begin to shrink a little in height and pull away from the side of the pan. Inserting a toothpick in the center of the cake should come out clean, with no crumbs. When lightly pressed in the center, the cake should spring back without leaving any indentation. Take out the cake from the oven only when it is fully done, or the cake is likely to collapse.

 

6. Removing the cake:

 

Cupcakes and other small butter cakes can be directly removed from the pan after baking and placed on a wire rack to cool down. Larger butter cakes of about 8 or 9 inches should first be cooled in the pan for at least 10 to 15 minutes before removing. This will help prevent the cake from breaking apart. To remove the cake, run a small metal knife or spatula around the edge of the pan to completely loosen up the cake.

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