Grease and Line a Cake Pan
Lining a cake pan is very important to ensure the seamless removal of the cake. Using quality cake pans and greaseproof baking paper will also help significantly.
1. Simply melt some butter. Using a pastry brush or the butter wrapper, apply a thin coating to the base and sides of the cake pan (avoid excess butter as this can result in a thick dark, cake crust). Or simply use the butter wrapper with excess butter to coat the pan.
2. To make a cartouche, cut a square of greaseproof baking paper, a similar size to your cake pan. Fold the square in half, then quarters, then fold in half again until it resembles a paper plane.
3. Place the point the tip at the centre of the pan, then using your thumb as a guide, trim the edge of the paper in a circular shape. Open the paper and test the circle. If it's too big, simply fold up the circle and trim again.
3. This method is quick, accurate and cost effective.
Please note if the circle is too big, the paper will rise up and bake into the edge of the cake. This can result in the cake edges breaking. It’s not desirable, especially if you are making a naked cake.
Top Tips
- Making a cartouche is also a handy technique for covering custards and curds, where you want to avoid a skin forming.
- Use quality bakeware.
- Hand wash baking pans in hot soapy water, rinse and leave to dry in the residue heat from the oven.