Baking Tip of the Week - Using the correct Cake Tin

Using the correct baking tin is vitally important to ensure your cake rises well and you cook it for the correct amount of time. Overcooking a cake can dry it out, especially with chocolate cake. Always check your recipe and bake with the correct size tin.

I always use a springform tin when baking a cake as it makes it easier to remove the cake and cool it after baking. For a sandwich cake, I prefer to divide the mixture between cake tins and bake them for less time, rather than using one tin and cutting the cake in half.  A cake that has been cut in half will have cake crumb and this can make icing a cake more difficult and time consuming.

Baking in a loaf tin can take between 50 and 60 minutes. A loaf tin requires lining with baking paper or a thorough spray for with non-stick products to ensure an easy removal of your baked loaf from the tin. If I am pushed for time I will make a loaf recipe as per the instructions and then bake the cake in a ring tin, as the baking time with be reduced to 25 to 35 minutes. The cake will also look very pretty if the base of the ring tin has moulding. Once again I use a springform tin. The recipe for a medium size loaf can also be baked in a square tin used for brownies, reducing the baking time to 20-25 minutes.

Making cupcakes or mini tarts is another way of reducing baking time and can be useful as these can be eaten without a plate or utensils. Just hand round a napkin with your mini cakes.

For making tarts I use a springform tart tin with fluted edges. This gives the pastry edge a lovely finish. Place the tart tin on a baking sheet and this will make taking the tart out of the oven easier. Cool slightly. Then place the tart tin on an inverted bowl. Allow the sides of the tin to drop and cool the tart to room temperature before sliding it onto a plate to serve.