What’s the best way to prepare tins and trays?
Let’s break down what we are baking:
Cupcakes – use a quality case. These are the ones I use here (no affiliate, just my fave). These are a size 700 and i usually use white
Trays – baking paper is your friend. Make it as flat as possible, so that might mean folding or cutting it. If they are not sticking down you could use a bit of non stick spray. Reusable liners are ok too, just don’t cut these!!
Pans – If I am lining a brownie or slice tray I don’t make these perfectly flat. I always cut my edges off (to eat) so it doesn’t matter to me if they bake a little rough. I will use non stick spray in the base though so it sits a little flatter when putting in the mixture.
Cake tins – Now this is the big one. People have a whole bunch of opinions on how to line a tin properly. From butter to flour to baking paper to a spray release.
I keep it simple. A quality non-stick spray – make sure it is actually non stick- and baking paper cut to size on the base and sides. I trace the base of my tins with a pen on baking paper, then cut out the shape and stick it inside the tin, after it has a generous coating on non stick spray!
Preparing tins and trays properly really pays off! There’s nothing worse than baking a cake and it not coming out of the tin because it has stuck to the tin. I always like to say it is like painting a house, the level of preparation makes a huge difference to the outcome of the cake.