Cake Decorating Basics. Rachel Brown
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height of the tin (Fig. 2) or cut a strip or greaseproof paper to this measurement to line the sides. Roll it round the inside of the tin, allowing the ends to overlap slightly.
With square tins, make sure you push the greaseproof paper right into the corners. This will make it impossible for the cake mixture to leak out and stick to the tin during baking.
Lining Frames
Because of their strengthening bars and irregular shapes, frames are the trickiest kinds of tins (pans) to line. Take it slowly at first to make sure you get it right.
1.Since frames do not have bases, you will need to create them. First, set a sheet of greaseproof (waxed) paper that is at least 15cm (6in) bigger than the frame all the way round on top of a baking tray. Then position the frame upside-down – so the strengthening bar (or bars) runs across the top – on this.
2.Take the four corners of the greaseproof paper and twist them. This brings the paper up round the outside of the frame and ensures the mixture will not spill out (Fig. 1).
3.Line the sides of the frame as described in Lining Tins (Pans), step 2 (see page 15) (Fig. 2). Do not add the extra 2.5cm (1in) to the greaseproof paper’s width, though, or it will be difficult to work round the supporting bar. If the frame has a cut-out section in the middle, line this in the same way as the sides.
Lining Novelty Tins (Pans)
The whole point of using novelty tins (pans) is to create cakes embossed with their detailing, so you cannot line them with greaseproof (waxed) paper or the details will be obscured. Instead, line them with cling film (plastic wrap) or a light dusting of flour, depending on your oven (see below).
Electric Ovens
First, grease the tin with butter or margarine, then line it with a generous amount of cling film (Fig. 1). (Cling film shrinks during baking, and you do not want to be caught short.) Remove the tin from the oven after baking. Once the cake has cooled, turn it out and peel off the cling film. Alternatively, follow the instructions for gas ovens below.
Tools of the Trade
When you are lining novelty tins (pans), use a good-quality cling film (plastic wrap) that is suitable for use in the microwave to achieve the best results.
Gas Ovens
Cling film is not suitable for use in gas ovens, because it can burn if it comes too close to the flame. Instead, thoroughly grease the tin with butter or margarine, then sprinkle flour all over it. Tap the sides of the tin with your hand to give the entire tin an even coating of flour (Fig. 2), then turn it upside down to get rid of the excess.
Troubleshooting
If you have a fan oven, you may find that you end up with a hump on top of your cakes. Try placing a sheet of greaseproof (waxed) paper – with a small, 3-cm (1½-in) hole cut out of the middle – over the tin (see below), taping it down with masking tape if necessary. This creates a barrier between the cake and the heat source, and prevents your cake from burning. Remove the greaseproof paper after the first 45 minutes of baking for sponge cakes, or after the first 1¼ hours for fruit cakes. If you are making a fruit cake, you should also place a bowl of water in the bottom of the oven. The steam keeps moisture in the cake and ensures it stays soft. Top up the bowl with water throughout baking.
If you prefer, you could use ‘cake spray’ instead of butter or margarine. It works well and does not require you to flour the tin.
Before Baking the Cake
There are several questions you should ask yourself and the recipient of your cake before you start baking. Establishing the answers well in advance will ensure that your cakes are well received, each and every time.
Once you know this, consult the Portion Guide on page 109. This will tell you how many portions of sponge cake or fruit cake you can expect to get from different sizes and types of tins (pans).
It could be a disaster if you make a fruit cake covered in marzipan – which is packed with almonds – for someone with a nut allergy. Consult Special Dietary Needs below to find out which recipes are suitable for people suffering from food allergies, food intolerances and diabetes.
Storage and Transportation on page 108 tells you everything you need to know to get your cake safely to its final destination.
Home-made marzipan should be used as soon as possible (though it is worth noting that ready-made versions keep well), but royal icing will keep for one week in an airtight container, and sugarpaste (rolled fondant or ready-to-roll icing) will keep for two. (There is no need to refrigerate royal icing or sugarpaste; just give the royal icing a good stir, and the sugarpaste a good knead, before use.) Buttercream freezes well, as do freshly baked and cooled sponge cakes, which can be frozen plain or buttercreamed for up to a month. Fruit cakes can – and really should – be baked three months before they are needed to allow the flavours to develop. Store them during this time in plastic bags or airtight containers in a cool, dark place.
You will find classic fruit and sponge cake recipes in Chapter 2, The Cake Itself (see pages 22 and 23) and variations in Recipes, which starts on page 111.
Special Dietary Needs
Food intolerances
A food intolerance is a condition