How many layers does this tin need, mum?! – me, 29
I like to think I’m not that bad at cooking but this week I came a cropper. I decided to make a Christmas cake but when it came time to ‘line the tin’, I had no idea what I was supposed to do.
Hmm, maybe I could just not bother with lining? “No,” Twitter told me, “No, no, no. It needs to slow cook. Without lining it’ll burn.” A quick call to my mum (you’re never too old to call your mum for help, right?) and she arrived to show JD and I what to do.
So here it is, a super-detailed, idiot’s guide to lining a Christmas cake tin…
What you’ll need
- Silicon paper (lining paper)
- Brown paper (like you get from the Post Office)
- String (not plastic twine, that would melt)
- A loose bottomed cake tin
- Butter (to grease)
- A felt tip / pencil
Make the inner lining – base
- Pop out the base of the cake tin
- Cut two squares of silicon paper a little wider that the base of the cake tin
- Place the cake tin base on top of both sheets and draw round it
- Cut out both layers together and set the two circles aside
Make the inner lining – sides
- Use the string to measure the tin circumference
- Measure out a length of silicon paper, 5 cm longer than the tin circumference
- Fold the paper along its length so that you have a double thickness strip 10cm taller than your tin
- On the long folded edge, fold again to create a 2cm lip
- Make diagonal snips all the way along the lip at 2cm intervals
Fit the inner lining
- Replace the tin base and grease the inside of the tin thoroughly
- Push the silicone paper strip for the sides in first – the snipped edges should overlap on the base
- Put the circles into the base so that the inside is completely lined
Fit the brown paper
- Measure a strip of brown paper, 5 cm longer than the tin circumference
- Trim the strip height to 10cm taller than your tin
- Wrap the brown paper around the outside of the tin and fix with a length of string
Cover the top
- Take a square of silicon paper slightly larger than the tin and fold it into quarters
- Snip the folded corner at a 45 degree angle, about 1cm in
- Open up the paper and you should have a diamond shaped hole in the centre
- Fill the tin with the cake mix, then place the square of paper on top just before it goes in the oven
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