AWW FOOD•ISSUE FIFTY TWO 91
Baking Techniques
Master these simpletechniques forpreparing your cake
pansand you’ll get perfect results every time.
PHOTOGRAPHYJAMES MOFFATT STYLING K ATE B ROWNLININGTHEBASE& SIDEOFA ROUNDCAKEPAN
Cuta stripofbakingpapertolinethesideofthepan,
overlappingendsslightly.Makea 2cmfoldalongone
longside,thensnipthepaperuptothefold.Grease
thepan;positionthepaperaroundtheinsideofthe
pan,withthesnippedfoldatthebottom.Cuta paper
roundforthebase;positionthepaperround,
marked-sidedown,tocoverthesnippedpaper
andthebase.Thetopofthebakingpapershouldsitno
more than 1-2cm higher than the top of your cake pan.
LININGTHEBASE& SIDESOFA SQUARECAKEPAN
Placea deepsquarecakepanona pieceofbakingpaper,
thentracearoundtheoutsideofthepanwitha pencil.
Cutthepaperslightlyinsidethemarkedsquare.Grease
thebaseandsideswithmeltedbutter.Positionthepaper
square,marked-sidedown,tocoverthebase.Cuta strip
ofpaperlongenoughtolineallfoursidesofthepan,
overlappingtheendsslightly,andwideenoughto
extend5cmabovethe sides of the pan. Position paper
to cover the sides.