Why do you often need to line a cake tin?
Lining a cake tin makes it easier to turn a cake out, and it also offers some protection to the sides and bottom of the cake as it cooks. Baking paper (parchment paper) is ideal to line cake tins because it is non-stick.
How do you line a cake tin without greaseproof paper?
Using a clean paper towel or pastry brush, distribute a thin layer of either: vegetable shortening, oil, or butter inside of your non-stick cake pan. Don’t grease all the way to the top of the pan. Grease only about 1 inch up the sides. No parchment paper required for this method.
Why did my cake stick to the parchment paper?
The reason the cake is sticking is that condensation is forming, gluing the paper and cake togther. You should turn the cake out of the pan onto the cooling rack (hint: spray cooling rack with PAM to prevent cake from sticking to it) NOT a cutting board.
Lining the inside of the tins with foil can help but you need to have a large piece of foil (so there are no joins) and the foil needs to come up the sides of the tin all the way to the top, with a slight overhang.
Do you have to grease a nonstick pan for baking?
You need to grease your pans even if they’re nonstick if you want to be sure your cake will come out of the pan.
When should you take cake out of tin?
Keep the cake in its pan and let it cool on a rack for the time the recipe specifies – usually 15-20 minutes – before attempting to remove it. Try not to let it cool completely before removing it. Most cakes are best unmolded from their pan while they are still warm, otherwise they tend to stick.