Baking With Tins

Be sure you recipes turn out perfectly each time by choosing the correct tins & trays & taking case of them the right way. 

TIN-TIP #1

Get your kitchen in shape by having some basic tins or pans in various forms and sizes on hand. Depending on the recipe, you may need to use a baking tray, muffin pan, loaf tin, o a round cake pan in either 18 cm, 20 cm or 22 cm size.

A square pan is also very handy, as well as s springform cake tin for bakes (such as cheesecakes) that need to be removed with extra care!

TIN-TIP #2

It's important to properly grease any baking tin of pan before popping it into the oven. Yes, this includes non-stick ones! Oil, butter, margarine of a non-stick spray will make turning our or removing your bakes easier & also protect the surface of the tin, helping it last a lifetime! You can get rid of any greasiness with warm, soapy water. 

BONUS TIP: Sponge cakes are very delicate, so you'll need to use a special tin for these! Choose one in a lighter colour, so it doesn't heat up too much in the oven & cause extra browning.