Choose a size suitable for the quality you are making. Generally, the recipes given will fill a round cake tin 20cm across, an 18cm square cake tin or a 8cm x 16cm loaf tin. I also like baking cakes in small fluted tube pans (doughnut-shaped pans) as they look pretty when turned out and are easy to cut for serving. The hole in the middle also allows your cake to cook more quickly and evenly. I own several inexpensive aluminum ones in difference sizes which came from baking supply shops.
Cake tins should be filled half to two-thirds full to give the cake enough room to rise. Overfilling can result in a collapsed cake or one that overflows, while a tin that is too large will produce a thin cake with a pale top.
It is impossible to always make the correct amount of batter for the tin you want to use. I generally err on the generous side and any excess batter is spooned into paper cases to make cup cakes. They’re great for packed lunches, eating on the run or as giveaways to friends, neighbors and colleagues.
Preparing the tins:
What good is a cake if you can’t get it out of the tin? To prevent such a disaster, then insides of the tin need to be ‘prepared’.
- Brush the base and sides with a little softened butter – not too much, just enough to coat the insides with a thin layer of fat. To make doubly sure the cake doesn’t’s stick, throw in a scant spoonful of flour and tap the tin dusting over the inside as it clings to the layer of butter. Gently tap the upturned tin over the sink to remove any excess flour. If you are using a fluted tin with an irregular shape, dust the inside with caster or fine granulated sugar instead of flour as an added anti-sticking precaution.
- Moist, sticky cakes and those which have the addition of dried fruit, chopped chocolate, etc are more likely to stick so it is wise to line the base of the tin with greaseproof paper. To do this, place the tin, base down, on a sheet of greaseproof paper. Using a pencil, trace the outline of the base of the tin and cut out the shape. Grease and flour the sides of the tin first, then place the sheet of greaseproof paper on the base. It’s not necessary to grease the paper as it can be easily peeled off once the cake is cooked.