frames are mainly used to make children’s cakes – and most children dislike fruit cake – you will rarely make number fruit cakes. If you do find yourself in this position, however, use the ingredient amounts for a 20-cm (8-in) square fruit cake (see page 111) for all frames.
Novelty Tins
There is a huge selection of novelty tins, which increases yearly with each new hobby and children’s television programme. Most novelty tins are American and come with instructions for decorating cakes with buttercream. Do not be put off by this. Chapter Four, Simple Decorating Techniques (see page 46) explains how to decorate novelty cakes without resorting to piping tubes (nozzles) – though if you would like to give piping a try, it is explained in detail starting on page 66.
Like frames, most novelty tins are used to make children’s cakes – and since most children dislike fruit cake, you will probably not make many novelty fruit cakes. This is a good thing, because most novelty tins are too weak to hold a fruit-cake mixture. But should you receive a special request for a novelty fruit cake, use the ingredient amounts for a 23-cm (9-in) square fruit cake (see page 111) for all novelty tins.
Lining Tins (Pans)
Lining tins (pans) may seem boring, but it keeps the cake mixture from sticking to the bottoms and sides of tins, and ensures your cakes turn out perfectly. When lining tins and frames, you will need plenty of good- quality greaseproof (waxed) paper, plus butter or margarine. Novelty tins, however, will require you to use cling film (plastic wrap) or flour with the butter or margarine.
1.Place the tin on a piece of greaseproof paper of approximately the same size and draw round its base. Cut out the shape and slip it into the bottom of the tin (Fig. 1). There is no need to grease the bottom of the tin first.
Troubleshooting
Never leave tins to dry naturally. Wash them in warm, soapy water and dry them in a warm oven. This prevents them from rusting and prolongs their lives.
2.Lightly grease the sides of the tin with butter or margarine, then use a tape measure to measure the tin’s height. Either use greaseproof paper on a roll that is 2.5cm (1in) wider than the height of the tin (Fig. 2) or cut a strip or greaseproof paper to this measurement to line the sides. Roll it round the inside of the tin, allowing the ends to overlap slightly.
With square tins, make sure you push the greaseproof paper right into the corners. This will make it impossible for the cake mixture to leak out and stick to the tin during baking.
Lining Frames
Because of their strengthening bars and irregular shapes, frames are the trickiest kinds of tins (pans) to line. Take it slowly at first to make sure you get it right.
1.Since frames do not have bases, you will need to create them. First, set a sheet of greaseproof (waxed) paper that is at least 15cm (6in) bigger than the frame all the way round on top of a baking tray. Then position the frame upside-down – so the strengthening bar (or bars) runs across the top – on this.
2.Take the four corners of the greaseproof paper and twist them. This brings the paper up round the outside of the frame and ensures the mixture will not spill out (Fig. 1).
3.Line the sides of the frame as described in Lining Tins (Pans), step 2 (see page 15) (Fig. 2). Do not add the extra 2.5cm (1in) to the greaseproof paper’s width, though, or it will be difficult to work round the supporting bar. If the frame has a cut-out section in the middle, line this in the same way as the sides.
Lining Novelty Tins (Pans)
The whole point of using novelty tins (pans) is to create cakes embossed with their detailing, so you cannot line them with greaseproof (waxed) paper or the details will be obscured. Instead, line them with cling film (plastic wrap) or a light dusting of flour, depending on your oven (see below).
Electric Ovens
First, grease the tin with butter or margarine, then line it with a generous amount of cling film (Fig. 1). (Cling film shrinks during baking, and you do not want to be caught short.) Remove the tin from the oven after baking. Once the cake has cooled, turn it out and peel off the cling film. Alternatively, follow the instructions for gas ovens below.
Tools of the Trade
When you are lining novelty tins (pans), use a good-quality cling film (plastic wrap) that is suitable for use in the microwave to achieve the best results.
Gas Ovens
Cling film is not suitable for use in gas ovens, because it can burn if it comes too close to the flame. Instead, thoroughly grease the tin with butter or margarine, then sprinkle flour all over it. Tap the sides of the tin with your hand to give the entire tin an even coating of flour (Fig. 2), then turn it upside down to get rid of the excess.
Troubleshooting
If you have a fan oven, you may find that you end up with a hump on top of your cakes. Try placing a sheet of greaseproof (waxed) paper – with a small, 3-cm (1½-in) hole cut out of the middle – over the tin (see below), taping it down with masking tape if necessary. This creates a barrier between the cake and the heat source, and prevents your cake from burning. Remove the greaseproof paper after the first 45 minutes of baking for sponge cakes, or after the first 1¼ hours for fruit cakes. If you are making a fruit cake, you should also place a bowl of water in the bottom of the oven. The steam keeps moisture in the cake and ensures it stays soft. Top up the bowl with water throughout baking.
If you prefer, you could use ‘cake spray’ instead of butter or margarine. It works well and does not require you
