Dec 22, 2008

Lining your cake tin

Just a quick tips & tricks posting to show you how I line my spring form cake pan. Most of you probably know this already or have your own (favorite) way of doing it, but for those of you new to cooking & baking, it might be useful to see at least one way you can do this.

What you need:

greaseproof baking paper
spring-form cake pan


I’m using a 8.5 inch (22cm) cake tin for this.

Now using a brush (or your hands), lightly grease the cake tin. This will make the paper stick to the bottom and sides.

My baking paper came in pre cut square pieces (or I would have used a smaller piece), but just cut a strip off the paper that’s about 1 1/2 inch bigger than the cake tin.

Fold it in half and fold it again in the opposite direction until you end up with a little square. Now take the folded edge and flip it over turning the whole thing into a triangle. Fold it once more to get a smaller triangle, and that’s it.

Simply place the tip of your origami in the center of the cake tin, and cut the end round the curve.

There’s your bottom! (no, not your bottom!)

Cut a paper strip that’s about 1 1/2 inch taller than the side of the cake tin you’ll be using. Fold roughly 1 inch over, and give a small cut at every 1 inch.

Because you greased the tin, the paper should simply stick to the tin. Put the sides in with the cut edge downwards and place the base on top. Press down firmly on all sides.

Voila, you’re done.

Tip: I always lightly grease the paper as well.

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    1. 1

      Ok … smarty pants. That’s such GREAT information.

      That must certainly explain why you won an award on our site ;-). When you have a minute come check out our year end award show. After all … you are a recipient of one of the bestest awards on the internet.

      xoxo, K

      Kristy on Dec 22, 2008 @ 7:48 pm Reply
    2. 2

      I love to see tips! I never know when I will learn something new, easier, or just reaffirm my techniques. Now all I have to do is find my spring-form pan . . . .

      Vicky on Dec 23, 2008 @ 12:23 am Reply
    3. 3

      Now show us what you made in the lined cake pan! Thanks for helping me get a little more organized. Don’t tell anyone, but I usually put the pan on the paper and use a pencil to trace the circle. Yummy Huh?

      Heather on Dec 23, 2008 @ 1:18 am Reply
    4. 4

      What a tip! I always have difficulty and now I think I will face no more challenges lining my (always-leaking) springform pan!

      Mrs Ergül on Dec 23, 2008 @ 3:30 am Reply
    5. 5


      Monica on Dec 23, 2008 @ 8:03 am Reply
    6. 6

      My springform pan in teflon coated, and few things have ever gotten stuck. Are there drawbacks to a stick-resistant pans? Or does the paper serve another purpose?

      Matt on Dec 24, 2008 @ 1:11 am Reply
      1. I also have a teflon coated springform pan.  Few things get stuck but everything leaks out during baking! Does your springform pan leak during baking as well?

        Tutts on Nov 28, 2012 @ 10:01 pm Reply
    7. 7

      Matt, I always prefer how the edges of the cake look when using baking paper.

      Kay on Dec 31, 2008 @ 9:36 am Reply
    8. 8

      I am so glad that I discovered baking paper. I can’t believe I ever baked without it! Thanks for the demo/pics. It’s just what I was looking for. :)

      Lysa on Apr 11, 2009 @ 11:12 am Reply
    9. 9

      and if the paper strip along the side won’t stay put, just put a paperclip on the end, to hold the two ends together. works like a dream !

      maaike on Dec 20, 2015 @ 4:52 pm Reply

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