Wood Pussies

[VikingVagine]

Carrying on from Chat.

Urgent help needed I'm afraid. I made that savoury cake and it looks and smells lovely but I can't get it out of the loaf tin. What do I do?

I would hack into it and start eating straight from the tin

Presume you've run round the edges with a knife etc? Is it cool?

Like your style, Caz

Yes I've done that and whacked it on the bottom as well. My oh wants to just start hacking into it

Sorry it is cool now

Just had another go at whacking its bottom and its come out. Panic over. I've just tasted the bit left in the tin and its yummy

You're a naughty Wood Pussy for not lining your tin, mins!

Sorry I promise not to make that mistake again

Ooooh I grease mine, should I be lining?

I greased mine too and look what happened. We nearly had no cake

I've started just pouring oil into the tin and brushing it all over with a pastry brush so they're well and truly greased. I used to line tins and use butter/marge to grease with but oil is a million times less faff and so far seems to be much more effective. My Victoria sponge last week just fell out of the tins.

I use oil for bread and grease proof paper for cake

My loaf tin is ancient and decrepit so I always grease & line it completely with greaseproof. My springform cake tin is new so I only do a circle in the base and a bit of grease up the sides. I don't have the confidence in my baking not to line everything....

All my moulds are either Teflon or silicon so I just oil them and never have a problem. If I was using a normal tin I'd definitely line and grease them.

What did you put in your savoury cake mini ?

Does no one find that if they use oil it makes the edges of the cake greasy?? I don't even use much....but this happens..weird.

I think that's why a lot of recipes specify that you use butter for greasing, Cunning.

I read somewhere that it's because the oil burns, but butter burns at a lower temp. to oil, so I don't think it's that.

Loaf tin liners and baking parchment circles are what I use with my tins, save a lot of faffing about cutting up baking parchment, just use butter up the sides with the circles.

I thought butter had a quicker burning temp? That's why you add a little olive oil to butter when using it to cook, as it stops it burning now. Liners it is

Oooooooooo all this talk of baking is making me twitchy. Why does work have to get in the way?

www.lakeland.co.uk/5552/1lb-Loaf-Tin-Liners;jsessionid=521764E3FBFAF54D02E4575525EB9AF9.app1

I thought that about butter, which is why it confused me.

I have a confession to make. I've just made pancakes without using Geoff. It's just easier to mix it all in the measuring jug. Less washing up. Karma bit me on the arse though, the batter was lumpy :(

You've no idea how happy it makes me to have somewhere to discuss lining baking tins (I am a paper on the bottom, butter up the sides kind of a gal btw)

I have a circle and a strip of PTFE-coated liner cut to the size of the tins I use most often. The circle just gets used in one tin but the strip works for about 4 different tins (2 sides and base).

Usually I don't faff about lining the sides otherwise, but lining the base helps.

If I need a greaseproof paper circle cutting for another tin I get a child to do it - at 5 and 6 it's something they can manage to do and it's less messy than involving them in other aspects of cake preparation.

MrsChemist

I am by no means dissing Geoff, but what I do like about little Prospero is that she sits quietly by the oven in chucking in distance. It's just as easy to fill her bowl as it is to get a jug out.

I'd love a Geoff but I think I'd do the same as you.

Viking I didn't have enough of anything the recipe said so I chucked in some ham, green olives, black olives, cheddar cheese and sundried tomatoes.

It is so nice that I am going to make some for when we go to dinner at a friends, who is always banging on about what a great cook he is and no one can compare etc. I wanted something special to take to shut him up and this may very well be it