Very, Very basic baking question...

[JeremyVile]

Am baking my first ever cake (for DPs birthday tmro)
Now, do I need to line the tins before pouring the mixture in?
And if so, what with?
I don't have grease proof paper. Would tin foil do?

you can grease the tins first with butter (use cling film so your hands don't get dirty) and then dust around it with flour. Throw the excess flour away and job done

(have never used tin foil)

If you have the wrapper off baking marg or butter, you can use that.
Otherwise lightly grease the tin and dust with flour. Not sure about tin foil to line tbh, although it might stop the cake sticking, it might conduct the heat too much. But don't know for sure.

It'll stick to the tin foil, it needs to be grease proof I'm afraid. You need to grease and line the tin, bottom and sides.

Depends what sort of cake but a normal sponge, you could line them but not with foil.

If nothing suitable, grease then dust with flour. When I say grease, I don't mean axle grease. Get a bit of paper and smear some butter on it, wipe all over tin. Then shake a fine layer of flour all over till 'dusted' Then pour/slop mixture in.

don't hold me responsible if it burns though

Oh, you're all wonderful! Cheers all.

you don't really need to line it though - I never do, just grease and dust with flour (think it's an English thing..)

Hi JV, unless you have super-duper spanking new non-stick baking tins I would line them. Foil will be ok but just make sure you get it right into the corners as foil gets quite heavy creases in. Of course if you are icing the cake completely it won't matter about creases!

Hope it's yummy!

Oh yes I forgot about greasing & flouring... That works too!

Ye, I'll do the butter/flour thing.

Another quick question - I'm assuming the sponges will come out with domed tops, do I slice the top bits off?

Sorry, what I mean is that I'll be making two sponges to sandwich together and I'm thinking the curved bits will get in the way...

Tunr them upside down before they have cooled so you have the flat side facing up and the dome will hopefully get squashed down a bit.

unlesss they are like some of mine and sink in the middle so you have to fill it in with butter cream

Ooooh I always slice off the domes + scoff 'em while no-one's looking!