How to Line Cake Tins

It is important to line cake tins when baking fruit cakes, which will be decorated. You should use tins that are well shaped and even. If you are making tiered cakes, make sure that you use tins that match and have the same shape corners, the larger tins will be deeper.

To have a well shaped cake, the tins must be correctly lined. Use 1 to 2 layers of brown paper, the 2 or 3 layers of greaseproof paper.

This paper lining will help protect the cake from burning during the long cooking process. For the larger cakes I do recommend that you use the maximum amount of lining paper (that is 2 layers of brown paper and 3 layers of greaseproof paper).

When adding your wedding cake mixture to the cake tins, spread it will into the corners.

Make sure that the mixture settles into the tin by lifting the tin to about 30cm (12 inches) and then let it drop sharply on a firm, hard flat surface. This also breaks up any air bubbles that are inside the cake.




To achieve a smooth top on your cake use wet hands to smooth out the raw cake mixture before you bake it.

How to Line a Round Cake Tin

Cut strips of brown paper and greaseproof paper about 10cm (4 inches) wider that the depth of the cake tin. Fold over the long edge of the paper about 2.5cm (1 inch).

Cut this 2.5cm (1 inch) strip up to the fold line about every 2.5cm (1 inch). This will enable the paper to fit around the curve of the cake tin.

Use the base of the cake tin draw out circles of paper to line the inside of the tin on the base.

How to Line a Square Cake Tin

If the cake tin has round corners follow the instructions for lining a round

If the cake tin has sharp corners, line cake tins by cutting strips of paper the width of the tin and long enough to go over both sides and the base, hanging out about 5 cm (2 inches) from both the sides.

Do the same for the opposite direction. You can use a piece of folded newspaper to go on the out side of the tin to hold the lining papers up right. Secure the newspaper with twine.

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