Using this handy tip, you can make temporary tins with tin foil and a crumb cutter. The benefits of this method include not having to trim your cakes with the crumb cutter. Additionally, it's useful if you don't have the right-sized tins or don't have enough tins on hand.
Materials Needed:
- Two sheets of tin foil
- Crumb cutter in any size
- Baking tray
- Non-stick baking spray
Method:
-
Prepare the Foil and Crumb Cutter: Place two sheets of tin foil on top of each other, followed by your crumb cutter.
-
Form the Tin: Scrunch the tin foil up around the outside of the crumb cutter, ensuring it is nice and flat.
-
Remove the Crumb Cutter: Carefully remove your crumb cutter. Repeat this process as many times as needed.
-
Prepare for Baking: Place your new tin foil tin onto a baking tray. Spray the inside of your tin foil tin with non-stick baking spray.
-
Fill and Bake: Fill the tin with your cake batter. We recommend filling it about halfway. Then bake your cakes for the required time.
-
Cool and Remove: Once baked and cooled, carefully remove the tin foil from your cake.
-
Wrap and Chill: Wrap your cakes in cling film and chill them in the fridge. This will make handling your sponge much easier.
-
Stack and Layer: Now you are ready to stack your sponge and buttercream layers in your crumb cutter and liner. No need to trim your cakes using this method.
-
Perfectly Even Cake: Once your layers are chilled, you can remove your crumb cutter and liner, leaving you with a perfectly even and straight cake.
Here you can see your perfect layers of sponge!
Watch all the steps in our video below:
This method not only saves time but also ensures that you have the right-sized tins for your baking needs. Happy baking!