LINING A ROUND PAN
Cut a strip of paper long enough to cover the side of the greased pan; fold on one side, snip up to fold. Position around inside. Cut a paper round for base; positon over snipped paper.
LINING A SQUARE PAN
Trace the pan base onto baking paper; cut out paper slightly inside the marked lines. Place paper in greased pan. Cut strips of paper to fit all four sides; position in pan.
LINING A RECTANGULAR PAN
Cut a piece of baking paper long enough to cover base and two long sides of the greased pan so you have enough paper to lift the cake from the pan.
This story is from the Issue 85 edition of The Australian Women's Weekly Food.
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This story is from the Issue 85 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
