I love sharing new tips and techniques I pick up along the way. This one was truly one of those "why did I never think of that" moments. I have always greased and floured my cake tins. If you bake as often as I do, you get through alot of butter. Save those butter wrappers and use them for lining your cake tins. I was skeptical so I had to try it out.
I made some Swiss Meringue Buttercream and had a couple of wrappers left.
I pressed the wrapper in my tin and went around the edges with a sharp knife to trim the wrapper to the size of my tin.
And placed it Butter side up in my tin.
Then baked my cake.
I went around the sides with a knife to loosen them before tipping out onto my cooling rack.
The wrapper peeled write off and my cake was perfect and did not stick to the tin at all.
I was recently the lucky recipient of a Dinkydoodle Airbrush :) So this was my practice cake to get the feel for using my new airbrush. The airbrush is amazing. Love that I can get multitone effects on the icing. You just couldn't get this effect colouring the icing the old fashion way. I can't wait to have more projects and really get into using this amazing new tool. Thank You Dawn!
LOL, I just had to share. My daughter came up to me while I was typing this to inform me it is my pretend Birthday today. I told her that was amazing and lucky because we have a pretend Birthday Cake. So I guess we need to celebrate.
Happy Pretend Birthday to Me!