Lining The Cake Pans

A light-weight wrapping paper is best adapted to this purpose. To line a rectangular pan, invert, spread paper upon the bottom, having one side even with one of the longer edges of the bottom, crease the paper upon the opposite edge, fold in the crease, and, with a sharp knife, cut at the fold. Put in the pan, press down smoothly, letting the ends hang over the ends of the pan. Have ready a dish of clarified butter (melt the butter, and let stand a few moments to "settle," then skim off the top, leaving the salt and sediment in the bottom), and with butter brush spread the unpapered sides of the tin and the paper with butter. Patented tins, from which cake can be easily removed, do not need lining. Tins may also be buttered thoroughly, and, just before the cake is placed in them, sprinkled with flour. After sprinkling with flour, invert and give the tin a sharp rap to remove superfluous flour.

Filling The Pans

That the cake, when baked, may fill the pan, let the uncooked mixture fill two thirds of the space. Always draw the mixture away from the centre toward the corners or edges, and, when baked, other conditions being favorable, the top will be level.