To create a neat square, fold the strip of baking paper in half diagonally to create a triangle, and trim any excess. Open out. Different materials have different heat conduction. Loaf pans made of metal have good heat conduction so you will notice they heat faster compared to glass pans.

As its name suggests, a 1lb loaf tin takes half the amount of dough of a 2lb loaf tin. If you only have a 1lb loaf tin, we recommend either halving the quantities in the recipe or making all the mixture and baking two 1lb cakes one after the other. It may be tempting to put the full quantity of mixture into the 1lb loaf tin at once but with eggs and baking powder in the mixture, your cake should rise. And using such a small tin will result in the cake overflowing the tin and making a mess of your oven!You should think carefully before using a different tin shape to the one specified in a recipe. Cakes that are cooked in round cake tins are usually intended to be light and fluffy, rather than dense and squidgy. Light and fluffy cakes like sponges contain equal amounts of sugar, fat, flour and eggs. This produces a dry crumb. Dense and squidgy cakes have a higher ratio of sugar, fat and liquid ingredients. This produces a moist crumb. If you cook a drier cake in a square cake tin, then it is danger of dying out at the corners by the time the centre is cooked. You can try to mitigate this by making the following adjustments:

If you have increased the density of the cake mixture in the tin, possibly by using a smaller but deeper tin, you may find that the cake isn’t cooking evenly. If you are watching your cake, it is browning on top and looking very cooked, but a skewer won’t come out clean, you may wish to put a folded piece of baking parchment or greaseproof paper over the top of your cake in the oven. This will slow down the browning and may buy you enough time to ensure the mixture in the tin is all cooked. My cake is overflowing the cake tin! What happens if you use the wrong size of pan? It’s often not the end of the world, but it can certainly change the results of your recipe.wrap the outside of the cake tin in baking strips (or a triple layer of brown paper)– this insulates the cake To ensure your loaf rises to fill the tin, we’ve added handy fill lines so you know exactly how much dough to put in. Oven safe up to 240°C and with even heat distribution ensuring your bread will be cooked through to perfection, the generously sized handles with sure-grip silicone inserts make getting it in and out of the oven simple too. And, when you’re done, the tin can go straight in the dishwasher. Once you have water in your pan, get a liquid measuring cup. Pour the water from the pan into your measuring cup to determine how many cups of water it can hold. Metal pans also come in different colors. If you want a darker crust, you should opt for dark metal pans as they conduct heat better than their light counterparts. Corners