Lining An Hexagonal Cake Tin

Baking By Cher2309b Updated 29 Oct 2015 , 12:25am by Cher2309b

Cher2309b Posted 17 Oct 2015 , 8:28pm
post #1 of 4

I am concerned that lining my 6" and 10" hexagonal cake tins will spoil the sharp corners of the cakes. Any suggestions please?

3 replies
winniemog Posted 17 Oct 2015 , 10:25pm
post #2 of 4

Firstly, you'll achieve the sharp corners with your ganache or buttercream under your fondant.

BUT you can just crease the baking paper well into each corner - just measure and fold each one.

Pastrybaglady Posted 17 Oct 2015 , 10:30pm
post #3 of 4

You can just line the bottoms of the pans and use a knife to run around the sides of the cakes.

Cher2309b Posted 29 Oct 2015 , 12:25am
post #4 of 4

Thank you winniemog and Pastrybaglady.

I tried both ways. I carefully creased the baking paper sharply into all corners. It wasn't too bad - certainly distorted the sides and corners a little but, as you mentioned, the ganache did a pretty good camouflage job.

Lining only the bottom of the pan gave a sharper shape. Perhaps I didn't grease and flour the sides and corners well enough because a couple of corners stuck a little and broke slightly. Once again, the ganache hid this well.

Thanks again for your help. Happy caking,

Cheryl

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