Is there such a thing as greaseproof bags for cooking please? Trying to wrap paper round a cake and keep it pinned underneath in a fan oven is a battle.
Never seen them, Sheal, but Lakeland would probably have them if they exist! Failing that, would turkey-roasting bags work, or could you perhaps improvise something with staples? At the worst, the cakes would have added iron
I don't understand how having a bag would help. Would you want to put the cake tin inside it? It would have to be quite a big bag.
Just a little confused as to why you want to ".... wrap paper round a cake" since, normally you'd line the cake tin by putting the paper inside the tin and (if it's something like a rich fruit cake that needs long, slow cooking), tie something like brown paper around the outside of the tin as well (but then I'm guessing you know that - so I'll shut up!). I'm not aware you can buy greaseproof bags that would be large enough to take a whole large cake (assuming you mean something what? 7"/8" or larger?), the biggest I've seen are 10"x 10" - 25.4cm in 'new money' - which would however be ample for individual cakes. If 10x10 isn't large enough, what I'd suggest is either .... 1. Cut two sheets of greaseproof each large enough to pretty much cover the cake on their own - make one piece square the other rectangular - then line them up on 3 sides and staple them together (at fairly close intervals) to make a 'bag' with one open end, slide the cake in then fold up the 'flap' (left over from the rectangular bit) and hold that in place with some metal paper clips or mini 'bull-dog' clips. Or 2. If we're talking cooked cake, then wrap the cake up (as you would a parcel - but very loosely) with all the joins on the top, put a baking sheet over it, flip it over and stick it in the oven on the baking tray. If you mean un-cooked cake mix, then again, put the mixture in its tin on a baking sheet, cut a large piece of greasproof, lay it over the cake tin, tuck all the bits underneath and the weight of the mix and tin will keep the paper from 'blowing about'. Either way, there's nothing to stop you using a baking tray underneath a cake tin - I often do when cooking cakes in small individual containers such as dariole moulds or mini loaf tins - if you're concerned the bottom might get too hot, a couple of folded sheets of newspaper underneath will diffuse the direct heat.
Don't know if its any help, but we recently bought a Teflon baking sheet that is just thicker than a bit of paper and can be folded etc, but is a wee bit heavier than baking paper is - - might just be heavy enough to be less of a battle? It was about a fiver I think from Sainsbury's, and is fully reusable (even washes in the dishwasher)
Sorry I'm not about to start stapling things together, it'll be quicker to battle with the greaseproof, but thank you anyway. I have a Date Loaf recipe that I use on a regular basis and use a 2lb loaf tin. Part of the way through the cooking time, 1 hour 15 minutes, I have to cover it with greaseproof to stop it burning on top. With the bags I could just slide it inside and not have to worry about wrapping it underneath the tin.
What about making a wee tin foil tent Sheal? I sometimes do that when I want to protect something from burning, but also don't want the top of it in contact with the cover in case it sticks
Ah! It all becomes clear now ... all you want is summat to stop the top getting too brown? - then do exactly what fc suggests, a bit of tinfoil will work in exactly the same way as greaseproof. You can use 'regular' foil, the 'strong' or 'heavy duty' stuff, which is slightly thicker/heavier, (use either with the shiny side on the outside, it helps to reflect the 'incoming' heat) ... even better is the newer stuff they now sell, the 'non stick' foil - regular foil with non-stick baking parchment fused to the underside (so brilliant and useful you wonder why it took them so long to come up with it!). Psst - you could also just cook your date loaf on a lower oven setting
No sorry tin foil won't work. The loaf will sweat, as it's moist when it's cooked anyway, I don't want a soggy mess. I'll have a look around in town on my next visit......about three months from now. Thanks all.
