Loaf pans can be lined by cutting a rectangle of paper to fit the base and sides. The same method is appropriate for lining shallow, square, or rectangular pans. A loaf pan can also be lined quickly using two strips of paper. Whichever method you use, grease the pan before lining it with paper.
Mixing Cakes
In cake recipes there are several common terms for mixing:
To stir or combine means to mix ingredients thoroughly in a circular, scooping motion. Often a wooden spoon or spatula is used, but for large quantities your cupped hand is more effective.
To cream fat and sugar is to combine until smooth.
To fold is the lightest way of combining ingredients.
To blend usually implies beating, though it may simply mean to combine ingredients. (When an electric blender is needed, this is stated.) The belief that a cake should be beaten clockwise or counterclockwise, never both, is a fallacy.
To whisk means to incorporate air, usually in eggs. A balloon whisk, whether hand or electric, is often used, although an electric mixer or egg beater can be substituted.
To whisk to the ribbon is to combine eggs and sugar to form a light mousse.
To beat means to work ingredients so thoroughly that a physical change takes place, for example beating egg yolks and sugar to the ribbon. Often, air is incorporated at the same time. An electric mixer or wooden spoon is used, with a wire balloon whisk for softer mixtures.
To knead, commonly applied to bread dough, means to work thoroughly, often by pressing and pounding with the hands.
