Nevertheless, this technique is generally reliable for ensuring your cake doesn't stick. Using butter in tandem with parchment paper is a great way to achieve that buttery, caramelized dairy taste.

Preheat the oven to 180C/160C Fan/Gas 4. Using a piece of kitchen paper, grease 2 x 20cm/8in round cake tins with butter. Line the bottom of the tins with a circle of baking paper. In a large bowl ...

Grease 4 x 20cm/8in ultra-shallow layer cake tins and line them with baking paper. Don’t use loose-bottomed tins as this is a runny batter. Cut the butter lengthways into four pieces (just to ...

Butter a 10-inch cake pan, line the bottom with parchment paper, and butter the paper. Place 2 tablespoons water and sugar in a saucepan, and stir together. Cook over high heat, swirling the pan ...

Pre-heat the oven at 100 degree C. Grease a 6-inch baking tray with a little oil and line with a butter paper. Keep aside. Sift together the bajra flour, wheat flour, cinnamon powder, baking powder ...