Kitchen and Cooking Tips: Cake Stuck to the Tin?
Can’t get the lid off?
For a good grip place a wide rubber band around the lid, and then twist.
Salt runs too fast?
Unscrew the shaker top, wash it and leave to dry. Then use clear nail polish to block up some of the holes. When the polish is dry, replace the lid. If the salt still runs out too fast, block up a few more holes.
Short of an egg?
If you need an extra egg for a cake recipe that uses either a raising agent or self-raising flour, you can replace the egg with 15ml (1 tbsp) of vinegar without affecting the result.
Cake stuck to the tin?
Loosen the sides with a knife, place the tin on a wet cloth while still hot, and try again after a few minutes. If the cake is still stuck, try to loosen the base with a flipper or fish slice. Disguise any damage with cream or icing, or use the pieces for a trifle if it breaks.
Hard-boiled eggs crumble when you cut them?
Try wetting the knife first for cleaner slices.
Clogged-up salt cellar?
Put a few grains of uncooked rice in with the salt to absorb moisture.