Points to remember
- Always grease your tin with softened butter. This will stop the cake sticking and will also help baking parchment to stick.
- Most cakes will be fine with just the butter and a base-lined tin. However, if you're cake is cooking for a long time, like a fruit cake, it's best to line the sides.
- To line the sides of a round tin, take a strip of paper long enough to wrap around the tin (you can measure the right length using string). Fold up an inch at the bottom of the strip, then cut a fringe with scissors on a slight angle up to where you have folded. You can then fit this snugly into the tin, with the fringe facing inwards on the bottom of the tin.
- To line the base of a round tin, take a square of paper slightly large than the tin. Fold the paper in half, then into quarters. Continue folding in half until you have a narrow triangle. Hold the point of triangle in the centre of the tin and trim the outer edge where it meets the side of the tin. Open out and fit inside your tin.
- For a loaf tin, sit your tin on a piece of baking parchment and cut a long strip just slightly narrower than your tin. Fit it inside the tin, with a slight overhang at each of the narrow ends.
- Square and rectangular tins can be lined in the same way. However, if you have a runny mixture or you're cooking your cake for a long time. Sit your tin on a large piece of parchment and draw around it with a pencil. Fold along the lines, flip it over, then fold it again. Push the parchment into the tin tuck into the corners.