1. Use softened butter to grease the pan, brushing it all over the base and sides. (It’s better to use butter than cooking oil spray because it adheres better to the baking paper.)
2. For the sides of the pan, cut a long strip of baking paper and wrap it all the way around; it should be about 4cm higher than the pan.
3. Fold a two centimetre crease along one edge, snipping it with scissors to create a fringe. Wrap this strip around the inside of the pan, pressing the fringe around the base. Brush the fringe with a little more butter.
4. Using a pencil, trace around the base of the pan onto a sheet of baking paper.
5. Fold the paper in half twice, and cut around your traced line, before pressing it in to the base of the greased pan.
How to line a baking tin for a Christmas cake
If you’re cooking a Christmas cake, you’ll need more protection for your cake as it cooks for a much longer time. Taking a little extra time and effort at the start always ensures a perfect cake, every time.
1. Line the pan first with two layers of brown paper, using the same method; this is thicker and stronger, so will protect your cake from burning.
2. Add two more layers of baking paper.
Now get baking! Try out this pretty flamingo cake or a popcorn and peanut butter chocolate cake.
More expert baking advice
~ Expert baking q&a: What’s the difference between the various types of sugar and how can I substitute one for another when baking?
~ Expert baking q&a: What’s the difference between baking powder, baking soda and bicarb soda?
~ Expert baking q&a: How to use a nut roll tin
~ Expert baking q&a: What is cream of tartar and what is it used for?
~ Expert baking q&a: How can I make my own self-raising flour?
