Baking parchment or non-stick baking paper
1 If your recipe asks for a 20cm cake tin – you need to upturn it and measure the base.
2 Take a sheet of baking parchment, stand the tin on the paper and draw around with a pencil.
3 Cut out the circle.
4 Measure the depth of the tin and add 1cm. Cut a strip of parchment this width and long enough to wrap all the way round the tin.
5 Fold over the 1cm along the edge and snip diagonally at 1cm intervals.
6 Grease your cake tin with butter or oil.
7 Press the paper strip around the cake tin sides and top with the round.
8 Hey presto! You’re ready to pile in your cake mixture.
FIX A FLOP
Watch out! Old fashioned greaseproof paper annoyingly often sticks to the cakes too – so make sure you use baking parchment or non-stick baking paper.