The hack that will help you line your cake tin perfectly

Experts have revealed the best way to line a cake tin – and it requires two seperate sheets of baking paper.

Lining a cake tin can be a fiddly business and if you leave any gaps or air bubbles, it can mean that your cake sticks to the side or is baked unevenly.

However Cher Loh, head tutor at the Good Housekeeping Institute Cookery School, has revealed there’s a very easy hack that will guarantee that you line your cake tin perfectly every time.

And his trick involves cutting out a circle of baking parchment for the base, and another piece to stick around the sides of the tin.

Cher said that many bakers make the crucial error of just cutting out one piece of parchment and pressing it down onto the bottom and around the sides of a cake tin.

But if you cut the baking paper too large or too small, it can affect how your cake bakes.

Cher’s advice is to cut out a circle that will cover the base of your cake tin, and then another long rectangular strip for the sides.

Cutting out flaps on the long strip will also help create a smooth line in your tin. 

Cher advises bakers to start by placing a cake tin on a sheet of parchment and drawing around the outside of it with a pencil.

Cher says bakers should start by cutting out a circle of parchment after drawing around their cake tin

Cher then advises to cut out a separate strip, before cutting flaps along the long side so that it fits neatly into a cake tin, with the flaps on the base. The long strips fits around the sides of a tin with the flaps at the bottom to make sure there are no gaps between the sides and the base

Then he says they should use scissors to cut out a circle, which will line the base of the tin.

He then suggests cutting out a long strip of parchment paper that is about 2cm wider than the depth of the tin.

He recommends folding along the long edge by 1cm and then making cuts about 2.5cm apart along the fold and up to the folded line on the strip. 

This piece will wrap around the sides of the tin, with the folded end meeting the circle of parchment paper lining the base.

Cher recommends lining the tin with the long strip first before placing the circle of parchment paper on the bottom.