To line a square tin
Cut a piece of baking parchment (silicone paper) by first measuring the length and width of the tin and then adding twice its depth. Centre the tin on the sheet of paper, then make four cuts from the paper’s edge right up to the corners of the tin.
Grease the tin and fit the baking parchment inside, folding and overlapping it at the corners. For the base paper, cut a square out, again using the tin as a template and fit it in the base.
To line a round tin
Grease the cake tin, cut a strip of baking parchment slightly longer than the circumference of the tin and 3 inches (7.5 cm) higher. Fold it back about 1 inch (2.5cm) along its length, then snip it at an angle at intervals up to the fold.
Now press the paper around the sides – the snipped edge will overlap on the base of the tin for a snug fit. Finally, cut a circle out – using the tin as a template – to fit over the snipped paper over the base.
To line a Christmas cake tin
Cut a double strip of baking parchment slightly longer than the circumference of the tin. Fold back 1 inch (2.5 cm) along its length and snip this at intervals, cutting at a slight angle to the fold. Grease the tin then press the paper around the sides – it should sit comfortably around the sides of the tin. Finally, cut a double circle of paper – using the tin as a template – to fit the base and press into place. Brown paper is then tied around the outside of the tin, to protect the cake during the long, slow cooking.
After spooning the mixture into the prepared tin, cover the top of the cake with a double sheet of baking parchment with a 50p-sized hole in the centre.