Let's face it, lining a cake tin is by far everyone's least favourite part of baking. It can be fiddly, messy and down right irritating.
But thankfully Cher Loh, Head Tutor at the Good Housekeeping Institute Cookery School has shown us a pretty nifty trick to get it right everytime. And it simply involves us getting creative with our scissors.
Follow his steps below...
STEP 1: Place the tin on a sheet of parchment paper and draw a circle around its circumference. Cut out the circle just inside the drawn line.
STEP 2: Cut a strip of parchment paper about 2cm wider than the depth of the tin. Fold up along the long edge by 1cm. Make cuts, about 2.5cm apart, through the folded edge of the strip up to the folded line.
STEP 3: Lightly grease the inside of the tin with butter, making sure it is completely coated.
STEP 4: Take the strip and press against the sides of the tin so that the snipped edge sits on the base. Lay the circle in the bottom of the tin.
Ta-dah! A perfectly lined cake tin. Now, time to find a delicious batter to go inside...
If you’re keen to perfect your baking techniques the Good Housekeeping Institute Cookery School has a wide range of courses to choose from. Take a look at the options here, or call the team on 02074395500.
MORE: THE ONE BAKING MISTAKE TO AVOID
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Vicky is our Food & Drink Director, where she oversees strategy and content across all of Hearst's brands, from recipe development to fun video franchises and everything in between.
With almost a decade's experience, Vicky was previously Editor of Delish UK, and Digital Food Editor of Good Housekeeping and she lives and breathes food content creation.
Outside of work, Vicky loves learning about wine, eating her way around the world, and hanging out with her dog Pickle.
