1. Lightly grease base and sides of tin to help keep paper in place.
2. Take a piece of greaseproof paper and draw around base of tin. Cut out square and set aside.
3. Cut a strip of paper about 2cm (¾in) wider than depth of tin.
4. Put scissors into tin to gauge depth, then use these as a guide to mark paper. Cut out strip, it needs to be slightly longer than length of side.
5. Fold over one of longer edges by 1cm (½in). Use this strip as a template to measure and cut out three more strips.
6. Lay a strip into tin. Making sure folded edge sits on base, paper is smooth against side and folds around corner slightly. Repeat with other strips of paper on three other sides of tin.
7. Lay square of paper on base of tin and smooth flat.
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Deep square cake tin, kitchen scissors, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
