tin preparation

• Put the cake tin on a double thickness of greaseproof paper and mark around the tin. Cut out the shape drawn.
• For the sides, cut a strip of double greaseproof paper about 2"/5cm higher than the depth of the tin with 1"/2.5cm overlap.
• Make a fold of 1"/2.5 cm in depth along the length of the strip.
• Cut the fold with a scissors at an angle and at 1" intervals.
• Brush with melted margarine, then place the strip of paper inside the tin with the snipped margin lying inwards and flat around the bottom. The lining should be about 1" higher than the tin.
• Line the bottom of the tin with the cut-out base. Grease the papers with melted margarine.