Basics #6: Lining, Squared

Previously, we learnt how to line the bottom of a round cake tin. So what do we do when the recipe calls for a square or rectangular tin? Fortunately, the procedure is pretty much the same –  snip your baking paper in some way to fit the pan. Here’s how it’s done.


First, tear of a sheet of baking paper that’s a couple of inches larger than your tin. Then, you need to make the following cuts (along the dotted blue lines):

You’re essentially removing the corners of the paper and making diagonal slits to help it fit into the corners of your tin. Your baking paper should end up looking like this:

And that’s it! Just press the baking paper into a greased tin and you’re all set for your batter.



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