To grease and line a tin:
- Take a square of baking paper or a piece of paper used to wrap butter and a knob of butter about 1-2 teaspoons.
- Rub the butter around the sides and base of the tin making sure you get a very thin layer over the surfaces.
- Discard the paper and any residual butter.
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Place the tin on top of the paper and draw around the outside.
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Cut the circle out and place it in the base of the tin.
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Next, measure the circumference of the tin. You can do this with a tape measure or you can simply hold the roll of paper up and pull the paper around the outside of the tin (as if you were going to clumsily wrap the outside). Then cut a strip that is slightly longer than the circumference so that when it is placed inside the tin, the paper will overlap a little and slightly higher than the tin so that the cake could rise higher than the tin if necessary.
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Place the strip around the inside of the tin and ease it around so that it fits right up against the side and there is a slight overlap. If the overlap threatens to flap open (and mine is flaring just a little in the picture) you can always use a dot of butter or the cake mixture to stick it back to the other sheet.
