Lining Cake Tins For Your Dream Wedding Cake

Lining a cake tin is an important step in the cake-making process, especially when it comes to wedding cakes. There are several methods for lining a cake tin, depending on the shape of the tin. For a round tin, you can measure the circumference with a length of string, then cut and fold greaseproof paper to fit the tin. For a square tin, you can cut a piece of baking parchment to size, adding twice the depth of the tin, and make four cuts from the paper's edge to the corners of the tin.

How to line a round tin

Lining a round tin for a wedding cake is a simple process. First, measure the circumference of the tin with a length of string. Cut the string and set the tin aside. Take some greaseproof paper and measure it to the right length for the sides of the tin. Turn the paper lengthways and fold it in half to make a visible crease. Unfold the paper and cut in half along the crease with a pair of scissors. To fit the paper around the circular base of the tin, fold the paper about an inch from the bottom. Undo the fold and snip as deep as the crease you have just made, about an inch apart along the fold.

Alternatively, you can measure the cake tin base by sitting the tin on the paper and drawing around it with a pencil. Cut out the circle. Grease the tin's base and sides with a little butter on greaseproof paper. Make sure it is a very thin layer. Take the long piece of greaseproof paper and angle it into the cake tin, pushing it down to the base edge.

For the base paper, cut a square out, again using the tin as a template and fit it in the base. Grease the cake tin, cut a strip of baking parchment slightly longer than the circumference of the tin and 3 inches (7.5 cm) higher. Fold it back about 1 inch (2.5cm) along its length, then snip it at an angle at intervals up to the fold. Now press the paper around the sides – the snipped edge will overlap on the base of the tin for a snug fit.

If you are using a loose-bottomed or spring-form tin, it is still worth preparing them with grease, flour and greaseproof paper as instructed by the recipe. To line a round tin, place the base of your tin on a sheet of greaseproof paper. Use a sharp pencil to outline the circumference of the tin. Using a pair of scissors, cut around this line leaving a two-inch border which can be folded over. Snip along this additional margin so that this border can be folded up the sides of the tin. This should now fit snugly into the base of your tin.

How to line a square tin

Lining a cake tin is an important step in the cake-making process, especially for a wedding cake. Here is a detailed guide on how to line a square tin for a wedding cake.

Firstly, measure the length and width of the tin. Then, cut a piece of baking parchment (also known as greaseproof paper or silicone paper) to size, ensuring it is twice the depth of the tin. Centre the tin on the paper and make four cuts from the edge of the paper to the corners of the tin. This will create flaps that can be folded up and over the sides of the tin.

Next, grease the tin with butter or a similar fat. Take the long piece of paper and angle it into the tin, pressing it down to the base edge. For the base, cut a square of paper using the tin as a template. Grease the tin's base and sides with a thin layer of butter, then fit the paper square into the base.

Finally, fold and overlap the paper at the corners of the tin. The paper should fit snugly around the base and sides of the tin. This will ensure that your cake doesn't stick and can be easily removed once baked.

How to measure the cake tin base

To measure the cake tin base, sit the tin on a sheet of greaseproof paper and use a pencil to draw around the outside of the tin. Cut out the circle. You can also measure the length and width of the tin and then add twice its depth. For a round tin, measure the circumference with a length of string, then cut the string and set the tin aside. Take the greaseproof paper and measure it to the right length for the sides of the tin. Turn the paper lengthways and fold it in half to make a visible crease. Unfold the paper and cut in half along the crease with a pair of scissors. To fit the paper around the circular base of the tin, fold the paper about an inch from the bottom. Undo the fold and snip as deep as the crease you have just made, about an inch apart along the fold.

How to cut the greaseproof paper

To cut greaseproof paper for lining a cake tin, you will need to measure the circumference of the tin with a length of string. Cut the string and set the cake tin aside. Take the greaseproof paper and measure it to the right length for the sides of the tin. Turn the paper lengthways and fold it in half to make a visible crease. Unfold the paper and cut in half along the crease with a pair of scissors.

To fit the paper around the circular base of the tin, fold the paper about an inch from the bottom. Undo the fold and snip as deep as the crease you have just made, about an inch apart along the fold. You can also use a pencil to draw around the tin on the greaseproof paper, then cut out the circle.

For a square tin, cut a piece of greaseproof paper by first measuring the length and width of the tin and then adding twice its depth. Centre the tin on the sheet of paper, then make four cuts from the paper’s edge right up to the corners of the tin.

How to fit the paper around the tin

To fit the paper around the tin, first measure the circumference of the tin with a length of string. Cut the string and set the cake tin aside. Take the greaseproof paper and measure it to the right length for the sides of the tin. Turn the paper lengthways and fold it in half to make a visible crease. Unfold the paper and cut in half along the crease with a pair of scissors. To fit the paper around the circular base of the tin, fold the paper about an inch from the bottom. Undo the fold and snip as deep as the crease you have just made, about an inch apart along the fold.

For a square tin, cut a piece of baking parchment (silicone paper) by first measuring the length and width of the tin and then adding twice its depth. Centre the tin on the sheet of paper, then make four cuts from the paper’s edge right up to the corners of the tin.

For the base paper, cut a square out, using the tin as a template, and fit it in the base. Grease the cake tin, cut a strip of baking parchment slightly longer than the circumference of the tin and 3 inches (7.5 cm) higher. Fold it back about 1 inch (2.5cm) along its length, then snip it at an angle at intervals up to the fold. Now press the paper around the sides – the snipped edge will overlap on the base of the tin for a snug fit.

Frequently asked questions