Lining your cake tins properly is one of those small kitchen skills that makes a big difference. No more sticking, no more awkwardly peeling away paper, and way less mess. Whether you're baking a gooey brownie, a layered cake, or a perfectly risen loaf, these three foolproof techniques will have your tins lined like a pro. Plus, we’ve linked two of our favourite cake recipes and a bonus tip for lining flat trays using the crinkle technique.
1. Lining a Baking Tray (Lamington Tray, Brownie Tray, Slice Tin, or Rectangle Cake Tin)
The trick here? Minimal clean-up and perfect coverage.
- Cut a piece of baking paper large enough to cover the tray.
- Place the baking paper down and sit your baking tray in the centre.
- Using a knife, cut from each corner of the tray outwards to the corner of the baking paper. Repeat for all four corners.
- Fold the outer sides over to create neat flaps.
- Lightly oil your tray to help the paper stick.
- Place the baking paper in the tray, tucking the cut edges neatly around the corners.
- Voilà—your tray is perfectly lined and ready to go!
2. Lining a Round Cake Tin
No gaps, no excess paper, just a clean and professional lining job.
Bonus tip: The same technique for cutting a round paper liner (a cartouche) works perfectly for pressing onto the surface of custards, sauces, and bechamels to prevent a skin from forming.
- Start with three baking sheets:
- One square sheet roughly as wide as your cake tin.
- Two long rectangular sheets the height of your tin (for the sides).
- Fold your square sheet repeatedly until a small triangle (think paper snowflake vibes).
- Find the centre of your cake tin and trim the excess paper around the outside.
- Unfold—you now have a perfect circle for the bottom of your tin!
- Lightly oil the sides of your tin.
- Place the circle at the base, then add the long side strips, overlapping at the bottom for full coverage.
3. Lining a Loaf Tin or Square Cake Tin
This technique keeps everything snug while making it easy to lift your bake out.
- Cut a piece of baking paper larger than your tin.
- Place the baking paper down and sit your tin on top, centred.
- Cut a straight line from each corner of the paper outwards to the edge.
- Fold each side up to create flaps.
- Place the paper into your tin, tucking each corner neatly around the edges.
Bonus: The Crinkle Technique for Flat Trays
Sick of trying to tip something onto your lined tray only to have that pesky paper fly away? It’s time to scrunch baby! Scrunch up then smooth out your baking paper before placing it on a flat tray. This helps it sit flat instead of curling up and shifting in the oven.
Check out our instagram for a handy video here.
Let’s get baking…
Check out these cake recipes to test out your perfectly lined tins!