Make sure you grease and line your cake tin to prevent the cake from sticking to the side whilst baking, making it difficult to remove from the tin. Use a pastry brush and brush a small amount of butter or oil around the sides of the tin. Measure the width and length of the tin and add the measurements together. Cut a strip of baking parchment slightly longer than the total measurement of the tin and a few inches higher. Fold it back about 1 inch along its length, then snip it at an angle at intervals up to the fold, making a fringe effect. To attached the baking paper around the side of the tin press the paper and it will stick to the butter/oil, the snipped edge should overlap on the base of the tin. To cut the rectangle base out use the tin as a template, drawing round the base with a pencil. Cut this out to fit over the snipped paper over the base.