If you ever need to fully line a Swiss roll tin or slice tin, this is the simplest way to do it:

1. Take a single piece of non-stick baking paper that is about 8cm/3¼in larger than the base of the tin.
2. Then grease the tin so the paper will stick to it.
3. Take the paper and smooth it over the base of the tin and press it into the corners so that these points are marked.
4. Use scissors to cut slits from the corners of the paper towards the centre just to the point where the corners of the tin are marked on it.
5. Finally, smooth the paper over the base and up the sides of the tin - the slits will allow the paper to line the tin neatly without it buckling.

And then your tin will be ready to use!

PS: If you’d like try out this method, why not bake my yummy Chocolate Caramel Slice. 

When folding two mixtures together it’s important to always add the lighter mixture (like whisked egg whites) to the heavier mixture (like a chocolate cake base) rather than the other way around. This will not only make the folding action more efficient it will also minimising the air lost when combining. Also, remember that if the heavier mixture is also thick, it’s always a good idea to fold a large spoonful of the lighter mixture through it first to ‘loosen’ to make it easier to incorporate the remaining mixture.

When baking individual tarts place them on an oven tray before putting them in the oven, especially when using tins with a removable base. It will make it a whole lot easier and more efficient (and far less fiddly) when you need to take them from the oven to remove the blind baking beads and to add the filling.

I often get asked how long should you beat butter and sugar when creaming it. There is no actual time that you need to aim for as there are a few variables that can affect how long it will take, including how soft your butter is, the proportion of butter to sugar, and the type of sugar you are using.

The best thing to watch out for is for how the mixture transforms as it is beaten. The more you beat it the paler in colour and lighter in texture it will become, but it will get to a point that it won’t change any more and this is the stage that you will know you have creamed it ‘enough’. If you are unsure of what you are looking for it is a good idea to take a small sample of the mixture at intervals as you beat and it will soon become clear.

This image shows a creamed butter and sugar mixture at five stages (from bottom to top): the first one is just combined, with the following samples taken at intervals of beating every 1-2 minutes. The final two samples (at the top), with no difference between them, indicate that the mixture has been creamed enough.

So remember, when creaming, it isn’t a matter of time, just a matter of transformation.