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. 

It can be tricky to create an even crust made from a biscuit crumb mixture for a cheesecake or slice. An easy way to ensure you get the most even crust is to first sprinkle the crumb mixture as evenly as possible over the entire base of the pan and then use the flat base of a glass to press firmly, and evenly, down to compress it. To finish slide the glass across the base in a circular motion to even the surface.