Bun or patty tins
All these need is a light greasing.
Round sandwich pans
Preparing a round tin depends on the cake mixture you are going to put into it.
For creamed cake mixtures you can get away with greasing the bottom then placing a disc of paper onto the greased surface. Then grease the top of the paper, and the sides of the pan.
For a whisked cake you would grease it, then sprinkle with an equal quantity of flour and caster sugar. No paper needed here.
Deep round pans
These are often used for fruit cakes. For a cake that will be cooked for a longer period, such as a Christmas cake, you would want to use a double thickness of paper.
Start by cutting a disc of paper to fit the bottom of the pan. Grease, lay the paper on top, and then grease again.
Now cut a long strip of paper, wider than the height of the pan, which will fit around the inside of the pan. The easiest way to do this, if you don't know the measurement, is to take a piece of string and wrap it around the outside of the pan, hold the string where it meets, and cut the paper a little longer than that.
Fold over about an inch on the long edge of this strip, and cut slanted lines up to the fold line. Grease the inside of the pan and then put your strip in place, folded edge down and the cuts will allow the paper to fit neatly in place. Cover with a second circle of paper, then grease the whole inside of the pan.
Deep square or rectangular pans
To line a square or rectangular cake pan, you will need two long lengths of paper. Take one piece and lay it over the top of the pan from one side to the other. Tuck it down inside the pan, so that it lines the bottom and the two opposing sides. Do the same in the other direction, so you create a type of cross. Grease well.