Step 1: Read the recipe you are making and find the cake pan (or tin or tray) you need. Roll out the baking paper onto a board or the bench and have it 2-3 cm wider and longer all round than the cake pan (or tin or tray). Measure this by putting the cake pan (or tin or tray) on top of the baking paper and, with a ruler, see how much extra you need. Tear off the baking paper to the size you measured. Put the cake pan (or tin or tray) in the middle of your baking paper and, using a pencil, trace around the base of the cake pan (or tin or tray).
	Step 2: Using a pair a scissors, cut along the shape you have traced. This is the shape for the inside bottom of the cake pan (or tin or tray).
	Step 3: For the inside walls of a cake pan (or tin) roll out another lot of baking paper all the way around the outside of the pan (or tin) and mark where the baking paper starts to overlap. Tear the baking paper off at that mark. Using the longest edge, divide the baking paper into three even segments and mark those bits. Fold the piece of baking along both places.
	Step 4: Using a pair of scissors, cut the paper on the two folds. You should have three strips of paper.

	Step 5: Lightly spray bottom and sides of the baking pan (tin or tray) with a little oil spray.
	Step 6: Carefully put the shape for the bottom of the pan inside on the bottom of the pan (tin or tray), smoothing it out carefully so there are no ceases.
	Step 7: Place the three strips of baking paper all the way around the sides of the pan (or tin), smoothing it out carefully so there are no ceases.
	Step 8: Now you’re ready bake. Hot!