I've already covered how to line the bottom of a round pan, here: Many recipes call for the side of the pan to also be lined to, firstly, create a little cuff that prevents any spillover and, secondly, make the baked cake easier to remove.  But how do you then line the side?

• Cut a strip of parchment long enough to wrap around the pan (with a little overlap) and tall enough to extend up the side with at least a 1-inch overhang
• Arrange the strip inside your lightly greased pan (the grease will help the parchment stick and stay in place)
• Trim any excess parchment

  If the overlap curls in a little, don't worry -- as soon as your batter goes in the pan, it'll right itself. Now you're ready to bake! Pro Tip : Remember to prepare your pans before you start mixing your batter. Cake batter is time-sensitive and doesn't like to wait while you fuss around with parchment paper! Photography: Annabelle Waugh