I find this very tiresome myself, but it is definately worth the extra effort to have a deliciously moist cake without dry burnt edges.
What you will need
1oz (28 grams) Lard
Pastry Brush for Geasing
Pencil or Pen
Use greaseproof paper to double line your tin. Firstly cut out two pieces for the base of the tin, using the tin as a template, then cut enough lengths of greaseproof paper, just higher than the tin, to go round the tin twice with overlaps. Melt some lard in a pan or in the microwave and using a pastry brush, grease the tin and line it with the greaseproof paper, using the brush to push the paper onto the inside of the tin and also grease the paper ready for the next layer. Finish with a layer of grease on the second layer.
Your tin is now ready to use (see picture) – Click on image to enlarge