How to bake with a bottomless tin?

[Bumperlicious]

I have hired a "1" tin to make DD's birthday cake (it's tomorrow!!) but it doesn't have a bottom. What the best thing to do? The kitchen shop said one thing to me when I booked the tin and another to DH when he picked it up. The first suggestion was wrap tin completely in foil (any tips?), the second was just put the tin on greaseproof paper and maybe weigh it down to stop leaking (weigh down with what?)

Anyone any experience?

depends on type of mixtutre you're putting in it

if runny cake batter line with foil
if firm cakemix stand on parchment on a big baking tray and pray

This one MrsBager, from herbietea on my cake dilema thread :

200g/7oz plain flour
2 tbsp cocoa
1tsp bicarbonate soad
1tsp baking powder
125g/5oz caster sugar
2tbsp golden syrup
2 beaten eggs
150ml/1/4 pt oil
150ml/1/4 pt milk

Sounds quite runny doesn't it? Do I literally wrap the whole tin in foil?

it does sound runny - oil rtaher than butter
yep, wrap whole thing in foil crimping it really tightly round the bottom edge, then stand on a sturdy baking tin
keep an eye on it in the oven so you can tighten the foil if it starts oozing severely

I'd have some icing on standby to do a patch-up job just in case...