An Easy Way to Line Your Cake Pans
Do you ever get the urge to skip lining your cake pans with parchment paper? Don’t do it! A simple layer of paper will ensure that your cakes will pop cleanly right out of your pan. Why go through all the work of creating a cake only to have it stick to the pan?! Even the heaviest greasing doesn’t work as well.
While studying at Le Cordon Bleu in Paris, we were taught how to make quick and easy parchment circles. Once you’ve done it a few times, you can do it in your sleep. Don’t make the mistake of using wax paper – it’s definitely not the same. Wax paper can burn in the oven.
Step 1: Start with a piece of parchment that will easily cover the bottom of the pan.
Step 2: Fold the sheet in half and in half again to create a square.
Step 3: Your square has one corner that is all folds and one that is completely open. Use the other two corners to fold towards each other creating a triangle. Fold it again in the same direction to make a thinner triangle. (The idea is to keep the folded corner at the point of the triangle.) Notice very pregnant belly…
Step 4: Hold the pointed end to the center of your circle and measure how much length is needed to reach the outside of your pan. Using a scissors, cut the triangle to equal the radius of the circular pan.
Step 5: Open into a circle and press it in a lightly greased pan. Voila! Pour cake batter in with confidence.
Tags: baking, circle, cooking, culinary school, cut, line pan, parchment, tip
Such a great tip, I’ve been lining my cake pans this way since I started baking as a kid. I’d go one step further for people new to cutting them this way and suggest that you turn the cake pan upside down, it makes it easier to gauge where the middle of the pan is, giving you a better fit for your circle!
Thank you for sharing the tip. I always mess up when I prep my pans.