Hi everyone!
I’ve been doing a lot of baking lately, especially cakes and I’ve found a simple yet effective trick that’s made a huge difference in my baking results lining my cake pans with parchment paper. Not only does it help prevent cakes from sticking but it also makes clean up a breeze. I was surprised to learn how often I’d been greasing and flouring my pans when parchment paper could make such a big impact.
I recently read a great article that explained the proper way to line a cake pan with parchment paper. It was super helpful in showing the exact method to get the perfect fit and avoid any extra mess. I’ve been following the tips from this guide, and my cakes come out beautifully every time. For anyone who bakes a lot of cakes, it’s worth checking out!
If you’re curious about the technique, there’s a post that goes into more detail about lining pans with parchment and I’ve found it to be a really useful resource. {SPAM removed}
I’d love to hear if anyone else uses this method and if it’s helped improve your baking results as well.
I’m not a baker but use parchment for cooking and reheating. Pretty much used for most things 425 F and under unless super messy. Quarter sheet pans for my APO that are precut.
Thanks for sharing! Parchment paper really is great for so many things, even for roasting and reheating. I love how it makes cleanup so much easier. Pre cut quarter sheets sound like a smart idea too! If you ever try baking, the parchment paper trick works wonders there as well!
Yes, but only in situations where getting the finished item out intact is an issue. e.g. for cakes, our cake tin is fine, so I wouldn’t bother, but for (say) a fully encased meat or fruit pie, I’ll at least line the base of the dish, and maybe the side if I can be bothered.
For another smaller cake tin, we’ve got some perfectly fitting parchment style liners, and they make it all very easy.
Great point! Parchment paper is definitely a lifesaver when it comes to cakes or pies that might stick. I totally agree that it’s not always necessary but for things like pies or smaller cake tins, it makes everything so much easier. Love the idea of parchment style liners so convenient!
That’s a great tip! Parchment paper works really well for high hydration doughs, especially when baking at higher temperatures. I don’t mind the paper blackening a bit either, it just shows it’s doing its job! Thanks for sharing that!
Tracing the bottom of the pan and cutting out a circle is kind of a hassle. It’s much easier if you take a square piece and fold the paper in half and then in half again until you have a square again, and then fold corner to corner like a paper airplane and keep folding corner to corner until it’s about an inch wide at the widest point. Then cut the wide side at the radius of the pan and unfold it and you have an almost perfect circle that fits right inside.
