1. To create a lining for the bottom of a cake pan, cut a piece of parchment paper that is approximately 16-inches long from a standard-sized roll. Fold it in half through the middle, and then fold it in half again. Hold on to the top point on the side of the rectangle that does not open. Fold the entire rectangle in half through that point. Fold the paper in half again from the same point. 00:32
2. Hover the folded parchment paper over a cake pan, with the tip positioned in the center. Use scissors to cut the parchment paper where it lines up with the rim of the cake pan. Unfold the parchment paper and set the circular cut-out at the bottom of the pan. Grease as desired. 01:20
3. To create a lining for the full interior of a cake pan, use an extra-large sheet of parchment paper. Fold the rectangle in half twice. Locate the unopened point of the rectangle and fold through it twice. Position the parchment paper over the cake pan and cut 1 1/2 -inches out from the rim. Unfold the paper and press the circular cutout into the pan. Grease as desired. 01:54
What You'll Need
- Cake pan
- Standard sized parchment paper
- Extra-large parchment paper
Parchment paper is a grease and moisture resistant paper, designed to withstand the high temperatures of an oven without burning.
Lining a cake pan prevents the cake from sticking to bottom and sides. This method makes the cake easy to remove and more likely to remain intact. It also simplifies the cleanup process.
Pre-cut rounds of parchment paper are available for purchase in many cooking supply stores. However, cutting the parchment paper at home is less expensive and allows for greater flexibility in shape and size.