How to Line Your Baking Pans: 3 Simple Tricks with Parchment Paper That Will Make You a Pro!
Master the art of lining baking pans with parchment paper for perfect cakes. Use the corner cut method for rectangular pans, the fan technique for round ones, and the mold tracing trick for pound cakes. Wetting the paper makes it pliable for all shapes. These hacks ensure non-stick, evenly baked goods without any hassle.
By Editorial Team
Lining your baking pans with parchment paper is an essential step in the baking process, especially when preparing cakes. This simple practice not only ensures your baked goods are easily removed from the pan without sticking but also promotes even baking and protects your pans.
While some may consider using aluminum foil as an alternative, parchment paper is far superior due to its non-stick properties and heat resistance, making it the preferred choice for bakers aiming for flawless results.
To streamline your baking preparation and skip the hassle of intricate measuring and cutting, here are three foolproof tricks for lining your baking pans — whether they’re rectangular, round, or designed for pound cakes.
1. For Rectangular Pans: The Corner Cut Method
Lining a rectangular pan is easy with this technique.
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Place your baking pan on a large sheet of parchment paper.
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Cut a small slit at each corner of the paper, just up to where the corners of the pan end.
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Fold the parchment along the edges and tuck it neatly inside the pan.
This method creates a clean, smooth surface perfect for baking cookies, sheet cakes, or roasting vegetables.
