The fan technique is especially useful for round pans.
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Take a large piece of parchment paper and fold it accordion-style (like a fan).
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Hold the folded paper over the bottom of the pan and trim the excess.
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Unfold the paper, and you’ll have a perfect circle that fits snugly into your pan.
Ideal for layer cakes, this technique ensures that your cake will be perfectly round and easy to release from the pan.
3. For Pound Cake Molds: The Mold Tracing Trick
Pound cake molds often have intricate shapes, but lining them doesn’t have to be tricky.
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Place your mold upside down on a sheet of parchment paper.
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Trace around the mold’s base and cut out the shape.
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Make slight cuts along any curves or creases to allow the paper to fit smoothly inside.
This trick is perfect for more decorative cakes, like pound cakes or bundt cakes.
Bonus Tip: The Wet-and-Squeeze Method
Want to make lining even easier?
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Lightly wet the parchment paper and squeeze out the excess water.
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The damp paper becomes softer and more pliable, making it easier to mold to the shape of any pan, including complex molds.
This tip is especially useful for unconventional shapes or deep molds.
Would you like me to also format it into a printable checklist or a graphic guide you could share? 🎂✨
