How to Prepare a Round Cake Pan
by: Kamran Siddiqi
It’s a Sunday afternoon and you’re baking a cake. Everything is perfect. From the mixing of the cake batter to the cake baking perfectly. You let the cake cool in its pan, and then you decide- “Time to take the cake out.”
Uh-oh. Half of the cake came out without a problem. The other half, on the other hand, is stuck to the bottom of the pan.
It’s happened to the best of us. Now, this is when we tell you that your future cakes will be fine and that they’ll always come out of their tins without a problem. “How?”, you say? Good question!
Here’s how:
First, cut a square of baking parchment (read: DO NOT use wax paper) a little larger than the round pan that you intend to use.
Now, fold that baby in half vertically.
Take the bottom half and fold it up to meet the top corners.
Now, take one of the bottom corners (it doesn’t matter which) and fold it to make a triangle.
Once you have a triangle, fold it in half, making an even skinnier triangle.
Now, flip your cake pan over and find the center of the pan.
Place the tip of the parchment onto the center of the pan.
And cut straight across the triangle. Set aside.
Grease the bottom and sides of your cake pan.
Open the parchment triangle and place it on the greased pan, making sure it is sitting flat on the bottom of the pan.
Grease the parchment paper.
Then, sprinkle about a tablespoon of flour into the pan.
Now, move the pan around in a circular motion, so that the flour coats every bit of the pan (including the corners). This step can be done over your sink or over a round dish or cookie sheet to prevent a mess.
Tap the pan to release any excess flour.
And use as needed.
[click HERE for the slideshow]
Notes:
• Another method to make a parchment round to line your cake pan would be to simply trace around the cake pan with a pencil and cut it out. Use whichever method you prefer.
• Some people also line the sides of their cake tin, but it’s sometimes unnecessary, as a small spatula or butter knife can easily release the cake from the sides.
If you feel that it is necessary:
Measure the circumference and the height of your cake tin and cut out a piece of parchment an inch larger than each of the dimensions.
Then, fold up one long edge about ½-inch, then unfold it, to leave a crease.
Use scissors to cut around the folded edge of paper, so that it make fit around the pan perfectly.
This piece of parchment would go in once the tin has been greased. The parchment round would go in after.
all photos © kamran siddiqi & the sophisticated gourmet
Tags: Cake, Cake Pan, How-To, Parchment Paper, tip thursday
April 19, 2011 | 
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Font Size: a A | 25 Comments | Leave a Comment
April 19th, 2011
Yes, I did what you recommend here for the Easter Cake I wrote an article on last week. It works so well. Thank you for your nice series showing step by step.
April 19th, 2011
This year will be the year that I make my first layered cake… and I’m using this technique when I finally get to doing it! Thanks Kamran!
April 19th, 2011
Wonderful instructions! I have never seen that folding technique done before. Love all the tips on your site!
April 19th, 2011
What a fabulous tip! Thanks for sharing! I’ve been enjoying the tips on this site. I rinsed my sweetened coconut for a savory dish and it works beautifully! I never would have thought of that before!
April 20th, 2011
Is it really necessary to grease & flour the parchment paper if you are using parchment paper anyway?
Kamran Siddiqi (Editor) Replied:
April 20th, 2011 at 2:00 pm
Hi Lea- It isn’t necessary to re-grease & flour, but it sure makes it easier to remove the parchment from the bottom of the cake, once it’s baked.
April 20th, 2011
There is something very nostalgic about seeing a greased and floured cake pan. Its the way Grandma and Great-Grandma did it.
April 20th, 2011
LOVE your tip for the parchment paper – I always trace around the pan – you way sounds much easier!
April 22nd, 2011
oh man! i can’t believe I never thought of this! you’re a genius. :D
April 25th, 2011
[...] How to Prepare a Round Cake Pan from the kitchen generation – Step-by-step instructions on how to prepare a pan so your cake will turn out perfectly. Will definitely reference this one in the future. [...]
April 27th, 2011
I found you today through Saveur online and this post alone gets you my vote! I have never been able to make the perfect parchment circle!
Wonderful to have a new kitchen blog to follow!
xx
May 1st, 2011
Well how easy is that!? I’ve never heard of this folding technique, but love it! How simple. Thanks for the easy instructions.
P.S. Totally LOVE this new site!!!
May 4th, 2011
nicely done you guys. a good tutorial is always in order.
May 4th, 2011
This was a duh! Aha moment:)
May 5th, 2011
[...] detailed instructions on how to make your own parchment circles and prep a cake [...]
May 10th, 2011
Thank you for you directions! I cant wait to try this out.
May 31st, 2011
I love your website. Just a tip for flouring the pans when making a chocolate cake. I use cocoa powder instead of flour to avoid the white flour marks on the cake if flouring the side of the tin.
June 14th, 2011
I found this really useful! thank you so much!
I love this site i’m looking forward for more posts like this one :)
July 30th, 2011
Wow! This worked absolutely perfectly. I didn’t need to use a knife at all. It just popped right out.
October 5th, 2011
[...] shake it vigorously to coat the inside of the pan evenly with flour. Need more guidance? Check out this post at Kitchen [...]
January 27th, 2012
I baked a cake tonight and used your instructions. I have NEVER had a cake turn out so perfectly! Thanks for sharing this, my baking confidence just skyrocketed!
February 15th, 2012
[...] a kitchen) to make the filling, but it came out nicely. I checked online and found the best way to line a cake pan with parchment paper, and I’m glad I did because it worked perfectly. I got everything done and packed up just in [...]
March 14th, 2012
[...] How to Prepare a Round Cake Pan | the kitchen generation [...]
March 19th, 2012
[...] very cool innovation that blends a spring form pan and a traditional cake pan was awarded one of the International Housewares Association’s first innovation awards last [...]
April 16th, 2012
[...] of flour for each pan and gently tap out any excess (there’s a good tutorial for doing this here). Preheat the oven to [...]