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!
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]
• 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.