Baking Pans: Foil Or No Foil?

Lining a baking pan with foil is a handy trick to simplify the process of removing desserts from the pan and cleaning up afterward. Foil allows you to lift the entire batch out of the pan and onto a cutting board without creating a mess. Additionally, it makes cleaning the pan a breeze, especially when dealing with sticky desserts like caramel brownies or treats with jam layers. To line a pan with foil, measure a piece of foil longer than the pan, place it shiny side down, and then flip the pan back over. Grease the foil lightly to ensure your treats lift off easily.

Lining a baking pan with foil

First, press the sheet of foil into the pan. Second, form it to the bottom edges and wrap the excess foil over the sides of the pan to secure it. Third, spray the foil with nonstick cooking spray. Always leave a bit of overhang so that you can easily lift the entire sheet out of the pan.

You can also try a handy trick from a TikTok video by @saucedupfoods. First, flip the pan so it's upside down. Then, shape the foil tightly over the outside of the pan. After removing the now stiffly-shaped foil and turning the pan upright, the foil should fit perfectly inside.

If you are baking a cake, you may want to consider using a disposable aluminium pan. These pans are convenient and can be found at most grocery stores. However, keep in mind that using a different pan than the one specified in a recipe may affect cooking times and temperatures.

Ease of lifting desserts from the pan

Lining a baking pan with foil can be a handy way to easily lift desserts from the pan. Lining the pan with foil allows you to lift the entire batch out of the pan and onto a cutting board for serving or storage. This is especially useful when you want to neatly portion and present desserts, such as brownies or bars, on a platter. Without the use of foil, the first row of desserts often becomes a mangled mess and is difficult to remove from the pan.

To line a pan with foil, start by measuring a piece of foil that is longer than your baking pan. Then, turn the pan upside down and smooth the foil, shiny side down, over the bottom of the pan. Flip the pan back over, so the shiny side of the foil is facing up, and place the formed foil piece inside the pan, leaving some overhang on the sides. This overhang will be useful for lifting the dessert out of the pan once it's baked and cooled.

Some bakers recommend greasing the foil with a bit of shortening to ensure that the dessert lifts off effortlessly. Additionally, when baking desserts with sticky or jammy layers, such as caramel brownies or Twix Brownies, lining the pan with foil makes cleanup much easier, as you won't have to scrape the sides of the pan.

Using foil as a liner in your baking pan can simplify the process of removing your desserts and help you achieve neat and tidy portions.

Neatly cut brownies and bars

Prepare your pan

Line your baking pan with parchment paper. Cut two sheets of parchment paper slightly thinner than the width of your square baking pan. Line them crossways so the bottom and sides of the pan are covered, with an overhang on all sides. Avoid using aluminium foil, as this can create a bumpy texture to the edges of your brownies.

Allow brownies to cool

Wait until your brownies have completely cooled to room temperature. As brownies cool, they will solidify and set, so slicing into them too early can result in brownie squares that fall apart or become a mess.

Remove brownies from the pan

Remove the entire brownie from the pan and place it on a cutting board.

Use the correct knife

To cut brownies neatly, use a straight-edge blade rather than a serrated knife or a plastic knife. An 8-inch chef's knife should be long enough to make 6 even cuts into an 8-by-8-inch pan of brownies, creating 9 equally sized brownies.

The hot knife method

Run the knife under hot water and wipe it off between each slice. This prevents any crumbling or gooey chocolate from smearing the edges of the brownies. Cut in an up-and-down motion, rather than dragging the knife through the brownies.

Alternative methods

Other methods for cutting brownies include using a pizza cutter, a plastic knife, a cookie cutter, or dental floss/wire.

Easy storage of baked goods

Baking is a labour of love, so you'll want your creations to stay fresh and tasty for as long as possible. Here are some tips for easy storage of your baked goods.

Cookies and Brownies

Cookies should be stored at room temperature in an airtight container, where they will last for up to five days. If you want to keep your cookies soft and fresh, store them with half a slice of store-bought white bread. The cookies will absorb the moisture from the bread, so be sure to use flavourless bread so that the taste of your cookies doesn't change.

The same storage rules apply to brownies, but be sure to eat them within a week.

Cakes

Storing cakes can be tricky, especially if they're tall or have multiple layers. If your cake is unfrosted, you can wrap it in plastic wrap and store it at room temperature for one to two days before assembling. Frosted cakes should be placed in the refrigerator, uncovered, to allow the frosting to set. Then, wrap the cake or place it in an airtight container and store it in the refrigerator for up to seven days. If your cake is frosted with a heat-sensitive frosting, like Swiss meringue buttercream, it's best to keep it chilled.

After slicing a frosted cake, press plastic wrap onto the exposed sponge to prevent it from drying out. Eat the cake within three to four days.

Cupcakes

Unfrosted cupcakes can be stored in an airtight container at room temperature for two to three days. If your cupcakes are frosted, store them in an airtight container in the refrigerator.

For the freshest-tasting cupcakes, freeze the bases and store the frosting separately in the refrigerator. Thaw the bases at room temperature, frost, and enjoy!

Bread

The best way to store homemade bread is in a bread box. Bread boxes keep your bread and rolls fresh for longer than other methods. If you don't have a bread box, store your bread in a sealed plastic bag. This will keep it fresh for several days.

If you can't eat your bread fast enough, it can be stored in the freezer for up to six months.

Pies

How you store pie depends on its ingredients. Pies containing raw dairy or eggs, like pumpkin pie, should be wrapped in plastic wrap and placed in the refrigerator for up to four days. Fruit pies can be stored at room temperature for about a day but should be refrigerated or frozen beyond that. Low-moisture pies, like pecan pie, can be stored at room temperature for up to three days.

Cream pies, no-bake pies, and pies made with gelatin are best kept in the fridge and eaten within a few days so that the crust doesn't get soggy.

Freezing Baked Goods

If you don't plan on eating your baked goods within a few days, consider freezing them. Cakes and cupcakes can be stored in the freezer for up to three months. If they're iced, place them in the freezer for one to two hours until the icing is hard, then cover with plastic wrap and aluminium foil and return to the freezer.

Fruit pies are a great option for freezing, while custard pies should be consumed fresh. To better preserve the flavour, freeze the pie before baking. Place the pie filling in a freezer bag, squeeze out the air, seal, and place the bag in a pie pan to shape it properly before freezing.

Other baked goods that freeze well include cookies, brownies, muffins, and most breads. Place them in an airtight freezer bag with the extra air pressed out. You can also freeze pre-rolled balls of unbaked cookie dough.

Easier cleaning of the pan

Foil pans offer a convenient and pragmatic alternative to traditional baking pans, and one of the most significant benefits they offer is easier cleaning. After baking, there is no need to scrub or soak the pan, which can be a time-consuming and tedious task, especially when dealing with stubborn, baked-on residue. Instead, the lightweight, disposable nature of foil pans means that you can simply recycle or dispose of the pan, maintaining a pristine kitchen without any additional effort. This advantage is especially appealing for those who bake in large quantities or for events, as it eliminates the tedious task of cleaning multiple pans.

The ease of cleanup with foil pans also extends beyond the baking process itself. Their portability makes them ideal for outdoor gatherings or potlucks, as you don't have to worry about bringing your pans home and cleaning them later. You can simply dispose of the foil pans at the event location, making your post-event cleanup much more manageable. This feature is particularly advantageous for those who frequently cater or bake for gatherings outside of their homes.

Additionally, foil pans offer a cost-effective solution for those who bake infrequently or in large batches. Their affordability allows bakers to stock up on various sizes and shapes without a significant financial investment. This is especially beneficial when compared to purchasing multiple traditional baking pans, which can be costly. With foil pans, you can bake in bulk without the added hassle of cleaning numerous pans afterward.

For those with limited kitchen space, foil pans are a space-saving alternative to traditional bakeware. They can be stacked and stored in minimal space, eliminating the need for bulky and cumbersome baking pans. This feature is ideal for small apartments, temporary living situations, or those who prefer a minimalist kitchen setup. By choosing foil pans, you can save valuable storage space while still enjoying the convenience of easy cleanup.

Frequently asked questions