Cody Casey
Lining a baking pan is a simple yet effective way to ensure your baked goods don't stick to the pan. Lining a pan with parchment paper, wax paper, or aluminium foil can also make it easier to remove the goods from the pan, and it can even protect your bakes from water bath leakage. There are various ways to line a pan, depending on its shape and the type of paper or foil used.
Characteristics and Values of Lining an Irregular Pan
| Characteristics | Values |
|---|---|
| Type of pan | Springform pan, round cake pan, baking pan |
| Materials | Parchment paper, aluminium foil, wax paper, brown paper bags |
| Purpose | Prevent sticking, easy removal, protect from water bath leakage |
| Method | Folding, cutting, creasing, spraying non-stick spray |
| Benefits | Time and energy-saving, no damage to pan, easy portioning |
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What You'll Learn
Lining a round cake pan with parchment
Step 1: Cut the Parchment Paper to Size
Start by tearing or cutting a sheet of parchment paper that is slightly larger than your cake pan. You can also use pre-cut parchment rounds, but they can be expensive and you'll need multiple sizes if you have different-sized cake pans.
Step 2: Fold the Parchment Paper
Fold the parchment paper in half from the bottom to the top, then unfold it. Now, fold it in half again from right to left, so you have a rectangle. Fold the rectangle into a triangle by folding it up from left to right.
Step 3: Trim the Parchment Triangle
Place the tip of the triangle in the centre of your cake pan. Hold the parchment where it hits the edge of the pan, and trim the excess parchment about 1/4 inch in from the edge of the pan.
Step 4: Unfold the Parchment Round
Unfold the parchment, and you'll have a perfectly sized round for your cake pan!
Step 5: Place the Parchment Round in the Pan
Place the parchment round inside the pan and press it firmly to the bottom.
Step 6: Grease the Parchment and Pan
Lightly grease the parchment and the pan. This can be done with butter, oil, or a non-stick cooking spray. This step creates an ultra-nonstick environment, ensuring that your cake won't stick to the pan and making it easier to remove once baked.
Step 7: Pour in the Cake Batter and Bake
Now, your pan is ready for the cake batter! Simply pour in the batter and bake according to your recipe. Once your cake is baked and has cooled, run a thin knife around the edge to loosen it from the sides of the pan. Invert the pan onto your hand or a work surface, and lift off the pan. If needed, peel the parchment round off the cake, and you're done!
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Lining a springform pan with foil
To line a springform pan with foil, start by covering the base of the pan with a large sheet of heavy-duty aluminium foil. Heavy-duty foil is preferable as it is larger and will more easily cover the bottom of the pan. Place your pan in the centre of the foil and lift the edges of the foil up and around the outside of the pan, creating a pan within a pan. You can then clamp the ring over the foil and onto the bottom plate.
Some bakers also recommend adding a layer of parchment paper to the bottom of the pan before baking. This can help to protect the foil from any leaks and make it easier to slide the cake off the base of the pan and onto a serving plate. Simply place a sheet of parchment paper over the foil base and press down on the ring while closing it.
If you are using a water bath, it is important to note that springform pans are notoriously leaky. Even with foil, water can still get into the pan. One solution is to use a crockpot liner or a slow cooker liner, which can withstand high temperatures, and wrap it around the pan before wrapping with foil.
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Lining a pan with wax paper
While some sources discourage lining a pan with wax paper, it is possible to do so. Here is a step-by-step guide:
First, cut a piece of wax paper to fit the bottom of your pan, with some extra hanging over the sides. If your wax paper is longer than your pan, you can fold the extra back under the pan. This will make it easier to lift the cake or brownies out of the pan after baking.
Next, grease the pan with butter or non-stick cooking spray. This will help the wax paper stick to the pan and prevent the batter from oozing underneath. You can also grease the top side of the wax paper, although this is not necessary as cakes and brownies should not stick to the wax paper.
Once the pan is greased, place the wax paper in the pan, pressing it firmly into the bottom and sides so that it fits snugly.
If desired, you can grease and flour the wax paper before pouring in your batter. This will create an extra non-stick layer and help the cake release from the pan more easily.
Finally, pour your batter into the prepared pan and bake according to your recipe instructions. Allow the cake to cool before removing it from the pan and peeling off the wax paper.
It is important to note that using wax paper may not always be successful, as the wax can melt and stick to the pan. Parchment paper is now a more common choice for lining pans as it is heat-resistant and non-stick. However, with the right preparation, wax paper can be used successfully to line a pan.
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Lifting baked goods out of the pan
One method to lift baked goods out of the pan is by using parchment paper. Cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides. If your parchment is longer than your pan, simply fold the extra under. Press a crease in the parchment at the edges so that it fits snugly into the bottom. You can also spray non-stick cooking spray directly onto the pan and the parchment paper to help it stick to the pan and prevent the batter from oozing.
Another method is to use a thin metal spatula, which is especially useful for stuck cookies. If your baked goods are still stuck, you can run a knife around the edges of the pan to loosen them before gently shaking the pan to remove them.
Additionally, for quick breads, you can use the "basket" technique. This involves using parchment paper or aluminium foil, trimming it to just above the level of the pan to avoid marring the surface of your baked goods. This makes it easier to lift them out after they have cooled for a few minutes.
Remember that the recipe instructions will often specify whether or not to remove your baked goods from the pan. For example, cookies are always removed from the sheet, while cakes and quick breads baked in 9x13-inch pans are typically left in the pan to cool and support their structure.
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Lining a pan with parchment paper
Firstly, cut a piece of parchment paper to size. For rectangular pans, place the pan on top of the parchment paper and trace the bottom edge with a pencil. Cut the paper just inside the outline to ensure it fits inside the pan. For round pans, you can scrunch the paper into a ball to make it more pliable and then unroll it before placing it in the pan. You can also cut a long strip to fit around the circumference of the pan.
If you are using a roll of parchment paper, you can try this trick to keep it flat: crumple the paper into a ball, then smooth it out onto a flat surface. This will help the paper stay flat in the pan.
Next, spray the interior of the pan with cooking spray. This will help the parchment paper stick to the pan and prevent the batter from leaking between the paper and the pan. However, this step is optional, as parchment paper is already non-stick.
Finally, place the parchment paper into the pan, pressing it down to fit snugly. You can now pour your batter into the pan and bake as usual. Once baked, the parchment paper will make it easy to lift your baked goods out of the pan.
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