Emilie Meyer
Lining the sides of a round pan is a simple process that can be done in a few easy steps. While it is not necessary to line the sides of a round pan, as greasing them will usually suffice, lining a pan can be helpful when baking cakes, especially layered ones, as it ensures that the cake will come out of the pan easily. This can be done by cutting out a circle of parchment paper, placing it in the pan, greasing the paper, and then pouring in the cake batter.
How to line the sides of a round pan
| Characteristics | Values |
|---|---|
| Use | Parchment paper |
| Parchment paper shape | Round |
| Parchment paper size | Slightly bigger than the pan |
| Tracing method | Trace the cake pan on the parchment |
| Cutting method | Cut inside the circle |
| Greasing | Lightly grease the pan with butter or non-stick spray |
| Lining the pan | Place the parchment round inside, pressing it to the bottom of the pan |
| Greasing the parchment | Lightly grease the parchment |
| Pouring the batter | Pour in cake batter and bake |
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What You'll Learn
Trace the pan's outline on parchment paper
Lining the sides of a round pan with parchment paper can be tricky. A simple method to ensure a perfect fit is to first tear off a sheet of parchment paper that is slightly larger than your cake pan. Next, fold the parchment paper into a rough square and then into a triangle. Place the tip of the triangle in the centre of your cake pan and cut the excess parchment paper that is hanging over the edge. You can then unfold the paper to reveal a perfectly sized circle for the bottom of your pan.
Another method is to draw a circle around the circumference of your tin. This is an accurate method, but it can result in wasting quite a bit of paper.
If you are using a roll of parchment paper, start by measuring out how much you will need for the number of pans you will be using, and cut it off the roll. Place one of your cake pans on the parchment and hold it steady with one hand, then trace around it with a pencil. Repeat this step for however many cake pans you are planning to use.
You can also try cutting the parchment paper into a circle, which doesn't need to be perfect, just ensure that it covers most of the bottom of the pan. You can also line the sides with a thin strip of parchment paper, but this is generally unnecessary as cakes will naturally pull away from the walls of the pan.
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Cut inside the circle
Lining the sides of a round pan with parchment paper can be tricky, but it's a great way to ensure your cake doesn't stick to the pan. While you can buy pre-cut parchment paper rounds, they can be expensive, especially if you need multiple sizes. Here's a step-by-step guide to cutting your own parchment paper rounds and achieving a perfect fit for your round pan:
- Start by tearing off a sheet of parchment paper that is slightly larger than your cake pan. You want to ensure you have enough excess paper to work with.
- Fold the parchment paper in half, and then in half again, creating a square shape.
- Fold the square into a triangle. Take the tip of the triangle and place it in the center of your cake pan.
- Using a pair of scissors, trim the excess parchment paper that hangs over the edge of the pan. Cut about 1/4 inch in from the edge of the pan. Be careful not to cut too close to the edge, as you want to ensure a snug fit.
- Unfold the parchment paper, and you will have a perfectly round piece of parchment that fits the bottom of your pan.
- Place the parchment round inside the pan and lightly grease both the pan and the parchment. This step creates an ultra-nonstick surface, ensuring your cake will release easily.
By following these steps, you can ensure a perfect fit for the bottom of your round pan, making it easier to release your cake without any sticking or mess.
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Grease the pan
Greasing the pan is a crucial step in ensuring your cake will come out easily. You can use butter or non-stick spray—coconut oil or baking spray with a little flour in it work well. Grease the pan lightly, and don't forget to grease the sides!
If you're making a chocolate cake, a tip is to dust the pan with cocoa powder after greasing it. For Bundt cakes, a combination of equal parts flour, shortening, and oil, brushed into all the cracks and crevices of the pan, works wonderfully. You can make this mixture in larger batches and store it in a sealed container in the refrigerator.
If you want to use parchment paper, you will also need to grease the parchment lightly after placing it in the pan. This creates an ultra-nonstick environment, ensuring the cake won't stick to the pan, and the parchment won't stick to the cake.
A tip to keep in mind is that you probably shouldn't line the sides of the pan with parchment, as it will prevent the cake from climbing the sides, inhibiting its rise. However, if you want to use parchment on the sides, cut a thin strip after measuring the height of the pan, slide it in, and cut off any excess.
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Place the parchment round inside
To place the parchment round inside, start by pressing it to the bottom of the pan. If you're using a pre-cut parchment round, you can skip the tracing and cutting steps. However, if you're cutting your own parchment round, here's what you need to do:
First, tear off a sheet of parchment paper that is slightly larger than your cake pan. Then, fold the parchment paper in half, and then in half again, to create a square shape. Fold the square once more to create a triangle. Place the tip of the triangle in the centre of your cake pan and trim the excess parchment that hangs over the edge. Unfold the parchment, and you'll have a perfect round shape for the bottom of your pan.
Once you have your parchment round, place it inside the pan, greasing both the pan and the parchment to create an ultra-nonstick environment for your cake. This will ensure that the cake doesn't stick to the pan, and the parchment round can be easily removed after baking.
It's worth noting that while you can line the sides of the pan with parchment paper, it's generally not necessary. Cakes will naturally pull away from the walls a bit, and if they don't, you can always slide a knife around the side to loosen it. Greasing the sides of the pan should be sufficient, and lining the sides with parchment may inhibit the cake's rise.
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Grease the parchment
Greasing the parchment is an essential step in lining the sides of a round pan. It ensures that the cake will not stick to the parchment paper and makes it easier to remove the cake from the pan after baking.
To grease the parchment, you can use butter or non-stick spray. Coconut oil non-stick spray or "baking spray," which contains a small amount of flour, are both excellent options. You may also grease the parchment with butter if you prefer. Lightly grease the parchment round with your chosen substance, being careful not to use too much.
It is important to grease both the pan and the parchment. This creates an ultra-nonstick environment, ensuring that the cake will release easily from the pan and that the parchment round will not stick to the cake.
If you are using parchment paper to line the sides of the pan, you can grease it as well. However, it is generally not necessary to line the sides with parchment paper. Cakes will naturally pull away from the walls slightly, and if they don't, you can always slide a knife around the edge to loosen it.
By following these simple steps and greasing the parchment properly, you can be confident that your cake will come out of the pan smoothly and without any sticking.
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Frequently asked questions
Lining a round pan with parchment paper is a good way to ensure that your cake will come out of the pan easily.
You can buy pre-cut parchment paper rounds, or you can cut your own. To cut your own, take a piece of parchment paper slightly larger than the pan, fold it into a triangle, and trim the excess paper hanging over the edge. Unfold the paper, and you'll have a perfectly-sized circle.
You generally don't need to line the sides of a round pan with parchment paper. Simply grease them with butter or non-stick spray. If you do want to line the sides, cut a long strip of parchment paper to the height of the pan, slide it into the pan, and cut off any excess.
If you don't want to use parchment paper, you can grease the pan with butter or non-stick spray, and dust with cocoa powder or flour.
After baking, run a thin knife around the edge of the pan to release the cake from the sides. Invert the pan onto your hand or a work surface, then lift off the pan. Peel off the parchment paper from the bottom of the cake or the pan, whichever it sticks to.
