Emilie Meyer
Lining a loaf pan with parchment paper can be a daunting task, but it's a great way to ensure your cakes and bread don't end up stuck to the pan. There are several methods to achieve this, including cutting the parchment to size, using binder clips to secure the parchment, and creating a parchment sling. The TikTok hack suggests folding the parchment paper around the outside of the pan first and then dropping the shaped parchment into the pan. Another method is to place the pan upside down on the parchment and tracing the outline with a pencil before cutting it out. No matter which method you choose, lining your loaf pan with parchment paper will make releasing your baked goods a breeze.
| Characteristics | Values |
|---|---|
| Cutting the parchment | Cut the parchment to the width of the pan, which is the longer dimension. For example, 13" for a 9" x 13" pan, 9" for a 9" x 5" pan. |
| Length of the parchment | The length should be long enough to cover the inner sides and the bottom of the pan, with at least a 1" overhang on each side. |
| Smoothing the parchment | Centre the parchment strip over the pan and press it into the bottom, removing air bubbles by working from the centre towards the edges. |
| Using binder clips | Secure the parchment edges with binder clips to prevent them from flopping into the batter. |
| Lifting the loaf | Use an offset spatula or thin knife to gently release the loaf from the pan. Grab the parchment flaps and pull up while pushing down on the pan. |
| Alternative method | Flip the loaf pan upside down and place the parchment paper underneath, with a 2-3" overhang on all sides. Fold the edges over the ends and then lift the shaped parchment off before flipping the pan right-side up. |
| Using non-stick spray | Spray the pan with non-stick spray to help the parchment stay in place and prevent sticking. |
| Lifting the cake | The parchment paper can act as a handle to lift the cake out of the pan easily. |
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What You'll Learn
Cut the parchment to the proper width for your pan
The first step to lining a loaf pan with parchment paper is to cut the parchment to the proper width for your pan. This is the longer dimension of your pan, so for example, 13" for a 9" x 13" pan, 9" for a 9" x 5" pan, and so on. The length should be long enough to cover the inner sides and the bottom of your pan, with at least a 1" overhang on each side.
One method to achieve this is to place your loaf pan upside down on the parchment paper and use a pen or pencil to trace around the bottom of the pan, leaning the writing instrument towards the pan to make the rectangle as small as possible. Then, simply cut around the line that you drew. You can then make slits in the corners of the paper so that it fits nicely into the pan.
Another method is to cut a strip of parchment paper that is as wide as the length of the loaf pan and approximately four times the length of the base. You can then grease the pan, stick the sling in, and grease the sling. After filling the pan with batter, you can fold the wings of the sling outward so that it doesn't fold into and cover the batter.
You can also try folding a piece of parchment paper around the outside of the loaf pan first, then dropping your perfectly shaped parchment paper liner into the loaf pan. Start by flipping your loaf pan upside down and placing a piece of parchment paper that hangs about 2-3 inches over the base on all sides. Fold the edges of the parchment paper over the ends, as if you were wrapping a gift, folding in the corners. Then, lift your shaped parchment off the pan, flip your pan right-side up, and place the shaped parchment paper liner into the pan.
Finally, you can cut or tear a piece of parchment paper that is the same length as the long edge of the bottom of your loaf pan. For example, cut about 8 inches for a 9" x 5" pan or 7 1/2 inches for a standard 8 1/2" x 4 1/2" loaf pan. You can then press the parchment into the bottom of the pan and up the long sides of the greased pan, so there's an equal amount of overhang on each side.
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Fold the paper around the outside of the pan first
Lining a loaf pan with parchment paper can be a daunting task, but there are a few simple steps to ensure you do it perfectly every time. One of the easiest ways to measure and cut parchment paper for a loaf pan is to use the sling method. This method involves creating a "sling" or "handle" with the parchment paper, which makes it easy to lift the baked loaf out of the pan.
To start, cut the parchment paper to the proper width for your pan. This is the longer dimension of your pan, so for a 9" x 13" pan, cut the parchment to 13", and for a 9" x 5" pan, cut it to 9", and so on. The length of the parchment should be long enough to cover the inner sides and the bottom of your pan, with at least a 1" overhang on each side.
Now, here is the key part: fold the paper around the outside of the pan first. Flip your loaf pan upside down and place the parchment paper underneath it, ensuring that the paper hangs about 2 to 3 inches over the base on all sides. Fold the edges of the parchment paper over the ends of the pan, as if you were wrapping a gift, neatly folding in the corners.
Once you've folded the parchment paper around the outside of the pan, simply lift the shaped parchment off the pan, flip the pan right-side up, and place the shaped parchment paper liner into the pan. It should fit snugly with no creases. This technique ensures that your parchment liner fits perfectly without any fuss or wasting time trying to smooth out creases.
After placing the parchment liner into the pan, you can grease the pan's sides and the bottom of the parchment paper with baking spray, butter, or vegetable oil. This extra step provides insurance against sticking and is especially useful for cakes or breads that tend to stick to the pan.
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Clip the overhang down
Once you have measured, cut, and placed your parchment paper into the loaf pan, the next step is to clip the overhang. This is a crucial step that many people skip, but it is important to prevent the parchment paper from flopping into your batter during the bake. Binder or metal clips are ideal for this, but if you don't have any, be extra careful when pouring your batter into the pan.
The overhang will create makeshift "handles", making it easier to lift your baked goods out of the pan without sticking. It is important to ensure that the parchment is fully in contact with the bottom and side walls of the pan, with no air gap below the paper in the bottom corners. You can clip the excess overhang onto each side of the pan, securing the parchment's edges.
When you are ready to remove your baked goods from the pan, remove the clips, grab the two parchment flaps that hang over the edges of the pan, and simply pull directly up on the parchment while gently pushing straight down on the pan. It is important to note that your product should be fully cooled before removing it with the parchment sling. Some delicate products may not lift as a single piece and will be best cut right in their pan.
To create the overhang, you can measure the length and width of your loaf pan and cut the parchment paper to size. The parchment paper should be cut to fit the width of your pan, with an additional 2-3 inches of length to allow for an overhang. For example, for a 9" x 5" loaf pan, you will want to cut your parchment paper to be 9" wide and about 12"-15" long. It is better to have a little extra length than not enough, so don't be afraid to cut a generous amount of parchment paper.
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Trace the pan's bottom outline on the parchment
The easiest way to measure parchment paper for a loaf pan is to place the pan face-down on the parchment paper. This will allow you to trace the bottom outline of the pan onto the parchment. Use a pen or pencil to lean into the sides of the pan and trace around the bottom of the pan. This will ensure that the parchment paper fits the pan's bottom interior.
After tracing the outline, cut along the line you drew. It is recommended to cut slightly inside the line to ensure the paper fits inside the pan. You can also cut the parchment paper to the proper width of the pan. This is the longer dimension of the pan, so 13" for a 9" x 13" pan, 9" for a 9" x 5" pan, and so on. The length should be long enough to cover the inner sides and the bottom of the pan, with at least a 1" overhang on each side.
If you're using a roll of parchment paper, trim the paper to a rectangle that fits the bottom interior of the pan. This method works for any rectangular pan and can also be used for square and loaf pans. Place the parchment paper underneath the pan and lift the edges of the paper to ensure they reach the sides of the pan. Use scissors to trim off any excess paper.
Another method is to flip the loaf pan upside down and place a piece of parchment paper that hangs roughly 2-3 inches over the base on all sides. Fold the edges of the parchment paper over the ends, similar to wrapping a gift, and fold in the corners. Then, lift the shaped parchment off the pan, flip the pan right-side up, and place the shaped parchment paper liner into the pan.
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![Katbite 12in x 262ft Unbleached Parchment Paper Roll, 260 Sq.Ft, Balanced Series, Non-Stick, Extra Long Parchment Baking Paper with Portable Serrated Cutter for Baking, Cooking [Balanced Series]](https://m.media-amazon.com/images/I/71d9qLYNYOL._AC_UL320_.jpg)
Cut slits for the corners
After cutting out your parchment paper to size, the next step is to cut slits for the corners. This is an important step to ensure that the paper fits snugly into your loaf pan.
To do this, first fold the parchment paper where the top lips of the pan meet the counter. You should then trim the paper to the outline of the pan. This will leave you with four folds, forming a rectangle in the centre and four squares in each corner.
Now, take a pair of scissors and cut diagonally across each square, from the corner of the paper down to the outline of the rectangle. This will create slits in the corners of the parchment paper.
Once you have cut the slits, place the parchment into your loaf pan, lining up the cuts with the corners of the pan. The paper should overlap slightly at the corners, which will help prevent your cake or bread from sticking.
You can also try a different method by cutting a strip of parchment paper that is as wide as the length of the loaf pan and approximately four times the length of the base. This will create a "sling" that can be placed into the greased pan, with the wings folded outward to prevent the paper from covering the batter.
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Frequently asked questions
Cut the parchment paper to the width of your pan, which is the longer dimension. For example, for a 9" x 13" pan, cut the parchment to 13". The length should be long enough to cover the inner sides and the bottom of the pan, with at least a 1" overhang on each side.
You can try cutting slits for the corners so that the parchment fits snugly. Another method is to cut a piece of parchment paper to fit each way and overlap them in the middle.
Cut a strip of parchment paper that is as wide as the length of the loaf pan and approximately four times the length of the base. Grease the pan, place the sling inside, and grease the sling. After filling the pan with batter, fold the wings of the sling outward to prevent it from covering the batter. Once your loaf is ready, use a spatula or thin knife to release it from the ends of the pan, then grab the parchment flaps and pull up while pushing down on the pan.
Try crumpling up the parchment paper and then uncrumpling it. This will make the paper more pliable and easier to fit into odd shapes.
![Katbite 200PCS 12x16 In Heavy Duty Flat Parchment Paper, Parchment Paper Sheets for Baking Cookies, Cooking, Frying, Air Fryer, Grilling Rack, Oven(12x16 Inch)[Advanced Series]](https://m.media-amazon.com/images/I/61E6r3VX5pL._AC_UL320_.jpg)
