Perfect Parchment Paper Square Pan Placement

Lining a square pan with parchment paper can be tricky, but it's a useful skill to have for bakers. Parchment paper is a non-toxic, grease- and moisture-resistant paper that can withstand temperatures up to 450°F. It's a great tool to have to ensure your baked goods don't stick to the pan and can be easily removed. There are a few different methods for lining a square pan with parchment paper, each with its own pros and cons, and the right method for you will depend on your specific needs and preferences.

How to put parchment paper in a square pan

The 'origami' method

The Origami Method

This method is a little more complicated than the bikini method but is less prone to sliding and will produce a crisp edge with little to no leakage. You will also have more of a handle available to lift out the final product.

Step 1:

Place your sheet of parchment paper on your work surface and centre your baking pan on top of it.

Step 2:

Using a pencil or marker, mark each of the four corners of the pan.

Step 3:

Set the baking pan aside. Using scissors, cut from each corner to the corresponding mark. If anything, cut in a tiny bit deeper than your mark to account for the thickness of the pan. You should end up with four diagonal cuts.

Step 4:

Fold in each of the four side pieces, from the end of one cut to the other.

Step 5:

On the shorter sides, fold the triangles in on each other, forming a 90-degree angle with the previous folds.

Step 6:

On the longer sides, cut off the four corner triangles to make straight edges.

Step 7:

Lower the parchment into the baking pan, tucking the four folded triangles behind the straight edges. Crease the straight edges as needed to keep the parchment from folding back in on itself.

The 'bikini' method

Start with a sheet of parchment paper. If you're using a pre-cut sheet, you can skip this step, but if you're using a roll, cut a sheet that's about 16" long (or the length of your pan). This will fit into a half-sheet pan and can be cut in half for an 8-inch pan. You may need to trim the parchment slightly to ensure it fits perfectly inside the pan without folding at the edges.

Now, fold the sheet of parchment in half width-wise and crease it well. Cut the parchment in two pieces along the crease.

Place one of the pieces into the baking pan, creasing the corners so that it sits in place. You can rub a bit of butter on the bottom of the pan to help the parchment stick and prevent sliding.

Take the second piece of parchment and place it in the pan perpendicular to the first piece, so that all four sides of the pan are covered. Again, crease the corners and use a bit of butter if needed to help it stick.

And that's the bikini method! This method is quick and easy, and it ensures that all sides of your baked good can be easily lifted out of the pan.

The 'crumple and squash' method

The Crumple and Squash Method

The crumple and squash method is a quick and simple way to line a square pan with parchment paper. It is a useful technique to prevent your bakes from sticking to the pan and makes it easier to lift them out.

First, cut a piece of parchment paper that fits the width of your pan, leaving overhang on two sides. You want to leave at least 2 inches of excess parchment paper so that you can easily lift your bake out of the pan.

Next, crumple the parchment paper into a ball and then smooth it out again. This will remove any curls in the paper and make it more pliable. Place the parchment paper on your work surface and put the pan on top, in the centre. Using a pencil or marker, mark each of the four corners of the pan. You can then cut from each corner to the corresponding mark.

Now, fold in each of the four side pieces from one cut to the other. On the shorter sides, fold the triangles inwards towards each other, forming a 90-degree angle. For the longer sides, cut off the four corner triangles to make straight edges.

Finally, lower the parchment paper into the pan, tucking the four folded triangles behind the straight edges. You can use a bit of butter on the bottom of the pan to help the parchment stick and not slide around. This method will produce crisp, clean edges with minimal leakage.

Using binder clips to hold the paper in place

To use binder clips, start by cutting your parchment paper to size. You'll want to cut the paper so that it's slightly larger than the base of your square pan, with enough extra to fold over the edges. Place your parchment paper into the pan, creasing it at the corners so that it sits neatly. You can rub a bit of butter on the bottom of the pan to help the paper stick and stay flat.

Once your parchment paper is in place, use two or more binder clips to attach the paper to the sides of the pan. This will prevent the paper from folding into your batter as you pour it in and while it bakes. If you don't have binder clips, you can try using a piping bag or another similar tool to weigh down the parchment paper.

Now, your parchment paper should be securely in place, and you can pour your batter into the pan. When you're done baking, simply remove the clips, and your baked goods will lift out of the pan easily, thanks to the parchment paper!

Lining the pan with butter or oil

Lining a square pan with parchment paper is a lot like sticking a square block through a round hole. But it's a lot easier than it sounds!

Before you start, it's important to note that parchment paper is your friend here. Do not confuse it with wax paper, which is not suitable for oven use. Parchment paper is a non-toxic, grease- and moisture-resistant paper that has been specially treated for oven use. It can withstand temperatures of up to 450 degrees Fahrenheit.

Now, let's talk about lining your pan with butter or oil. While it's not necessary to line your pan with butter or oil if you're using parchment paper, it can help the parchment paper stick and hold in place. Here's a step-by-step guide:

Step 1: Grease the Pan

Take a small amount of softened butter or oil and use a pastry brush or paper towel to evenly coat the bottom and sides of your square pan. Make sure to get into all the corners and edges of the pan for the best results.

Step 2: Add Parchment Paper

Once the pan is greased, it's time to add the parchment paper. You can cut the parchment paper to fit the exact size of your pan or leave a little overhang on two sides, which will make it easier to lift the baked goods out of the pan later. Place the parchment paper into the greased pan and gently press it down to ensure it sticks to the butter or oil.

Step 3: Grease the Parchment Paper (Optional)

For extra non-stick insurance, you can choose to grease the parchment paper itself. Simply take a small amount of butter or oil and use a pastry brush or paper towel to lightly coat the surface of the parchment paper. This will help ensure that your baked goods don't stick to the paper.

Step 4: Assemble and Bake

Now that your pan is lined with butter or oil and parchment paper, it's time to assemble the rest of your ingredients and start baking! Follow your recipe as usual, and enjoy the benefits of an easy release and clean-up after your baked goods are done.

Remember, when lining your pan with butter or oil, it's essential to use just enough to create a thin, even coating. You don't want to use too much, as it could create a gooey layer. Additionally, if you're looking for a flavour boost, butter is the way to go. However, if you want to avoid the risk of sticking altogether, vegetable oil or shortening is the better choice, as they are 100% fat and contain no water.

Frequently asked questions