Lining a cake pan with parchment paper can seem daunting. I watched many videos that go into great detail on how to cut and fold the paper just right. The truth is, there is some merit to doing so. For instance, when you make a cheesecake without a springform pan, it’s beneficial to bring out the scissors, butter and do a bit of preparation. But if you are making a quick sheet cake or a pan of granola, there is no need to go to a lot of trouble.
Tear off the size you need to line the bottom, plus the height of the pan. For instance, if you have a 9×13 pan that is 2 inches deep, you’ll need 17″ or so in length. Then, let it roll up. If the pan is 2″ tall, you’ll fold down one side two inches over as shown below. Take the folded edge, press it against the side of the wall and fold down the other edge so it sits flush against the pan. You can trim off any excess for lining other pans or use it as scrap paper.
Finally, unroll the sheet and it will nestle nicely into the pan. You now have a nicely fitted piece of parchment paper ready for your next step in baking. See how easy this method is for lining a cake pan? What will you make with your now prepped pan?
When you buy parchment on a roll, it will want to curl up. Instead of fighting this, use it to your advantage. Let it. 
Simply fold a crease on one side. Press it against the wall of the pan. 
Now do the same for the other side. 
When you unroll it, it will sit in place easily now. 
Viola! 
If you have to trim off excess, store for smaller pans like this one.
0 Comments