How many of you line your pans with parchment?

Do you line only the bottom, or do you also collar the pan to get a little extra height?

How long do you let the cake cool in the pan when lined with parchment?

Do you wrap the cake to settle with the parchment on, or do you remove the parchment and then wrap the cake to settle?

I've just started using parchment to line my pans and love the results, but I would like to know how it works for others.

TIA!

Well, I can't answer all your questions but I can tell you I do put parchment in the bottom of my pans. I have not collared yet. I remove the parchment as soon as I take the cake out of the pan.

I myself use parchments everytime I bake. I just love the results. I myself do not collar them. I usually pull my cake out of the oven and let it sit in the pan until its warm to the touch. I then take the cake out pull the parchment paper off and let the cake sit a bit longer but not until completly cooled. I then wrap with plastic wrap, foil and place in a ziplock in the freezer.


Hope this helps =)

I do the same thing, parchment EVERYtime.. bottom and collar too, not for added height really, but just for easy release and easier clean up. Plus, when using larger pans and flowernails, I can put them through the bottom of the parchment instead of in the pan and it's a million times easier to get them out... I think so anyway.. lol...

I use parchment paper in the bottom of the pans not the sides. I allow cakes to rest in the pan for 10 minutes- I set the timer- then turn the cake out on a cooling rack. The parchment paper is removed at this point. I allow the cake to cool then wrap securely.

I parchment the bottom only for all my cakes. I will leave in the pan until warm or completely cool, depends on what else I've got going on. I like to leave the parchment on until the very last minute...when I'm ready to use the cake because I find that the parchment gives the cake more stability...I leave it on while torting and when flash freezing pretty much until the last possible minute. HTH

I use the parchment on the bottoms of my pans only. I pop my cakes out just as soon as they come out of the oven and don't take the paper off until I am ready to stack the cake. It is my visual clue as to which side is the bottom/level side.

It depends on what kind of cake I'm making and what kind of pans I'm using it it.

I use Pam with Flour to coat all my pans, and I usually use parchment on pans that aren't non-stick. I also consider it more important with larger pans than with smaller ones (I make a lot of 5 inch and 6 inch cakes).

If it's something that I think may be particularly hard to get out of the pan, I use a parchment lined springform pan.

I've used parchment a lot and I just line the pans and don't even use any grease...but I run a knife around the edges to loosen cake.

I've let them sit in the pans overnight before and they've been fine. Lately I've just been using the Pam spray b/c I'm too lazy to cut parchment, lol.

I'm glad someone asked this question.. I'm new, and was wondering about it also. So do I just cut a circle, and stick it in the bottom of my pan? Will wax paper work too? Do I need to freeze the cake afterward? Does it make things easier? Just curious.

I would not use waxed paper - it can leave a nasty taste on the cakes, because it kind of gets all melty. I always, always, always use parchment paper on the bottom of my pans! I spray the pan with cooking spray w/ flour, add the cut circle of parchment to the bottom, then spray again lightly. Cakes come out of the pan about 10 mins after they cool, and parchment comes off so they can completely cool.
I have never had a problem with cakes releasing with the parchment. Did I mention I ALWAYS use parchment paper on the bottom of my pans?

Thank You all for your repsonses. I do find that my cakes bake up much more level and straight using the parchment paper. Also, they seem to hold a much better shape of the pan. It is a pain in to cut these to size, but it is such a better product in the end.

I just started putting parchment paper on about a year ago and I love it! I spray the pans with Baker's Joy, put parchment on the bottom (only) and lightly spray it again. When you spray the paper, it comes off of the cake very cleaning and leaves a nice surface on the cake.

I let my cakes cool for a few minutes, 5 or 10 minutes, then I turn them out onto racks and remove the parchment paper. Then, I turn them over so they cool bottom side down. That way, if I have any hump or unevenness, the cakes won't sag or break and I can level off of the top.

Deleting duplicate post

Parchment every single time. I buy the pre-cut circles though (I only have to cut when I do square cakes since I have not found the pre-cut squares just yet)!

I've used both - parchment and wax(mostly wax cause it was cheaper!) and the wax paper actually does not melt and get waxy on the cake. As long as the paper is covered (as it is with batter), you're fine.

I don't use either now, the homemade release or Cake release works just fine for me.

A paper towel works just as well if you don't have any parchment. I don't use anything else in the pan; just let the cake cool about 10 mins and it turns out perfectly!

I think this is one of those things that what you start out doing is what you continue, I didn't start out using parchment in my pans so I just never did. I use crisco and flour, I haven't had any issues with cakes sticking, not even the big ones. I leave my cakes in the pans for 15 minutes (I set the timer).

Jibbies

How many of you line your pans with parchment?
I do

Do you line only the bottom, or do you also collar the pan to get a little extra height?
I used to collar, but I prefer to just line the bottom.

How long do you let the cake cool in the pan when lined with parchment?
I let the cake cool for 5-10 minutes before flipping to the cooling rack. I then wait another 5-10 minutes and pull off the bottom parchment paper to let the steam escape. I let my cake cool upside down.

Do you wrap the cake to settle with the parchment on, or do you remove the parchment and then wrap the cake to settle?
As stated above, I let my cakes cool with the parchment of, then wrap in saran wrap.