I never grease my pans, just parchment on the bottom. I will occasionally line the sides with parchment as well, depends on the cake. Since we all do different things, and everyone has a reason, do what you are comfortable with. Or experiment a bit then use the method that works best for you. Every baker will have different answers, but we do what works for us. I don't believe there are any hard, fast rules.
6/26/14 at 6:09am