Cake Central › Cake Forums › Cake Talk › Cake Decorating › Lining cake pans with parchment paper
New Posts  All Forums:Forum Nav:

Lining cake pans with parchment paper

post #1 of 21
Thread Starter 
Seems so tedious. Tracing the circle and cutting it out, blah!

Can I forgo lining with parchment paper? And just spray the pan with something like Baker's Joy??

What do you all do??

TIA

Missy
post #2 of 21
i usually spray pans with baking spray and then flour them. i haven't had a problem with this method so far. i only line my springform pans with parchment paper to make removing the cake even easier. hth!
post #3 of 21
I am a firm believer in lining with parchment or waxpaper. (I only do the bottom )

Try doing a google search for parchment circles and you might be surprised by what you find available!
icon_biggrin.gif

Hazel
post #4 of 21
I've used Baker's Joy without any problems. I've also made kind of a homemade Baker's Joy by combining equal parts of shortening, vegetable oil and flour. It works great. Even on 3D pans.
post #5 of 21
Quote:
Originally Posted by MBHazel

I am a firm believer in lining with parchment or waxpaper. (I only do the bottom )



Me, too! Why mess with success?
post #6 of 21
Parchment cake circles ensure that your cake will always come out of the pan, even after they have cooled. You can purchase these cake circles in any size (pre-cut!) from bakery supply stores. I would never bake a cake without a parchment liner.

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply
post #7 of 21
I crisco sides & bottom & then put parchment on the bottom. It works every time!
Legal, licensed, and insured since May 2011!
Reply
Legal, licensed, and insured since May 2011!
Reply
post #8 of 21
I was getting so frustrated by crumbling sides of cake which were sticking to the bottoms of the pans, no matter how well I floured and greased them. I tried wilton's cake release and baker's joy as well. It finally hit me that I should try parchment cirlces. I found some at the baking supply store and I have only used them a few times, but I haven't had any of the troubles that I was having before!
post #9 of 21
I use waxed paper instead of the more expensive parchment. Works like a charm. If you are concerned about the tedious project of cutting the papers out, cut a whole bunch at once. Cut your most used sizes, 6", 8", 9", 10", etc.; store them between cake boards. Now you'll have papers whenever you need them.
Life is unpredictable so let's eat dessert first!
Reply
Life is unpredictable so let's eat dessert first!
Reply
post #10 of 21
I used to use Baker's Joy or grease & flour technique, which prevented sticking but always left a crust on the cake. Now I use Crisco on the sides and parchment on the bottom. NO sticking and NO crusty edges!!!!

Thanks to Indydebi for sharing information about this. icon_smile.gif
post #11 of 21
I started making cakes using all the techniques my MIL taught me, cake release being one of them. I've improved upon many of the techniques she's taught me, so I guess I should give parchment a go!
Sometimes family makes the best friends, and sometimes friends make the best family.
Reply
Sometimes family makes the best friends, and sometimes friends make the best family.
Reply
post #12 of 21
So I am curious - if you use the parchment in the bottom - what do you use on the sides - crisco and flour? Just seems like double duty?
post #13 of 21
You can also try bakers release: 1cup flour-1cup solid shortening-1cup liquid oil. Mix well till creamy keep in a container in the frig and just brush pans liberally. Great if you don't like the parchment. I myself prefer the wax paper bottom and sides, never have to trim cakes and are always supper moist.
post #14 of 21
I spray the sides with bakers joy and then insert the parchment circle- which I buy pre- cut. I refuse to bake a cake without parchment paper. Why take the chance of wasting time and ingredients on something that may not turn out perfect? Things do turn out perfect with parchment paper.
post #15 of 21
As a hobby baker, I just spray the sides and use the cheaper waxed paper on the bottom. Circles are easy to cut out while cake is mixing. I double the waxed paper and just use the pointed end of my scissors and "trace" around the bottom of the pan, then cut two perfect circles. It takes about 1 minute. Cakes have always released and I have been doing this for at least 50 years. icon_wink.gif .
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Lining cake pans with parchment paper