Hello fellow CC'ers,
I have a few questions. I have seen several posts about putting parchment paper in the cake pans before you cook the cake. Do you just cover the bottom of the pan? Also, do you grease the parchement paper like you do the pan? Also, I read on here about collaring a pan with parchment paper. I tried that with my 1/4 sheet cake pan and could not get it to work right. I could not get it to stay in the corners, any suggestions. Thanks for any help you may be able to give me.
Bradymom
As far as the round cakes I just put a peice of wax paper on the bottom and just use a spray oil with flour and I haven't had a problem with them releasing. I also have very small knife like a filleting knife (very small blade) that will go around the cake without damaging the sides. On the sqaure cakes maybe you cake put the parchment paper around the sides and hold the corner in there and put a cup of cake batter in there to hold it. I hope I am making sense. I can see it in my head but sometimes I can't write what I am thinking LOL
HI Bradymom,
I use wax paper to line the bottoms of all my cake pans. I do spray cooking spray on them first, then on top of the wax paper too. The cakes come out perfectly. I've not tried the collaring so hopefully someone else can answer that for you.
KimAZ
I spray my pans, place a piece of parchment(waxed paper would work as well) on the bottom only, then spray the parchment.
I allow the cake to cook COMPLETELY IN THE PAN. Rap it a time or two on the sides on the counter top and turn it out. Works EVERY time.
I have never collared a pan with parchment for baking...only on the inside bottom.
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