I just baked a 9x13 choclate cake with the Hershey perfect chocolate cake recipe and when it was baked and I when to turn it out of the pan the parchment paper had riden up on the sides casuing the top of the cake to break the crisp edge off. ..I am so pissed....Isn't parchemnet supposed to prevent sticking...

What am I doing wrong?? The cake is still usable but the top edges are all rounded from breakage...

Thanks

Did you grease the pan before you put the parchment in? For me, that seems to hold it down flat to the pan. I always grease, then parchment, then grease again. I have never had that problem.

Perhaps make the parchment a bit smaller so it can't have a chance to go up the edge. And grease the edges and corners.

Do you have the parchment up the sides of the pan? I only put it on the bottom - and grease under and over it and do the sides well. Plus the flour. Then after baking use a knife to separate the sides.

I grease all edges of the pan beforehand.I used to grease the parchment as well after I put it on but I found that white cakes were browning too much because the shortening was essentially burning into the parchment so I stopped that...I have also cut it shorter too...I guess I will have to start running a knife around...Grrr it is so maddening....Just took a cherry chip out and it was perfect....

Thanks everyone for you input!!!

I find that if I'm not paying attention when I pour my batter, sometimes I pour too close to the edge and too fast, and it pushes the parchment paper out of place.