Use Baking Spray. And it takes all of 2 minutes to do! Spread this mixture on your pans with a paper towel or a pastry brush, just as you would with shortening. Fold it in half down its length, then use scissors or sharp chef's knife to cut it into two smaller rectangles. Place the circle of paper into the bottom of the pan. Spray the entire inside of the pan with a good quality baking spray, making sure to … Rectangular baking pans are a mainstay of almost every home cook’s kitchen, but this type of pan—typically used for baking sheet cake—is also annoyingly hard to line with parchment paper. Spread it out to line a sheet pan, or fold and crimp it to fit cake pans or loaf pans. Using the measurement, cut a double-folded strip of non-stick baking paper, this should also be wide enough to extend 3 inches above the top of the cake tin. If you're baking right now and need something to line your pan, aluminum foil is a good choice because you probably already have it in your kitchen. Use a clean pair of scissors to cut a circle just inside of the outline you drew (to accommodate the thickness of the pan, since you traced the exterior edge and the paper will sit on the interior of the pan). How To Line A Round Cake Pan With Parchment Paper. Parchment paper gives a two-fold advantage to your baking: the first is that it prevents the ingredients from sticking, and the other is that it makes lifting the finished item from the pan easier. Begin by tearing a piece off parchment paper off the roll that is larger than the cake pan you need to line. 1. Whether you are using a pan, mold or tray for baking, line it with a sheet of aluminum foil and apply a coat of butter or cooking spray. Go Quick and Cheap. Cut or tear a sheet of parchment paper that’s about twice as long as your pan. If necessary, cut off the access of parchment paper. Measure out equal parts of shortening, oil and flour, and combine them thoroughly by hand or in a stand mixer. Fold down a 1 inch deep cuff along the length of the strip, then make diagonal … Start by measuring (with measuring tape or string) around the outside edges of the cake tin. One last time, make sure the folds make a ninety-degree angle by lining up the sides. This will keep indefinitely in your fridge, so you can make up a batch and keep it on hand for any time you have no parchment paper. This is such an easy thing to do when baking a cake and it will save you from worrying if you greased your pan enough! Silicone mats will cost you more up-front than paper, but you'll use them for years. If you do not have brown paper, use non-stick baking parchment instead.