Whenever you bake a cake, you want to ensure that it will come out of the cake pan in one piece. You don’t want all the efforts you put into preparing the cake batter to be in vain. There is nothing sadder and more stressful than big chunks of cake stuck into a cake pan.
That is why you should line your cake pans.
Here is a tutorial on how to line a round cake pan.
You will need the following items:
Round cake pan
1. Place your cake pan on the parchment paper and trace around it with a pencil.
2. Fold the parchment square (using the drawn circle as a guideline) in half, then half again, and again one last time
3. Cut inside the line. If you cut on or outside the line, the parchment circle will be slightly larger than the bottom of the cake pan.
You may end here and line the bottom of the pan only.
I usually do this when I am baking my layer cakes, and then I grease and flour the sides liberally.
However, when I need to increase the height of the cake pan, I do this extra step.
Measure the circumference of your cake pan and cut out a parchment paper strip slightly longer than the circumference and at least 3 inches (7.62 cm) higher. Fold the parchment paper back an inch (2.54cm) from the bottom and snip at 1-inch intervals up to the fold.
If you are making a Japanese cheesecake, you will need reinforcement at the bottom.
Cut out two 2-inch (5-cm) strips, a couple of inches shorter than the circumference of the cake pan. These parchment paper strips will act as straps so you can pull the cheesecake out.
Grease the cake pan well, bottom and sides.
Place the two 2-inch strips criss-cross at the bottom of the pan, and grease on top as well (just up to the cake pan sides.)
Press the snipped parchment to the sides of the pan, with the snipped edge overlapping the bottom.
Grease the snipped edges again to act as glue to the circle base. Place the cut circle on top and press well.
Now it is ready! Never have a cake stuck in your pan again!
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