What may seem like an “extra step” for the casual baker/cook (i.e. Chelsea), is labeled “essential” by Brenda. Taking a few extra minutes to prepare a cake pan means your cake will:
slide out of the cake pan with minimal effort, leaving the cake in one piece.
be easier to freeze and save for later (remove the parchment paper from the bottom of the cake, put in a freezer-safe container/bag or wrap tightly in plastic wrap, and freeze for up to 4 months).
be easier to frost.
HOW TO: Prepare A Cake Pan
Spritz bottom of cake pan lightly with
cooking spray
Trace and cut
parchment paper
to fit bottom of pan. Note: trace the outside of the pan, cut off the line, and it will fit the inside perfectly.
Lay parchment in pan, spritz parchment for easy release. Add cake batter. Bake. Cool. Remove from pan and pull off parchment to frost. If freezing, always remove parchment prior to wrapping cake in plastic wrap.
Brenda’s tips:
Using a combination of cooking spray and parchment will allow for quick release and a prettier cake.
Wax paper can be used in place of parchment paper.
