Ever wondered why lining your baking pans is a really great idea? We share 3 of the reasons behind this important step and tips on how to line a cake pan with professional flair.
Reason 1: The paper stops the cake from sticking to the pan. Lining well-used cake pans is particularly important as the pans often lose their non-stick layer with use.
Reason 2: Baking paper helps to create perfectly smooth crisp sides on a cake. And given that naked cakes are such a big trend at the moment, like this Vanilla Sponge Cake, line your cake pan for success.
Reason 3: Cakes that bake for a really long time, like fruit cakes for example, need the lining to protect their edges. Rhodes baking recipes are very specific in our recommended pan preparations. Some may simply need a quick spray with non-stick spray or alternatively, to smear the pan with butter and flour. That said, baking paper is generally the one that delivers the best result.
Steps to lining a round baking pan
- Draw a line around the circumference of the cake pan on a sheet of baking paper and cut out the circle.
- Measure the circumference of the cake pan, add 2 cm to that number and measure the length out on a sheet of baking paper.
- Fold a 2 cm margin down one length edge.
- Measure the height of the pan and add 4 cm to that number.
- Cut the unfolded side of the length piece to size.
- Use a pair of scissors to make a series of cuts about half a centimeter apart up to the folded line.
- Prepare the pan on the bottom and sides with non-stick spray or smear with melted butter.
- Place the side lining into the pan and press down on the cut folds, adjusting until the paper lines the sides of the pan smoothly.
- Place the paper circle on the base of the pan.