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

  1. Draw a line around the circumference of the cake pan on a sheet of baking paper and cut out the circle.
  2. Measure the circumference of the cake pan, add 2 cm to that number and measure the length out on a sheet of baking paper.
  3. Fold a 2 cm margin down one length edge.
  4. Measure the height of the pan and add 4 cm to that number.
  5. Cut the unfolded side of the length piece to size.
  6. Use a pair of scissors to make a series of cuts about half a centimeter apart up to the folded line.
  7. Prepare the pan on the bottom and sides with non-stick spray or smear with melted butter.
  8. 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.
  9. Place the paper circle on the base of the pan.


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