Our beloved gluten-free, sugar-free batters are sticky and temperamental. One way to manage them is lining pans with parchment paper. A simple enough solution until you find yourself tracing, cutting, and trimming to get a silly piece of paper in the bottom of your pan.
Quick and simple kitchen short cuts are always at the top of my list.
- Start with a clean, round cake pan.
- Cut a piece of parchment paper large enough to cover your entire pan.
- Fold the paper in half from top to bottom.
- Fold a second time side to side. You now have a rectangle.
- Make a triangle by folding edge to edge, using the point as the tip of the triangle.
- Fold your triangle in half so you have a smaller one, still using the point as the tip of your triangle.
- Hold your folded triangle over your cake pan so the point is in the middle. Use your fingers to mark the edge of the cake pan. Cut the triangle using your fingers as a guide. Err on the side of caution and cut the triangle a little larger than you think you might need. You can trim it if you need to.
- Open up your paper, pop it in the bottom of your pan. Refold and trim if necessary.
- Coat your pan with cooking spray or oil. Put the paper in the bottom and smooth with a spatula. Coat again with oil if desired.
Now go bake a delicious gluten-free, sugar-free cake and line your cake pan with ease. Try one of these:
- Shortcake with Berries and Cream
- Banana Walnut Cake with Date Sweetened Chocolate Frosting
- Butternut Squash Orange Cake