Posted on February 21, 2010
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
cecedon
posted on February 21, 2010 at 10:55 pm
ingenius sister! I’m absolutely going to use this method! Thanks for sharing!
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Alta (Tasty Eats At Home)
posted on February 22, 2010 at 7:28 am
Wow. How many naughty words have I said while messing with parchment paper, cursing it as it rolls up on me while I’m trying to draw a circle around my cake pan? Easy and genius idea. Thanks Amy!
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Liz@HoosierHomemade
posted on February 22, 2010 at 8:35 am
This is a great tip even for us non-gluten free bakers! Thanks Amy!
~Liz
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Amy @ MomsToolbox
posted on February 22, 2010 at 8:41 am
Now that’s BRILLIANT! Thank you!!!
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Aubree Cherie
posted on February 22, 2010 at 11:49 am
Awesome! I love this and will definitely be trying it next time I bake!
~Aubree Cherie
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Zeke
posted on February 22, 2010 at 2:40 pm
Excellent instructions. This is the new defacto standard for lining cake pans. anyone that doesn’t know it yet ought to learn. It really simplifies things.
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Winnie
posted on February 22, 2010 at 3:49 pm
Genius! Excellent photos too…
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Kim
posted on February 22, 2010 at 5:55 pm
Brilliant!
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Katrina (gluten free gidget)
posted on February 22, 2010 at 9:18 pm
Are you serious? It’s that easy? That is just ridiculous!
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Amanda
posted on February 23, 2010 at 9:30 pm
How SMART! Love it!
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deeba
posted on February 23, 2010 at 11:10 pm
SMART!! I don’t think it can get easier and faster than this!!! Thank you for sharing it!
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Almost Slowfood
posted on February 24, 2010 at 12:23 pm
Very handy tip for us all! Thank you!
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megan
posted on February 24, 2010 at 3:15 pm
Doesn’t get any easier then that!!!
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