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German
April 30, 2014
This woman is a wonderful finding in my culinary world. Thank you for bringing love and understanding to the kitchen.
Missy P.
April 30, 2014
I make my own release with equal parts flour (cocoa powder for chocolate)solid shortening and oil. My cakes never ever stick~
laurelei235
May 30, 2014
I use that recipe too. It's genius, works like a charm and ridiculously cheap. Loaf breads, quick breads, cakes, sheet cakes. Hasn't failed me yet. And it's shelf stable for months.
Shrinkrap
April 10, 2014
"There is no need to grease under the paper....regardless of what you may have seen on television, or learned in culinary school! When the cake comes out of the pan, you simply peel the paper off the bottom. It’s actually quite satisfying ...
Wait....what??.
Love the stored circles.
Wait....what??.
Love the stored circles.
mdelgatty
April 1, 2020
I sometimes sprinkle a few drops of water in the pan to make the parchment paper stay put. I bought some circles a while ago - which turned out to be 8 1/2 inches in diameter and fit neither standard 8" nor 9" pans...
To cut pp to fit pans, I put it on top of the pan turned upside down and scrape around the edge with a handy knife I don't care about dulling. Easy to finish trimming with scissors if necessary.
To cut pp to fit pans, I put it on top of the pan turned upside down and scrape around the edge with a handy knife I don't care about dulling. Easy to finish trimming with scissors if necessary.
amysarah
April 7, 2014
Quick trick for easily cutting parchment to fit a round pan: after tracing the pan's bottom, fold it in half before cutting - the way you cut paper into circles or hearts as a child.
E. N.
April 7, 2014
Or just use PAM for baking (or Baker's Joy):). I do that for pretty much every cake I bake. Never, ever sticks and is especially a boon for baking a Bundt cake.
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