This Trick Will Make Lining Cake Pans With Parchment A Snap

You have an event coming up and you want to show those you love and care for how important their big day is with a layered cake, made by you. Now picture this, the big day has arrived, you've put in a lot of work making sure you've followed the recipe to the letter, but when it comes time to remove your cakes from the pans there's a problem — the cakes are stuck to the bottom of the pan. You're now distraught and saying bye-bye to your dream of a beautiful cake.

Spraying with a nonstick cooking spray and lining a cake pan with parchment paper before pouring the batter in could save you from this potential disaster, as detailed by Crazy For Crust. But the way most of us are used to lining cake pans is a bit of a tedious process. Luckily, there's an easier way to do it and it's so simple, you'll wonder why you never thought of it yourself.

Get help from a French knife

As outlined in a segment of "Baking with Julia" on PBS, Julia Child bakes a poppy seed torte with Markus Farbinger, who was a master chef at The Culinary Institute of America in New York at the time. In the clip, Farbinger lets Child in on a trick he uses to line a cake pan with parchment paper. Instead of going to the trouble to first trace an outline of the bottom of the pan on the parchment paper and then cut it into a round with scissors, Farbinger skips the tracing and the scissors all together for a different kitchen tool.

What Farbinger does instead, is flips the cake pan upside down on the counter and places the parchment paper on top of it. He then puts one hand on the pan, and uses the edge of a French knife, also known as a Chef's knife, to apply pressure around the outer rim of the pan, which causes the parchment paper to tear away in the proper size to line the pan. So, the next time you're baking, try Farbinger's parchment lining method to save yourself time, effort, and potential baking disasters.