The hack: Cut parchment paper for lining cake pans into a perfect circle, every time.
How to do it: Start with a piece of parchment that's slightly bigger than your pan. Fold it in half like a book, then turn the sheet lengthwise and fold in half again the same way. Fold the paper into overlapping triangles, creating a flat funnel shape with a pointed end. To finish, place the point in the center of the pan and cut the edge to size using scissors or kitchen shears.
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Why it's worth it: When it comes to cake baking, few things match the heartbreak of having your hard work crumble before you as you attempt to free the pastry from the pan. With the right size parchment lining, cakes slide out with ease, and all you have to do is peel off the paper to reveal a level icing surface. Plus, it's a much better option than putting your tracing skills to the test.
Tip: You can also use this trick for stovetop projects like making jam or pie filling. Just snip a hole before you unfold it, which will allow some steam to escape without drying it out completely.
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