Preparing the Pans
Preparing the pans can be one of the most important steps you can take when baking a cake. We don’t want to go to all the trouble to bake a cake only to find out the cake is stuck to the pan. This is more than a little frustrating isn’t it? So, when a recipe calls for parchment paper liner, take the time to fit the paper to your pan.
Parchment paper that is too big for the pan can cause a wrinkly cake. To cut a liner, fold a square in half horizontally, and then vertically. Fold it so two creased sides meet to form a triangle. Fold the same way again and repeat till the narrowest side is 1 inch long. Then, place the sharp point in the center of the pan. (It’s easier if the pan is upside down) Use a scissors to cut the other end of the paper to the size of the pan. Butter the pan, unfold the paper, place paper in the pan and butter again. The final step in preparing the pans is to sprinkle with flour, rotate the pan and tap edges of pan to distribute all around the pan. Tap out the excess flour and you are done. Now it will be so simple to remove the cake from the pan.
Preparing the Pans For A Chocolate Cake
Dusting a pan with flour may keep a cake from sticking to the pan but for a chocolate cake, it can leave unappealing traces of flour on the cake. To avoid this problem, simply use cocoa powder instead of flour. It does the same job but it will be invisible on the cake.