Lining a Cake Pan

In most cake recipes, you would have noticed the step (usually after preheating your oven to the desired temperature) that tells you to prepare your cake pan - line your pan with parchment paper/grease your pan, etc.

Some recipes would want you to prepare your cake pan even before you start to measure your ingredients and some recipes include that step after the batter is prepared. But i would say it's best to prepare your cake pan before hand because once a batter is mixed, a lot of chemical reactions take place that could reduce its leavening power and hence produce less rise, so why delay baking?

The main reason behind lining cake pans is to prevent the cake sticking onto the bottom and sides of the pan after baking, and for a clean presentation as the cake will turn out undamaged. Also, it greatly reduces cleaning time.

So now we all understand what 'lining a cake pan' means, but how exactly is it done? In the videos that i have posted here i show you in detail the many ways in which you can line your cake pan and I promise you that by following them you will never come across the crying-over-crumbled-cake situation again! :)

1 - Dusting with flour

• Grease the bottom and sides of your pan with butter/cooking spray.
• Sprinkle flour to evenly coat the greased pan and dust off the excess.
• You are ready to go!

2- Using Parchment/oil paper

• Round pan

 OR

When releasing the cake from the pan after baking, usually only the bottom has a tendency to stick while you can simply run a knife/spatula around the edges and it will easily come loose. Therefore, it's not really necessary to line the sides but, follow what you are most comfortable with :)

• Square pan