A common problem that bakers encounter is having a cake, or other baked good, stick to the bottom of the pan when they try to remove it. Even greasing the pan isn’t guaranteed to work 100% of the time. Sometimes, the high sugar content of the food you’re baking, such as brownies, leads to a high amount of caramelization – and therefore stickiness – along the bottom of the pan. Other times, you might simply miss a corner or two.
One potential solution is to line the bottom of your pan with parchment paper (which I frequently do), but there is an even easier solution that doesn’t involve measuring circles of paper or trying to fold strips around the sides of a pan: aluminum foil. The foil can be pressed into all the corners and sides of a pan in one large sheet, then greased. The baked cake can then be turned out easily or simply lifted from the pan. The foil should come off cleanly, too, although it is easy to peel off any stray pieces. As I mentioned before, this technique works beautifully for brownies, but it also works well for regular cakes and mini cakes/cupcakes, too.
As an added bonus, there is no cleanup required when you use this method, so you may never have to wash a cake pan again.