Pre-Cut Parchment Paper

Pre-Cut Parchment PaperIf you’re baking a cake or bread, and you know that you’re going to need to remove it from the pan after baking, it’s a good idea to try and make the task as easy as possible. You can grease the pan well, which is effective, but it is best to line the pan with parchment paper that won’t stick to either the pan or the cake. To line a pan with parchment paper, you need to tear a sheet off of your roll that is larger than the base of your pan, then cut it down to fit. There is a technique to doing this that is not difficult, but it does result in a lot of wasted parchment paper and adds a few minutes of prep work. I don’t mind doing it, especially when I only have one or two cakes to do. But if you’re baking a lot of cakes or are otherwise short on time, you can buy Pre-Cut Parchment Paper Rounds in a variety of different sizes. They come out of the bag and ready to fit 8-in, 9-in and other size pans.

They’re inexpensive and cut down on wasted parchment. The only downside is that you can’t easily cut these into different pan sizes, so you’ll either have to have some parchment sheets on hand or a roll of parchment tucked away somewhere if you think that you’ll need to line any square or rectangular pans in the near future.

3 comments

  1. Thank you for the link to your technique for folding and cutting. Prepping pans is a labour of love but the ends of my parchment paper always look like they have been gnawed on by a mouse. I tend to be lazy with the scissors.

  2. I thought years ago when I first started baking more seriously and required parchment linings that someone should get smart and sell precut ones. Imagine my surprise when I went to the cake decorating store and discovered someone beat me to the idea! I’ve bought precut for years for the frequent sizes like 8-9-10. I do have parchment for larger pans and smaller ones usually don’t require much but occasionally need it. I keep a ready supply and luckily have a good local cake decorating store that stocks them.

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