Line Cake Pans with Parchment Circles for Perfect Release

The Problem

Your cake sticks to the pan no matter how much you grease. Half the cake stays behind.

The Hack

Place your cake pan on parchment paper and trace the bottom. Cut out the circle. Grease the pan, place the parchment circle in the bottom, grease the parchment.

Why It Works

The parchment creates a physical barrier between cake and pan. Even if some batter sticks to the sides, the entire bottom releases cleanly with the parchment circle.

Pro Tips

• Grease the pan, then the parchment, then flour for triple insurance
• Pre-cut parchment rounds are available for standard 8-inch and 9-inch pans
• Also works for springform pans and tart pans
• This is how every professional bakery ensures clean release