When baking in a round pan, using a parchment paper circle creates a barrier that prevents sticking and facilitates the clean release of the finished product. Proper sizing is necessary to maximize these benefits, keeping the paper flush against the base without having it bunch up the sides.
The Folding Method
Begin by taking a sheet of parchment paper and folding it in half, then folding it in half again to create a smaller square. This preliminary step establishes a central point for the subsequent cuts and focuses the paper’s structure. Now, grasp the corner representing the center point where all the original edges meet, and fold this corner diagonally to align the adjacent edges, forming a large triangle.
Continue folding the paper by bringing the pointed tip of the triangle to the long edge, folding the resulting shape in half again. The goal is to create a long, narrow cone shape with the original center point at the very tip. This technique allows one precise cut to define the entire circle’s circumference.
Place the round baking pan on a flat surface and hold the parchment paper cone vertically, aligning the pointed tip exactly at the geometric center of the pan’s base. The edges of the paper should extend past the rim of the pan. Use a pair of scissors to trim the excess paper that hangs over the outside of the pan’s rim.
The point where the paper meets the inner edge of the pan serves as the precise measurement for the radius. Making the cut at this point ensures the resulting circle will fit snugly against the bottom of the pan. Unfold the paper carefully to reveal a perfectly sized circle ready for use.
Quick Alternatives and Securing the Paper
A quicker method involves placing the pan directly onto the sheet of parchment paper. Using a pencil or marker, trace the circumference of the pan’s base onto the paper. This approach requires cutting along a visible line, which can introduce minor inaccuracies compared to the single, clean fold-cut.
Once the parchment circle is cut, it must be secured to the pan’s base to prevent shifting or bubbling during the batter pour and subsequent baking process. The simplest method is to apply a very thin layer of fat, such as softened butter or a non-stick cooking spray, to the bottom of the pan first.
The fat acts as a temporary adhesive. Alternatively, a quick spray of water can achieve a similar temporary adhesion. Press the paper firmly into the pan, ensuring it lays completely flat and smooth before adding the mixture.