One of the most important things you can have in your kitchen, as I have discovered, is parchment paper. I can’t
live bake without it and I’ve always got a roll handy.
It really was an epiphany the first time I baked with the help of parchment paper, and I haven’t looked back. If you’ve ever been frustrated with cakes that stuck to the pan, or messed up brownies trying to dig them out of a pan, this post is for you.
Here’s how parchment paper can help you out in the kitchen…
For cookies, biscuits and scones
Placing cookie dough, biscuit rounds and the like on a sheet pan lined with parchment paper ensures your final product won’t stick. No need to use cooking spray and add extra grease, and your pans are much easier to clean as you can just throw it away when you’re done.
I know a lot of bakers use and love silicone baking mats, but for whatever reason, I’ve always just used parchment paper.
To get your cakes to come out perfectly from the pan each time, simply trace the outline of the cake pan onto parchment paper and cut it out. Line the bottom of the pan with the parchment paper, and then either grease and flour, or coat with baking spray. Your cake is guaranteed to come out in one piece, I promise.
For brownies, bars and quick breads
For 4-sided (square or rectangle) deep pans I always line it with parchment paper like this— measure out the parchment paper to the width of the longest side, then make sure it’s long enough to line the entire bottom of the pan, the two sides, and have a few inches of overhang on either side.
When you are ready to remove your baked good from the pan, simply use the overhanging parchment as handles to lift it straight out of the pan. For brownies and bars, it’s best to let them cool completely before removing them from the pan, as warm bars are soft and can buckle.
An important note, wax paper is not the same as parchment paper. Wax paper will actually burn in the oven, so don’t confuse the two.
Look for parchment paper at your local grocery store next to the plastic wrap and aluminum foil, for only about three dollars. One roll lasts me, a very frequent baker, about a month. Baking supply stores sell it also, but I’m partial to the convenience of the cheap stuff.