How to Line a Cake Pan with Waxed Paper

Waxed paper gives you perfect cake every time.

If you find that your cakes stick to the pan or have a slightly metallic taste, try lining your cake pan with waxed paper before you pour in your cake batter. Waxed paper will allow you to remove your cake from the pan with ease and will keep your cakes from tasting metallic. Use waxed paper to line cake pans only -- if you use it to line cookie sheets the waxed paper could burn.

Things You'll Need

• Waxed paper
• Scissors
• Knife

Instructions

1. Rip off a piece of waxed paper bigger than your cake pan. Put your cake pan on the wax paper and with your scissors or a knife "draw" a line around the base of your cake pan.

2. Cut the waxed paper about 1/2 inch inside the line you just drew. This will make the waxed paper liner slightly smaller than the base of your cake pan.

3. Put the wax paper in the bottom of your cake pan and pour the batter in as usual. After your cake is done baking, cool as directed then slide a knife around the edge of the cake. Turn pan over and the cake will slide out easily. Gently peel waxed paper off cake.

References

• The Cook's Thesaurus: Food Wrappers
• Epicurious: Cakes: Recipes and Tips
• Kitchen Hints and Tips: Lining a Cake Pan