How to Prepare Baking Pans

A beautiful cake baked in a prepared baking pan.

When preparing a baked dessert or pastry, the final success of your recipe depends on two things--taste and presentation. A good cook invariably creates a tasty baked dish by carefully following a recipe. The other factor of success is the appearance of the food. Make sure your baked goods look as good as they taste by properly preparing your baking pans prior to baking.

Things You'll Need

• Baking pans
• Vegetable shortening
• All-purpose flour
• Paper towels
• Parchment paper
• Ruler
• Scissors

Instructions

1. Scoop approximately 1 tbsp. of vegetable shortening onto the paper towel. Rub the paper towel over the entire inside of the baking pans. Make sure the entire inside surface is coated with a thin layer of shortening. Pay special attention to corners and the points where the sides of the pan meet the bottom of the pan. Discard the paper towel.

2. Sprinkle 1 tbsp. of flour over the bottom of the baking pan.

3. Lift the baking pan in both hands and tilt the pan to every side to distribute the flour evenly over all of the surfaces. Lightly tap the pan's bottom, as you tilt it to every side. Tilt the pan further to every side so that the flour also coats all four side edges of the pan.

4. Remove excess flour that is not stuck to the pan's sides by tipping the pan upside down and lightly tapping it over the sink.

5. Use parchment paper to ensure that the bottom of your baked goods will not stick to the baking pan. Line the baking pan's bottom by measuring the bottom's length and width. Cut the parchment paper to precisely fit and place the parchment paper onto the pan's bottom. Pour the batter directly over the parchment paper to bake. After baking, invert the baking pan onto a platter or sheet and carefully peel the parchment paper from the top of the baked item.

Tips & Warnings

• Use these techniques for both nonstick and standard surfaces to ensure that baked items do not stick to baking pans.

References

• Baking Pans