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How to line a round pan - The simplest fuss free way to get the perfect circle

How to Line a Round Pan

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Hi Bold Bakers!

Lining baking pan is something I am no stranger to. I have worked as a pastry chef for over 10 years so as you can imagine I have lined my fair share of trays.

When lining round tins it can be tricky because the parchment paper comes off a roll in sheets, not rounds. So what to do?

One option to get the parchment to fit your tin is draw a circle around the circumference of your tin. Now this is accurate however you do end up wasting quite a bit of paper, and let’s face it, parchment paper isn’t cheap.

So, we don’t like waste and we like easy technique to make our lives easier. Below in my short video I have a few easy steps showing you how to create the perfect circle of parchment leaving you with very little paper left over.

How to Line a Round Pan:

  1. Tear off a sheet of parchment. Tear or cut off a sheet of parchment just slightly bigger than the cake pan.
  2. Fold the parchment in half. Fold the parchment in half from the bottom to the top.
  3. Fold the parchment in half again. This time, fold the parchment in half from right to left so that it now more closely resembles a square.
  4. Fold a triangle. Fold the square into a triangle by folding up from left to right.
  5. Fold the triangle in half again. Fold up again from left to right to make an even smaller triangle.
  6. Hold the triangle against the pan. Find the corner of the triangle where the center of the paper will be once it’s unfolded. This is your center point. Place this corner in the middle of the cake pan and hold the parchment right where it hits the edge of the pan.
  7. Cut the parchment. Using where you are holding the parchment as a guide, trim the triangle about 1/4-inch in from the edge of the pan.
  8. Unfold the parchment and you have a perfect round for your cake pan! How to line a round pan, How to line a baking pan, How to line a baking tin, How to line a round pan with parchment, lining a tray with parchment paper, lining a baking tray, lining a tin for baking, How to line a round pan for baking, How to line a tray with parchment paper, lining a tray with parchment paper

Did you like this baking tip? I have lots more short videos just like this one that will help you get baking confidently in the kitchen. Get more Bold Baking Basics.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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12 Comments

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  1. Rekha on November 6, 2017 at 2:05 am

    Is it required to grease the baking paper or just lining it is enough? How long should you allow the cake to cool before taking it off from the pan lined with baking paper or greased pan?

    • Gemma Stafford on November 7, 2017 at 3:21 am

      Hi Rekha,
      This is a great question.
      There are two types of baking paper. One which is a silicone coated paper, which does not need greasing/buttering.
      The second one is a grease proof paper, wehich does need buttering/greasing.
      You can make layers of this too, butter/grease the pan, then cut out the rounds of paper, butter each one, and layer them ontop of each other before adding to the pan. This is really useful for heavy fruit cakes, or bakes which take a long time.
      As you have buttered the pan too it is easy to get it to stick. Allow to cool in the pan for a time, then remove, the paper will be attached to the cake. Peel this off when the cake is cold.
      I hope this is of help to you, and others,
      Gemma 🙂

      • Rekha on November 7, 2017 at 6:22 pm

        Thanks Gemma for the response. For simple chocolate or vanilla cakes should I put layers ….Kindly suggest which is best

        • Gemma Stafford on November 8, 2017 at 12:00 pm

          Hi Rekha,
          A single layer will work perfectly, then proceed. Leave it in the pan to cool slightly, turn out, leave the lining paper in place until cold. thank you for bein in touch,
          Gemma 🙂

  2. Garima on October 23, 2017 at 10:49 pm

    Hi Gemma,

    Thanks for the tip. I am a new baker and always confused on lining the tins. Is it necessary to line a tin or will greasing and dusting be sufficient? Any difference in lining non-stick and aluminium tins?
    In this video, you just lined the bottom, what about sides? Also what about different shaped tins like heart or star or bundt pans?
    Sorry for so many questions but this is one basic, I didn’t seem to get right.

    • Gemma Stafford on October 24, 2017 at 1:17 am

      Hi Garima,
      Some pans will not take lining, or lining them will break your heart!
      Buttering/oiling and flour dusting is a great way to line awkward pans, and for most of these the batter will be light enough, and the bake quick enough, so lining the pan is not so important. Some souffles, sweet ones, will do nicely with oil/butter and caster sugar too, as the bake is quick. Chocolate lava cake/fondant will work well with a dusting, and refrigerating, before filling. So, there are horses for courses, as we say in Ireland!
      Lining the sides of a round or square pan is a technique all of its’ own. This is important for heavy fruit cakes in particular. Here you cut strips of paper, a little deeper than the pan, and enough to line it, you measure this outside the pan. Then fold about 1/2 inch from the bottom, and snip it every 1/2 inch or so, so that when it goes into the pan it will sit! You can double this, and stick it together with butter, butter the pan, and stick it to the pan, pop in the circle for the bottom, and you are done!.
      I know this sounds complicated, but the snipping of the paper at the base, so that it folds into the pan, is key! I will try to get to show you this soon.
      Gemma 🙂

      Some either heavy, or delicate batters will need lining.

      • Garima on October 24, 2017 at 1:26 am

        Wow Gemma thanks a lot for such a detailed reply. Waiting for the video on that as it sounds complicated to novice like me. But thanks for sharing it.

        • Gemma Stafford on October 25, 2017 at 2:53 am

          Haha! I guess I knew that was way too much information, got carried away in a quiet moment!
          Yes, it will make a good ‘basics’ tip, I will do it.
          By the way, when baking a heavy cake you can also wrap the outside of the pan with brown paper, to slow down the baking of the sides of the cake! Another tip from many years of making Christmas cakes! 🙂

          • Garima on October 25, 2017 at 3:35 am

            oh that’s a great tip. I guess by heavy cake you mean cakes like fruit cakes which has many nuts, dried fruits, candied fruits etc.

            Also, I was going through your website and was not able to find a recipe for Christmas fruit cake. Do you have any or planning to do?

            I hope I am not asking for much 🙂



          • Gemma Stafford on October 26, 2017 at 8:07 am

            Hi Garima,
            (https://www.biggerbolderbaking.com/irish-christmas-cake/) this is my Auntie Rosaleen’s Christmas cake recipe, I did not do a video, it is a process, but very delicious. You are right, this is exactly what I mean by a heavy fruit cake,
            Gemma 🙂



          • Garima on October 26, 2017 at 9:29 pm

            Thanks for your prompt reply Gemma, you are awesome!



          • Gemma Stafford on October 27, 2017 at 2:10 am

            🙂



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