Properly lay out the bottom of a cake pan

Here I show you how to properly line the bottom of a cake pan with baking paper in 10 steps. There were these pre-cut sheets, but these cost partly a fortune. So why not use what we already have in the kitchen anyway?

Again and again I have been partly annoyed that (although I had the bottom of the cake pan / Keine Produkte gefunden. very well greased and floured, for example) again and again what of the cooking / cake mass on the bottom of the cake pan “stuck”. Basically, this is not a big fuss (you would also say tragedy), but it is annoying to you, because you have really tried hard, so that exactly this does not happen.

There would then be various pre-cut stuff, which Keine Produkte gefunden. than the whole cake. Yaaaaa… I know! A bit of an exaggeration, since there would be the Keine Produkte gefunden. as well. But both have several things in common: They come partly from some countries where I’m not sure how similar there are the food – regulations, regarding the coatings. AND… I have again a special part in my already overcrowded drawers.

But it goes yes, as one of the professional – bakers & – confectioners knows, also with stinknormal baking paper also and I would like to show you here in 10 simple steps. Let’s go!

Put a sheet of baking paper in front of you on the work surface

Fold it once widthwise

and once lengthwise. You now have a “baking paper square” in front of you.

This you fold upwards and turn it 90° clockwise. That’s right! To the right. The other right ^^

Now bring the slanted left (left is where the thumb is on the right – exactly – the other right ^^) side to the straight side and touch the crease well.

Repeat

And repeat again. That is now good enough folded, otherwise this will end up an origami – elephant and I just want to show you how you can properly lay out the bottom of a cake tin in 10 steps.

 

Now hold the narrow baking paper triangle with the tip facing the center of your pan. It does not matter if it is a Keine Produkte gefunden. or 26/24/20 and so on. Hold your thumb so that it marks the inner edge of the mold..

Now take a pair of scissors and cut along the tip of your thumb. But please only along and not directly on it! Since we are not amphibians, it is rather unlikely that cut off fingertips or even whole limbs will grow back..

After that, unfold our fold (old folder) and you will find a reasonably good circle, which, in addition, very well occupies the bottom of your cake pan. Thus prepared, you can now pour in your raw mixture and proceed as usual.

I realize that with this tip I have bored experienced cooks – chefs – bakers – confectioners – pastry chefs to the spinal cord, but exactly for you this was not intended. Or maybe it was? Who knows ^^ To all others I hope to have helped a little (then tell your friends, relatives, enemies,… about it) and if not, then also.

Do you do the same or do you have another tip in stock? If so, then write it here in the comments of my food blog.