Parchment paper is one of the most useful baking tools. It keeps tender cakes, cookies and breads from sticking, makes cleanup a breeze and even helps your baked goods brown evenly. But getting parchment paper to actually fit your baking pans can feel like a battle. Round pans often leave you wrestling with awkward overhangs, trying to force a flat sheet of paper into a curved space. Rectangular pans aren’t much better because those stubborn, crinkled corners never seem to lie flat, no matter how carefully you press them down.
Luckily for us (and just in time for baking season), content creator Steph Gigliotti has a few simple tricks to get parchment to fit perfectly in your baking pans every single time. These hacks are so smart you’ll wonder why you didn’t think of them before!
Not only will they make your prep easier, but they'll also help your goodies come out of the oven looking bakery-worthy. And who doesn't want that?
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♬ sonido original - Diony Creaciones ?If you’ve ever tried to line a round cake pan, you know the frustration. You press the paper down, it pops back up; you cut a rough circle, but it’s always just a little off. Steph’s folding method eliminates the guesswork.
Start by tearing off a sheet of parchment paper that’s large enough to completely cover the pan. Fold it in half to make a rectangle, then fold it in half again to create a square. From there, fold the square diagonally so you end up with a triangle shape.
Turn your pan upside down and place the point of the triangle directly in the center of the pan’s base. Using the curved edge of the pan as your cutting guide, trim off the excess paper at the wide end of the triangle. When you unfold the paper, you’ll have a perfect circle that matches the size of your pan exactly with no uneven edges and no gaps.
To help stick the parchment in the pan, grease the pan with butter or shortening or do as Gigliotti does and put a few drops of water in the bottom of the pan before placing the parchment round inside. The butter or water helps stick the paper to the pan's surface, so it won’t slide or bunch up when you pour in your batter.
Related: My Dad Cracked the Code to the Best-Ever Chocolate Chip Cookies
The Easy Way to Line a Rectangular Pan With Parchment Paper
Deep rectangular pans have their own challenges. Even if you get the size right, the paper often refuses to settle neatly into the corners, creating lumps and folds that can affect how your baked goods come out. Steph’s solution is fast, easy and precise.
Begin by placing your pan upside down on a sheet of parchment. Cut around it so the paper is roughly the same size as the bottom of the pan. Then press the parchment into the pan, running your fingers firmly along the sides so the paper forms crisp creases at the pan’s edges.
Next, at each corner where the folds meet, make a small diagonal cut with scissors. These slits allow the paper to overlap neatly, fitting flush against the sides of the pan without wrinkling. Once all four corners are trimmed, your parchment will fit perfectly and will be ready for brownies, bars or sheet cakes.
These two hacks save time, reduce frustration and give your baked goods a polished, professional finish. With perfectly fitted parchment, there’s no more trimming after the fact or peeling stuck paper from the edges of your treats. Instead, you get smooth sides, easy removal and the satisfaction of knowing your baked goods will look as good as they taste.
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