Hey there welcome back to another video B'm Baker Bettie and today I want to show you how to prep
all of these different types of pans for baking. I'm going to show you the best ways to prep them
for different types of baked goods and I'm also going to show you some tips and tricks for how you
can cut your parchment paper so that it fits really nicely into different sizes of pans.
So let's get to it. So we're going to start with a really classic sheet pan. Now there's really not
a lot of instances in which you would actually grease your sheet pan so typically what you're
going to be doing for prepping a sheet pan is either lining it with parchment paper, which is my
preferred method, literally that's all you do add a piece of parchment paper super easy or if you
prefer you can use a silicone baking mat. A lot of people really like these because they're reusable
and they're kind of a nonstick surface so it's really easy to clean up you can just
take your baked goods off of it your pan is good to go. But I find the silicone baking mats a
little bit difficult to clean they can get kind of greasy so that's just a personal preference
so really the parchment paper or the silicone baking mat is going to work for most all baking
uses that you're going to use a sheet pan or a cookie sheet for: cookies, biscuits, scones, hand
pies, anything like that. Okay so now let's talk about square or rectangle pans. Now if you prefer
you can just grease these pans with something like a non-stick spray or I often like to keep
my butter wrappers and then you can just rub the butter wrapper all in the inside of the pan,
you do want to really make sure you get down in the corners if you're just going to grease the pan
so that whatever you're putting in it releases however my preference is to line pans like this
with parchment paper so this works really well for anything like a cake or brownies or quick bread or
any kind of like cookie bar type situation because then you can just pull the parchment out with the
whole baked good intact and then you can slice it from there and it just makes for really easy
clean up so this technique can be used with any of these rectangle or square pans i'm
going to show you on my square pan here so you're going to start with a piece of parchment paper
that's a little bit wider than your pan all the way around preferably about an inch wider than
all of your pan and then what you're going to do is you're going to set the pan in the middle
and you're going to use your pan as your guide to cut the four corners of the parchment out
going all the way around and it doesn't need to be perfect so once you cut out the four
corners you're going to end up with a piece of parchment that looks like this and then i like
to go ahead and give the pan a quick little spray because that just helps keep the parchment really
nice and in place as you're adding your batter or whatever it is you're adding to your pan
and then you're just going to place it in there and that just makes it sit down in the pan
so nicely you don't have all the crumpled up corners and trying to finagle it in there
and then if you have some like really tall hangover i usually trim those off so they don't
fall over the baked good as it's baking and that is it for square and rectangle pans
so for round cake pans i like to line the bottom of the pan with parchment paper
and then grease the entire pan so that it releases really easily
now if you don't have parchment paper or don't want to use parchment paper you can just grease
the whole pan either with non-stick spray or with butter and then you can dust some flour
inside the pan and kind of tap it around and then tip out the excess flour that will help
it release but i do think the parchment works a little bit better and i have better luck with it
so to make a parchment round that's going to fit nicely in the bottom of your circular pan you want
to start with a square piece of parchment paper that's bigger than your cake pan and what you're
going to do is you want to fold this in half bringing the bottom of the paper up to the top
and then we're going to fold it in half again bringing the right side to the left side
so you have a smaller square now okay so now we want to make a thin triangle
folding it in half this way and then one more time so this point stays closed so this is the open
side of your parchment and then this is the closed side
so what we're going to do is we're going to take our pan and put that point that we just
created right in the center and use that as our guide to trim our parchment paper
so we're going to just trim off this excess and then when you unfold this you have a beautiful
circular piece of parchment that should fit nicely into the bottom of your pan now sometimes it might
be just a little bit too big depending on how accurately you trimmed if it is you can fold
it right back up i'm going to trim mine just a tiny bit more so it sits a little bit nicer
and that looks pretty good so again i am going to go ahead and grease my pan i'm
going to give it a really good spray all over so the parchment sits really nicely in the bottom
but that also makes sure that the sides are oiled so that the cake will release
and now our round cake pan is ready for its batter so i do want to quickly address a tube pan now if
you aren't familiar with two pans they look kind of similar to a bundt pan but they have a straight
side all the way around and typically the bottom comes out of them so typically a cake that's
baked in a tube pan is going to be something like an angel food cake or a chiffon cake
both of these types of cakes are egg foam cakes meaning we whip air into the egg whites in order
to help lift and leaven them and because they're egg foam cakes fat is the enemy for
whipped egg whites fat causes egg whites to deflate so you actually don't really want to
prep this kind of pan at all preferably you want to have a non-stick pan if you do have a tube
pan and what you're going to do is just put your batter in it without greasing it or lining it at
all and the cake is going to climb the sides of the pan and that's what's going to help it get
really nice and tall and then to release it you're going to really gently run like a butter knife
around the outside and then that's how you're going to release it so for anything baked in a
tube fan typically you're just not going to prep it at all now in contrast to our tube pan i have a
bundt pan which it typically has a pretty intricate design on the inside and for this
type of pan we need to prep it very very well so that we make sure our cake releases and maintains
that really pretty design now my favorite way to prep a bundt pan is to use one of these non-stick
sprays that's specifically for baking it has some flour mixed into the spray so when you spray
it it's going to give it a really really nice non-stick coating now if you don't have one of
these nonstick sprays that already has the flour mixed in my second favorite way to prep a bundt
pan is to just use a regular non-stick spray or if you don't have a spray you can melt some butter
or shortening or just use oil and you can use a pastry brush to brush it all over but you want
to make sure you get the oil really coated in all of the nooks and crannies so don't be shy with it
and then what you're going to do is dust it with some flour or if you're making a
chocolate cake you can use cocoa powder now i really like these dredge shakers
they're really helpful for doing things like dusting flour but if you don't have one of
these just add some flour we're going to dump the excess out but you can see as i'm doing this it's
not quite coating all of the places in the pan we need it to so we're going to kind of tip this
around and tap it so that the flower really gets in all of the nooks and crannies and up the sides
and take your time with this because for something like a bundt cake
it's really difficult to get it out of the pan if it's not greased properly
and it's really easy to lose your beautiful design so then you're just going to tap out the excess
and then you can go ahead and add your cake batter
and our last pan type is a muffin tin or a cupcake tin now you can just spray this with
nonstick spray if you like if you don't have parchment paper or paper liners i personally
try to avoid that at all costs because i think they're so difficult to clean if you do that
so my preference for prepping these pants is to use paper cupcake liners they're super cheap
very easy it makes it really easy to pop them out of the pan and to transport them and share them
however if you don't have paper liners and you do still want liners in your pans you can make
a liner yourself so what you're going to do is you're going to cut some parchment paper in
squares i would say these are maybe about five by five inches and you want to find a glass that is
about the diameter of the bottom of your cupcake tin so like that what you're going to do is you're
going to turn the glass over and take one of your squares of parchment paper center it over your
glass and then you're just going to take your hand and wrap it around and push it down over the glass
and that is going to give you this really rustic cute paper liner now they don't sit in the tin
as well when there's no filling in them but once you add the filling they'll sit down in the tin
and it makes for a really really cute cupcake or muffin liner so that's it for today's video
i really hope you found it helpful and if you did please give it a thumbs up and make sure you're
subscribed so you never miss a video and feel free to leave me any questions you have down in
the comment section i always try my best to answer those and i'll see you next time bye
bye