Step 2: Cut Inside the Circle. Cut out the circles, just inside the pencil line. I use parchment paper rounds and I want to demonstrate how quick and easy it is to make these yourself at home. Store-bought pre-cut parchment rounds are convenient, but it’s really easy to just make them yourself, and more cost-effective, too. I especially like that you can cut the exact pan size you need, whether you’re making a 6-inch cake, an 8-inch cake, or a 9-inch cake. If you don’t make a lot of round cakes, just cut them as you need them. If you bake a lot, cut many at a time and store them with your baking pans or cake decorating tools, ready for the next time you bake. Step 3: Lightly Grease the Pan. Very lightly grease the cake pan with butter or nonstick spray. I usually use coconut oil nonstick spray or “baking spray,” which has a little flour in it. You could also just grease it with butter. Step 4: Line the Pan With Parchment Round. Place the parchment round inside, pressing it to the bottom of the pan. Step 5: Lightly Grease the Parchment. Yes, you grease the pan and then also grease the parchment. This creates an ultra-nonstick environment for your cake. The cake won’t stick to the pan, and the parchment round won’t stick to the cake. Step 6: Pour in Cake Batter and Bake. And voila! You have a beautiful round cake that releases easily from the pan. Peel off the bottom of your cake or bottom of your pan, whichever it “sticks” to: Find more of my best tips for cake baking in my cake baking tips post.
