Greased and Parchment-Lined Pans

This method most often replaces the need for flouring cake pans, but you must ensure that the entire pan surface is covered with parchment. Greasing the pan here serves only one purpose—to allow the parchment to stick to the pan evenly. Squares and brownies benefit from a pan that is greased and lined with parchment paper so that you can remove the whole square recipe from the pan and then slice it into individual squares outside the pan. Sometimes a very wet or delicate batter can cause the parchment lining the sides of the pan to buckle, making for uneven sides to a cake. Because of this buckling effect, recipes will often call for the bottom of the pan to be lined with parchment but the sides to be greased and coated with flour. Cookies are best baked on parchment paper since greasing the pan can sometimes scorch the pan or promote too much browning on the bottom. Room-temperature butter and food-release spray are the best products to use for greasing. Avoid using flavoured sprays, as the cake recipe itself should be the dominant taste.