just place in pan
So the cake doesn't stick to the pan.
PAM for baking The cake will never stick if you first grease the bottom of the pan, then line the bottom of the pan with either parchment paper or wax paper, grease the pan again and then flour it. To line with parchment, fold a large piece of wax paper in half (this is to line two pans the same size), then place the cake pan on top, trace around the outside of the cake pan and cut out along the traced lines. Since the parchment is folded in half, you will have 2 circles to place in the cake pans.
Line the pan with parchment paper to keep it from leaking; don't grease it, though, or your cake will deflate.
Line your cake pan with parchment paper. You can wet the parchment paper for easier handling when lining your cake pan.
Cake can be removed from a jelly roll pan most easily if the pan is greased or sprayed with oil, then lined with parchment paper. Grease or spray the paper again before pouring in the cake batter.
If a spring-form pan is not available, it may be possible in some cases to line a regular cake pan with parchment paper. Cut a circle to fit the bottom of the pan, and another strip long enough to extend over the sides of the pan. Grease or oil the pan, place the strip so the ends extend beyond the pan, then place the circle over the strip, covering the bottom of the pan. Brush the paper well with oil. After baking, loosen the sides of the cake by running a knife around the edges, then use the strips of paper to lift the cake out of the pan.
Yes you can. I make full size sheet pan (18 x 26) Pineapple Upside Down Cakes. The techique I use is to first spray the sheet pan with nonstick cooking spray. Then I place the aluminum foil over the sheet pan allowing it to be at least a inch higher then the edges of the sheet pan. The foil keeps the mixture from spilling out when using a shallow sheet pan. After baking I let it cool down and then flip it. Peeling the foil carefully off the cake.
cooking parchment paper
Two issues. Turning it over until it cools so that it doesn't collapse and getting it out of the pan without tearing the bottom out. You should be able to find something to hold the ends up while it cools and I've never done it, but you should be able to line the loaf pan with parchment paper and have it come off of the cake with no problem. If you use a mix for the cake, I would put it in two loaf pans, one would not be big enough.
well, i just use butter and that works alright... so i guess its yes
A chiffon cake might not rise properly if baked in a regular pan instead of in a tube pan. The tube pan (angel food) allows the cake to bake from the center as well as from the sides. A make-shift tube pan can be created by placing an oven-proof glass in the center of a regular pan. However the regular pan needs to be 3" - 4" deep to contain the volume of the chiffon cake as it rises.
No, at least I never have but you have to use Pam or oil up the pan pretty good so it comes out when it's time.
If you're making somthing like a cake where the paper will be completely covered, you can use waxed paper. If it's not going to be completely covered like with cookies, DON'T use waxed paper. Silicon baking mats and nonstick cooking spray work just as well.