Learning how to line a baking pan with parchment paper has been a lifesaver in the kitchen. We use this technique for everything we make or bake in a square pan. Brownies, cake, date square or nanaimo bars, anything that we want to easily remove from the pan for slicing. It takes a little extra time but I promise you it’s worth it!
To make a lining you will need parchment paper, a ruler, scissors and 4 binder clips sometimes known as bulldog clips. The clips help to keep the parchment paper from moving when pouring a batter, or pressing the base of a bar into the pan.
I prefer to use ¾ inch binder clips, they can clip onto the edge without getting in my way. If you don’t have binder clips you can still make this lining just trim any excess parchment paper.
Tip from Jane: Consider making multiple linings so they are ready to go when you feel the urge to bake.
Our first step is to measure the parchment paper. I start by placing the baking pan on the parchment paper and lift each side of the paper 1 inch past the height of the pan to get a rough estimate. I then place my metal ruler where I need to make the cut and pull the paper up and along the edge of the ruler to get a clean rip. Don’t have a ruler? Use scissors, it doesn’t need to be pretty!
For precise measurements use the following formula:
Height + 1’ multiplied by 2 + length of the baking pan
3 ¼ + 1 = 4 ¼
4 ¼ × 2 = 8 ½
8 ½ + 9 = 17 ½
Your parchment paper should be approximately 17 ½ inches by 17 ½ inches.
Once your paper has been measured and cut pick a side and make your first fold. I always double check to make sure that my first fold is no longer than the height of the pan and the one inch allowance. This will ensure I have left room for the other three folds I’ll be making.
For your second fold chose a side that will create a 90̊ angle once folded. Align a corner of the pan with the corner you created in the parchment paper.
Place your ruler along the front side of the baking pan. Remove the pan and fold the paper over the ruler. This is the easiest way to ensure the lining fits in the bottom of the pan without having to measure.
Once I have made three out of four folds, I like to place the parchment paper in the baking pan to make sure it fits. If needed refold the parchment paper until it does.
Mark the fourth fold in the pan by running your finger along the side.
Next fold the parchment paper all the way down.
Remove the parchment paper from the pan and unfold it. The pattern has four squares in each corner, and four rectangles on each side of the inner square. We will be making cuts along the folds that correspond with the black lines in this photo.
When making each cut start from the edge of the paper until you reach the begining of the inside square and stop.
Once finished it should look like this image. Fold squares 1 and 4 towards each other over rectangle B. Repeat on the left folding squares 2 and 3 towards each other over rectangle D. This will make it easier to place the lining in the pan.
Place the lining in the pan tucking squares 3 and 4 behind rectangle A and 1 and 2 behind rectangle C creating four sealed corners.
Cut the sealed corners down to the edge of the pan. This will let you fold the parchment down on all four sides.
Starting with rectangle A fold the parchment paper over the edge bringing squares 3 and 4 with it. Clip into place with a binder clip. Fold and clip rectangle C then repeat with B and D.
Remove excess parchment paper with scissors. If you will be placing the pan in the oven ensure the paper does not touch the oven rack.
You now have a perfectly lined square baking pan ready to go! The binder clips are safe to go into the oven. Make sure they cool down before removing them, they get hot!
The next time you go to bake something using a square pan try this trick!
I am sure you will love it as much as we do!