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Wax Paper Liner for Cake Pans

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“I've been using this technique for years and it's no-fail. Completely skip the step of greasing and flouring the pans. I've used it for scratch cakes and boxed cake mixes alike. There's no need to grease and there's no carcinogens. The wax does not attached to the cake.”
READY IN:
3mins
YIELD:
1 liner
UNITS:
US

Ingredients Nutrition

  • wax paper
  • cake, pans

Directions

  1. Tear off a piece of wax paper a couple of inches larger than your cake pan. Put your cake pan on the wax paper and with your scissors or a knife "draw" a line around the base of your cake pan.
  2. Next, cut your wax paper just slightly inside the line just drawn. This will make the wax paper liner slightly smaller than the base of your cake pan.
  3. Place the wax paper in the bottom of your cake pan and pour the batter in as usual. After your cake is done baking cool as directed then slide a knife around the edge of the cake. Then turn it over and the cake will just pop out. Grasp the edge of the wax paper and gently peel it off.

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