Line a Circular Baking Pan

Line a Circular Baking Pan

*VIDEO included* Keep cake from sticking to a circular pan using these helpful instructions.

By, variation of Mary Berry's instructions

Lining a circular pan is at first glance a Rubik's Cube of a puzzle. Not anymore. Thanks to Ms. Berry, the Mary Poppins of baking, it is as easy as taking a spoonful of sugar. I've tweaked the method only a bit in order to make it make as much sense as possible to me (and hopefully to you, too).


  • 1 Tbsp coconut oil (hardened/room temperature)
  • Parchment paper
  • Pencil
  • Ruler


  1. Take parchment paper and cut first piece to line interior base of one 9 inch circular baking pan. First trace the bottom of the pan onto paper; then cut around stencil.
  2. Take parchment paper and cut second piece to line interior wall of same pan. Cut a strip of paper a few inches longer than the length of the interior wall and 2 inches taller than the depth of the pan. Fold the bottom long length of the strip of paper by 1 inch. With scissors, cut in slanted lines from the strip’s edge to the fold, cutting every inch or so through the entire length of the strip.
  3. Take a paper towel, apply coconut oil to towel, and grease interior of pan with coconut oil. Set towel aside.
  4. Affix parchment paper to interior base of pan. Then affix strip of paper to interior wall of pan, overlapping the cut slanted lines over the interior base paper. Or, place the interior base paper on top of the slanted lines of the interior wall strip...whichever is easier for you.
  5. Using same greased paper towel, grease exposed paper so that cake will not stick to paper.
  6. Set greased and lined pan aside.


  • Use in Divine Orange-Chocolate Birthday Cake or any cake recipe in order to keep the cake from sticking to the pan.
  • Replace coconut oil with butter if following migraine-prevention diet.