, it will come out better if the baking pans are lined with parchment. It may seem thriftier to butter the pans and finish with a dusting of flour, but the combination encourages significant Maillard browning, which leads to the development of a thick, dark crust that detracts from the lightness of the crumb inside and contributes to a sense of dryness., a parchment liner with a light coat of pan spray or oil is the best way to reduce browning in the outer crust of a layer cake.
A standard parchment roll is 15 inches wide, so, for a two-layer cake, our first instinct might be to pull out a 16-inch sheet, fold it in half, trace, and cut—done. Problem is, that generates a lot of waste: more than 50 square inches of scrap. A better way is to pull out a sheet of parchment, fold it into a triangle, then cut or tear it loose; this requires no more than 14 inches of parchment .
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