Ask the Test Kitchen
I make a Brazil nut cake that requires lining the pan with waxed paper. I grease the pan after which put inside the paper. But the paper sticks to the nuts at the pinnacle edge of the pan, and I actually have a terrible time getting the paper off. The cake is cooled for about 10 minutes before I dispose of the paper. Could I use one sheet, grease again after which use any other sheet? —D.O., Canandaigua, New YorkIt is probably not vital to apply two sheets of waxed or parchment paper. Instead, try greasing the pan, lining only the lowest with the waxed or parchment paper, greasing the paper, after which flouring the pan and the paper. Make sure you use stable vegetable shortening or vegetable oil spray to grease your pans. Butter and margarine can motive desserts to paste to pans.
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