Chowhound: Baking Expert Kristina Lavallee Explains Why You Should Use Parchment Paper — Not Aluminum Foil — for Baking Cakes

In the article “Why You Use Parchment Paper (Never Aluminum Foil) For Lining Baking Pans” on Chowhound, baking authority Kristina Lavallee (founder of The Cake Girl) offers her professional recommendation: always use parchment paper rather than aluminum foil when lining cake pans.

Kristina highlights key reasons:

• Parchment paper prevents cakes from sticking and aids clean release of the finished product. Chowhound

• Aluminum foil may be useful for other tasks (like wrapping or drip protection) but is inferior as a non-stick liner for delicate batters. Chowhound

• She also warns that foil can impart a metallic taste when baking citrus- or delicate-flavored cakes. Chowhound

• Additionally, she advises investing in high-quality food-grade parchment paper, and ensuring it lies flat in the pan so batter doesn’t seep under the liner and bake unevenly. Chowhound

• Kristina notes that if you desire crisp edges (such as for brownies or shortbread) you might skip the liner altogether or remove it part way through baking. Chowhound

  
  

This feature reinforces Kristina’s standing as a baking expert who not only crafts show-stopping cakes but also shares the foundational technique and science behind professional results.

🔗 Read the full article: Why You Use Parchment Paper (Never Aluminum Foil) For Lining Baking Pans – Chowhound