Sometimes an idea seems so simple and so obvious to me, that I just assume everyone knows the same trick.
And that’s why this post has been collecting dust in my draft pile for months.
But last night, when I got an urgent DM from Cathy, I decided it might be time to edit and push publish.
If the woman who butchers, cures, preserves and cooks doesn’t know this trick, then maybe you don’t either? Especially when you’re in full Thanksgiving mode and like me, you’re making this seductive, 3 layer temptress, created by the pastry wunderkind, Stella.
No need for pencils, crayons or compasses, or rulers. No math formulas either. And by all means, no need to stockpile precut parchment circles in all sorts of sizes that you may or may not use.
Start with your cake pan, a pair of scissors, a sharp knife and a piece of parchment paper.
Fold the parchment in half lengthwise and slice it in two with your knife.
From the rectangle you’re going to fold one corner up to meet the top of the parchment sheets and form a sharp angle. (Layer both sheets and do cut two at once for additional time saving.)
Now, fold that rectangular piece of paper over the triangle and make a sharp crease.
Again, use your knife and slice through that excess flap.
Now, begin folding that triangle as though you were making a paper airplane.
After all the fold have been made, place the point of this folded paper at the center of the upturned pan.
Grab the scissors and cut the excess edge away, following the curve of your pan.
Now, unfold the triangle into the perfect circle and try it on for size. Give it a trim if it’s still a little too large.
The next thing you know, you’ll be making origami birds and grasshoppers.
But for now, go make cake.