If you’re into hassle-free baking, you’ve no doubt got a roll of parchment paper in your cabinet. Beyond baking and easy clean up, parchment paper has some surprisingly handy uses. From gift wrap to a makeshift frosting bag, we’ve got some clever hacks to put your parchment paper to good use.  

If you’re into hassle-free baking, you’ve no doubt got a roll of parchment paper in your cabinet. Beyond baking and easy clean up, parchment paper has some surprisingly handy uses. From gift wrap to a makeshift frosting bag, we’ve got some clever hacks to put your parchment paper to good use.  

Sweet Creations Everyday Parchment Paper is a durable, high-quality, non-stick baking paper that’s safe for oven use up to 450°F. With a non-stick, heat resistant, grease-proof layer that withstands water, it’s no wonder bakers love Sweet Creations Parchment Paper for baking and everyday kitchen use.  

Besides baking, discover the clever ways we love to use Sweet Creations Parchment Paper.

1. Gift Wrap

  • What’s the best way to gift a batch of baked goods? A parchment paper package tied with pretty ribbon is all you need. Food gifts are a timeless favorite, and a simple, beautiful presentation makes your gift extra special. We’ve made it easy for you to wrap up your baked goods and present them to friends, neighbors and teachers with this cute cookie-wrapping technique.
  • Cut squares of parchment that are at least double the size of your baked goodies. Stack two squares of cut parchment. Place your baked goods in the center. To seal the packets, two opposite sides are pulled up together and folded twice. The adjacent sides are then folded together twice to seal the ends. Wrap the parchment package with a ribbon and you’re ready to gift! 

2. Piping Bag

  • When you’re out of piping bags and need to decorate a cake, use parchment paper instead. It can be easily shaped into a piping bag. Even if you have a piping bag, you may find that the number of icing colors required outnumbers the piping bags on hand. Or your piping bags are too large for the small quantities of frosting you need. Don’t worry—we’ve got you covered!
  • Simply cut a large triangle from parchment paper. Wrap the triangle into a three-dimensional cone shape. It will resemble a funnel shape with one end tapering down. Tuck the extra parchment paper into the top of the cone so it doesn’t unravel. 
  • Place the cone in a tall drinking glass and fill with frosting (this step isn’t totally necessary but makes the cone easier to fill). Fold the top of the cone down several times to seal it. When rady to pipe, squeeze the bag from the top down. 
  • If the piping hole is too small, use scissors to trim it to your desired diameter. Pipe away! 

3. Craft Mat

  • The best part about parchment paper is the non-stick surface. We love using parchment paper as a craft mat. Projects that require glue can be messy. We use parchment paper under projects to catch glue drops, then throw the parchment away for easy clean up. 
  • Parchment paper also works for keeping marker and paint streaks off the table. Put a piece of parchment under your project to catch stray marker and paint strokes from ruining your work surface. Simply throw the parchment away after using.  

4. Stencil

  • Have you ever piped directly onto a freshly frosted cake? It can be a nerve-wracking experience if you’re not a pro. We’ve got an easier way to decorate that eliminates the stress of ruining your cake. 
  • Print your desired letters, numbers or design on a piece of paper. Place the printed paper under your parchment paper. Put frosting in a piping bag or parchment decorating bag (see piping bag instructions above). 
  • If you plan to pipe a chocolate design, transfer melted chocolate into a squeeze bottle or small piping bag. 
  • Hold the bag about 1 inch above the parchment, then gently squeeze, tracing the design. 
  • Allow the frosting or chocolate to set completely in the fridge or freezer, about 30 minutes, before carefully peeling and placing on your cake.
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Posted in Ideas, Smart Ideas, How To's by Goodcook staff |
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