Unlike other passing fads in the world of baked treats, the paper baking pan is a keeper. Foil pans are so “yesterday”—paper pans have come to be the standard for gift-giving, shalach manos and care packages. The attractive coloring of paper bakeware brings attention to your baked goods but they are still unobtrusive so they won’t overpower the treat inside. They are available in a wide range of sizes to suit just about any need. Paper bakeware can be used for individual servings like our brioche cups, ramekins and small tarts. Larger sizes like our loaf pans and tube pans make perfect cakes to send to your new neighbor, friend who’s under the weather or for shalach manos.
Because these pans are so pretty, you don’t remove your cake before sending. Simply wrap the entire pan in cellophane, shrink wrap or even tulle. Tie it at the top with a pretty ribbon; add a small bottle of liquor or other treat and your shalach manos is ready to go. Your family will thank you for preparing something so appealing. Your delivery messenger will be thrilled that they are so easy to transport. And best of all—they are very inexpensive.
Paper bakeware is constructed of heavyweight food grade paper. According to most kashrus certifying agencies, as long as these pans do not contain a material called “quilon” they do not actually require a hashgachah.
Never grease or spray a paper pan. While the paper is grease-proof and will not tear, oil will darken the paper. If you do want to remove the paper, simply tear it away from the cake. It will come off easily and leave no marks or texture on the cake like foil pans.
In a loaf or tube pan you are not limited to a cake made from batter. Bake a Babka by twisting a small roll of kokosh cake or slicing it into buns and laying the buns sliced-side up in the pan. You can bake challah in the loaf pans as well. The shallow squares and loaf styles are perfect for brownies, Rice Krispy treats or bar cookies. The deep styles look very attractive when you bake a simple one-bowl cake. Bake individual cinnamon or kokosh buns in our tulip cups or new ramekins. You can choose a color to compliment the rest of your package.
Your favorite recipe can be made in paper pans with little or no alteration from the original. Place paper pans on a cookie sheet before putting them in the oven as paper does not conduct heat. Also, it will be easier to maneuver smaller pans in your oven if they are all together. Do not use paper pans in a toaster oven or similarly-sized convection oven. The paper will be too close to the heat source for safety.
All-in-all, paper bakeware is here to stay and make Purim giving pretty as well as pretty simple.
This family recipe is perfect for all types of Babka—chocolate, cheese or cinnamon.
For the dough:
5 cups all-purpose flour
1 1/2 tablespoons instant yeast
½ cup sugar
1 teaspoon vanilla extract
¾ cup warm water
½ cup orange juice
1 cup margarine (2 sticks)
2 egg yolks
1 teaspoon salt
for the filling:
1 cup cocoa
2 cups sugar
1 stick margarine
½ teaspoon cinnamon
Egg wash—2 egg yolks, beaten
For the streusel:
1 cup flour
½ cup sugar
4 ounces margarine, 1 stick
Place the flour in your mixer bowl. Add the yeast and sugar. Add all the other ingredients and knead 10-12 minutes until it has formed a smooth dough. Remove from the bowl and allow it to rise 40 minutes.
Prepare the streusel by mixing all ingredients at high speed in a mixer or food processor until it resembles crumbs. Don’t over mix or it will come together.
Preheat oven to 350 degrees.
Divide dough in thirds and roll out one piece into a rectangle approximately 14"x10". Spread generously with filling. Roll up the dough jellyroll-style. Cut dough into 1” slices and place 2, 3 or 4 slices in a paper loaf pan—depending on the side.
If you are making individual buns, cut the slices a little thicker—about 1 ½ inches wide.
In a tube pan, lay the slices all around the pan, one right near the next. This will cause them to grow upward and fill the pan. Repeat with remaining dough.
Brush the cakes generously with egg wash. Sprinkle streusel over buns or Babka and place the pans on a cookie sheet or jelly roll pan.
Bake 25 minutes for medium-sized cakes or 15-20 minutes for individual buns.
Our favorite rich chocolaty brownie is perfect for the shallow loaf pans or square paper pans. Drizzle with colored Kandy Melts to match your packaging material for eye-catching presentation.
6 tablespoons margarine, plus more for pan
6 ounces coarsely chopped good-quality semisweet chocolate (we like Callebaut)
1/4 cup Dutch process cocoa powder
3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees.
Put margarine, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until margarine and chocolate are melted. Let cool slightly. You can also melt it in the microwave; melt at full power for 1 minute, stir and melt again for 1 minute longer. Stir to combine.
Whisk together flour, baking powder, and salt in a separate bowl; set aside.
Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
This batter will fit a standard 8” square metal brownie pan. If you are using our square paper pans it will make 2 cakes.
Pour batter into desired pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes for a full-sized cake or 25 minutes for a smaller paper pan. Let cool slightly in pan, about 15 minutes. Let cool completely on a wire rack before cutting into squares.
Drizzle with melted chocolate, Cookie Dip or Kandy Melts for a finished look.