This has got to be the dumbest question on this site, but what the heck, here I go....... Is there a difference with these 3 papers? I see a lot ot mentioning about using parchment paper in the baking and decorating? Is it really freexer wrap or wax paper?
Thanks and I can't guarantee I won't have more of these questions in the near fuure.

All three are very different products originally designed for different uses.

Parchment is designed to take the heat of baking.

Waxed paper was originally designed as a sandwich wrap, waxed to keep the sandwich bread moist/protected.

Freezer paper is designed to protect your food in a cold environment.

All three papers are fundamentally different.

Parchment is great for lining the bottom of cake pans or cookie sheets, which prevents sticking. Some bakers use wax paper to line cake pans, but parchment works better imo.

Wax paper works well for other jobs....roll cookie or pie dough between 2 sheets; line a cookie pan with wax sheets as a work surface for making drop flowers or chocolates; create image transfers with BC or chocolate; place sheets between layers of cookies to prevent sticking during storage or freezing. Some people use wax paper on their countertop to create an easy-to-clean surface during baking or decorating.

I use freezer paper for freezing meats.

hth

I use freezer paper, taped at the corners, on my countertop for fondant work. (someday I'll break down and buy "the mat") I use wax paper for frozen buttercream transfers, chocolate decorations, setting dipped cake balls on to set up, royal icing decorations....and finally, I use parchment to line the bottom of my cake pans when baking. I'm kind of addicted to all forms of 'food wrapping' and I have a cupboard that's about half full of pastic wrap, foil, press'n'seal, baggies of all sizes, not to mention the three that you asked about,lol...I wont even begin to talk about my twisty-tie hording that's going on....

Parchment paper is heat proof to 400 degrees. In my opinion it ranks up there with sliced bread. Cookies, cakes, biscuts, French Fries, any frozen stuff heated on a cookie sheet have parchment paper under them.

Wax paper and freezer paper are not oven proof.

I am so glad I asked this question and the wonderful answers I got back,,,well all I can say is thank you folks Well I quess I have one mre thing to say. Do I buy the parchment paper at a grocery store near the other wrappings?

FYI - Parchment paper is a little on the expensive side, so if you're near a craft store (Hobby Lobby, Michael's, etc.), grab the coupon out of the Sunday paper or online and buy it there.

You can also use the same sheets of parchment more than once. I wipe them down with a damp paper towel and or flip them over.

If you have the space, its REALLY worth it to go to a restaurant supply and get a case of them. Pre-cut into roughly 18x24 or half sheets of 12x18's. I'd get a box of 1000 18x24 sheets for $40 ..... worked out to about 4 cents per 18x24 sheet; when torn in half for a 12x18, it's 2 cents per sheet ..... and they'd last a long time. Plus its just SO great to have the supplies ALWAYS handy; ALWAYS a full supply; and already cut to shape of the pan.

i still have over half a case leftover from when I closed the shop and I use them at home all the time! They are GREAT!!!!

Diane ... good point! It HAS been at least a year since I bought these! But the per sheet price and the convenience would still make it worth it to me! Maybe you could split a box with another baker?

Debi, it was definitely worth it to me. It hurt to shell out the extra 20 bucks, but I can't live without my parchment sheets!

So I wnt to Amazon and checked out what they have there and I see parchment circles in 12, 10, 8 inches. Does anyone use these or do you cut your own for the bottom of the pan? I suppose I could stack the sheets and use a rotary cutter. Does using parchment on the bottom of the cake pan effect the amount of crumbs on the bottom. Do you still grease and flour the bottom of the pan if you use the parchment? I have so many questions....my husband is propably sick of me talking about this site.....LOL

bcarb, re: hubby being sick of hearing of this site .... don't worry, he'll get addicted, too!

My hubby used to make fun of me when I first found the site. Now we spend our mornings with coffee, the news and what's the latest happenings in "cake world"!

I used to use parchment to line cake pans, but with the amount I go though now, I use waxed paper - it's cheaper and works pretty well - still not the same "performance" as the parchment, but it is still sooo much better than greasing and flouring pans, plus no cakes get stuck.

I also use wax paper to cover the counter next to my mixer when making batters, icings, fillings, etc to put utensils on so when I'm done, I just crumple it up and throw it away - easy clean up!

Lastly, like others mentioned, use it for chocolate decor, dipped items, etc. I also use it for royal icing transfers.

I use parchment for lining cookie sheets for cream puffs, cookies, etc, and I use them over and over until I'm done baking for the day.

As for freezer paper, I use it to cover my cake boards (shiny side up). I haven't tried using it for kneading/rolling fondant.. but I may try it today =)..

is there instructions somewhere on "how to do a buttercream transfer with wax paper? would love to try this!

is there instructions somewhere on "how to do a buttercream transfer with wax paper? would love to try this!