Case in point: crumpling parchment paper. Before laying a round of parchment paper on the bottom of her springform pan, she crumpled the paper into a ball and then smoothed it out again. Now, “anytime I pull a length of parchment, I automatically crumple it.”The crumple addresses a small but vexing problem with parchment paper: its reluctance to lay flat at the bottom of a pan. The first is to buy parchment paper in flat sheets, or—if you really want to get exacting—rounds that are precut to fit common cake pans. Foil can conduct heat that you may not want, but with the crumple technique, parchment is just as malleable as foil.