Cake & Springform Pans

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What is a Springform Pan?

Springform pans are a baker’s dream to have in the kitchen, but what are they and how do they differ from regular cake pans? Springform pans look and feel like any other bakeware product at first, but they have a simple mechanism that allows them to stand out from the rest. These pans essentially can be disassembled into two parts consisting of the bottom tray and the ring that wraps around the entire pan with a simple movement of a latch. Springform pans come in a variety of sizes with the most common being 9-inch and 10-inch diameter pans. However, you can find even smaller springform pans that are 7 inches for small layer cakes as well as larger ones.

How to Use a Springform Pan

Springform pans are great not only for baking but for no-bake desserts such as cheesecake or icebox cakes. You can pour the runny batter for a cheesecake and leave it to cool in the refrigerator. Once it is set, you simply remove the outer ring, and the cheesecake or other no-bake cake will remain perfectly in form. Springform pans take the hassle out of wiggling a cake out of the pan and running the risk of it falling apart. Preparing a cheesecake in a regular baking pan is sufficient too, but you won’t be able to see the beautiful layers of it behind the material of the pan. Likewise, springform pans make for easy removal of baked cakes without having the need to run a knife around the entire cake for it to come loose. Not to mention, springform pans allow for your cake to be served straight from the pan after removing the ring.

How to prevent a springform pan from leaking during baking? Make sure that the ring is attached securely against the bottom tray whether there is parchment paper on it or not. The tighter you assemble it, the less chance there is of batter leakage during baking. You can give it a quick test by moving the pan around after pouring the batter in to ensure it isn’t leaking before putting it in the oven. 

How to Grease a Springform Pan

Just like any other baking pan, you should either grease or lay parchment paper on the surface to avoid sticking. Grease both the bottom and inner ring of the pan with the oil or grease of your choice. If you plan on using parchment paper, cut the paper according to the exact circumference of the bottom of the pan and place it inside. Another approach is laying a rectangular piece of parchment paper on the bottom tray while it is disassembled, then latching on the ring over it to lock the parchment paper in place securely. Trim the excess parchment paper corners after.