How to Release the Bottom of a Springform Pan
A springform pan is a convenient pan that lets you bake a perfectly shaped cake with smooth edges. You don't have to worry about turning your dessert upside down to remove it from a pan and taking the chance that it won't come out well. A springform pan is made up of two pieces: a bottom and removable sides. The side piece has a latch to easily release the bottom. A springform pan is often used for delicate cheesecakes and frozen desserts. Does this Spark an idea?
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Instructions
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Check the recipe to find out if the cake in the pan should be completely cooled, frozen or still warm when the bottom is released.
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Hold the pan firmly and pull back the latch to release it. You will feel the tension go out of the latch. If needed, gently run a knife along the outside of the cake to help separate it from the pan.
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Continue slowly pulling the latch until it lays as flat as it can against the side of the pan. This will fully release the bottom of the pan.
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Pull the sides of the pan straight up off of the cake.
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Tips & Warnings
Put the pan is on a stable, flat surface when you release the bottom.
If you are baking something with a crust, make sure you hold onto the pan's latch and pull it slowly as you release it. Popping the latch open may result in the crust crumbling.
References
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Comments
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kvkvn
Oct 22, 2010
Thank you so much! I was getting so frustrated trying to figure out how to work the clamp on a springform pan I bought nearly 8 years ago and never opened. I wasn't pulling the clamp all the way back until it was flush with the side of the pan because it was really tough (probably due to being boxed up so long) and I was SO afraid that I would break/snap the latch right off. I kept tugging it gently and finally it gave way. All the time before I was thinking how could I be so stupid that I can't get this to work!? I was nearly in tears!! Thank you so much for explaining what the process should be like. -
fraulein
Apr 11, 2010
how do you remove the base though from the cake itself. When you see cheesecakes pictured in recipe books they never have the tin bottom still there underneath the cake.
