How to Use a Spring Pan
A spring pan, also known as a springform pan, is a bakeware pan in which the sides can be unsnapped and removed. This is extremely handy when making cakes, as it makes it easy to remove a cake without damaging it. Anyone serious about baking will benefit from having this handy pan in the kitchen. Does this Spark an idea?
Instructions
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Types of Springform Pans
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1
Know your pan. The type of springform pan has to do with the bottom of the pan. There are two main types: waffle and smooth. Waffle bottoms are what you use when creating a crumb crust, such as with a cheesecake. For your standard party cake, you would chose a smooth bottom. Often, when purchasing a springform pan, you can purchase one with two bottoms, the waffle and the smooth, so you can interchange them, depending on what your recipe requires.
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Chose your recipe. Once you know what kind of cake you are making, chose a waffle-bottom or smooth-bottom springform pan.
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3
Make your cake. Follow the directions to prepare your cake as you would if you were using any other style of pan. There are no special recipe alternations necessary. Prepare your batter and pour into the pan, greasing and flouring as the recipe requires. If you are concerned about sticking because you are making a torte or a cheesecake, line the bottom of the pan with parchment paper.
Removing Your Cake
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Once you pull your cake from the oven, let the cake cool. For most cakes, this will take 15 to 30 minutes.
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Instead of inverting the cake to remove it, simply remove the sides of the pan. Most springform pans have a latch on the side. Undo the latch and pull the sides away.
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Place your cake on a serving dish. You can now decorate it. If it was a torte or cheesecake, you are ready to serve.
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Tips & Warnings
When making a cheesecake, wrap the sides of the springform pan with aluminum foil to avoid leaking.
Do not be scared of the latch. The pan will not snap at you, but rather will gently release the cake.
