Can I use Spring form pans to bake "normal" cakes? I have to make a 6" round and a 10" round for my Wilton Course 3 and I don't have the money to buy the pans, but I do have those sizes in Springform.
The only problem is your batter might leak out the seams at the bottom edge of the springform. You can actually make your own pans using foil... check out a copy of The Cake Bible for directions. Or maybe you could borrow pans from someone else in the class.
I did it once with my 8 sf pan, and the cake came out fine, the only thing I did wrong was I tried to cut it in half, it ended up being lop sided. I am the type of person that can't draw a straight line with a ruler.So go ahead and use them.Good Luck.
I always use a springform pan for my 4 & 10 inch cakes. No problem. Mine are pretty tight though so the batter does not leak out.
good to know. I think I'd take some precautionary measures and place the springforms on a sheet pan just in case.
Thanks. I think I'll give it a try.
I've done it before. Fold up some strips of foil and put them around the bottom edge for a tighter fit...you'll be able to feel the difference when you close the pan.
I have the Wilton springform pans in three sizes. I got them at Walmart for around 17.00.
These are the only pans I have and the only pans I have used, I have never had a problem where the batter leaks, and it is so nice, when you can release the sides and then peel off the bottom.
I use a cake release of crisco and flower and it always work wonderful ... For chocolate cake I use cocoa powder and crisco.
I love them!
I always line the outside of the springform tightly with foil, usually to prevent water from sneaking into my cheesecakes, lol. I used to use the 6" cheesecake pans before I got the ML ones and they worked nicely because they were so high. I just baked and triple torted to get the height (instead of having to bake both layers) but you need a core since they are too deep for the nail.