Cheesecake Pan For "regular" Cake

Decorating By PJ37 Updated 21 Sep 2010 , 4:38am by PJ37

PJ37 Posted 18 Sep 2010 , 3:19am
post #1 of 4

Has anyone ever used a 9 1/2 inch springform cheesecake pan to make a "regular" cake? If so, any suggestions in using?

3 replies
tavyheather Posted 18 Sep 2010 , 5:37am
post #2 of 4

yep! many times b4 I splurged and got serious! two things, run a knife around the edge b4 u release the ring, and flip over and run a long sharp knife btwn the cake and bottom pan, instead of just letting it drop out. I've had the best results that way!

Other than that I bake per regular directions and they always turned out fine!

SeriousCakes Posted 18 Sep 2010 , 6:34pm
post #3 of 4

I always wrapped the bottoms of the pan in tin foil, in case any batter leaks icon_biggrin.gif

PJ37 Posted 21 Sep 2010 , 4:38am
post #4 of 4

Thanks for the info!

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