yes, just make sure you grease them well and it the bottom is textured you can line it with some parchment paper
One other suggestion, sit the pan on top of some foil. Sometimes the batter can leak just a little bit out of the bottom. The foil just keeps it from falling onto the surface of the oven. I've used my spring form many times with no problems!
I use them all the time for regular cakes....the only thing I notice is that they tend to get a crust around the sides of the cakes.....like the side gets cooked more or something.
Hey!!
you can lower the temp of your oven by 25 degrees or use the bake strips to keep the sides of your cakes from overcooking!
hope this helps!!
I use mine all the time for cakes without a problem. I wrap the bottom piece in foil and then grease and flour the entire thing. I use the foil for 2 reasons. One, it's cheaper than parchment (which I have no use for). two, my bottom piece is textured and when it comes to washing it, it's a pain to have to clean each groove. I actually prefer the springform over the cake pan.
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