The basic cake recipe that i use is very dense and the batter is thick enough to bake in a springform with no problems. I always grease the pan and when i remove the outside of the pan, it comes off completely clean. However, at this point I am always left trying to pry the cake off of the bottom of the pan. Should I try lining the pan with wax or parchment paper? If so, do you still grease the bottom? I mean, it's never really a disaster, but I do usually end up losing a hunk and having to shmush it back together somewhere...(sorry for that description... I'm no pro!) I use parchment for all my cookies, but what about wax paper? I have tons of that in my cabinet.
i cut brown paper lunch bags down to line the bottom of my pans. My mom always did it when she made fruit cakes at Christmas time. If it's good enough for Mom, it's good enough for me. oh yeah they are cheaper than parchment paper.
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