Pro Tips For The Perfect Biscuit Base For Cheesecake/banoffe

Baking By bashfulbaker2809 Updated 18 Jun 2019 , 9:36am by -K8memphis

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bashfulbaker2809 Posted 17 Jun 2019 , 4:38am
post #1 of 3

My base always breaks when I take it off the base of the mould. Is there an easier way to do this? I've refrigerated it, baked and refrigerated it. Nothing works. What is the best way to get to do this, especially for orders that need to look mostly flawless?

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ThatCakeDude42 Posted 17 Jun 2019 , 9:22am
post #2 of 3

I flip my spring form base over and bake it with the flat side up. That way, when it is done, I can just slide it off the base and not have to deal with the lip.

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-K8memphis Posted 18 Jun 2019 , 9:36am
post #3 of 3

yes and you can bake a cardboard cake circle under there too if that would help— then you would change it out for a fresh one after it cools — cheesecake freezes and thaws perfectly so you could freeze for ease of handling too

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