Springform pan ? Need answer ASAP. TIA

S

sandy-in-baltimore

Well-known member
I think I read somewhere that I could use a round cardboard cake circle to be the bottom of the springform pan since I am giving the cake away and don't want to take a chance of loosing a part of my pan. It is a cheesecake that bakes for 1 hour and 10 minutes. Need an answer ASAP.

 
I would say go ahead as long as doesn't leak around the seam (cover circle with hd alum foil first)

 
Not instead of the metal bottom. I'd not chance that. Why not put a piece of parchment on the...

bottom; then slide the cake onto a cardboard.

I have even inverted cheesecake, after if has chilled overnight, onto a saran wrapped grate and removed the bottom; then place on a cardboard and turn back over. Of coarse the cake must not be very delicate.

 
I need 1 more response

#1 - Pan does not leak, so I could do this
#2 - What good does the parchment paper do? You are still using the cardboard as the bottom of the pan

Any more opinions?

 
I wouldn't use it "instead of " the bottom either. I would cut out a circle from cardboard, cover

it in foil and then tuck it into the bottom of the springform and fill and bake your cake like normal. then, you can slide the cardboard and cake off of the metal bottom when it's cooled. If you use just parchment, you can leave the bottom a bit bigger and have the ends come up the sides of the inside of the pan a bit. after your cake is baked, you can peel down the paper and use it to slide off of the metal bottom onto a disposable plate. then trim the paper away.Or, if the parchment is cut the exact size of the bottom, you should be able to work a thin pancake turner under the paper and then ease your cake off the metal bottom onto a disposable plate---if the cake is well cooled. Just some ideas.

 
I do this ALL the time with foil covered cardboard. It's never leaked or failed on me.

INSTEAD of the regular pan bottom, not over it. But if you're still nervous, do the foil wrapped on top of the pan bottom. (I have never done that as the other worked so well)

 
Me too, I lost the bottom of my pan. I foiled the cardboard, then wrapped the outside of the pan

with foil too, cause I usually use a water bath. I did this for years, until a few holidays ago when I got a new pan. But it was never a problem!

 
A local restaurant supply store might sell bottoms. I bought a replacement after pears stained the

finish, but that was several years ago and I haven't looked recently. (After 40 I'm more focused on my own bottom!)

 
LOL. also, I seem to find lots of springform pans at thrift shops. I think kids clean out grammas

kitchen and don't have a clue what to do with these. I have picked up many sizes for next to nothing. You would have an extra ring, but better than zero bottom. well, I might like a zero bottom, but that's another story, err, fairytale

 
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