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    You are in: Home / Community Forums / Breads & Baking / springform pan for normal cakes
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    springform pan for normal cakes

    techno_chef
    Wed Mar 14, 2012 2:15 am
    Newbie "Fry Cook" Poster
    Hey guys, im kinda new here, and kinda a newbie at baking, so was hoping u guys could help me out..

    any ways heres the thing, i recently decided it was time i got round pans since i was baking more and more cakes (only had square pans before), so i bought two faberware 9 inch spring form, since it seemed it would be a breeze to take out the cakes:
    http://www.meijer.com/s/farberware-9-inch-spring-form-pan/_/R-122515

    but now that i read around, it seems that springform are used for cheesecakes only and dont work well with normal cakes.. since i dont really make cheese cakes, only the normal chocolate and such cakes, like this one
    http://www.food.com/recipe/dark-chocolate-cake-2496
    it seems that getting the springform was a bad idea, and shouldve gotten and normal round pan instead

    so was hoping for advice on whether i should return these and get the normal round cake pans, or if these will do the job just fine as well. id rather not go return them if they will do the job fine..

    also, i prefer only oiling/spraying the pans, and not using parchment paper for baking cakes, cause it seems like a waste, so if the batter will 'leak' without the use of parchment paper or something of the sort, these pans are a big no for me..

    any ways, any help would be appreciated..thanks in advance icon_smile.gif
    Riverside Len
    Wed Mar 14, 2012 3:16 am
    Food.com Groupie
    Springform pans are usually used for cakes that cannot be removed by inverting. However, I don't see any reason why you can't use it for a standard cake. The problem, though, is that as the pan ages it will become less tight and then your cake batter may leak out. Then you will have have to wrap it in foil to prevent that. You won't have that problem with a standard round pan. Since you will be baking standard cakes you will be better served in the long run by getting standard cake pans. However, I think it would be good to keep one of those springform pans. You might find it useful having one on hand should you come across a recipe that calls for it, such as this blueberry cake. While you might not use it often, there may be times when you need one.
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