Kitchenware Can I Use A Springform Pan To Bake A Cake


Sturdy Handle Round Cake Pan for Baking - Nonstick Easy Release 9 inch Cake Pans for Wedding, Birthday, Layer, Tier or Sheet Cakes - Dishwasher Safe European Silicone Bakeware (vs Aluminium Pan Set)

by RoyalXury
Price: $29.99 Buy Now

  • ✔ AVOID HARMFUL ADDITIVES AND FILLERS PLUS NO ODOR (PREMIUM PINCH TEST APPROVED EUROPEAN FOOD-GRADE) WITH FASTER COOLING : Would you want your kids to consume harmful chemicals from those cheap bread baking pans? Certainly not. We have the premium quality 100% BPA free European LFGB food grade silicone (higher standards than USA FDA) which passes the "pinch test". Twist our silicone, and it won't turn white. Absolutely no odor while cooking in easy to release molds. Try it out as smash cake pan.
  • ✔ QUALITY GUARANTEED, CUSTOMER SATISFACTION AND WARRANTY - We are the ONLY AUTHORIZED SELLER of this LFGB grade cake pans 9 inch for baking. Don't fall for the cheaper low quality pans. We know we have the best premium stain resistant silicone cake baking pan . However, if for any reason you aren't satisfied, we will provide a full refund or replacement without any questions asked. Add to cart risk-free and enjoy these durable fat round deep cake pans with fast shipping.
  • ✔ EASY TO HANDLE AND CARRY, DISCARD THE FLIMSY AND FLOPPY SILICONE PANS : How do you transfer the flimsy silicone round cake pan filled up with batter to the oven? Don't worry, we heard you! Our PATENTED steel rim handle design (metal reinforcement) of non stick 9 inch cake pans will ensure spill proof transfer without using baking sheet. And yes, our round cake pans for baking are oven, freezer and dishwasher safe. STANDARD SIZE : PAN SIZE WITH HANDLES: 30.3*25*4.9 cm; PAN SIZE : 25*25*4.9 cm

Product description

BAKE BOSS is the ONLY AUTHORIZED SELLER of 9 inch Round Cake Pan with metal reinforcement in handle (and around the pan). Say good bye to your floppy silicone cake pans.

✔ STANDARD SIZE - PAN SIZE WITH HANDLES: 30.3x25x4.9 cm; PAN SIZE : 25x25x4.9 cm

✔ SPILL PROOF & EASY TO CARRY - Our patented design of embedded metal reinforcement around the pan makes it easy to put the batter filled pan in oven and take out the baked muffins pan without any spills.

✔ SAFE FOR YOUR KIDS & FAMILY - Our pans have no harmful chemical fillers and additives since we have used 100% BPA free and high quality LFGB food grade silicone surpassing USA FDA standard silicon. Throw away those cake pan set that fail the "pinch test".

✔ NON STICK AND EASY CLEANING - Baked goods pop out easily leaving no cake crumbs on our nonstick pans. This makes cleaning our stain resistant cake tins easier and quicker. No more scrubbing. Completely dishwasher safe.

✔ NO NEED TO USE BAKING SHEET - Baking sheet is a must for all other flimsy silicone pans but our sturdy pans can do without them.

✔ HEAT AND COLD RESISTANT - Our pans are temperature safe from -40°C to 230°C (-40°F to 446°F). They are Oven, Freezer and Dishwasher safe.

✔ WHAT ELSE CAN I BAKE? Perfect to use as birthday cake pan, number cake pan, wedding cake pans, bundt cake pans, sheet cake pans, layer cake pan, tiered cake pans.

News Feed

Christian Science Monitor

Chocolate orange beetroot cake - 07/10/15, via Christian Science Monitor

Place the beet in a small pot of boiling water, making sure it is submerged and cook for 30 to 40 minutes, until soft. Peel and chop coarsely. 2. Preheat oven to 350 degrees F. Lightly oil an 8-inch spring form cake pan and line the bottom with

Los Angeles Times

Rekindle your love of cheesecake with 14 great recipes 07/07/15, via Los Angeles Times

With a crust that's got walnuts crushed with the traditional Graham crackers, the cake is baked in a springform pan so that it can be unmolded, the crust rising up the side. This also means that you can bake it in a water bath, which contributes to the

Simple Sponge Cake Recipe - Detailed & EZ to follow !

Simple Sponge Cake Recipe . Please subscribe ▻ http://bit. ly/1ucapVH Today I'll show you how to make a simple but yet very moist and fluffy sponge cake.


The Essential Baker

The Essential Baker

Published by John Wiley & Sons 2007

ISBN 9780764576454,0764576453
672 pages

If you are a beginning baker, this book offers an accessible introduction to essential baking ingredients, equipment, and techniques as well as detailed, step-by-step recipes that make it easy to prepare even the trickiest baked goods. If you are already an accomplished baker, it offers many sophisticated and unusual recipes that will help you refine your knowledge and skills. The book features a distinctive organization based on six key baking ingredients, from fruits and vegetables, nuts and seeds, and chocolate to dairy products, spices and herbs, and coffee, tea, and liqueurs. Select an ingredient or flavor you love, and you'll find many delicious ways to incorporate it into your baking. Bloom's recipes encompass every type of baking. You'll find spectacular versions of familiar...

This Cake Will Turn Your World Upside Down

And what goes upside-down cake must come out delicious. No matter how many maraschino-topped pineapple cakes you’ve seen in your life, it’s time to learn that upside-down cakes are so much more than this familiar standard. Almost any fruit can make a mighty fine upside-down cake, which makes these desserts a perfect way to celebrate a season’s bountiful produce harvest. My favorite recipe for what I call “Any Fruit Upside-Down Cake” is moist and tender, with a slightly nutty flavor from the use of graham flour (though subbing whole wheat pastry flour works well, too). But the truth is, your cake batter choice is as adaptable as the type of fruit. Read on to learn the tricks to a successfully simple, no-frosting-needed cake. Choose your pan wisely. There aren’t many tricky parts of making upside-down cakes, but choosing the right pan can make the difference between a massive success and a big ol’ mess. First, consider the size of your fruit: If you’re using smaller fruits like berries or cherries, you’ll be fine using a smaller pan (8 or 9 inches), but for larger fruits, you may want to go with a 10- or 12-inch pan, especially if you want to use... Sometimes I like to make upside-down cakes in springform pans (or traditional cake pans with a removable base). I like the option to unmold the outside ring, easily invert the cake, and then remove the base to help ensure that all those perfect fruit jewels stay in place. But traditional cake pans work, too, as do cast-iron skillets or even square pans (their larger surface area provides an opportunity for even more fruit. Just remember that a larger pan may necessitate more batter and a longer bake time. Unlike your average cake, greasing and flouring the pan is not the way to go. Since the key to a good upside-down cake is caramelization, these cakes get started with a generous greasing of butter. Grease the sides of the pan as you would normally (I use the spent butter wrapper, which saves my hands a little bit of greasy mess), but for the base, you’ll want a heftier amount of butter: about 2 tablespoons for an 8-inch pan, 3 for a 9-inch,... After that, you’ll sprinkle sugar in the base of the pan—I love to use brown sugar, but regular granulated sugar (or, even better, vanilla-scented sugar) is great, too. Remember that if you use a pan with a removable bottom you may want to bake the cake on a sheet tray lined with parchment, should there be a bit of leakage. You’ll see that some recipes may call for the fruit to be mixed with sugar rather than a layer of sugar to be placed in the pan, but I find this second method works best for several reasons: For one, you get really nice, even coverage of caramel-y... Since the sugared fruit will start to macerate and leach juices, it’s best to arrange the fruit on top of the sugar right before you bake so that all the juicy breakdown happens in the oven, with friendly cake nearby to sop it up. . 3. The fruit... Use any fruit—and certainly not just pineapple. Whether it’s berries and stone fruit in the summer, apples and pears in the fall, citrus in the winter, or rhubarb in the spring, it’s all welcome in upside-down cake land. You want an even layer of fruit in the base of the pan, meaning that a larger pan will necessitate more fruit, whereas you might be able to eke by with just the leftovers on your counter if you’re using a smaller vessel. When it comes to larger fruit, you’ll need more fruit if you’re slicing it and less if you’re doing the very dramatic version where the fruit is halved. Remember to put fruit presentation side down (because with these cakes, what starts down, will end up. ). Cut edges look great pressed into the base of the pan, and will make for a flat finished cake. But there’s something to be said for the loveliness of the curved end of an apple, peach, or plum, skin side up, on the finished cake. Like I said before, you really can make an upside-down cake with almost any kind of cake batter.

Source: Food52

Bing news feed

Chocolate orange beetroot cake - 07/10/15, via The Christian Science Monitor

It sounded good so I googled "chocolate beet cake" and found a recipe. Then I made it and I can tell you that it is truly divine ... Pour into a well-greased springform pan and bake. Serve with fresh whipped cream, ice cream, chocolate sauce or all ...

Rekindle your love of cheesecake with 14 great recipes - 07/06/15, via Los Angeles Times

With a crust that's got walnuts crushed with the traditional Graham crackers, the cake is baked in a springform pan so that it can be unmolded ... Pour in the melted butter and stir together, using your fingers or a fork, until all of the dry ingredients ...

Lavender-scented summer sweets - 07/08/15, via Leader Post

This is a rustic version of a tart found in Provence with a texture between a clafoutis and a cake. It’s classically baked in a ceramic, fluted dish or fluted metal tart pan. This tart is naturally gluten free and other stone fruits and/or berries can be ...


  1. Can I use a springform cake pan to bake a boxed cake mix ... My springform pan is just the size I need for the birthday cake I want to make, however I am not certain if you can put regular cake mix in a springform ...
  2. How to Bake Cakes in Springform Pans | eHow How to Bake Cakes in Springform Pans ... you can use a springform pan to successfully ... A springform is a specialized cake pan whose sides can be ...
  3. Can I use a springform pan to bake a cake? | Taste of Home ... The risk in using a springform pan is that the cake batter might leak out. Not a problem with a cheesecake because the bottom crust block any leaks.
Caramel Apple Cheesecake
Caramel Apple Cheesecake
I saw a photo of a very similar cheesecake on Reddit a few weeks back, and since I almost always make a cheesecake as one of my Thanksgiving desserts. I don't remember if the other photo had a recipe associated with it, but I winged this one, since I've made all the components for other recipes in the past. Took advantage of natural light coming into the dining room to shoot this, which I don't get the opportunity to do very often with my food photography. Just light coming in from the window to the left, with a white reflector to the right of the scene to act as fill. Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/3s @ ƒ/4.8, ISO100. Color finishing in Aperture. Ingredients For the crust 6-7 graham crackers, crushed into fine crumbs 1/2 c. sugar 4 tbl. melted butter For the cheesecake 2 lb. cream cheese, room temperature, cut into 1" cubes 1 c. sugar 4 large eggs, room temperature 1 tsp. lemon zest 4 oz. apple butter 1 c. salted duck fat caramel 1/4 c. sour cream 1/4 c....
Photo by djwtwo on Flickr
Peanut Butter Mousse Cake
Peanut Butter Mousse Cake
I'm in a major peanut butter phase. I just can't get enough... This mousse set up really well, but I think I put the ganache on while it was still too warm because it seems to to damaged the mousse a little. Something to remember for next time. The base layer here is a kind of blondie cake made with grain coffee, which gives it a really interesting and nice flavor. I used an adapted version of the recipe from the Voluptuous Vegan cookbook. oven at 350 1/2 c ww pastry flour 1/ c unbleached all purpose or pastry flour 1/2 t baking powder 1/4 c dry sweetener (recipe calls for Sucanat, I used Florida Crystals) 1/2 c grain coffee (I used Teeccino Java) 1/ c oil (I used applesauce) 1/ c maple syrup 1/4 soy milk 2 t vanilla extract 2 T tahini 1 T peanut butter 1/2 t salt combine dry ingredients and mix combine wet ingredients and mix then put it all together in a springform pan and bake for (recipe says) 20 mins., it took more like 30 for me and I know my oven was at temp. for...
Photo by QuintanaRoo on Flickr
Cranberry-Apple Breton Cake
Cranberry-Apple Breton Cake
My daughters visited a cranberry bog this past week as a class field trip (cranberries are big agricultural business in my corner of Massachusetts.) They came back with a few bags of berries that they had picked themselves, and wanted to cook something with them. I wanted to try something other than the typical cranberry bread, cranberry sauce, or muffins, and I'd just recently stumbled across a recipe online for “Apple Breton Cake.” That had sounded tasty, and apples pair well with cranberries, so I did a little research. The results were, er, inconclusive. All the sources I found online agreed on a few things. Breton Cake, or “Gateau Breton,” is a butter-based cake originating in Brittany, and the recipes uniformly called for a spring-form pan. After that, the recipes broke down into several styles, some with pound-cake-ish batters, others with doughs more like pie crust, and some emphasizing caramelization to build flavor. So, while I'm calling this a Breton Cake, I can't say...
Photo by djwtwo on Flickr
many flourless chocolate cakes contain ground nuts but this cake
many flourless chocolate cakes contain ground nuts but this cake
How to Use a Springform Pan
How to Use a Springform Pan
How to Use a Springform Pan
How to Use a Springform Pan