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Dec 8, 2007 06:16 AM

Springform vs Destroying Aluminum

I have a recipe for a pudding cake that uses a springform pan. After baking, you are supposed to remove the springform and the pudding melts down the side of the cake. I know a proper kitchen should have a springform but I'm not sure I feel up to buying anything right now. Do you think I could use a disposable thin aluminum pan and after baking just cut the sides off with scissors? Would this produce a similar result?

I did find an aluminum pan of appropriate circumference and depth which I purchased but if you think it will be a disaster I'll just spring for the spring . . . form.

Thanks for your advice!

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  1. You really need the springform. The foil pan is not going to be deep enough.

    2 Replies
    1. re: Candy

      I found pans that are 2 3/4 inches deep and the springforms seem to be about 2.5 to 3 so I don't think depth will be the issue. I am more concerned about the logistics of cutting it. I think it should work but was hoping someone else had given it a try.

      1. re: Super Salad

        If it's the same dimensions, it might work--I'd line it the sides up w/ parchment paper so it'll be easier to cut away the aluminum pan w/out the cake sticking to it. A springform pan is inexpensive, though, and I think worthwhile getting.

    2. I think the cutting is not going to be as easy as it sounds. You should be able to get a springform for about 10 bucks. Try your local thrift stores first.

      1. Okay, okay, I am now the proud owner of a springform pan. Are you all happy now? : )

        3 Replies
          1. re: Super Salad

            Congrats! Just remember to put a pan or some foil under it when baking. I've never had a springform that didn't leak a little. Wouldn't be without it, though.

            1. re: Super Salad

              Happy for you. You won't be wasting time and energy and ingredients on what had the hallmarks of becoming a total disaster.