cake pan prep question
Hi, I was reading my newest Gourmet last night and was interested in making the chocolate torte, but then started reading the pan prep directions:
Preheat oven to 300&Deg;F with rack in middle. Wrap outside of cake pan in plastic wrap, then wrap tightly in a layer of foil.
My first thought was wraping a pan in plastic wrap, even though it's covered by foil, can't be a good idea...won't the plastic wrap melt???
What do you think, a misprint perhaps and should I just skip this step and do the foil wrap only? thanks
For cakes I usually cut a piece of wax paper to fit and haven't had a problem with removing it from the pan (or the cake) after baking.
I've never wrapped a springform pan with foil. Why is this done? I have put the pans over a backing sheet, however, as some of them seem to drip out from the bottom.
Hi, When I make cheesecakes etc. wrapping the pan with a whole sheet of foil works fine. You could line the pan bottom with a sheet of parchment and then close the springform for a better seal.
Whatever you do DO NOT OVER BAKE! It totally changes the texture and mouth feel.