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Nov 12, 2011 08:44 AM

Round cake pans vs springform pans

What are the advantages of a round cake pan compared to an equally-sized round springform pan?

Thank you.

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  1. I recently picked up some springform pans at a thrift store to try them out. I can see where they could come in handy for some cakes that tend to stick. Run a knife around the circumference, then pop the ring off. After it is off , separate the bottom with a long spatula, or knife. I was also thinking of possibly using it for a flan too.

    1 Reply

      Absolutely do NOT use a springform pan for flan. They are not meant to hold liquid, even high-end ones.
      I tried to make flan in one a few weeks ago and it was a DISASTER. Half the liquid seeped out into the bain-marie before I caught it. Such a nightmare.
      That said, they're amazing for things like cheesecakes and cakes with thick batters.

    2. Many springform pans leak. Especially the cheap ones. I have a more expensive imported one I got from Williams Sonoma, but even that isn't perfect. I have some deeper- sized round cake pans, that when I use with parchment keeps cakes from sticking. The springform pans are much deeper though so they have their uses. I use mine for homemade ice cream cakes.

      6 Replies
      1. re: TrishUntrapped

        The ones I found at SAVERS were made in Germany, a lot of them are Taiwan, so check the markings. Mine feel a lot more solid than the Taiwanese ones. They were only a couple of bucks on a half off day, so cheap to experiment with.

          1. re: TrishUntrapped

            Just looked at mine, both are Kaiser, but silver in color, and minus the extra wide base. One is 10", and the other is 11" . The 10" one also came with a bundt / ring type cake insert. They are marked $4.99, and $5.99 and I picked them up on a half price day for that colored tag. I did not realize that they were so expensive, and I have seen this brand a few times on the racks. Being a tool maker I look for quality, and I could definitely see the difference between these, and the Taiwanese / Chinese made ones. It is also why i have commercial Hobart equipment in my kitchen. My A-120 mixer makes short work of pumpkin pies for the holidays. 8 at a time is no problem.

            1. re: BIGGUNDOCTOR

              OK, now THAT springform design I like. I am a big fan of multi-use items. I will put this one on my list. Now, if I also get a regular cake many ways can I use *that*?

              1. re: E_M

                I saw a package of flat bottoms for a springform pan that contained several designs ; teddy bear, heart, Christmas tree, etc. that would be on the top when flipped over.

        1. re: TrishUntrapped

          I love my Kaisers and since they leak for cakes and tiramisus I just put a sheet of parchment over the bottom and snap it in place (letting it stick out all around). This helps with cake removal, too, and I just trim the edges afterward. They're more versatile than my cake pans, but I like the rounded cake edges from the cake pans better.

        2. Usually Std. round cake pans are a heavier guage of aluminum than springforms.

          1. When using a round cake pan, one usually removes the cake from the pan by inverting it onto a rack or a plate, and often the cake is turned back over so the top is once again on top. A springform pan is usually used for cakes that can't be inverted for removal from the pan, like a cheesecake. So usually the two kinds of pans are not interchangeable, but it depends on the recipe. Usually if a recipe calls for a springform pan, that is the best pan to use. I've not made a regular cake recipe in a springform pan, because I have round cake pans so no need to use anything else.

            3 Replies
            1. re: janniecooks

              Right, the most use I have gotten from my springform pan has been for classic New York deli style cheesecake, and for that it is indespensible.

              1. re: janniecooks

                I not infrequently use a springform to bake various cakes that necessitate a deeper cake pan, because I don't have round pans that are 2 inches deep or more. I don't have space to store lots of pans, so the springforms do double duty for me, where they're demanded and also where a removable bottom isn't necessary, but deeper sides are. I will remove the sides and then invert the cake if necessary (e.g., to peel off parchment). I don't have the wide-base pans Trish does, but have not had problems with leakage. I have also found using a springform a virtue when baking some tortes with a fragile crumb, because there is more control in removing them from the pan.

                1. re: Caitlin McGrath

                  On the same track, I once wanted to make a quick Boston Cream Pie using a yellow cake mix as the base. I decided to make it in the spring form pan rather than individual layers. When it was done and cooled, I sliced it into three layers and put it back in the pan with the custard filling in between and chocolate ganache on top. I stored it in the pan in the fridge till serving. When I opened it up, wow, it looked perfect, like something out of a magazine. Everything was perfectly smooth and even. A great look.

              2. I use springform pans for most of my cakes since i do not have the wilton deep cake pans and they come out great i have 8,9 and 10" and use all three i use parchment, wax or foil to cover bottom and close latch securely. the best solution for evenly cooked cakes are cake pan strips that you soak in cold water after soaking run your fingers down the middle and wrap around the outside of pan the results are wonderful!