- Don’t let them leak. If your batter is especially thin or there is a great deal of sugar in your recipe, your pan may leak through the seam along the base of the pan. (Only once have we had a minor leak with one of our pans—and we’ve used them with lots of the recipes.)
- To protect against a leak, wrap the base of the pan with aluminum foil. Please note that with aluminum foil shielding the heat, it may take just a little longer to bake.
- Tinned, aluminum, or stainless springform pans may taint your cake with a metallic taste if it is stored on the pan base. It is okay to store the cake on a glass base or enameled base.
- If you are baking in a tinned, aluminum, or stainless pan or would like to remove the cake from the base, cut a sheet of parchment paper and fit it to the base.
- If you would like to give your cake away, line the pan as above.
- Let the cake sit in the pan for about five minutes before removing the ring. In a good nonstick springform pan or with a well-greased pan, the ring should fall away without needing to free it with a knife or spatula. To protect a nonstick finish, avoid using a metal edge against the finish.
- If you do need to free the cake from the ring, use a cake or frosting spatula without a sharp edge.
- Wash your pans with warm, soapy water and a soft cloth. While most pans are dishwasher safe, they take up a lot of room and in our experience, tend not to come clean.
- Most springform pans are made of lighter gauge metal. Store them carefully where they will not get knocked around and possibly bent.
A thin silicone icing spatula like that shown below is perfect for loosening the ring from your cake. It won’t scratch your non-stick finish and it is flexible enough to follow the contour of the pan. You can learn more about silicone spatulas below.