Silicon pans peel off the cake much like a wrapper and are easy to store due to their flexibility.
Pan sizes vary so choose one that fits your purpose.
Apply pressure on the base once the pan is assembled to ensure proper locking.
Expect most springform pans to leak a little bit.
The parchment paper will help you release the cake from the pan after baking so you don’t have to cut on the base. It’s usually a good idea to also cut a strip of parchment paper to line the side of the pan.
Springform pans work great for cheesecakes, kuchens with fruit toppings, and tortes since you don’t have to flip the pan over to remove the cake. [5] X Research source
A water bath creates moisture in the oven while baking to keep delicate cakes from drying out or cracking
Take note of the color of your pan because darker pans will absorb more heat which can cook your cake faster. Adjust your time appropriately. [7] X Research source
To check cheesecakes, gently shake the pan. If only a small portion in the middle of the cake is jiggly, it is done. [9] X Research source
Opening the side lock to soon can ruin the shape of your cake. Depending on the type of cake, it may be advised to keep the ring on and set the cake in the refrigerator overnight.
You can also set the base of the pan on a jar and pull the outer ring downward to remove the cake. [11] X Research source
