Springform Pan Bottom: Which Way Does It Go?

Springform pans are a great item to have in your kitchen, especially for baking cheesecakes and other baked goods that you want to remove from the pan without flipping the pan over. They are unique in that they come in two pieces and have a springlock to keep the two pieces together. The bottom of a springform pan is placed concave-side-down. This means that the curved portion of the base should face down rather than up. If you attach the base concave-side-up, you may have trouble sliding off the very bottom portion of the cake.

Lip up or down?

The bottom of a springform pan is placed concave-side-down. This means that the lip of the pan should be facing downwards. According to professional chef JoAnna Minneci, if the pan is assembled this way, "you'll have less trouble sliding off the very bottom portion of the cake (like graham cracker crumbs)".

However, some people prefer to have the lip facing upwards, as this prevents the crust from sticking to the inside of the pan. This method can also make it more difficult to line the base of the pan with greaseproof paper, as the lip can get in the way.

Ultimately, it is a matter of personal preference, and there is no "right" or "wrong" way to assemble a springform pan. However, it is worth noting that if you assemble the pan with the lip facing up, you may end up with a lip-shaped indentation in your cake.

Concave side down

When assembling a springform pan, the bottom of the pan should be placed concave-side down. This is because it is easier to cover the base of the pan in grease-proof paper when the lip is facing downward. When the lip is facing upwards, it can be difficult to get the lining paper into the edges without it crinkling.

According to professional chef JoAnna Minneci, if the base is placed concave-side up, you will have trouble sliding off the very bottom portion of the cake. Minneci also recommends investing in a light-toned springform pan, as darker pans collect more heat, which can cause the cake to burn.

Grease or not to grease?

When using a springform pan, greasing the pan can save you a lot of time and frustration when removing the food item. However, this is only necessary if the recipe calls for it.

If you are making a cheesecake, you will need to refrigerate it in the pan before undoing the latch and removing the mould. This will make it easier to remove the baked goods and create a smooth, straight, and elegant edge.

Some people also choose to wrap the bottom piece of the pan in foil before attaching it. This can help to prevent any leaks. If you are worried about leakage, you can also place the springform pan in a larger cake pan before baking.

If you are using a springform pan for the first time, it is important to assemble it correctly. To do this, simply insert the base and secure the spring along the outer ring. Hold up the pan to ensure that the two pieces are locked together.

When it comes to removing your baked goods from the springform pan, it is best to place the pan on a flat or raised surface, such as a cake stand or countertop. Then, carefully release the spring on the pan and lift the band off the bottom. You can now serve the food on the bottom part of the pan or move it to a serving plate.

How to prevent leaks

To prevent leaks, it is recommended that you wrap the outside of the pan in foil and place it on a baking sheet before putting it in the oven. Some cooking professionals also suggest wrapping the bottom piece of the pan with foil before attaching it. You can also try greasing the pan and lining the bottom with parchment paper.

If you are baking something that has a thinner batter, like a regular cake, you may want to take extra precautions like wrapping your pan in foil to prevent leaks. Additionally, if you are baking something that requires a water bath, such as a cheesecake, you can place the springform pan inside a larger cake pan to prevent water from leaking into the cheesecake.

Lining with parchment paper

Lining a springform pan with parchment paper is a great way to ensure your baked goods don't stick to the base. Here is a step-by-step guide:

• Start by undoing the clasp of your springform pan and releasing the base from the side ring.
• Place the base upside down and cover it with a sheet of parchment paper. You can either trace the base to cut out a circle or use pre-cut parchment paper circles.
• Return the side ring to the base and use the clasp to secure the two together.
• If you prefer, you can also place the side ring on a table, put the base inside, and then pull the spring closed to lock the pieces together.
• Don't trim the excess parchment paper as it will help you lift the cake out of the pan once it's baked.

Some people like to wrap the outside of the pan in foil to prevent leaks, especially when using a water bath. However, this can be tricky, and one alternative is to line the inside of the pan with foil, creating a sling to protect your baked goods from water leakage.

When your cake is baked and cooled, simply release the spring, lift off the side ring, and use the parchment paper to slide your cake onto a serving plate.

Frequently asked questions