Perfect for cheesecake!
I've struggled forever with water sometimes ruining my cheesecake by permeating the aluminum foil double-wrapped baking pan in the hot-water bath. After seeing a cheesecake blog entry mentioning the use of silicone pans, I decided to try using a silicone cake pan instead of the aluminum foil wrap.
I had already given up on springform pans because they're too unwieldy to use. Closing them with a parchment-paper bottom was always a challenge & removal of the ring can (and often did) have a detrimental effect on the edges (holds part of the crust and/or cheesecake), even the non-stick kind. And you can't run a knife around the outside edge with a non-stick pan.
Using an anodized aluminum cake pan with a removalable-bottom allows running a sharp-edged tool around the outside edge before 'de-panning' & produces consistently smooth sides without non-stick scrapings.
Placing the aluminum pan inside the 9" silicone cake pan gives a VERY snug fit with less than 1/2" of air...
perfect for kids cake!
I'd definitely recommend this pan, so easy to clean and the sponge cake came perfect. Not buying any more metal pans from now on...
Works great
I bought it as a cover for a springform pan so I don't have to do the aluminum foil wrap on it and it works wonderfully. I haven't yet baked with it, but it did a great job with my cheese cake in a water bath!
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