Springform pans are favored by countless bakers when it comes to making delicious cakes and cheesecakes. This design allows you to simply pop up the baked treat and instantly serve it, rather than worrying about turning it upside down to remove your cake. These pans also help keep the dessert’s structural integrity and form, for a better aesthetic.
But, while useful, there is one major disadvantage - leaks. While a regular cake pan is a single piece and the only way for it to leak is if it bubbles over, springform pans are two-piece contraptions that have an outer shell and a bottom. The most common place for leaks to occur is at the bottom of the pan, where the outer shell meets the base and locks it into place.
Read on to discover our top methods for preventing leaks with the springform pan.
As mentioned above, the unique arrangement of these pans makes them sought-after, but it can also cause some problems.
Springform pans are composed of two separate pieces: a rim and a flat base. The rim locks in place around the base and can be unfastened to lift the base out.
This process makes it easier to remove the food but there isn’t always a tight seal around the bottom. While large chunks won't make it through, a runny batter might leak through — or in reverse, if you are baking in a water bath, it's possible for water to leak into your pan.
There are a wide variety of methods you can try to reduce leaking with your springform pans, but these ones are tried-and-true.
A great way to stop springform pan leaks is to wrap it in foil. This covers the edges that liquid can sneak through and keeps the food together.
To do this, simply roll out a long foil sheet and place your pan in the middle of it. Rip the sheet off and bring its ends over the pan. Gently fold the foil around the pan’s rim and tightly press it down. If you want extra security, apply another layer. Just make sure that there are no seams visible. Otherwise, moisture can sneak through and mess up the internal temperature and consistency.
Depending on the food, you might want to set some parchment paper on the base. This will stop the food from sticking to the foil.
This method might seem a little strange but it surprisingly works. Simply make a quick cake batter batch and scoop it into a piping bag. Release it around the bottom and along the edges. Take a knife and evenly spread it around the base. You can then put your recipe into the springform pan and slide it into the oven. The cake batter will expand and rise as it bakes and act as a seal so nothing gets through.
If you prefer not to use cake batter, flour paste also works. Once the dessert’s done, you can scrape it off the bottom.
You can also try to line the bottom with parchment paper. As with foil, parchment paper will seal the edges to keep fluid inside.
To fit the paper, first tear a piece off that’s large enough to fit the whole pan. Trace the pan’s circumference on it. As you cut out the outline, try to keep about an inch above the drawn line. This way, when you place it in the pan and press it in, the paper will go slightly up to seal the bottom edges.
Springform pans are a handy tool every chef needs. But their tendency to leak can be a bit annoying. Thankfully though, there are plenty of ways to combat this issue so your food turns out great and your oven isn’t covered in a sticky mess.
Chocolate cheesecake with condensed milk