Springform or Removable Bottom
Both springform and removable bottom pans (or loose bottom pans), are perfect when you do not need or want to turn your baked creation upside down for removal. They are ideal for showing off that finished dessert. You can top with cookies, candy, whipped cream, streusel, or fruit toppings before serving. While both can be used for baking most recipes, there are a few benefits for each pan to consider.
Springform pans are two-piece pans that consist of a ring with a buckled latch and a base. Use these pans for cheesecakes, coffee cakes, stuffed pizzas, ice cream cakes, and 7-layer dip. What is great about a springform pan is that you can remove the ring just before serving. Fat Daddio’s Springform Pans are designed with a wide pedestal-style base that makes transporting easy and makes a great serving plate. They are also 3″ deep which gives plenty of room for delicious toppings.
Any type of cake can be baked in a springform pan. Thicker batters work best. One weakness of the springform pan can be a poorly constructed buckle. Over time some buckles will loosen their grip on the base creating a gap that may leak. Many commercial cheesecake bakeries today use removable bottom pans instead of springform pans.
Removable bottom pans are also two pieces. There is the cake pan and the base that pushes up from the bottom out through the top. These are great for any type of baked creation. I love to bake brownies and bar cookies in them. It is so much easier to get uniform slices when you can remove the entire bar cookie out of the pan so easily. Casseroles like lasagna or deep-dish pizzas come out nicely and look great when plated. Unlike springform pans, removable bottom pans come in several shapes.
The biggest challenge using a removable bottom pan is that sometimes the bottom gets misplaced. Make sure that you slide your baked good onto another tray or plate before taking it to the potluck.
For more great cheesecake recipes, check out our Pinterest page.
Getting ready to use my 8″ round cake pans for the first time..on the attached to the pan ‘info sheet’ I saw to check out this site…how informative!!! I’ll surely come back for more info when I have the time…Thanks, Pat. I’m 83 years old but still learning…baked many cakes!!