Here's my latest quandry:
I have to do a 9inch layer for a wedding cake Saturday. I thought my cake pans were the 9 inch size, but they're the Wilton cheapies, so in fact, the pan bottom is only 8.25 inches. Which means they'll actually bake up to be 8 inches.
Ok. So I have two of the 9 inch springforms, and of course, they're straight-sided.
I'm just wondering: Can I pour regular cake batter into them without leakage? Has anyone here ever used the springforms for regular cakes instead of cheesecakes? 
They're Wilton's top line non-stick springforms, so they're pretty tight when latched.
Anyone? ANY SUGGESTIONS ARE GREATLY APPRECIATED!! 
Sincerely,
--Knox--
I would think that if you put regular batter in a springform pan it would leak out all over the place. When you make a cheesecake, you have a crust in the bottom that usually covers the part where the bottom joins the sides, so it doesn't leak. I personally wouldn't try it.
I've used my small heart shaped springforms with no problems . . . . I used the hearts to make a clover on top of a sheet cake. I used the larger 9" springform from Pampered Chef with regular cake batter with no problems as well . . . . you just end up with a diamond patterned cake bottom!
I have done it.. had no problem with it.
Make sure your cake batter is the "thick" kind. Some cake batters are
somewhat "runny" like the Hershey's Best chocolate Cake. Also, if your ring aournd the pan is really tight.
You can test it by using water first, see it water leaks out.
Even if a little water comes out, that should be ok.. Water is not cake batter consistency..
You could use a piece of parchment slightly larger than the measurement of the bottom of the pan and put that inside before you bake.... also, wrap the base of the pan in foil like you would when baking a cheesebake in a water bath. It might not give you the flattest bottom as a regular pan would but could work in a pinch.... I think 
Thanks, Y'all!
I thought I'd prepared better than this! I had bought a set of pans from Ebay. 12, "9" (actually 8.25!), and 6 all two-pan sets, and all ML, except for the "9's," which were the Wiltons. I gave $15 for all of them, which was a SCREAMIN' deal! 
I'm thrilled with the purchase. But after the $$ I've already spent on supplies for this wedding cake, I'm bound and determined that I'm not spending ONE MORE RED CENT!! 
So that's why I was asking about the springforms! And I know I can always turn to CC for my answers! 
--Knox--
i use them all the time, and while we are on the subject. can anyone tell me where i could get large springform...like a 14' and 16'? heeeeeeelpppp!!! thanks 
I make my double chocolate cake with peanut butter ganache in a 10" spring form pan with absolutely no problems. I also bake large chocolate chip cookies in my springform pans.
I make my double chocolate cake with peanut butter ganache in a 10" spring form pan with absolutely no problems. I also bake large chocolate chip cookies in my springform pans.
i would need the larger sizes, but thank you
Ai plan on trying with a cheap spring form pan. i found a really large one at the "home Goods Store. Makes a huge cake. i think off hand it is 11inch.
Yes I made this cake using my set of 3 spring form pans,
But next time I make a teared cake (this was my first), I will buy some that are other sizes to me they looked too close to the same size....
Ok then ladies, wish me luck bc I am going to make an attempt tonight LOL If I am using a 10inch round, would i just pour in all of the batter? And what would the timing and temp be? i was going to do two of the Wilton "9" inch rounds, but would rather have one higher layer than two thinner ones....any advice would be super helpful :) I will repost in a new thread since this one is quite old...just noticed LOL
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