9" Spring Form Pan Vs 9"x2" Round Cake Pan
Baking By bvwilliams Updated 9 Apr 2018 , 1:57am by bvwilliams
I have to bake a cake for someone who needs 15-20 party size servings so I need two 9" round cake pans. The problem is, I don't want to buy more cake pans but I do already have a 9" spring form pan. Has anyone baked a regular cake (not cheese cake) in a spring form pan before. If so, how did it turn out? Do you recommend it or do I have to invest in a pair of regular 9" round cake pans?
first of all an 8 inch pan gives you 20 party size servings -- and just re-use the same pan if you don't want to buy another --
I would not like to bake a cake in a spring form -- it's possible but I would use a regular pan myself -- it won't line up exactly right with the other layer --
best to you
I bake in springform pans all the time, but I do have 2 each of every size so that my cakes are the same size. It works fine except for very minor leakage with very wet batters.
You do have to line both the sides and the bottom and make sure there's an overlap like this.
You should bake both cakes in the same pan, regular or spring form so that they're the same size
'cause spring forms are often wonky sizes like eight and three quarters
True that k8memphis! I was lucky enough to find a few that were standard size but I also own a 5 and a quarter and a 6 and half inch one lol!
Thank you bakemeenchanted and K8memphis. I didn't know you could get 20 party size servings with an 8" pan. I thought it was only 12-15 servings. Now that I know that, I'll stick with my 8" pans. By the way, I saw a set of 2 Wilton 9" rd. pans. I didn't buy them because I didn't think they were truly 9 inches. They were nested pans so the top of the pans measured 9" but the bottom of the pans only measured slightly over 8". Isn't that cheating because you're not getting a full 9" layer? Just wondering.
yes it is cheating because the footprint determines servings --
in fact I started using the 10" pan if I wanted a 9" cake because you lose about a half inch baking (but put it back with icing) and then I often shave the edges off to make it smoothy smooth to ice it -- so I would have a very nice full sized nine inch cake with a bit extra width counting the icing -- which I can go much easier on because the sides are so level/smooth --
anyway yes -- they fudged that one
Quote by @%username% on %date%
%body%
