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A springform pan is a two-piece baking pan where the sides and bottom can be removed. The pan pieces are snapped together while baking and easily removed once the dessert is completed. It is designed to literally "spring" away from a cake after baking so as not to damage it. They are available in a number of sizes, shapes and metals. Round 9' and 10' anodized aluminum or heavy-gage steel are the most common forms. They can come in many variations, heart or star-shaped being the least common. This pan is mainly used for cakes, tortes and frozen desserts. This is a popular choice when making cheesecakes as they can easily collapse.
Springform Pan Definition
Who Invented the Springform Pan
Kaiser invented the springform pan, the "intelligent
round cake pan" and is the world's largest springform pan manufacturer.
Keeping ahead of the market, Kaiser then revolutionized
the springform pan concept by recreating the pan
in a variety of shapes, sizes and mold textures.
Kaiser Bakeware's pans, designed with the home
baker in mind, are manufactured from steel base
metal, which provides even and gentle heat distribution
for the even browning and baking generally found
in professional kitchens. Ranging from the high
end steel-gauge, two-layer non-stick, leak-proof
La Form pans to the traditional tinned steel Tinplate
pans, Kaiser designs its springform pans with a
high degree of quality so you can produce a perfectly
moist, tender cake.
Finding the right springform pan
There are over 30 springform pans ranging in various sizes, shapes and material features. Browse our Springform Gallery below to find the right springform pan for your baking needs:
Mini Springform Pans
Kaiser Bakeware's mini springform pans are great for making individual cheesecakes, tarts, quiches and so much more. The mini springform pans are sold in either a set of four or individually.
Square and Rectangular Springform Pans
Kaiser Bakeware's square and rectangular springform pans come in sizes of 7" x 7", 9" x 9" and 13" x 9". They're great for creating cheesecakes, cakes, frozen deserts, breads and savory dishes with the ability to easily remove your goodies without altering the presentation.
Perfect combination for a springform pan: silicone and ceramic
The LCP, from Ticona, Florence Ky., creates a stiff and stable base so the flexible ring clamps down forming a tight seal to keep baking mixtures from leaking out.
These pans can go directly from the freezer to a hot oven. The LCP base has a durable, nonstick surface. It also weighs about 30% less than comparable metal versions with no loss in rigidity or strength) and is safe for use in microwave ovens. The LCP colors easily, forms an attractive surface finish and is cut resistant, so it can be used for serving at the table.
The silicone-LCP springform pan gives excellent results when making tarts, cakes, souffles and other dishes that can't be flipped upside down after baking. The Vectra LCP comes to temperature faster and transfers the oven's heat better than metal, so recipes can bake quicker at lower temperatures. It also cools more quickly, has a pleasant-to-touch surface, easily releases baked items and can go in the dishwasher.
Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!
Recipe For Happiness
2 Heaping cups of Patience
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