Recipes will many times call for a very specific sized cake springform. And size does matter! If you would pour the batter into a larger form the cake will be as high as a pancake. Or the form will not be large enough to hold all the content should you use a smaller one.
OK, but putting the technicalities of weight and volume aside, why would I want to invest in one, if I am not sure I am going to bake / make that cake on a regular basis? The thing is, you don’t have to! If you are going to make a raw cake, you can make yours in the comfort of your own home. What you will need for this project is a pizza box, a couple of simple tools and about 30 – 40 minutes of your time. Here is how.
How long should your springform’s side be? It all depends on the diameter of your spingform. Here is how to calculate it: multiply the diameter with 3,14 then add 10 cm as extra. Example: for an 18 cm springform multiply 18 cm x 3,14 = 56,5 cm. Adding 10 cm extra, I will be cutting out a 66 cm long strip from the pizza box.
Let’s assemble the springform!
A couple of notes:
The flaps on the bottom of the side will not hold up the bottom once you pour your batter in! Place the lined springform on a plate and then proceed to fill it with the content of your choice.
Line the springform with either parchment paper or plastic foil before pouring any batter into it. It will protect both the content and the springform.
The springform will not have an airtight seal. Therefore something that is quite liquidy will pour right out of it. As from any tin springform, for that matter.
I am a 30-something artist/craftswoman who finds a creative outlet from everyday life in the arts. Be it the art of painting, the crafts or the art of cooking, I embrace it with the same ardor and passion! This blog is the diary of my crafty life with a side of wit. Enjoy a look around and see what I am all about.
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