Wednesday, April 29, 2009

How To Line A Cake Pan

The pan ring in the photo above is actually upside down. I've cut and fitted a double piece of brown paper for the ring and am about to fold that bit of paper over to the pan outside. Mais, this is how Decadent Housewife lines her cake pans. Before showing how to make that blueberry cheesecake beckoning us, over in the sidebar - Heeeeere Wolfie, Wolfie - I thought I'd explain how and why I lined the cake pans.

It always was an annoyance of mine that every time I baked a cheesecake, I could detect a slight metallic taste where the batter was in contact with the cake pan. Why tinniness was present, I do not know, except that I put lemon in the batter and there was likely some chemistry going on there with acid snuggled up against metal. I don't bake a crust with my cheesecake. How to solve this? Line the pan with paper. I tried waxed paper, but could still detect metal. Usually cake pans are lined with paper so the cook can later pry the thing out without resorting to a chisel of some sort. I needed to create a barrier against some funky chemical changes.I have two pans here, both with removable bottoms lined with a double layer of lightweight brown paper. This paper actually came from a florist shop - I asked and they said, "Sure." Gratis. The larger pan is a spring form - meaning a lever on the side releases the ring and the cake is set free that way. The little pan does not have a lever to expand the cake side. The bottom simply slips down from top and fits into the ring that way.

In the past I have cut the paper to fit the bottom leaving an allowance which I then would press upward against the sides, sort of fluted like. I would then cut the paper for the pan ring flush with the pan bottom and place the paper ring into the pan. However, no matter how carefully I poured in the batter, the paper from either the bottom or side would still float into the batter and I would have to dig out pieces of it lodged into the cake. Since I didn't use a baked crumb base, it didn't make a pretty cake.
Now I do this. Measure and cut paper to fit the pan ring and bottom, leaving a wide extra allowance for both. I cut beyond the tracing by a good inch or more. I also doubled this particular paper for this cake as the paper seemed a tad thin. I liked using it so much though, that I'm going to go back to the store and ask to buy some. I noticed just yesterday, the ladies in the gift shop too, were using the same paper to wrap breakables. When you have pieces cut for both the ring and the bottom, place the paper over the ring and bottom interiors and fold the excess paper over to the outside. In the photo below, the spring form pan is flipped upside down. The paper band for the ring is already in place and the extra width folded over it's bottom edge to the outside. The pan bottom is likewise already covered with the paper and it's excess is folded over to the pan exterior. We can see the excess paper in this photo below like seam allowances inside a garment. I am beginning to lightly press the pan bottom into place in the ring.When you go to fit the bottom into the ring, for the springform pan, turn it upside down. With the pan bottom and pan ring upside down, gently press the pan bottom, into the pan ring from the bottom, feeling for the indentation into which the pan bottom will fit. Work the bottom into place and then close the lever securing the two pieces together.

The pan interior is now smooth except for a few eased in folds on the ring. The eased in folds on the ring could be eliminated by cutting shorter lengths of paper rather than two strips as I did here. You can just see the ring paper joins between my thumb and pointer finger and then to the lower right of the photo below. I was planning to ice this cake so didn't take time to cut smaller strips. Any design left by the easing folds would be hidden by icing.The little pan does not operate with a lever to release the side. Therefore, it is shown above, right side up and I am gently easing it's pan bottom down inside the pan ring from the top, keeping the excess paper to the outside. Go ahead and trim up the excess if it bothers you. I butter the paper before pouring in the batter and the pans have not leaked yet. And no, the paper sticking out from the pan bottom did not catch fire either. I first test the paper I'm using by tossing some of it into a pan and into the oven. Since lining the pans this way, the metal flavour is gone and my cheesecake sides look far better than previously - should I leave them plain, pat on a crumb coating or ice them.

5 comments:

Caution Flag said...

Sit down for this one: I do not own a spring form pan. Honestly, I've intended to buy one for 20 years, but when I get to the store, there are other things I need, et cetera. Now, I'm wondering what would happen to my baking should I actually give in and get one.

Abrupt shift here: you may be the geographically closest blogger I've "met." What an exciting title for you! How far from Detroit are you?

Jeanne said...

Love you

Jeanne said...

There is a springtime in Paris Cooking Demonstration from French Chef Pierre Dubrelle May 20th 6-8:30 Tickets available at Williams Food equipment I beieve they are $100.00 Windsor Ontario

Decadent Housewife said...

Caution,
We're about 40 minutes from the tunnel.

If you shop second-hand stores at all, look for spring forms there, that's where most of mine have come from. The one in this post was fifty cents.

Jeanne,
Thanks for the note. Will have to see about this...Oh my. I'm thinking, thinking. :)

Anonymous said...

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