Springform Pan Question

[Kim Shook]

Ok, I just got a new set of springform pans. Out of the package they are assembled so that the edge is up - there is a lip. Not so that there is a tiny platform effect, if you can picture that. I always wonder when I am using a springform which direction is correct. Logically, it seems to me that when you have it in so that it forms a platform, it is easier to get the cake off. But they are packaged the other direction. Am I making any sense here? And does anyone know the correct way? And if it is lip up, why?

Ta! Kim

[Kerry Beal]

I put mine together lip down. Just seems easier to get stuff off that way.

[Tweety69bird]

I put mine with the lip down too..... plus when I make cheesecake I usually have a cake board cut to fit and put it at the bottom, so it makes it a lot easier to get under the card when it's cooked.

[Teri Everitt]

You can use them either way....just make sure if you make cheesecake the lip is down, otherwise you'll never get your offset underneath to loosen the crust. Unless its firm enough to be flipped upside down. For batter cakes I just use it lip side up, it gives you a tiny bit more depth in the pan.

[srhcb]

Sometimes one side of the bottom piece is light colored and the other side dark, so put one or the other facing out depending on if you want to aid browning of the bottom or not.

SB

[Kim Shook]

Thanks! That makes sense. I have also wondered about putting the cake board in before baking and now I know that will work, too!

Steve - I love your left handed pig avatar!

Kim

[Jmahl]

As we "used" to say back in the Bronx, " don worri abaut it" Either way you will do just fine.

Jmahl