I got what look like a good recipe for Apple Spice Cake. It say to use a Spring Form Pan. I have never used this type of pan. So before doing the cake,I put water in the pan to make sure it is water tight. It leaks. I just purchased it. Is there a trick to using this type of pan? Any help would be appreciated.
Spring Form Pan
- Thread starter Chelyan
- Start date
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SRL
Senior Cook
- Joined
- Apr 27, 2009
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- 129
Hmmm ... is a spring-form pan supposed to be water-tight? I've never tested one in my whole life. 
I vote "go for it" ... (A) cake batter is not water, (B) you're going to grease and flour the pan (?) and most importantly, (C) it's not my oven to clean.
I vote "go for it" ... (A) cake batter is not water, (B) you're going to grease and flour the pan (?) and most importantly, (C) it's not my oven to clean.
Andy M.
Certified Pretend Chef
Wrap the bottom of the pan in heavy duty aluminum foil and bake it on a cookie sheet. I use one all the time with no issues.
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