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Esteemed Contributor
Harpa
Posts: 6,315
Registered: ‎03-10-2010

Baking Advice...Using a Spring Form Cake Pan...or When to Cool a Cake on a Rack

‎12-26-2012 10:40 AM

I made an Italian Cream Cake and, instead of using a 13 x 9-inch pan, placed it in a spring form, primarily because my spring form is a better pan, the size of about a 10-inch round.

It was beautiful in the oven and looked like that when I first took it out.

I guess I never know how soon to take the cake out of the pan to cool on a rack. Maybe I released the spring a little too soon, because the cake did collapse some.

Can anyone give advice so that I can retain the shape of my finished cake?

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