Trouble getting cakes out of spring-form cake tins?

[Thermomixer]

Have you had trouble getting cakes out of spring-form cake tins?

The trick is to place the base in so that the lip is facing down as here┌──────┐, not with the lip up as here  └──────┘.

I saw the Domestic Goddess herself struggling to remove a chocolate cake from the upturned base of a spring-form pan.  It should just slip off a non-stick base – if you put it in the right way.

 

[Amanda]

Excellent tip!!
I have just turned my base over in the pan and will make a cake to try it out.
Purely in the interests of investigation, of course!!

[brazen20au]

i have never noticed which way i have the base! lol however i do always line it with baking paper

[fundj&e]

i have been doing it wrong 

[Cuilidh]

I have more trouble positioning the base back in after washing it than getting the cake off / out after baking!

[fundj&e]

  lol 

[Halex]

I am with you Marina.

Bad misshap one day, i love bimby xake in the o en, hige pop, tin wasnt locked in properly, cake mix everywhere!!! Not happy. Of course it appened when I was meant to be taking a cake somewhere.

H

[Cuilidh]

What a disaster, Hally.  As you say, these things only seem to happen when you are making something to give away or to take to someone, etc.  I'll have to think of an easy way to do this job - if I do I'll let everyone know - but perhaps someone has already devised a solution to this problem?

[EmeraldSue]

I always make my pavlovas in a springform tin. I spray the sides with a non stick spray, but I always line the tine with some baking paper. I tear off a length of paper a little bigger than my pan. I then place it over the base and then clip the ring onto the base, over the paper. I don't cut the paper to fit the pan, I leave it square and the edges hang out.  When the pavlova is cooked and cooled, I unclip the side, invert the pavlova onto a plate, and then peel off the paper.
I hope that explanation makes sense!

If you look closely at my photos for my chocolate pavlova, you can see how I lined the tin. I have linked it here.

I fixed the link for you ES

[fundj&e]

yes it does make sense. i have always wanted to try a pavlova in a springform tin but never do . what size tin do you use and how many eggs Sue ? 

[EmeraldSue]

I use a 23cm(9") tin for a six egg white pav. I have a larger springform tin when I make a 9 egg pav, but it,s in the very back of my corner cupboard, so I cant easily measure it. From memory, it is a 26 cm tin, but I could be wrong.
Sorry that the link to chocolate pav recipe in the desserts thread isn't working. GertBySea gave me some tips on inserting links on my iPad, but I can't seem to get it to work. Sigh!

[fundj&e]

thanks sue 

[EmeraldSue]

Thanks for fixing the link for me ( again). I'm still trying to work it out when I'm on my iPad......