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KITCHEN AIDE

Springform Pans

By Adam Reid
May 11, 2008

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Some cakes, notably fragile cheesecakes, tortes, and mousse cakes – and our fruit-and-nut-topped apricot and almond cake – would be nearly impossible to liberate intact from a regular cake pan. As the springform pan’s name suggests, its sides spring free from the bottom when you release a clamp, so there’s no need to flip, and imperil, the cake. Springform pans ... (Full article: 103 words)

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