I found that hard to do. I had to wait until the cake cooled a little and then I slid it onto a cake lifter and then the cooling rack.  The parchment took even longer to remove

I think I know what you’re talking about, there, Missy. When I made my apple crumb in my springform, I put parchment on the bottom as well. Then, when I went to remove the bottom, it was like, a permanent fixture on the bottom of the cake!! I was a bit nervous about it. What I did was take a long bread knife and put it between the parchment and the bottom (my springform has a glass bottom), and spun it. It worked wonderfully! Then I just peeled off the parchment. I think you could also use a really flat metal pancake turner and sort of put it in and pull it out. Anyway, it wasn’t as bad as I thought, but boy, was it STUCK TO THAT CAKE!!!!!

I wonder if someone knows an even better way of removing the disk from the bottom of the cake?

That is exactly what happened.  Also, the bottom of the pan seemed welded to the cake too.  I the it cool a little because I was afraid of breaking the cake.  I have the Wilton cake turner.  As the cake cooled, I very carefully slid the cake turner under the cake and that is how I peeled off the parchment. But, a knife is a great idea. I never thought of that. Thanks, Anne

Did you grease before you put down the parchment and then again when the parchment was in place? I just slip a little spatula underneath while it sits on a cake rack, and slide out the bottom piece. I find it easier than flipping a traditional cake pan. I do leave the parchment on while it cools.

Thanks, Matthew! I definitely greased pan and parchment. Nice to know you can cool on parchment, by the way. I thought it would have to come off for better circulation. I’ll try the spatula trick. The knife makes a little nervous, because, even though it worked great, as I was doing it, I was a bit afraid of jabbing the cake while I’m doing it, so I’ll try that.

On the whole, though, I actuall prefer flipping from a regular pan.  My experience is more limited than many, though, so who knows…time will tell!

Matthew, is it definitely okay to cool on parchment—circulation/cooling/potential sogging-wise???  If so, that would make my life much easier, ans my cooling racks can tend to cut into my cake a bit sometimes, and that would prevent that bit of trouble.

Thanks again!

Thank you Matthew. I greased the parchment too. I was able to remove the parchment once the cake had cooled a little

I don’t know about other folks, but for me I LOVE the Kaiser LaForme line of springform pans for my cheesecakes. The reason that I love them is because they do not leak and are guaranteed not to do so for the life of the user. I have a 9-inch and a 10-inch pan by Kaiser, and I have never had to wrap these pans in foil to keep them from leaking. They fit wonderfully inside of a 12-inch Wilton wedding cake pan that I use for my water baths when I am baking cheesecakes. I am no expert, Lord knows, but I can say that I have used several brands of springforms when I was trying to learn how to bake them successfully. Once I found Kaiser at Williams Sonoma, paid the $40 for it, I have never looked back. I don’t believe that I will ever use another brand. They are nonstick, the buckles would great, and absolutely NO leakage whatsoever. What else could a baker wish for?

http://springform-pan.kaiserbakeware.com/La-Forme-Plus-Springform-Pan-Flat-Base-Leakproof-9-Inch-plu7006370200.html

Linda

I am almost ready to pay the $40 something in William Sonoma for the Kaiser Pan is it really worth it?? Please let me know Regards.