In browsing catalogues, I noticed cake rings (no bottoms), but know nothing about them. In theory, they would seem better than springform pans in that you don't have to worry about the bottom warping or the sides not fitting, but if they are so much better, it seems that everyone would be using them. Is it hard to keep the batter from leaking out of the bottom? Are they difficult to work with .. have you any tips? In short, any information would be welcome. I am tempted to them. Thank you!
post #1 of 21
8/30/01 at 7:56am