Originally Posted by AObakery
Thanks. i've used spring forms but my current pans have a little lip and that makes it impossible to get at the bottom. I will try an anodized alumnum pan and see how it work in the bain marie and how hard it it to remove the cake once chilled.
I do not use a graham cracker type of crust so I've a little apprehesive about slidnig a cake round under neath. I'll just have to give it a try using parchment as you suggested on the side and bottom. I agree that you do not want to run a knife around the sides.
Are they any issues with Aluminum pans imarting a metalic taste to the cake? I was hoping that that will not be an issue with an anodized pan.
I don't use a water bath, so can't really help with that. Since you don't use a crust, my only suggestion would be to freeze it to make it solid enough to move. I haven't noticed any pans contributing an off flavor, and I've used everything from really cheap springforms to heavy duty ones.
Some of the pans I have at home have that same type of lip. But, since I use a crust, I can lift it up. There are some pans, like the ones I'm using at my new job, that have a raised base inside the pan, and the sides clamp around it. Makes cutting and lifting slices (or the whole thing) very easy.