How to Use a Split Mold (and What to Do If You Don’t Have One)
When it comes to tools, the kitchen can be the weirdest room in your house, filled with a plethora of quirky gadgets. From rasps to dough hooks, each serves at least one indispensable purpose, and some tools serve many. There is nothing I love more than finding multiple uses for things I already have in my closet. Some of my star players include the dutch oven, immersion blender, and springform. For those who have never heard of the springform or think it’s a one-shot scam, there’s definitely a time and place for this humble wonder. You definitely need to make room for one in your office, but I have a few workarounds if you haven’t already bought one.
What is a detachable form and why is it needed?
The springform is a high-walled metal baking dish that has two very important features: a false bottom and a latch-operated expandable side ring. Opening the latch allows the ring to perform the same action and “spring” when open, expanding the ring, which was once nine inches in diameter, to 10 inches.
You might be thinking, “What the hell am I supposed to do with this?” and I can sympathize. I once was like you. Then I read the cheesecake recipe to the end (thankfully) and realized that I should give this thing a chance. Split molds are ideal for loose, delicate products that lack structure or can be easily damaged. The expandable side allows you to release the finished product without fiddling too much with it. Unlike a regular cake pan that needs to be flipped over to remove the cake, the double bottom allows for an exit. Recipes that work especially well on a baking sheet include cheesecakes, cakes with mousse or whipped cream, deep-dish pizzas, tall quiches, or anything with a decorative lid. Anything you don’t want to flip should basically be baked in a springform pan.
How to set yourself up for springform success
However, this is not a universal situation. Although you can bake a wide variety of cakes in a springform pan, there are a couple of things that it will not cope with. Since the split mold is in two parts, there is always a crack in it. The false bottom rests against a groove at the bottom of the ring for a secure fit, but regardless of the model, there will always be a seam through which the dough can leak out and create a terrible mess in the oven.
To make sure you don’t have to do a dramatic oven cleanout, there are a few safety precautions you can take. Use the mold as a mold for cold, thick ingredients that don’t need to be baked, such as strawberry shortcake or any ice cream cake with thoughtfully placed fruit and whipped cream that can be refrigerated until set and ready to make. – formed and submitted. If you’re making a baked dessert, don’t pour the batter into a springform pan. If you absolutely must use a thin filling, make sure you have a crust or other layer blocking the false bottom or you risk it leaking out right away.
Using a layer of regular baked pie, like the one in this Charlotte , you can block the seam at the bottom and add some texture. Cheesecakes are usually baked in split pans, and many bakers use the graham cracker crust effectively to block the crack in the pan. For cheesecakes baked in a bain-marie, a hole in the mold presents a double problem: the filling can leak out or water can get inside. To protect the dessert, wrap the outside of the mold with two layers of foil to keep water from seeping in. inside. As a last resort, always place a regular sheet pan under the springform pan as a last line of defense against oven leaks.
What to do if a recipe calls for a springform and you don’t have one
If you’re in a tight spot and don’t have a split form, you still have a few options. Is it something you can modify to bake in a pie pan or cast iron skillet? You may have to scale down the recipe a bit and the opening will be less dramatic, but cheesecakes, quiches, and deep-dish pizzas work well in any of these containers, and you can cut right over their surfaces without damaging the finish. .
Don’t want to sacrifice the drama of a tall, towering dessert? I have a hack for this as well: line a regular cake pan completely with parchment paper, like The Kitchn does with this Basque cheesecake , or use a foil tie, like keyingredient.com does with this deep-dish quiche. Once your cake is baked and cooled completely (or chilled in the fridge), you can use the overhanging paper or foil to pull the cake, quiche, or other pastry out of the mold. Be aware that this method can leave creases and indentations on the outside of the finished dish, creating a rustic look.
For a gourmet dessert with perfectly smooth sides, like a mousse cake or a towering New York-style silky cheesecake, use the freeze method. Plan 24 hours ahead if you want to use this method. Lightly oil a cake tin and bake or mold a cheesecake, Bavarian mousse cake, or Lorraine quiche as usual. After it has cooled to room temperature (or immediately if it’s mousse), place it in the freezer and leave overnight.
Once it has set , you can turn it over onto a plate or wire rack. To release your impressive creation, melt the layer of butter that lies between the metal and the frozen yummy block. You can do this with a hair dryer or blowtorch (no need for industrial power; one of those little bulbs you make brulee will do) by moving it smoothly around the bottom and sides of the pan until you hear the dessert fall out. Avoid holding the flame (or nozzle) in one place for too long, as this can warp the pan, melt the mousse, or burn other items.
If you don’t have a hair dryer or blow torch, you can use the flame of a gas stove on low heat. With oven mitts on, carefully grasp the top edge of the mold and slowly move the mold a few inches above the flame and tilt it to warm up the sides. Turn it over onto a dish periodically to check if it’s ready to be released. If it doesn’t come off, try again.
If you don’t like open flames, pour half an inch of boiling water into a wide, shallow saucepan and place a cake tin in it for about a minute. Take it out, dry it quickly and invert onto a plate. Repeat this process as needed until it is free. Once released, it will still be frozen enough for you to pick up and place on a plate, cake stand, or two other levels of cheesecake. Place the freshly emptied and frozen treat in the refrigerator to thaw for about eight hours. Spicy foods can be wrapped in foil and reheated in the oven just before serving.
If you want to take your regular cheesecake pie to the next level – or maybe you can’t wait to take part in an entreme at The Great British Baking Show ? – buying a detachable mold will undoubtedly strengthen your baking arsenal. Of course, there are ways to get around the lack of a split mold , but they cost around $12 and you deserve a treat.