Mo wrote:
> "flitterbit" > wrote in message
> ...
>> Mo wrote:
>>>
>>> "Mo" > wrote in message
>>> ...
>>>> "Woolstitcher" > wrote in message
>>>> ...
>>>>>
>>>>> I few months ago I bought a set of 3 spring form pans of graduating
>>>>> sizes. So far I have only used springform pans for cheesecake and
>>>>> flour-less chocolate cake, right now (per request of my 8 year old
>>>>> daughter) I have Dutch Baby in the oven. I have never made it in a
>>>>> springform before, but I'm sure that it will turn out fine.
>>>>> I'm wondering what other people use their springform pans for?
>>>>> Besides cheesecake
>>>>> Thanks,
>>>>>
>>>> When making a torte or cake with layers of cake and cream and fruit,
>>>> I start by baking the cake in the springform, then slicing it into
>>>> three layers. I then build the cake right in the spring form,
>>>> layering the fruit, maybe whipped creme fraiche, and fruit between
>>>> the cake layers. Then I put it all in the fridge to chill. When I
>>>> take off the springform side ring, the cake is perfectly formed for
>>>> covering with ganache or fondant or even molded chocolate. The
>>>> springform works like a mold so you have a perfect shape to work
>>>> with. You can make some spectacular cakes this way.
>>>>
>>>> Cheers!
>>>> Mo
>>>>
>>> Some pics of a birthday cake I made a few years back using a
>>> springform. This cake would have been much harder to do without a
>>> springform. It is an adaptation of the chocolate ruffle cake in
>>> 'Baking with Julia.'
>>>
>>> Baked the chocolate genoise in the springform:
>>> http://tinypic.com/view.php?pic=834nzwn&s=1
>>> sliced it into 3 layers
>>> http://tinypic.com/view.php?pic=6qcvib7&s=1
>>> layered the cake, chocolate creme fraiche, cake, creme fraiche,
>>> raspberries, and cake into the springform
>>> http://tinypic.com/view.php?pic=87a2qhj&s=1
>>> chilled, then unmolded
>>> http://tinypic.com/view.php?pic=73ff246&s=1
>>> Made a collar of dark chocolate, molded on a rectangular strip of
>>> plastic, slightly higher than the cake. Wrapped the collar around the
>>> cake, then piped more whipped creme fraiche onto the top
>>> http://tinypic.com/view.php?pic=8a3zhv5&s=1
>>> Next I printed 'happy birthday janie" on a sheet of paper backwards,
>>> put a sheet of plastic over it, and piped in the words using white
>>> chocolate
>>> http://tinypic.com/view.php?pic=71w00sg&s=1
>>> Then streaked milk and dark chocolate over the letters to make the
>>> background
>>> http://tinypic.com/view.php?pic=8ax97ix&s=1
>>> placed this on the chocolate collar surrounding the cake, and voila
>>> http://tinypic.com/view.php?pic=86hc02d&s=1
>>>
>>> It was a really delicious cake, as well as looking pretty cool. The
>>> cake layers were soaked in raspberry liquor. There was whipped
>>> chocolate creme fraiche between the bottom layers, and fresh
>>> raspberries and whipped plain creme fraiche between the top two. I
>>> did another similar cake with cherries and Crown Royal. I scalloped
>>> the top edge of the chocolate collar with a cookie cutter to give the
>>> impression of a chocolate crown, and pressed in candied cherries for
>>> 'jewels."
>>>
>>> Cheers!
>>> Mo
>>>
>> What a gorgeous cake! Thanks for sharing your photos and procedure;
>> educational as well as inspiring
>
> Thanks for the compliments I just can't seem to get the hang of
> traditional buttercream decorating. My big hot hands just don't seem to
> work with a piping bag of buttercream. I can do simple borders and
> writing, but my roses always seem a little flat. I have found all kinds
> of ways to get a really nice looking cake without buttercream roses,
> though.
>
> That cake was a little complicated in the decorating, but the basic cake
> could have been finished a lot of different ways. It could have been
> coated with ganache (have you ever tried whipping ganache? It whips up
> just like a really rich chocolate buttercream, without the butter!). Or
> use your favorite buttercream recipe. Or deep swirls of whipped heavy
> cream. Your decorating will look great as long as you start with a
> well-shaped cake. For me, the springform is a great tool for getting a
> nicely shaped cake.
>
> I did this once with a chocolate cake, soaked in frangelica, then spread
> Nutella and whipped heavy cream between each layer. I finished it by
> coating it in ganache, and pressing in chopped hazelnuts half-way up the
> sides. I used melted white chocolate to pipe the happy birthday.
>
> I used to do a mother's day tea party at a place I worked. I made this
> cake with a white cake cut into three layers, then each layer spread
> with peach perserves, sliced peaches and whipped cream. I finished it
> with a heavy frosting of whipped cream, in deep swirls. Peaches and
> Cream. You could do the same thing with strawberries.
>
> You can layer white cake and custard, then coat the cake with ganache.
> Boston Cream Pie.
>
> You can layer chocolate cake with whipped milk chocolate ganache and
> coat with dark chocolate ganache.
>
> Banana and custard between white cake layers, iced with whipped cream
> for a banana pudding torte cake.
>
> These are all spectacular cakes that are really easy to make with a
> springform. It's not just for cheesecake.
>
> Cheers!
> Mo
>
>
Thanks for posting your ideas for variations for cakes; I'm going to
save these for future baking, if you don't mind

Another tasty variation might be layers of banana cake, filled with
sliced bananas and custard, and the whole thing coated in ganache