Why does my cake batter leak from a springform tin?

If two springform tins/pans are leaking..it sounds as if something else is askew.

This may seem laughably wrong, but could your oven rack be tilted..? Or possibly the entire oven?

Could someone be sneaking into your kitchen and using your springform pans to make sandcastles in the mud..? Anybody borrow the pan(s) and dent/mishandle them..? Are you reducing your fat intake and possibly using thinner, low-cal, runny ingredients..?

I'm stumped.

It's a mystery. If the temperature/season has changed since the last time you baked, it's entirely possible that the expansion and/or contraction of the metal in the varying outside/inside temps could be effecting their ability to retain batter. (thinking out loud)

There are thousands of bakers and chefs that will say they have never had a springform pan that did NOT leak. There are still others that insist that no springform pan should ever leak, and if one does, it is defective. It's those same people who insist they have never had a springform pan leak that also claim to have never had soaked black beans that never got soft. I don't believe it.

The consensus is to line the pans with aluminum foil or parchment paper, and always use a flat cookie sheet under the pan (at least on the lower rack) to prevent any leaks from dripping down to the oven bottom.

Spraying the oven racks with a non-stick spray may help with getting the burnt batter off but obviously it would be better to eliminate the leak vs. plan ahead for it.

It is also strongly suggested that a sturdy crust be there in the bottom to keep the contents in place. The foodies say that springform pans mustn't be used for runny quiches and thin batters and are only to be used for thick cheesecakes and the like. They also insinuate that one who uses a springform pan in a manner in which it was not intended is just flirting with disaster.

When lining with parchment paper; line the bottom of the pan with parchment, extending the circle past the channel where the bottom and the ring fit together..making a tighter seal. Then wrap the exterior with foil up the sides. (websites go into this in greater detail) below. Personally, I think you just happened to have had a particularly awesome little springform pan in the past and you didn't know it. That doesn't mean that you can't land on another great one though.

Hopefully, one of these links will help.

German Foodie~blog spot~how to properly line a springform pan:

http://germanfoodie.com/food_blog/2011/10/26/how-t...

Garden Web~Does your springform pan leak?:

http://ths.gardenweb.com/forums/load/cooking/msg05...

Discuss Cooking~blog spot~Help, my springform pans are leaking:

http://www.discusscooking.com/forums/f17/springfor...

Help~my very costly springform pan leaks~Chow hound:

http://chowhound.chow.com/topics/824824

Springform Pan Leaking

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RE:

Why does my cake batter leak from a springform tin?

I've purchased a new springform tin since I've taken up baking again, and my batter keeps leaking out of the bottom - I have used a springform in the past to bake cakes and had no problems. I haven't changed my cake recipe or measurements, and I've tried with two different...

As with many things these days, springform pans likely aren't made as well as they once were. I've yet to find one that doesn't leak, at least a bit. I think the problem could be easily solved if springform pans were made with a silicone seal but until that happens, I just improvise. I've actually never tried baking a regular cake in one, but I've made many cheesecakes, and always wrap a large piece of heavy duty foil up and around my springform pans, before pouring the batter inside. I get a large enough piece of foil to cover the bottom and crimp up around the sides. I do this because I always bake my cheesecakes in a water bath, and the foil keeps the water from leaking into the pan. For your purpose, the foil should also keep the cake batter from leaking out as well. I would certainly give it a try. Hope this helps. :)

Did you check to see where your new pan was manufactured? Some countries don't make quality untensils that work right.

I would put parchment paper on the bottom part, then snap the ring on. That should help seal it.

You should probably put the springform pan inside a larger pan so in case it leaked it wouldn't be all over the bottom of your oven.

Use parchment paper on the bottom and if possible a Graham crust, especially for cheese cakes.

This will stop it from running and leave more batter in the tin which results in more cake.

Good luck

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There isn't much you can do with it other to chuck ot out, or use it to batter something else, like moro bars or chicken wings, but they would still need to be cooked today or tomorrow H-man

Spread butter in the joint between the bottom and sides, and along the overlap. The butter caulks the joint.

-chef.