Baking in a spring form pan

I have been fighting with how to seal my spring form pan so it doesn't leak in the water bath. I have tried heavy duty foil and longer foil and still it leaks. Not to mention it's a waste of foil. You use it one time and throw it away. I have wrestled with this for a while and have come up with a solution.

I needed to bake a 12 inch cheese cake so I bought a 16 cake pan (not spring form) and a 14 inch one. I put water in the 16 inch pan and float the 14 inch pan. Then I just set the 12 inch spring form pan in the 14 inch pan and bake. No foil, no leak, and no waste.

My son decided they wanted a cheese cake wedding cake and no bakery would do it. Said it wasn't possible. Don't EVER tell a permie it's not possible. It just takes engineering.

That's a pretty smart way to handle the situation. Here I was thinking of using a thin layer of food-safe silicone spread over the spring form so that it created a permanent water-barrier but this solution was even more elegant and waste-free. Well done!

Saralee Couchoud wrote:Don't EVER tell a permie it's not possible. It just takes engineering.

It was an elegant solution to the problem and you engineered a beautiful cake!

Thank you for the nice compliments

D. Logan wrote:That's a pretty smart way to handle the situation. Here I was thinking of using a thin layer of food-safe silicone spread over the spring form so that it created a permanent water-barrier but this solution was even more elegant and waste-free. Well done!

They actually make a silicone diaper it you will, that snaps over the spring form pan. Problem was they make it for the smaller sizes but not the 12 inch