Merrill is a co-founder of Food52.
No, it's actually a great idea!
amysarah is a trusted home cook.
I've transported many cakes (cheesecake and otherwise) in a spring form pan. I usually just release it per the recipe - to make sure the cake doesn't stick to the pan's sides and air can circulate around it as it cools on a rack - then close it back up once cool and cover the top. Very handy - as is using, e.g., a tart pan with removable bottom in the same manner. Never had any problems.
THANK YOU!!! Merry Christmas!!
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Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
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