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  #1  
Old 02-11-2009, 06:13 PM
Joey P Joey P is offline
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How do I put together this springform pan? Need answer somewhat fast.

I mean, I know how to assemble it. I'm just not sure which way the bottom piece goes in. It's not flat but rather shapped like a very very shallow pan. My question is, does it go in with the lip up or with it down. Think of a baking sheet, the lip up would be the normal way, with the lip down it would be like a baking sheet upside down. Also, it has a metal disk, I assume that just get's set on the bottom so I can remove the cake when I'm done, right?

I have about an hour and a half before I'll need it.
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  #2  
Old 02-11-2009, 06:33 PM
ivn1188 ivn1188 is offline
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Like a baking sheet, and the form sits on top of it. You shouldn't need the metal disc; the cake usually rests on the bottom pan.
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Old 02-11-2009, 06:43 PM
Joey P Joey P is offline
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I guess that makes sense. Then it's possible to set the bottom on the counter, set the form over it and snap it shut. The other way I have to kind of hold everything in place while my third hand snaps it shut. Also, now that I think about it, since the upside down way means the bottom is a little above the bottom of the form, when it's released the cake would fall about an eighth of an inch.

And I still have an hour to spare.

Here's hoping the cake turns out, I've never made anything with fruit in it, much less using the skin as well.
http://smittenkitchen.com/2009/01/clementine-cake/
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Old 02-11-2009, 11:36 PM
kittenblue kittenblue is online now
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OOOh...I've been wanting to try that recipe...and I just bought more clementines so I can! How did it turn out? My niece is allergic to gluten, so it sounded like something I could make for her birthday.
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Old 02-14-2009, 10:27 AM
kittenblue kittenblue is online now
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Bump...how did the cake turn out?
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  #6  
Old 02-14-2009, 10:39 AM
Joey P Joey P is offline
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Ummm mixed reviews. Some people liked it, others had a problem with the consistency. They told me the cake was almost like a pudding consistency (it was VERY VERY moist) and they didn't really care for all the orange skins. I didn't try any, as it isn't something I would eat, it just looked neat to make.
Give it a shot, it was certainly easy to make.
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  #7  
Old 02-14-2009, 06:38 PM
kittenblue kittenblue is online now
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Thanks...I can't believe you didn't try a bite, though...LOL. But I know the feeling about wanting to try make something just because it looks cool, or the technique is interesting. And so much stuff on Smitten Kitchen looks sooooo interesting!
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