# How do I put together this springform pan? Need answer somewhat fast. **URL:** \ **Category:** Factual Questions\ **Created:** [February 12, 2009, 12:13am UTC](https://boards.straightdope.com/t/how-do-i-put-together-this-springform-pan-need-answer-somewhat-fast/485450 "2009-02-12T00:13:47Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![Joey\_P](https://avatars.discourse-cdn.com/v4/letter/j/919ad9/32.png) [@Joey\_P](https://boards.straightdope.com/u/Joey_P)\ **Post date:** [February 12, 2009, 12:13am UTC](https://boards.straightdope.com/t/how-do-i-put-together-this-springform-pan-need-answer-somewhat-fast/485450/1 "2009-02-12T00:13:47Z")
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. ---
**Author:** ![ivn1188](https://avatars.discourse-cdn.com/v4/letter/i/e480ec/32.png) [@ivn1188](https://boards.straightdope.com/u/ivn1188)\ **Post date:** [February 12, 2009, 12:33am UTC](https://boards.straightdope.com/t/how-do-i-put-together-this-springform-pan-need-answer-somewhat-fast/485450/2 "2009-02-12T00:33:06Z")
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. ---
**Author:** ![Joey\_P](https://avatars.discourse-cdn.com/v4/letter/j/919ad9/32.png) [@Joey\_P](https://boards.straightdope.com/u/Joey_P)\ **Post date:** [February 12, 2009, 12:43am UTC](https://boards.straightdope.com/t/how-do-i-put-together-this-springform-pan-need-answer-somewhat-fast/485450/3 "2009-02-12T00:43:11Z")
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. > **[clementine cake](https://smittenkitchen.com/2009/01/clementine-cake/)** > > Last year, when I made that dud of a clementine clafoutis a whole bunch of you brought Nigella Lawson’s Clementine Cake to my attention. But, by that point in the winter I was tired of clemen… ---
**Author:** ![kittenblue](https://avatars.discourse-cdn.com/v4/letter/k/ba8739/32.png) [@kittenblue](https://boards.straightdope.com/u/kittenblue)\ **Post date:** [February 12, 2009, 5:36am UTC](https://boards.straightdope.com/t/how-do-i-put-together-this-springform-pan-need-answer-somewhat-fast/485450/4 "2009-02-12T05:36:48Z")
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. ---
**Author:** ![kittenblue](https://avatars.discourse-cdn.com/v4/letter/k/ba8739/32.png) [@kittenblue](https://boards.straightdope.com/u/kittenblue)\ **Post date:** [February 14, 2009, 4:27pm UTC](https://boards.straightdope.com/t/how-do-i-put-together-this-springform-pan-need-answer-somewhat-fast/485450/5 "2009-02-14T16:27:40Z")
Bump…how did the cake turn out? ---
**Author:** ![Joey\_P](https://avatars.discourse-cdn.com/v4/letter/j/919ad9/32.png) [@Joey\_P](https://boards.straightdope.com/u/Joey_P)\ **Post date:** [February 14, 2009, 4:39pm UTC](https://boards.straightdope.com/t/how-do-i-put-together-this-springform-pan-need-answer-somewhat-fast/485450/6 "2009-02-14T16:39:09Z")
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. ---
**Author:** ![kittenblue](https://avatars.discourse-cdn.com/v4/letter/k/ba8739/32.png) [@kittenblue](https://boards.straightdope.com/u/kittenblue)\ **Post date:** [February 15, 2009, 12:38am UTC](https://boards.straightdope.com/t/how-do-i-put-together-this-springform-pan-need-answer-somewhat-fast/485450/7 "2009-02-15T00:38:11Z")
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!