Where to find a 20-22cm FLAT bottomed springform tube pan?

Food & Drink, Events and Entertainment
1

Fellow bakers, I need your help!

After years of use and abuse, my favorite springform baking pan has finally sprung it’s clasp, and so I need a replacement soon-ish, before the Kuchenpolizei gather at our next Kaffeeklatsch.

I’m looking for a:
20-22cm
FLAT BOTTOMED
springform tube pan.

To give you an idea of what I need: I found something similar, but these are 26 and 28cm, too large.

The flat bottomed part is key. One can find springform tube pans with wavy raised design bottoms everywhere - unfortunately these won’t do. I need the bottom insert (the part with the tube) to be flat. Here is an example of what WON’T work:

I’ve tried the usual sources: Manor, Galaxus, Brack, Amazon, Temu, and even the more specialist Sibler. Any other cooking specialty stores I might try?

(And yes, I’ve sent OH down to his workshop to try to repair the clasp. But I fear that will only be a temporary measure, so a replacement is likely inevitable.)

Many thanks!

2

Forgive me, but the image shows a flat bottom as well as the wavy one?

And in the description

  • Box contents: 1 x springform pan with flat and tube base (diameter 20 x 6.5 cm) – best quality from Dr. Oetker

Besides, if you buy it and it’s the same size, you could just use the old bottom?

3

bluntside is right, you get two different bases.
The flat one doesn’t have this thingy in the middle that will leave a hole in your cake - do you want that at all?
The fancy ones are for “Guggelhupf” type cakes.

You could also send your hubby to Migros, but there you only have the choice between 18cm and next up is 24cm.

edit: And there is Coop that offers a 20cm one.

If one of those fit we want at least a picture of the first cake in the respective thread.

4

Sorry to be unclear - I need a tube insert where the bottom piece attached to the tube is flat, not wavy.

The tube insert is critical; several of my recipes will not work with a standard ‘non-tube’ springform pan.

(I have just about every size of non-tube springform, and believe me, I have tried to adapt. But no, the denser batter needs a tubed pan, or the middle comes out undercooked.)

Thanks!

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5

Is this what you mean?

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6

I hadn’t thought of an angel food pan…

Not a springform - but as long as it’s two pieces it just might work.

Thanks BM!

8

20cm only though, which you already seem to have.

9

Well yes but it’s broken and that’s why she needs to replace it.

The only ones she’d found were 26 or 28cm which is too big.

The one I found isn’t springform but it is the right type and dimensions.

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10

Annoying how they force these patterns in the tube pan on people. I searched and found no flat ones.
You could also try to set the tube-part of BM’s product into a springform.

Might work, might be a few milimeters too large … how good is your OH at DIY, after all he’s got a work-shop?

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11

Can OH weld an open-ended tin can on top of the flat base?

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12

I suppose OH could come up with ‘something’ - but honestly, I don’t know if the materials he works with are safe for food.

I like BM’s suggestion of an angel food cake tin. Even if it doesn’t work as well for my denser cakes, I can always use it for a traditional angel food. Haven’t baked, or eaten, one of those in decades, so it would be a fun experiment.

Thanks one and all!

13

your problem drives me crazy (did I ever mention I am stubbern?) and after spending quiet some time on searching for the solution, I give up.
Can’t believe they all produce the same stupid pattern thingies, when they could make a fortune keeping them flat. Maybe one of these idiots reads swissforum :smiley:

If I were really desperate with the Kuchenpolizei on my doormat, I’d just put a cumpet ring in the middle for starters. Mine are stainless steel.

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14

I know - it’s a if there is only one cake pan factory in the world…

Appreciate your herculean search efforts, though.

Now that’s an idea… will have to give it a try.

Thanks!

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15

This err… “Kuchenpolizei”… is there much of a recruitment process, and how soon are you allowed to start knocking on doors and asking about their cakes..?

Asking for a friend.

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16

You first have to prove your mettle in the Geraniumpolizei. Only then can you apply for promotion to the next level.

Be aware, though: A Kuchenpolizist(in) must pledge to work tirelessly to eradicate the moral temptation of cinnamon.

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17

Wait! Around here cinnamon is a religion. And don’t even think about nutmeg!!

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And here, an anathema. Thou shalt not add cinnamon to thy Haselnuss-schnecken!

But as a true devotee of the Cult of Cinnamon ( i.e., an American), I am happy to see that the times, they are a-changin’. Lately, you can even occssionally buy Franzbrötli in Migros!

(That scritchy sound you hear is pearls being clutched among the Old Guard.)

I make it my mission to spread the good word (Cinnamon!) via good deeds (Zimtkuchen!) whenever I can…

:wink:

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19

oh wow, while I still ponder how a pattern in a springform can ruin a cake (am I allowed to use the frivolous word cake?) this is going directions I can’t follow.

I put cinnamon in curries, will lightning strike me?

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20

My aldi regularly carries Franzbrottchen. And the local coop megastore has zimmtschnecken.

But I was also going to suggest an angel food cake pan. I think galaxus carries them. Mine is aluminum.

You need a center tube, otherwise a flan pan with a lid would work. My flan pan is stainless and goes in the dishwasher.,

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21

Two words: Streusel topping.

ETA:
Oops, I meant fruit topping, as in a fruit crumble. Crumb, streusel, clearly having a senior moment.

Any offering of curry pleases the Kitchen Gods.

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