Springform cake pan Patisse model P-02961 — high, wide base Ø 18 cm

Patisse P-02961 is a high springform cake pan with a wide removable base and an internal diameter of 18 cm, designed for baking layered cakes, cheesecakes and tortes. The pan’s high side walls and sturdy latch fastening allow precise shaping and gentle removal of fragile pastries without deformation. Constructed to suit domestic kitchens and small-scale professional use, this springform pan provides even support for tall recipes and simplifies unmolding thanks to its separable base.

Advantages

The springform design with a separate bottom and a reliable latch fastening enables clean release of baked goods while preserving edges and layers. The high sides accommodate multi-layer cakes and recipes requiring tall molds. A wide base increases stability on baking trays and makes it easier to transfer assembled desserts. Materials and finish are chosen for routine kitchen use and straightforward cleaning.

Suitable for

• Baked cheesecakes and no-bake cheesecakes
• Layered sponge cakes and tortes
• Mousse cakes and chilled desserts
• Small batch home baking and light professional pastry work

Key specifications

• Internal diameter: 18 cm
• High sidewall profile for tall cakes
• Wide removable base for stability and easy transfer
• Latch fastening for quick and gentle release
• Suitable for oven baking and refrigerated set desserts

How to use

Place the base inside the ring, close the latch to secure the sides, and position the pan on a baking tray before filling. For easier unmolding, line the base with parchment and lightly grease the ring if desired. After baking or setting, release the latch and lift the ring straight up to remove the sides; leave the cake on the base for serving or transfer carefully to a serving plate. Clean the pan after use according to the manufacturer’s instructions and ensure it is fully dry before storage.

Usage recommendations

To preserve the shape of delicate cheesecakes and mousse cakes, cool them completely before releasing the ring. For neat presentation, assemble and chill layered desserts on the pan base, then slide the cake off the base onto a serving plate by running a thin spatula between the base and the plate.