Wilton 2105-2174 Mini Springform Pan, Set of 3, Silver
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- Perfect for baking individual desserts/recipes
- Non-stick surface offers reinforced coating that provides quick release and easy cleanup.
- Dimensions are 4 by 1 3/4in
- Pans can be used to create beautiful three layer cakes suited for any occasion.
- Decorating is made easy when combined with Wilton baking products and creative ideas.
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From the manufacturer
3 Mini Springform Pans
For Personal Sized Treats
This three-pack of mini springform pans is perfect for creating mini cheesecakes, quiches, deep dish pizzas and more.
Made for Easy Release
Specially designed for making cheesecakes and tortes, the springform pans have sides that spring free from the base, releasing desserts without breakage. Non-stick pan easily release, and offers quick dishwasher safe cleanup.
Springform Pan Design
Springform clamp opens sides of pan and releases food easily.
3-Piece Springform Pan Set
- 4 Inch x 1.75 Inch
- Set of 3 Mini Pans
- Dishwasher Safe
Compare to similar items
This item Wilton 2105-2174 Mini Springform Pan, Set of 3, Silver
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|Item Dimensions||6.25 x 4.75 x 4.25 in||3 x 10.75 x 10.75 in||9.84 x 9.92 x 1.97 in||4.5 x 4.5 x 1.2 in||4.33 x 4.33 x 1.96 in||5.83 x 1.95 x 7.78 in|
|Material Type||Steel||Aluminum||Steel||Commercial Steel||Steel||Chromium Steel|
|Size||4.75" x 6.25" x 4.25" (Length x Width x Height)||8"/9"/10"||4 pc.||1 - Pack||4' R||4 by 1 3/4-Inch|
Wilton's mini springform pan set is perfect for individual desserts/recipes. Springform pan is nonstick for easy release. Dimensions are 4 by 1 3/4-inch. With Wilton products your imagination is the limit to what fun desserts you can create.
Top Customer Reviews
I ordered these with the intent to use for making Paula Deen's pumpkin cheesecake in mini form for my sweet neighbors. There's only 2 of them, so they don't need a huge dessert, but I wanted to bring them something. I'm a pastry chef by trade, & these are some of the best non-stick pans ever. The springs are durable & seem sturdy enough to withstand frequent use. I'll also eventually use these for miniature mousse cakes. Wilton is not my preferred pan brand, but I would both recommend & purchase these again. If my review helped you, please click "yes". Any questions you have, I'd be happy to answer as well.
These have gotten a lot of use in the past few weeks, as I'm trying to perfect an actually edible gluten-free birthday cake for my daughter's first birthday. I purchased these for this purpose, and initially thought they were pretty awesome. They make the perfect size cake. I can use a regular sized cake recipe and it distributes excellently between all three pans. They are certainly non-stick, and I have yet to break a cake in removing it from the pan.
The first signs of discord appeared when I tried to clean them the first time. As other reviewers have noted, cake batter tends to leak a little around the bottom edges of these pans. This didn't impact the cakes in any way, but batter got baked into all sorts of little nooks and crannies and crevices of the pans. This was NOT easy to clean.
What prompted this review is that the batter leaking issue seems to be getting worse with time. The last two times I've used these I have had to take down my smoke alarms while baking because batter has dripped into the bottom of the oven and burned there. I will attempt to solve this by putting the pans on a cookie sheet in the future, but I'm a little worried that this will impact the even baking of the cakes.
For the cakes I used Duncan Hines Classic Yellow cake mix and followed the lower fat recipe (using applesauce instead of vegetable oil). I weighed the dry mix in a bowl and only used half. I cut the amount of water and applesauce in half (1/2 of 1/3 of applesauce was a pain in the butt to calculate! It's 2tbsp, 1tsp, .5tsp, and a slightly heaping .25tsp). I stored the rest of the dry mix in a mason jar with the baking directions cut from the box. I baked 3 pans at a time using the dark/nonstick pan temperature (325?). I starting looking through the window at 15 minutes to see if the tops of the cakes were set. Closer to 20 minutes I checked them with a toothpick. I can't remember exactly how long I baked them for, but it was between 20 & 30 minutes. Put them on a cooling rack immediately after removing from the oven. DO NOT let them cool in the pan for more than 5-10 minutes because they will stick! I cut off the rounded part of the top, flipped them upside down and started decorating. I only used 2 of the 3 cakes (less decorating!) and the 3rd was a backup in case something happened to one of the other two.