Help! Upside down cake?

[PanchoHambre]

I love to both make and eat upside down cakes - the spring form pan seems to be a miracle

BUT

I have a hard time getting a good release from the bottom/top. The fruit "topping" always ends up sticking and ruining the integrity of my cakes. They taste good but look way too rustic for weddings. Help.

 

[chilefarmer]

Pancho, I have always used a large cast iron skillet for my upside down cakes. They are well seasoned and don't stick. Butter is the first think that goes in the skillet, Fruit then the batter.
I haven't used a spring form pan for this type of cake, so not much help. CF

 

[ChowderMan]

two things you can try:

the outright cheat-'em-up method: line bottom with wax paper (not parchment...)

experienced-like-a-banshee: there is a point in the cooling down process where tops are warm enough to still be slightly flexible but will come away cleanly - helper trick: run a long knife across the bottom of the spring form pan before flipping. when fully cooled some sticky stuff may set up so stiff it adheres and tears apart....

when cooling the cake, use a rack - setting the hot pan on a "solid" surface does not allow it to cool "evenly" - the middle will remain hotter than the edges....

 

[PanchoHambre]

when cooling the cake, use a rack - setting the hot pan on a "solid" surface does not allow it to cool "evenly" - the middle will remain hotter than the edges....

I think this was the problem maybe I needed to let it cool more - I was afraid if it cooled it would glue itself - also i was hungry

on the upside it tastes super awesome - i totally recommend baking with apricots

 

[QSis]

I think this was the problem maybe I needed to let it cool more - I was afraid if it cooled it would glue itself - also i was hungry

on the upside it tastes super awesome - i totally recommend baking with apricots

Well, let's SEE, Pancho!

I know you can post pictures, since you posted some when your house was going through some renovations.

Lee