Christina Tosi’s towering Strawberries and Corn-Cream Layer Cake with White Chocolate Cap’n Crunch Crumbs, in Fine Cooking #111, requires a tall mold for assembling the cake. In her pastry kitchen at Momofuku Milk Bar, Christina uses a specialty cake ring, but we wanted to find a way to put our cake together using items we (and you) might already have in the kitchen. We found the answer in a springform pan and a sheet of parchment. On its own, the springform wasn’t tall enough, but with its removable base and expandable ring, it made for easy cake unmolding. So to make it taller, we added a parchment collar to contain those last few layers. Here’s how to do it:
- Assemble an 8-inch springform pan.
- Cut two 12×14-inch rectangles of parchment
- Fold the two strips lengthwise to get two 6×14-inch strips
- Line the inside of the pan with the strips, nestling them into each other, with the folded edge on the top.
Inspired to bake a layer cake of your own? Use the Layer Cake Recipe Maker and start creating.