Line your cake pan with parchment paper. You can wet the parchment paper for easier handling when lining your cake pan.
a cake cooked in a pan
Yes, usually a tube cake pan is a good substitution for a fluted (Bundt) cake pan.
Do you mean a cake mix? If so, you need to butter the pan, and then flour the pan. After you remove the excess flour, then you can put the cake mix in the pan.
A springform pan has a flat bottom that is surrounded by a metal collar that has a spring clasp that fastens the sides around the bottom. The batter or pastry is poured into (or set down into) the pan. Once the cake or cheese cake or torte is baked and slightly cooled, loosen the edges with a flat knife and then unclasp the spring to remove the collar. This leave the pastry or cake sides free without having to invert the cake onto another plate bottom. In this way delicate cakes or heavy pastry can be baked without breaking by unmolding.
Sure, I've made angel food cake in all kinds of pans. as long as the pans are ungreased and NOT non-stick, you'll be fine. Because the batter has to adhere to the sides of the pan in order to rise, non-stick or greasy surfaces don't work. The only issue you might run into is having trouble removing the cake from the pan after it's cooled.
Baking in a silicone pan makes it easier to take the cake out of it.
It depends on how deep the cake pan is.
It depends on how deep the pan is.
just place in pan
A cake can be best removed from a pan once it has cooled down in temperature. A cake that is still hot has not fully separated the cake edges from the walls of the pan. The cake should have been poured in a greased and floured pan to help ease removal after finished.
A springform is a cake pan, it just makes it easier to take out. Grease and flour as you would a regular pan.