When I make ice cream cakes at home, I layer baked and cooled cake with slightly softened ice cream in the pan that I used to bake the cakes. Assembling the cake inside of a pan with straight sides gives my cake a good shape and stability, although I typically have to line the pan with plastic wrap to help me remove it from the baking dish. Williams Sonoma has a new summertime pan that promises to streamline the ice cream cake process a little more: the Silicone Springform Ice Cream Cake Pan. The unusual pan has removable silicone sides that peel away from the sides of a cake – no force needed, and no need to invert the cake to try to pop it out of the pan – after removing a pin that holds them together. The base of the pan is ceramic and doubles as a serving dish once the sides of the pan are removed. The pan measures 5 3/4″ x 10 1/2″ x 3″ high and is both freezer and oven safe, so you can use it to bake your cake layers, and once they have cooled, you can use it to assemble and freeze your cake easily. It definitely speeds up the ice cream cake process, and makes for a neat visual on top of that!
Now, you may not prepare too many ice cream cakes at home (although this pan certainly makes it easy), so it is worth noting that this pan can be used for a variety of other things. It can be used as regular bakeware and is sturdy enough – thanks to that ceramic base – to support cakes, quick breads and other baked goods. It can also be used as a mold for other types of cakes and desserts. Mousses, or mousse cakes, can be assembled in this pan, as can cheescakes, tortes and molded semifreddos.