Prepare cakes for many guests
If I expect many guests, I have to offer many cakes. I've made the work a lot easier, for example, I no longer bake my eggshell in the springform pan, but on the high fat pan. The ingredients are doubled, the preparation remains as with the Springform.
In addition, I had my husband make stainless steel sections for my cake. So I can "halve" it in the Springform and put other fruits on both sides. So it does not have to be a whole cherry and a whole gooseberry pie or something.