so all these posts about this amazing and easy pear tart- and i'm sold- i want to try my hand at one this weekend. the only problem is, i really have never actually baked anything from scratch before. i love cooking, but i've really never ventured into the whole baking desserts realm.
so here are my questions- (and please forgive how painfully obtuse they may sound)
what is a springboard pan? how does this differ from a regular baking pan? is it necessary? how does it work?
how long should the cake cool?
do i take it out of the pan if i'm going to let it sit overnight in the fridge?
is there anything else, equipment-wise, that i need for this cake? i.e.- a mixer..
any other maybe-obvious-to-you-but-not-at-all-to-me tips are incredibly welcome.