ROSE’S heavenly CAKES: Orange Glow Chiffon Layer Cake (page 203) bakes easy on a springform pan. as the recipe says, the pan should be non-nonstick (plain metal), include a flower nail, and cake strips. (note: the pan i used is a loose bottom pan, not a springform… on my next posting you will notice that the bottom piece of this pan is indeed heavy and collapses the cake when cooling inverted).
for a heart take, i recommend a 9×2-inch heart pan, but since i don’t have it as springform, line it with parchment paper. be aware that when cooling the cake -inverted- the parchment stretches a little and the tops turn a little concave. the cake is still VERY good!
if you don’t have a flower nail, a large piping tip will do. it helps if the piping tip is as tall as the cake pan, so the piping tip can hold the parchment better in place when cooling the cake inverted.