Stainless steel cake rack

Stainless steel cake rack

Whether for truffles, cakes or bread, this versatile tool makes work in the bakery noticeably easier. What is it suitable for? The stainless steel rack serves as a reliable tray for cooling pastries and as a base for stamping and glazing. How is it used? For classic truffles, fill hollow balls with ganache, seal them with a little couverture or form balls from slightly firmer ganache, cool them, roll them briefly in tempered couverture and place them on the grid lined with baking paper using a round stamping fork. Gently move the coated ball back and forth with a three or four-pronged stamping fork until the desired spikes are formed, place the praline on baking paper and chill; the more liquid the couverture and the longer it is rolled, the smaller the spikes. For glazes, place the grid on clean baking paper, lift the cooled cake or frozen cake onto it using a cake slice and spatula, prepare the glaze (e.g. mirror glaze or melted cake glaze drops) and pour it evenly over the top. Before the icing sets, run the spatula lightly under the cake, lift one side and move it slightly so that the icing does not stick to the grid later; then place it on the cake plate or leave it to set briefly. When cooling pastries, the rack is ready near the oven: as soon as the tapping or stick test is successful, remove the tray and place the bread, cupcakes or puff pastry directly on the rack. Leave cakes in cake or springform tins in the tin for around 10 minutes, carefully turn the cake out onto the wire rack, loosen the edges of round cakes with a knife without serrations, open the springform tin and remove the base. Place the stainless steel grid on the table as a practical trivet for hot casserole dishes and pots. After use, it goes into the dishwasher for easy cleaning.