Baking ring Ø 22 cm, height 6 cm

Baking ring Ø 22 cm, height 6 cm

Baking, layering and cooling are particularly convenient - in the oven, fridge and freezer. The cake ring is suitable for elegant cakes and airy sponge cakes. How is it used? Place the ring on a baking tray with baking paper that is as straight as possible; the heat reaches the dough best on a perforated tray. Fill the ring with sponge dough, but not too high, as it will rise during baking. Unlike baking with a springform pan, there is no closed base, so the sponge cake is baked evenly and airily. Leave the base to cool completely; cover it with a second tray for use the next day. Loosen the edge with a knife and cut even slices with a cake cutter or a cake saw. For layering, cover the washed ring with a cake insert strip. Do not work directly on the final cake plate: a small cardboard base (1-2 cm smaller) with a larger base underneath makes it easier to move the cake. Insert a slice of sponge cake or a crispy base and fill it as desired. Viscous ingredients such as caramel or cake jelly also stay reliably in the ring. What is the cake ring particularly suitable for? For clean edges and a stable hold when cooling in the fridge or freezer. Once the cake is firm, the cake ring can be easily removed thanks to the insert strips and then cleaned in the dishwasher.