Baking ring number 7 for sponge cakes and tarts

Baking ring number 7 for sponge cakes and tarts

With this practical baking accessory, you can make fine cakes and airy sponge cakes in a precise sieve shape - in the oven, fridge and freezer; then clean it easily in the dishwasher. What is it suitable for? The cake ring is used for baking sponge bases and for shaping number cakes without a base so that the heat reaches the dough evenly. How is it used? Place the ring on a baking tray that is as straight as possible and lined with baking paper; the heat reaches the dough particularly well on a perforated tray. Fill with sponge mixture, but not too high, as it will rise during baking. Bake, leave to cool completely and loosen the edges with a knife; cut the bases particularly evenly with a cake cutter or cake saw. For layering, line the cleaned ring with a strip of cake liner. Do not build the cake on the final plate: a small cardboard base (1-2 cm smaller than the cake) on a slightly larger cake base makes it easier to lift and move. Insert a slice of sponge cake or a crispy base and add the desired filling; even thick ingredients such as caramel or cake jelly will stay reliably in place thanks to the cake ring. Place the cake in the ring in the fridge or freezer until it is firm; the insert strip and ring can then be easily removed and the tool is ready for the next use.