Stainless steel cake rings are very versatile baking tools. They typically are available in various shaped and sizes (round, square, rectangular, heart, etc.) and are used to bake, chill and freeze cakes and entremets. Cake rings are bottomless moulds that requires a flat, lined baking sheet to act as its bottom. They can be used as direct replacements to the more commonly used spring form pan.
You will need
- Baking sheet
- Parchment paper
- Cake ring
- Ensure your baking sheet is completely flat, as this will act as the bottom for the cake ring. Using warped or uneven baking sheets can lead to significant batter leakage onto the baking sheet and will affect the height of the baked cake.
- If in a situation where very loose batters or water baths are required, wrap aluminium foil around the bottom of the cake ring to form a base to retain and protect the batter.
- Line the baking sheet with parchment paper to match the width and length of the baking sheet.
- Grease the sides of the cake ring, so the cake will be easy to remove when finished.
- Place the stainless steel cake ring on top of the parchment paper, in the centre of the baking sheet.
- Pour the batter into the centre of the cake ring; do not adjust the ring after or while the batter is being poured.
- Bake as usual.