The split ring for the cake is hardly an attribute for baking essentials. But, despite the fact that many do not even imagine how it is possible and necessary to use such a form during the preparation of a sweet confectionery, today's article will probably open something new and certainly interesting for a large number of hostesses. For those who would like to know for what purpose there are rings that help to bake a more accurate product and how to properly fill the ring during baking, this is today's article.
Shape dimensions
The ring for the assembly of the cake or its baking can be extended, and thanks to this property, the finished confectionery has a circumference of 16 centimeters and up to 30 centimeters. The height of the form can be up to ten centimeters. The mold material is stainless steel. The ring for the cake easily changes its diameter, which helps to bake a cake from several tiers, reducing the ring all the time before each subsequent filling of the form.
However, due to frequent shifting and parting, it happens that the clasp of the ring relaxes, and in the future the product (ring) is able to spoil the exciting baking process by unfastening it. This problem can be prevented by using some life hacks to fix the diameter of the mold.
Fixing Methods
Cake simply must be not only tasty, but also smooth and beautiful. Only after observing these conditions is the confectionery worthy of its name. It often happens that after repeated use, the ring ceases to be firmly fixed, and in the process of baking or assembling the product, instead of an ideal circle, something not quite expected can be obtained.
To prevent this from happening, these simple methods were invented:
- If you have foil, this method may come in handy, especially when the cake ring is used when baking a small-diameter product. Take a wide strip of foil (about 10 centimeters wide) and roll so that a narrow strip (accordion) is obtained from it. The resulting strip, wrap the handle of the form several times.
- Set the desired diameter of the ring and fix the walls using ordinary stationery clips.
- Binders (paper clips) - also perfectly hold the edges of the split ring for the cake.
How to keep the dough inside the ring?
In order for the dough not to leave its place in the mold, it needs a little help. To do this, a special silicone baking mat is placed on a flat baking sheet, a ring for the cake is placed on top, and only after that the dough is laid out. Of course, a little leak can not be avoided in any case. If a lot of biscuit dough “leaked” from your mold during baking, it means that it was not prepared correctly.
The second simple way is to make the sides and bottom of the foil folded in several layers. You need to fold only the way "accordion"! It is very important that the shiny sides do not turn to each other. The foil must be applied with a non-shiny side out.
Instead of foil, several layers of baking paper can be placed under the ring. She will hide the unevenness of the bottom and save the dough inside the ring for baking a cake.