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Lesi
Comentado en Canadá el 23 de marzo de 2025
That's perfect for made icecream cake.
Dana
Comentado en los Estados Unidos el 22 de enero de 2025
I don't bake cakes often, and thought this would make a good alternative to buying a range of cake pan sizes. I've found it works best for baking in the smaller range of sizes, as it doesn't want to stay expanded at the larger size. What I really like about it, though, is the option for making other types of layered desserts. I can put a base layer of cake on the bottom, then add a layer of ice cream, mousse, or other ingredients that need to be chilled or frozen. Since I like making homemade ice cream as well, I've found myself using it more often for those kinds of desserts. When you have a base layer to put in first, it will hold the mold at the expanded full size.
MG
Comentado en los Estados Unidos el 10 de abril de 2025
Works well, easy to use and clean. They cut the cake well so they always look good. Highly recommended.
Marcio Hernandes
Comentado en los Estados Unidos el 18 de noviembre de 2024
Very good and easy to use.
D. Smith
Comentado en los Estados Unidos el 16 de septiembre de 2024
I love the flexibility of this. I've been working my way through a few gluten free baking books and buying very specific supplies for each recipe. I saw this available through the Amazon Vine program and thought it might solve a lot of problems with buying specific dimensions in rings. It DOES! For example, this recipe called for cutting the cake bottom in half, but I goofed up on the egg whites and it didn't come out as tall as I expected. But it was no problem to use the whole cake, because the walls of this ring are plenty high enough for the added height. The top layer of this cake is chocolate mousse and while the strawberries made most of the contact with the ring, mousse got pushed through and this released just fine after being in the fridge for a few hours. I've enclosed pictures of the cake in the ring, out of the ring and what stuck to the ring (not much). Also, the cake base was baked in a 9" cake pan, but the ring was set to 8" and used like a cookie cutter to make the nice smooth edges through the baked cake bottom. How cool. I've always been amazed when I see cakes like this and assumed some poor chef was using an exacto knife, tweezers and prayer to make edges like this. Cake rings. Oh my gosh! So glad I have this! This recipe is a slighty goofed up and slightly modified version of "strawberry chocolate mousse cake" from "Patisserie Gluten Free: The Art of French Pastry. Cookies, Tarts, Cakes, and Puff Pastries" by Patricia Austin. But as you can see, even slightly goofed up, this cake ring helps make up for it. It's a pretty cake, especially given I'm just learning! Good tools! Good recipes!
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