No hay artículos en el carro
No hay artículos en el carroDescripción del producto
Alta calidad
Hecho de acero inoxidable de grado alimenticio, duradero, a prueba de corrosión, resistencia al calor y buena dureza.
Fácil de limpiar
Después de su uso, puedes enjuagar bajo el agua directamente para limpiar. También son aptas para horno, congelador y lavaplatos.
Multiusos
El juego de moldes de anillos de tres tamaños puede hacer pasteles delicados, sándwich, panqueques japoneses, mini pastel, mousse, huevo, pasteles o galletas.
Flygirl
Comentado en los Estados Unidos el 5 de marzo de 2025
good for cutting biscuits or shaping warm cookieseasy to useeasy to clean
ashley
Comentado en los Estados Unidos el 14 de diciembre de 2024
Works great and easy to clean sharp cuts. Perfect size.
Rebecca G
Comentado en los Estados Unidos el 24 de octubre de 2024
Seem to do OK we will continue to work with these and see if they cut the cake well in time.
D. Smith
Comentado en los Estados Unidos el 20 de septiembre de 2024
In this journey I'm on to move through some cookbooks of gluten-free pastry chefs, I have had to purchase a lot of equipment I've never seen or heard of before. These cake rings are some of that. I've used an adjustable cake ring to make the mousse topping on a mousse cake and that was pretty straight forward. I bought these for a recipe that called for entremet rings or a 10" springform cake pan. I opted to play with the multiple size rings that I've purchased. The ones I'm reviewing here are the two smaller rings in this three ring package, but in the picture where all the rings are still on the pan, they are the two largest rings. So you'll see that the batter leaked out from under the rings. I'm not sure this is the fault of the rings. The book said to put down a silicone mat or parchment paper. I think I should have used parchment paper. I found a youtube video on how to prepare cake rings and the chef had distinct two-step process for *lining the ring* instead of *lining the cookie sheet* that seemed extremely clever. So I will make this recipe again and try with just flat parchment on the cookie sheet as the book author suggests and if that doesn't work, I will make the ring liners. It will give me an excuse to make this recipe again, so I don't mind at all. I just ate the spilled batter right off the silicone mat while the cakes were cooking and it was *delicious*! But I tell you this to demonstrate that I'm not sure it's the fault of the rings that the batter leaked. They seem like simple devices, and quite sturdy at that. The cakes released (with the help of a plastic bundt knife) beautifully even though they only got a light spray with avocado oil. They washed up by hand with no problem at all either. I'm going to take the responsibility here for the leaking batter. These two bigger cakes look a little bit less done in the picture and that's my fault too. I should have put them on separate pans so that they could have had a longer cooking time to make up for the larger diameter. But the recipe says you can warm them from the freezer at the same temp that you baked them so that you can have that crispy crust on top, so I think this is all fine as they are indeed meant for the freezer anyway --- and again, NOTHING to do with the rings. I think I've got pretty nice rings here, because the sides of my cakes look great even though I'm stumbling around learning things the hard way!
Customer
Comentado en los Estados Unidos el 20 de abril de 2024
It’s very good
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