Baking With a Cake Ring: Tips and Tricks For Use

You should pay attention to this when baking with a cake ring

Everyone knows the classic springform pan for baking cakes, but you can also use a cake ring. This even has some advantages.

• Before you use your cake ring for baking, however, you should make sure that the material can withstand high temperatures. This is usually the case with metal models, but to be on the safe side, check the instructions or ask the manufacturer. So nothing can go wrong.
• If the cake ring is suitable, it has the advantage that it is thinner and has no base, so the dough is baked more evenly and the cake bases are straight and without bulging.
• Another advantage is that most cake rings are adjustable in size. Adjust your cake ring to the desired size and fix it so that nothing can slip.
• You should then lightly grease the inside before baking. This way the dough will easily come off later.

Leak-proof thanks to baking paper – that’s how it works

Simply placing the cake ring directly on a baking tray is not recommended, because baking trays are usually never completely flat. So it quickly happens that dough runs out from under the ring. For this reason, you should make a bottom out of parchment paper:

• Place the cake ring on a piece of parchment paper. Fold the paper tightly all the way around and twist the corners to create a base.
• Alternatively, you can pull the parchment paper up the sides of the ring and fold it over the rim at the top. Secure the parchment paper there with a few metal paper clips (make sure you don’t have a rubber cover).
• The ring with the baking paper can now be placed on an oven rack or baking sheet and the dough filled in and baked.
• After baking, the dough can be carefully loosened all around with a knife and the cake ring can then simply be pulled off upwards. If you have chosen the technique with the paper clips, you should release them beforehand.