Round high ring 16 cm de buyer D-3912-16 — stainless steel pastry/baking ring 16 cm

De Buyer round high ring 16 cm (model D-3912-16) is a stainless steel pastry and baking ring with a 16 cm internal diameter designed for shaping, baking and assembling cakes, tarts and layered desserts. The straight high wall provides uniform height control and clean edges for professional-looking results. Constructed from stainless steel, the ring resists warping and is suitable for repeated use in both professional and home kitchens for portioned desserts and consistent baking.

Advantages

The stainless steel construction ensures durability, heat resistance and easy cleaning, while the smooth vertical walls help achieve sharp, even sides on pastries. Its 16 cm diameter and high profile make it versatile for individual cakes, entremets and multi-layered desserts. The simple, open design allows for easy insertion and removal of baked goods and for working with mousses, creams and layered fillings without sticking.

Suitable for

• Individual cakes and small layered entremets
• Tarts and shortcrust bases requiring straight sides
• Portioning and assembling mousse cakes, semifreddos and chilled desserts
• Baking uniform sponge layers and using as a removable mold for plated desserts

Key specifications

• Material: stainless steel
• Internal diameter: 16 cm
• Profile: high/straight vertical wall
• Suitable for oven use and cold assembly
• Reusable and resistant to bending under normal kitchen use

How to use

Place the ring on a baking tray or a removable base, greased or lined if required by the recipe, then fill with batter, dough or layered components. For cold-set desserts, assemble layers directly inside the ring and chill until set before carefully removing the ring by sliding it upward. When baking sponges, ensure even batter distribution and rotate the tray if necessary for uniform browning. After use, wash the ring with warm soapy water or place in a dishwasher if recommended by your practice; dry thoroughly to avoid water spots.

Usage recommendations

For best results with mousse and cream-based desserts, chill the assembled ring on a flat surface and use a thin offset spatula to level layers. To prevent sticking with delicate bakes, line the base with parchment or a silicone disc and lightly grease the ring walls if required.