Baking ring for cakes KingHoff KH-1792, adjustable round cake ring 12 cm height

KingHoff KH-1792 is an adjustable round baking ring designed for forming, baking and assembling layered cakes and tortes. With a fixed height of 12 cm, the ring enables consistent cake wall height and clean edges for baking, cooling and setting mousse or creams. The adjustable diameter makes it suitable for different portion sizes and recipes, supporting both home baking and professional pastry tasks.

Advantages

The baking ring offers an adjustable diameter to accommodate a range of cake sizes while maintaining a uniform 12 cm height. Its metal construction provides stable shape retention during baking and cooling. The smooth inner edge supports neat layers and precise cuts, and the open design allows easy removal of baked or chilled cakes without damaging the structure. The ring is suitable for repeated use and for tasks that require controlled shaping and even layering.

Suitable for

• Baking round sponge cakes and génoise with consistent height
• Setting mousse cakes and chilled desserts
• Layering and assembling multi-tiered tortes and entremets
• Cutting and shaping cakes for portion control

Key specifications

• Height: 12 cm
• Adjustable diameter: range suitable for various round cake sizes
• Material: metal suitable for baking and cooling applications
• Design: open, height-fixed ring for easy removal of cakes

How to use

Adjust the ring to the required diameter and place it on a baking tray or a suitable base such as a silicone mat or baking paper. If needed, line the ring base with parchment or use a removable cake board to facilitate removal. Pour batter, mousse or filling into the ring and bake or chill according to your recipe. After baking or setting, allow the product to cool slightly if hot, then carefully expand or lift the ring to release the cake. Use a thin spatula along the inner edge if adhesion occurs to separate layers cleanly.

Usage recommendations

For best results, grease or line the interior before use depending on the recipe, and ensure even batter distribution to maintain uniform layers. When making mousse or chilled desserts, place the ring on a stable base and refrigerate until fully set before removing. Clean the ring after cooling with warm soapy water and dry thoroughly to prevent corrosion.