Patisse cake ring stainless steel 24 x 4.5 cm — round baking mould

Patisse stainless steel cake ring 24 x 4.5 cm is a round baking mould designed for shaping, baking and assembling uniform cakes, mousses and layered desserts. Constructed from corrosion-resistant stainless steel, the ring maintains its shape under heat and provides a smooth edge for clean slicing and precise presentation. Its diameter and height make it suitable for standard single-layer cakes, mousse portions and stacked creations used in both home and professional kitchens.

Advantages

The stainless steel construction resists corrosion and is dishwasher-safe for convenient cleaning. The rigid circular form ensures even support during baking and assembly, helping to achieve consistent thickness and neat edges. The smooth interior facilitates easy release of baked goods and assembled desserts, while the moderate height offers versatility for a range of recipes from tarts to layered mousses.

Suitable for

• Shaping and baking round sponge cakes and tart bases
• Layering mousses, creams and chilled desserts
• Cutting and assembling uniform rounds for plated desserts
• Using on baking sheets, silicone mats or in freezer applications

Key specifications

• Shape: round
• Outer diameter: 24 cm
• Height: 4.5 cm
• Material: corrosion-resistant stainless steel
• Finish: smooth interior and rolled edge for safe handling

How to use

Place the cake ring on a prepared baking tray or silicone mat before adding batter or layered components. For baking, position the ring centrally and fill to the desired depth, then bake according to the recipe. For chilled or frozen desserts, assemble layers directly inside the ring and refrigerate or freeze until set. To remove, loosen the edges gently with a thin spatula if needed and lift the ring vertically to preserve the shape. Clean the ring after use with warm water, mild detergent or in a dishwasher following the kitchen appliance guidelines.

Usage recommendations

For best results when baking, preheat the oven and avoid overfilling the ring. Use a flexible spatula to smooth layers and a thin knife to release edges before lifting. When working with delicate mousse or chilled desserts, chill the assembled product thoroughly before removing the ring to maintain clean edges.