Patisse cake ring with removable turban insert 16 cm, stainless steel, anthracite

The Patisse cake ring with removable turban insert, 16 cm in diameter and finished in anthracite stainless steel, is designed for shaping and assembling small layer cakes, mousse cakes and plated desserts. Its straight-sided ring and a removable inner turban insert allow for precise portioning, neat edges and easier demolding when working with layered fillings, mousses or semifreddo preparations. The anthracite finish provides a non-reflective surface that helps with presentation and handling in both home and professional kitchens.

Advantages

The combination of a rigid stainless steel outer ring and a removable turban insert delivers stable support during assembly and reliable release when removing the insert. The 16 cm diameter is suited for individual-sized cakes or small shared desserts. Stainless steel construction ensures durability, resistance to bending and simple cleaning, while the anthracite coating reduces glare and visible fingerprints for a cleaner appearance during plating.

Suitable for

• Assembling filled or layered desserts with fruit, creams or ganache
• Preparing semifreddo, panna cotta or chilled entremets
• Portioning individual desserts for buffets and events

Key specifications

• Material: stainless steel with anthracite finish
• Diameter: 16 cm
• Design: straight-sided ring with removable turban insert
• Use: suitable for cold and room-temperature assembled preparations
• Cleaning: hand-wash or dishwasher-safe depending on finish; dry thoroughly after washing

How to use

Place the outer ring on a flat plate or baking sheet. Insert the turban piece inside the ring and add layers of sponge, mousse, cream or other fillings as required, pressing gently to even out layers. For chilled desserts, refrigerate or freeze between layers to set components before continuing assembly. To demold, remove the outer ring first if needed, then carefully lift out the removable turban insert to release the dessert without damaging edges. Clean the ring and insert after use and dry fully to prevent water spots.

Usage recommendations

For best results when making mousse or semifreddo, line the inside of the ring with acetate strip or parchment to achieve perfectly smooth sides. Chill layered desserts sufficiently between stages to maintain defined layers and facilitate clean demolding. Avoid direct flame and sharp impacts; store flat or upright in a dry place to preserve the anthracite finish and shape.