Pastry rings

Ring

— cylindrical mold without a base for baking and/or assembling cake layers and mousse desserts; often made of stainless steel, with a fixed or adjustable diameter. Unlike a springform pan with a base, the ring is placed on a baking sheet with parchment or a mat, providing an even edge and uniform heating; for mousses, an acetate strip is added inside to achieve smooth sides and easily remove the mold after cooling. Stainless steel can be washed in a dishwasher, and before baking, the edges are greased or a strip is placed to prevent the layers from sticking and to maintain their shape. Practical examples: baking sponge cake to size without trimming, assembling mirror glaze mousse, leveling salads/cheesecakes without baking.