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Pastry moulds
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GOBEL Moulds
Gobel non-stick perforated fluted round tourtière with movable bottom
Shipped within 7 days
Pastry rings
De Buyer Valrhona stainless steel perforated pie ring straight edge height 2cm
In stock
6,90€
€8.90
GOBEL Moulds
Gobel non-stick high rim fluted round tourtière with movable bottom
In stock
11,89€
€16.90
GOBEL Moulds
Gobel stainless steel high rim mousse and entremet ring 1mm thick
Shipped within 7 days
WHY USE A CAKE TIN?
Without a cake mould, it's hard to make a cake! It's an essential baking utensil. Whether it's for a birthday, a party or a simple family meal, the cake, and by extension the cake tin, becomes your best ally. The use of a cake tin offers a number of significant advantages: it's essential and simple to use, offers a wide variety of choices, and allows you to create specific and original shapes. It also enables you to bake multiple cakes in a single batch, thanks to moulds with cavities such as the madeleine mould, the financier mould or the cannelé mould.
HOW TO CHOOSE A CAKE MOULD?
There's now a cake mould for every situation, and choosing the right one is the most important thing. Choosing a mold that's too small or too large, not high enough or too high, on the contrary, can result in your recipe going completely wrong! That's why, when choosing a cake tin, the first thing to consider is the number of people involved. Producing a recipe for 4 people is not at all the same as for 12, and the mold will therefore not be the same size! For further clarification, let's take the example of a round springform cake tin with a standard height of 4cm: count 2 portions for 12cm, 4 portions for 16cm, 6 portions for 20cm, 10 portions for 28cm and so on. Next criterion, and not the least, the desired cake! Although the mould à manqué is the most versatile of all cake moulds, it's not the same for all moulds. That's why there are special molds like the Kouglof mold or the charlotte mold.
