How to choose a cake mold?

At a festive tea party, a favorite treat of children and adults is often present - a cake. A huge variety of forms and tastes will allow each sweet tooth to choose a sweetness to his liking. The same richness of choice affects dishes for baking.

In order for the delicacy to turn out delicious and beautiful, you need a cake mold that meets certain requirements, because different materials have different properties. For example, some forms are suitable for a biscuit cake, others for a mousse cake, and some options will turn out to be universal.

• Disposable molds will help out housewives who do not like to wash dishes after cooking baking. Such products are made of aluminum foil, cardboard or parchment, they hold their shape perfectly and do not require oiling. It is very simple to extract the finished baked goods from the tins, because you can not be afraid to damage them.

• More recently, a silicone mold has appeared, which is gradually gaining great fame thanks to a huge list of its advantages. It does not require lubrication with the exception of the first preparation in it. Baking does not stick and bakes evenly. This material is environmentally friendly, there is no smell when heated, it is durable, if you don’t cut the finished delicacy right in the form, it’s easy to take it out. This is the best dish for mousse cakes, pies and desserts.

• The ideal form for cakes is rightly called Silikomart Eclipse made in Italy. This is a round 3D volumetric shape, the diameter of which is 18 cm. A flange ring with a height of 45 mm is attached to it. This is the optimal configuration and size for making mousse cakes and desserts, jellied meat, jelly and biscuit, since any dish looks non-trivial - in the form of an ellipse.

• Ceramic forms have deservedly established themselves as safe hypoallergenic dishes for health. By baking in it, the hostess can be sure that the minimum amount of useful substances of the starting products will be lost. Among other advantages, one should not forget about the ease of washing without fear of scratching the surface of the product, as well as uniform baking of the contents, along with long-term heat storage after turning off the oven. An aesthetic component is also important: it is not a shame to put such a dish on the festive table.

There are also disadvantages - ceramics require careful handling and do not tolerate shock and sudden changes in temperature, so put the dishes in a cold oven and do not fill in a cold form with cold water.

• Glassware will become necessary helpers for any housewife, as they are resistant to freezing and baking in a hot oven. Such dishes do not absorb odors, which allows you to use it for cooking a variety of dishes. However, glass can be moody - food can easily stick to the surface, which makes it difficult to remove the finished dish and clean the dishes. To facilitate washing, soak the container with water, but first you need to wait until it cools completely, since glass does not like temperature changes.

• Popularity is still held metal molds that are detachable. If the hostess likes this option more, then it is better to choose an aluminum or steel mold. The bottom of a high-quality shape should be hermetically connected to the sides. But it also happens that over time, too thin dough begins to leak. Confectionery paper easily eliminates this problem if you line it with the bottom of the form.

The undeniable advantage of the detachable side is that when removing the finished cake, the latter does not receive damage. Integral forms cannot guarantee this. Among the minuses is the fact that food adheres to the metal, but the way out of the situation will be forms with a special non-stick (Teflon) coating. Among the models there are also products with a hole in the center, which are considered more preferable for baking products from heavy dough.

The baking configuration can be any: a classic round, square, in the form of a heart, star, flower, with corrugated edges. It is important to remember that a metal container requires delicate handling and washing with a soft sponge, abrasives are prohibited. It is also better to use plastic or wooden shovels. All metal products are great for making any cakes and pies.

Taking into account the feedback of experienced chefs, the best for a biscuit is a detachable shape with a detachable bottom and necessarily high sides - in it it turns out to be the most airy, luxuriant and light.And housewives consider silicone forms to be the most convenient for making mousse cakes, so it is better to have a variety of kitchen tools in your arsenal and not limit yourself in the possibilities of making your favorite sweets.

The list of prefabricated dishes includes not only biscuit and mousse cakes, but also puff salads, desserts, jellies, snacks and aspic. For prefabricated dishes, a high detachable shape in the form of a metal ring that does not have a bottom is used. It is successfully replaced by a special stand with which the ready-made meal is transferred to the dish. The ring is an adjustable long steel strip with a clip-clasp. This means that you can create dishes of different diameters, for example, multi-tiered cakes with cakes of 16, 20 and 24 cm in diameter.

In conjunction with her, professionals recommend taking an acetate tape, which is laid between the walls of the mold and filling and serves to form ideal side surfaces that do not need to be leveled. It also facilitates the extraction of ready-made dishes.

Measuring the exact amount of ingredients will help the scales. It is better to take an electronic version, rather than a mechanical one, since the first device is more accurate. A special baking thermometer will allow even a novice pastry chef to cope with a capricious biscuit. A sieve is useful for sifting flour, without a mixer and a blender it is impossible to prepare an excellent mousse, magnificent sponge cake, souffle, glaze, mashed berries and fruits and perform many more tasks.

A turntable is the most important kitchen assistant for leveling cakes. It is worth taking a look at the stable options and with the largest radius. Scrapers, shovels and spatulas are actively used for applying and leveling cream on cakes, for decorating the sides. A small spatula is useful for applying patterns, and a large and wide one is for shifting the finished product onto a serving dish.

Before cutting the biscuit into cakes, it must be cooled, preferably held in the freezer for 1-2 hours, wrapped in cling film. An ordinary knife is not suitable for slicing a biscuit, as it will crush and crumble - it is better to take a bread knife, a dental floss, a string or a thin fishing line. In order for the cakes to come out the same, you can use a knife with clamps, on which you need to set the required height of the cake.

The demountable form also serves for cutting. In this case, the convex top is cut off, a cake in a ring is placed on a plate pedestal, the part that has risen above the edge is cut off, and thus the whole biscuit is divided. For housewives, often pleasing the family with pastries, it is advisable to purchase a convenient form-slicer.

The confectionery bag with various figured nozzles, the confectionery cutter with interchangeable rollers, the stacks and texture mats, as well as the glazing grill, will serve in the decoration of delicacies.

See the following video for tips on choosing the shape for the cake.