HOME > Chowhound > Home Cooking >

Ideas for a Cake Ring

lilgi Jan 30, 2011 08:00 PM

I purchased an 8" cake ring over the holidays by error, and it will probably cost me more to return it. What would be a good recipe or suggestion for using this? I'd be willing to keep it if I could make a practical dessert with it, but unfortunately I don't make tiered cakes.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. bushwickgirl RE: lilgi Jan 31, 2011 05:19 AM

    Aside from building tortes with them, you can use a cake ring as a direct replacement for any cake pan, any cake recipe, and especially a recipe that calls for a springform, such as a souffle or mousse cake or frozen desserts. Try a flourless chocolate souffle cake in it, but you can bake any cake in them. Good quality rings last longer than springforms and take up less storage space than cake pans.

    A few tricks to using them: Your baking sheet or sheet pan has to be very flat, no warpage, or there will be significant batter leakage. Bake your batter with the ring on parchment or a silpat. Grease the inner side of the ring before adding batter. Don't move the ring while or after pouring in the batter.

    If your batter is thin, wrap the cake ring exterior with aluminum foil, to form a bottom, as a springform would have. For frozen desserts, such as layered ice cream cakes, line the interior with an acetate strip cut to fit height and circumference, which will allow easy release.

    You don't have to make tiered cakes with them, but you might find that since you have the ring, you could give some simpler ones a try. It's worth keeping and experimenting with.

    I realize you don't have a heart shaped pan, but this recipe will fit an 8" x 2' ring:

    http://www.epicurious.com/recipes/foo...

    34 Replies
    1. re: bushwickgirl
      lilgi RE: bushwickgirl Jan 31, 2011 01:15 PM

      I never thought of it as a replacement for a spring form pan and now that you mention it, I just "lost" my 8" spring form in the middle of a recipe - today. I wish I had read your post before I went running to get a new one; I purchased a 9" one since most spring form pan recipes call for this size.

      The bottom of my 8" spring form pan (which was not attached to the ring when I stored it), ended up going directly inside of one of my treasured 8" cake pans (luckily I have 2 more), and it went so far down it is sealed very tight; tried butter, knives, banging, hot water but nothing worked.

      The recipe you posted or even a flourless chocolate cake is a nice suggestion for Valentines (even without the heart cake pan). I don't think I've ever made anything with a combination of chocolate and cinnamon (from the recipe), what are your thoughts on this combo and also chocolate and orange?

      1. re: lilgi
        e
        Eat.Choui RE: lilgi Jan 31, 2011 01:54 PM

        I just want to chime in and say chocolate and cinnamon together is sensual! It's perfect for Valentines. That cake sounds so good, I'm going to try it out.

        1. re: Eat.Choui
          lilgi RE: Eat.Choui Jan 31, 2011 07:11 PM

          Do you have the heart cake ring already? It really is a beautiful cake, I may want to get a heart ring now. I'd like to try this with raspberries, do you think it'll work with Chambourd?

          1. re: lilgi
            e
            Eat.Choui RE: lilgi Feb 1, 2011 05:58 AM

            I read reviews and a person did a variation of the recipe with raspberries and Chambourd and gave it a glowing review. I don't have a heart shape ring, yet. I have several round and square ones, so I should add a heart one to the collection!

            1. re: Eat.Choui
              lilgi RE: Eat.Choui Feb 1, 2011 07:03 PM

              Sur la Table has them for around $8 (look at the Valentine's section). I'll be getting a package ready for a "future chowhound" (who knew?). I hadn't read the reviews but I'll take a look :)

        2. re: lilgi
          bushwickgirl RE: lilgi Feb 1, 2011 11:48 AM

          "sealed very tight; tried butter, knives, banging, hot water but nothing worked."

          Oh wow, I hate when that happens. There was a thread last year from a young poster who had a similar problem, and she was able to get the bottom out eventually, but I don't remember how. Lots of posters offered all kinds of advice. I believe the thread was on the Cookware board. Maybe do a search for it, but I don't remember the exact name of the thread either, maybe, "getting springform bottom out of pot." See if you can locate it.

          A 9" springform pan is definitely worth having, it's the most called for size.

          As far as flavor combos with chocolate, cinnamon, coffee, orange or raspberry are some of my favorites, with cherry coming in a very close 4th. Whatever cake you make, let us know how it works out with the ring.

          1. re: bushwickgirl
            lilgi RE: bushwickgirl Feb 1, 2011 07:01 PM

            Tyvm, I'll look for that thread tonight and thank you as well for the great suggestion. I'm getting a package together for order and I'll include the heart ring. I'll let you know which combo I used (I'm thinking raspberry).

            1. re: bushwickgirl
              lilgi RE: bushwickgirl Feb 15, 2011 06:05 AM

              The cake was a hit, will keep this on my Valentine's menu :)

              I never got the heart ring; by the time I was to place the order wouldn't have gotten it on time. First time using the 8" ring and worked like a charm. I used the smallest cookie sheet as a base which just fits the ring, but honestly all sheet were slightly warped so the parchment paper underneath helped. Thanks again!

              1. re: lilgi
                bushwickgirl RE: lilgi Feb 26, 2011 02:54 AM

                Glad to hear it worked out for you. Happy baking!

            2. re: lilgi
              goodhealthgourmet RE: lilgi Feb 1, 2011 07:28 PM

              chocolate + cinnamon is wonderful, and adding a touch of cardamom makes it even better :)

              and here's that thread about the stuck springform bottom:
              http://chowhound.chow.com/topics/689660

              good luck with it!

              1. re: goodhealthgourmet
                lilgi RE: goodhealthgourmet Feb 1, 2011 07:39 PM

                Omg, how did I ever miss this thread! Thanks! Now I know what I have to do. And I'm with you on a touch of cardamom.

                My favorite combo ever is cinnamon and orange. Strangely I don't think I ever had chocolate with cinnamon, looking forward to trying it. I'm sure I've had chocolate and orange in a confection but I don't think it's ever been anything that memorable. I think I would love it in a good recipe.

                1. re: lilgi
                  goodhealthgourmet RE: lilgi Feb 1, 2011 08:02 PM

                  you know what rocks even more than chocolate with cinnamon? chocolate with ginger. YUM.

                  i've never been a *huge* fan of the orange combo, but you might want to try chocolate-dipped orange slices. you could also take a tried-and-true orange recipe and gussy it up with chocolate...ooh, how about covering Nigella's Clementine Cake with a luscious dark chocolate ganache? now THAT sounds like a chocolate-orange combo i could get behind.

                  BTW, if you've ever had traditional mole or Mexican chocolate, you've had chocolate with cinnamon ;)

                  1. re: goodhealthgourmet
                    lilgi RE: goodhealthgourmet Feb 1, 2011 08:34 PM

                    Okay, you managed to show me a recipe with my second favorite combo; orange and almonds ;) Yes, I would try this with a ganache!

                    I thought I had seen some posts about this cake possibly here in the forum, but I hadn't seen the recipe until now; I MUST try this soon. Thanks again!

                    Btw, I don't think I've had either of the above. The closest I could think of is chocolate babka I had once years ago; but still that is so different than almost pure chocolate with cinnamon.

                    1. re: lilgi
                      goodhealthgourmet RE: lilgi Feb 1, 2011 09:48 PM

                      never had mole? well, my dear, we need to change that! ask on your local board if anyone can recommend a place for you to get good mole poblano or mole negro.

                      as for pure chocolate with cinnamon, Dolfin - a Belgian chocolate company - makes terrific bars (and some other amazing flavors too). they're not easy to find in stores, but you can order them online:
                      http://www.chocosphere.com/Html/Produ...

                      1. re: goodhealthgourmet
                        lilgi RE: goodhealthgourmet Feb 2, 2011 07:56 AM

                        I'll definitely try it!

                        My local market has chocolate from all over, I'l check it out there too for the Dolfin.

                        But seriously, I think I'm going to have to make that clementine cake soon....

                        1. re: lilgi
                          goodhealthgourmet RE: lilgi Feb 2, 2011 10:22 AM

                          try it with blood oranges - i made it a few years ago as one of the desserts for a Passover seder at my folks' house, and after trying it Dad took it off the buffet & stashed it in the kitchen so he could eat it for breakfast every day for the rest of the week :)

                          and i think i just found the solution to your desire for a chocolate & orange combo:
                          http://chowhound.chow.com/topics/476330

                          1. re: goodhealthgourmet
                            lilgi RE: goodhealthgourmet Feb 2, 2011 11:20 AM

                            WOW! I cannot wait to try this, and guess what? I didn't even look closely at the recipe and it requires 21cm/almost 8.5 inch spring form pan; will get use out of my 8" ring with this recipe too, especially if I never get the other one out :) Thank you ever so much!

                            Omg that's so funny about your dad! During the holidays I make a huge assortment of cookies and lots of platters. Your dad reminded me of my MIL; she "protects" her favorite cookies by sneaking them all underneath the other ones. She can be an imp sometimes, gotta love her!

                            1. re: lilgi
                              goodhealthgourmet RE: lilgi Feb 2, 2011 03:32 PM

                              my sister did the same thing with the cherry-apple tart i made for Thanksgiving because she wanted to eat the filling for breakfast. bunch of characters, i tell you!

                              let me know how the cocoa clementine cake turns out for you...if *i* was making it, i'd probably top it with a decorative drizzle of ganache. just sayin' ;)

                              1. re: goodhealthgourmet
                                lilgi RE: goodhealthgourmet Feb 2, 2011 06:53 PM

                                Definitely ganache!

                                1. re: lilgi
                                  lilgi RE: lilgi Feb 7, 2011 07:48 AM

                                  Okay boss, I got my blood oranges yesterday, and I think I'll do this recipe first with just ganache sans cocoa. BUT, I was wondering; won't the batter have a muddy color instead of a bright orange? I got a 2 pound bag yesterday, they are SO good!

                                  Spotted the Dolfin chocolates at Fairway too; a bit pricey I didn't get any but I will eventually try those. Funny, I used to be a chocolate fiend and I still am, but I think I've mellowed out a bit :)

                                  1. re: lilgi
                                    goodhealthgourmet RE: lilgi Feb 7, 2011 09:41 AM

                                    the cake won't be orange, but it shouldn't look muddy either. the exterior usually turns out nicely golden brown, and the interior sort of pink-or orange-tinged light golden with flecks of almond. does that make sense?

                                    ah, Fairway...one of the only things i miss about NY :)

                                    1. re: goodhealthgourmet
                                      lilgi RE: goodhealthgourmet Feb 7, 2011 10:47 AM

                                      Yeah I guess once mixed with everything else. The flesh is really dark, and at the market I picked through the bags with the brightest skins since you have to throw in the whole shebang; many of them were brownish in color. Hah, I don't think this bag is gonna make it till the end of the week :)

                                      I wish you had a better experience in Ny, I understand though it's not for everyone.

                                      1. re: lilgi
                                        goodhealthgourmet RE: lilgi Feb 7, 2011 12:20 PM

                                        not to worry, i have plenty of happy NYC memories...it just ran its course for me after 28 years ;)

                                        Google some images of blood orange cake - you'll get a good sense of how the cake should look. i haven't made it in a while, but IIRC, some of the color leaches out when you boil the oranges.

                                        1. re: goodhealthgourmet
                                          lilgi RE: goodhealthgourmet Feb 15, 2011 06:20 AM

                                          ghg, I'd like to make this again "sans orange rind". It was too bitter for my liking, but I'm wondering if I could just use the guts of fresh oranges and put through the processor. This recipe would make a great twist on Karidopita (wouldn't need the zwieback at all; as I was eating this it's the first thing that came to mind).

                                          I didn't get my "chocolate-orange" fix with this one; I think I needed a really bright orange flavor. I'll try the combo with another recipe and redo this one with the honey syrup; should work out beautifully. Not sure how many oranges I'd need but I figure it will be much more to get the right solids in the batter. Do you think it'll work? I'm hoping it will only change the flavor.

                                          1. re: lilgi
                                            goodhealthgourmet RE: lilgi Feb 15, 2011 09:24 AM

                                            I'm wondering if I could just use the guts of fresh oranges and put through the processor.
                                            ~~~~~~~~~~~~
                                            i'm sure you could. if i were you, i'd zest the oranges - being sure not to get any of the pith b/c that's where the bitterness lies - discard the peel, then blitz the pulp, juice & reserved zest in the FP.

                                            re: the proportion of solids, you'll have to play with it and increase the amounts of orange pulp *and* almond flour to get the right consistency. forget the cocoa version - use the original recipe sans cocoa, and go back to our original thought to just cover the cake in chocolate ganache - you can even add some orange oil to the ganache.

                                            1. re: goodhealthgourmet
                                              lilgi RE: goodhealthgourmet Feb 15, 2011 09:59 AM

                                              I didn't make the one with the cocoa in the batter; just the ganache since I wanted to try it this way first; but even so this batter was too bitter to enjoy with the ganache. Orange oil, a great idea with my next try.

                                              You're right, I don't think I would have minded so much if it were rind without the pith; I could propbably use the entire 2 1/2 pound bag, sectioning out the orange and peeling rind only, no cooking. Looking forward to trying this again. (I'm starting to get ideas for the pound of shelled pistachio nuts I didn't use over the holidays; if they weren't salted I think I would try with those too.) Btw, hope you had a great Valentines!

                                              1. re: lilgi
                                                goodhealthgourmet RE: lilgi Feb 15, 2011 03:18 PM

                                                i lovelovelove pistachios! in case you need inspriation:
                                                http://www.boston.com/lifestyle/food/...
                                                http://iheartkatiecakes.blogspot.com/...
                                                http://thebarmybaker.blogspot.com/200...

                                                or if you want to make your own pistachio paste first, i've had my eye on this one ever since i first saw it:
                                                http://www.alwaysorderdessert.com/201...

                                                and of course there's always bark...
                                                http://www.culinate.com/recipes/colle...

                                                or biscotti...
                                                http://kitchenculinaire.blogspot.com/...

                                                or the Ottolenghi shortbread...
                                                http://relentlessabundance.wordpress....

                                                you can use the salted ones in any recipe and just omit the added salt.

                                                my V-Day was perfect - Hawaii Five-O was on so i got to spend it with my beloved Alex O'Loughlin ;) hope you & DH enjoyed the day as well!

                                                1. re: goodhealthgourmet
                                                  lilgi RE: goodhealthgourmet Feb 16, 2011 03:10 PM

                                                  Thanks ghg! Football season posed a conflict with five-o (after a while I stopped recording). Your V-day sounds perfect!

                                                  I love pistachios too, I think the reason I still have them unopened is because during the holidays I payed so dearly for them. I make pistachio-cranberry biscotti, and I have the pistachio rosewater recipe (haven't tried it yet). Loved the flourless chocolate that you posted up there, the bark, and Ottolenghi's, I'll be trying at least one of those soon. Thanks for sharing, I copied them all.

                                                  I'll be trying the orange one again with the changes; I'll let you know how it turns out, the oranges this season are really tasty.

                                                  1. re: lilgi
                                                    goodhealthgourmet RE: lilgi Feb 17, 2011 07:10 PM

                                                    you'll have to try it with Dekopons once they make it to the East coast!
                                                    http://www.latimes.com/features/food/...

                                                    and i'm looking forward to your reports about everything...i haven't been baking AT ALL these days, so i'm living vicariously through all of you :)

                                                    1. re: goodhealthgourmet
                                                      lilgi RE: goodhealthgourmet Feb 18, 2011 03:32 AM

                                                      I can't wait to try those! We're out of blood oranges here. Big shopping to do next month (need more almonds too), maybe they'll be ready by then. You are the awesomest.

                                                      I'm going to make an attempt next month for the flourless chocolate cake as well; btw yet another recipe to try with my 8" cake ring ;)

                                                      And 2 birthday cakes in March; DS wants chocolate, was going to decorate with white buttercream and then I saw this:
                                                      http://www.epicurious.com/recipes/foo...
                                                      (hmmm....maybe for mine later on in March hehe

                                                      )

                                                      Plans for Mother's Day: Hank's chocolate box!

                                                      I am jealous that you are NOT baking; I have to taste all of this :P

                                                      1. re: lilgi
                                                        goodhealthgourmet RE: lilgi Feb 18, 2011 08:32 AM

                                                        don't be jealous - the tasting is why i can't bake right now. health issues for the past several months, and grains (even GF ones) and sugars always make me feel worse. hoping to get back to it soon, because i made a big container of Meyer lemon powder that i want to play with. it's just sitting there taunting me!

                                                        1. re: goodhealthgourmet
                                                          lilgi RE: goodhealthgourmet Feb 18, 2011 08:48 AM

                                                          awww ghg, hope you feel better. I thought I saw a thread with you about dehydrating meyer lemons. I'll have to look that up again just to see how and what you do with it.

                                                          I hear ya about the sugar, I too feel better when I'm off it, can't do anything about it yet till after mother's day and I still have to make cannoli. Getting all the stuff has been a project and Fairway doesn't have the ricotta impastata; will have to go to Arthur Avenue. I'm really good though with only tasting, except for the JT ccc cookies, I'm paying for those now :)

                                                          1. re: lilgi
                                                            goodhealthgourmet RE: lilgi Feb 18, 2011 09:57 PM

                                                            sigh, i reeally wish we had Fairway out here, particularly since i no longer shop at Whole Paycheck.

                                                            here's the info for the citrus powder so you don't have to go looking for it:
                                                            http://chowhound.chow.com/topics/7488...

                                                            1. re: goodhealthgourmet
                                                              lilgi RE: goodhealthgourmet Feb 18, 2011 10:19 PM

                                                              Thanks ghg!

          2. e
            Eat.Choui RE: lilgi Jan 31, 2011 12:34 PM

            Bloggers that are a part of Daring Bakers had a January challenge of "Biscuit Joconde Imprime to wrap around an Entremets dessert." I like this one:

            http://www.eatthelove.com/2011/01/swe...

            1 Reply
            1. re: Eat.Choui
              lilgi RE: Eat.Choui Jan 31, 2011 01:18 PM

              There is something very likeable about Irvin! It gave me an idea for doing a "7 layer cookie-cake". I make those cookies every christmas, would be nice to try something different.

            2. Hank Hanover RE: lilgi Feb 17, 2011 03:04 AM

              I have the perfect answer for you. Use it to make a chocolate box. It should be just about perfect to hold a dozen truffles or based on some of your other posts.... cream puffs.

              It takes a little practice especially because the mold isn't flexible. You can line the bottom with parchment but not the sides. You can unmold it by holding the pan in warm water for a few seconds. Use cocoa butter on the sides.

              Anyway, pour tempered chocolate into the bottom about 1/4 inch deep and let it harden. Remove and set aside. It will be the lid.

              Pour another 1/4 inch of chocolate into the mold and let it harden. Now the hard part. You have to build up the sides by brushing a layer of tempered chocolate on and let it harden and do it over again until you have 1/4 inch walls. Ok, you can demold the way I said earlier. Worst case scenario...it breaks then you either eat the chocolate or melt it down and start over.

              You can decorate the box with piped chocolate, leaf patterns. If you want the lid to keep from sliding around you can "glue" on pieces of chocolate onto the lid just inside where the walls touch. probably about 3/8 inch from the outside edge.

              Here are a few links with some info. I first saw this technique in Elaine Gonzales' book, "Chocolate Artistry". Unfortunately, she didn't have a web site I could find that describes this.

              I have to admit... It is a lot easier with a silicone mold. I made a giant of a heart shaped chocolate box with a silicone mold. I think it weighed about 4 pounds. Ok.. so it wasn't all that practical. But heck... I bet even I could get a girlfriend if I gave her a chocolate box filled with truffles. She would just weigh 10 -15 pounds more in a few weeks...more to hang onto.

              3 Replies
              1. re: Hank Hanover
                lilgi RE: Hank Hanover Feb 17, 2011 03:26 AM

                Sounds like a beautiful, worthwhile experiment. I might try this next time I have company, if I don't have too much going on. Should be gorgeous with some truffles, maybe decorate the lid with chocolate curls. Hank do you have those links?

                1. re: lilgi
                  Hank Hanover RE: lilgi Feb 17, 2011 05:21 AM

                  oops... sorry.

                  http://candy.about.com/od/chocolate/r...

                  http://www.google.com/search?q=how+to...

                  http://www.foodnetwork.com/recipes/ja...

                  http://www.ohnuts.com/blog/2011/02/ho...

                  As far as decorating is concerned.... Pipe more chocolate or even the summer coating that doesn't need tempering. You can even get that stuff in every color of the rainbow from Wilton. Pretend it is a cake.

                  1. re: Hank Hanover
                    lilgi RE: Hank Hanover Feb 17, 2011 12:40 PM

                    This is a great idea Hank, thanks for posting. The lid askew definitely makes the box :) I've got to get the creativity flowing again, the holidays do me in every time.

              Show Hidden Posts