Cake Ring Heights


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I'll admit in advance that this may come across as a weird or dumb question, but I'm just looking for input from someone more experienced. I'm looking for some cake rings to use in the future for entremets or also just regular cake assembly, and was wondering if there's a "standard" height for them. It seems entremets are usually 2" high or shorter, but layer cakes are generally much taller. I found a baking supply store that sells stainless steel ring molds in virtually every height, from 0.5" to 4", and so ideally I'm looking to get the most flexible height, rather than having to buy multiple rings of the same diameter. Would the best option just to get taller 3" rings? Although it may be a bit more difficult to smooth out the tops for a perfectly flat surface for shorter entremets, they seem to be the most flexible for whatever cake assembly purposes I may need them for.
 
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I'll admit in advance that this may come across as a weird or dumb question, but I'm just looking for input from someone more experienced. I'm looking for some cake rings to use in the future for entremets or also just regular cake assembly, and was wondering if there's a "standard" height for them. It seems entremets are usually 2" high or shorter, but layer cakes are generally much taller. I found a baking supply store that sells stainless steel ring molds in virtually every height, from 0.5" to 4", and so ideally I'm looking to get the most flexible height, rather than having to buy multiple rings of the same diameter. Would the best option just to get taller 3" rings? Although it may be a bit more difficult to smooth out the tops for a perfectly flat surface for shorter entremets, they seem to be the most flexible for whatever cake assembly purposes I may need them for.
hey @cahoots

For cakes and entremets any thing over 2” will work because you use acetate cake collars. The collars come in different widths, so even if you have a 2” ring, line it with a taller collar.

I have rings in every height. I rarely use cake pans. I bake cakes in a rimmed baking sheet, then cut layers in the size I want using the cake rings. This gives me more flexibility. No side crusts. No worry about shrinkage. The layers are all 1’ so no torting. Since no torting, no crumbs in the filling. Since no torting, no uneven layers. Since no torting, no broken layers. For me, its a better way to bake cake.

Insofar as smoothing the top nothing could be easier for layer cakes than using a cake collar. Make sure your cake layers are 1”. Place the first layer on a standard cake board. Use a 1/2” round nozzle to pipe your dam and filling. Check to make sure each layer is level before filling the next layer. When you get to the top, pipe the icing on, then use a an offset spatula to spread it out. Now you need a long metal ruler that is designated for kitchen use only. Use the straight edge across the top of the cake, using the top of the acetate collar as the guide. Go in one direction. You might have a few imperfections, so it need to be chilled, then a touch up with a hot spatula.

The .05 rings are for tarts


This is a 5” roll of acetate cake collar. This is a commercial size roll. But there are smaller rolls available. There are also individual strips. My local restaurant supply shop sells individual strips of acetate cake collars for 45 cent a piece. Check with special cake decorating supply shops as well. Just make sure you are buying from a food supplier because it has to be food safe.

They come in different thickness. You don’t want it too thin, but not too thick either.

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