How to choose a cake mold?

At the festive tea party there is often a favorite delicacy of children and adults - a cake. A huge variety of shapes and tastes will allow each sweet tooth to choose a sweetness to the soul. The same richness of choice affects the baking utensils.

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

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

• Silicone form has recently appeared which is gradually gaining great popularity due to the huge list of its merits. It does not require oiling with the exception of the first cooking in it. Baking does not stick and is baked evenly. This material is environmentally friendly, when heated, there is no smell, durable, if you do not cut the finished delicacy right in shape, it is easy to remove it. These are the best dishes for mousse cakes, pies and desserts.

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

• Ceramic forms have deservedly proven to be safe for health hypoallergenic dishes. By consuming it, the hostess can be sure that the minimum amount of nutrients of the original 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 preservation of heat after turning off the oven. The 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 suffer blows and sudden changes in temperature, therefore, you should put the dishes in a cold oven and not pour cold unheated form with cold water.

• Glassware will become necessary assistants of any hostess, as they are resistant to freezing and roasting in a hot oven. Such dishes do not absorb odors, which allows using it for cooking various dishes.However, glass can be capricious - food will easily stick to the surface, which will make it difficult to remove the finished dish and clean the dishes. To facilitate washing, you should soak the container with water, but first you need to wait for complete cooling, since the glass does not like temperature drops.

• The palm of popularity still holds metal forms that are detachable. If the hostess likes this option more, then it is better to choose an aluminum or steel form. The bottom of the quality form should be tightly connected to the sides. But it also happens that with time too much batter begins to leak. Such a problem is easily eliminated by pastry paper, if you lined it with the bottom of the form.

The undeniable advantage of the split board is that when removing the finished cake, the latter does not receive damage. Whole forms cannot guarantee this. Of the minuses can be attributed to the fact that food sticks 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 heavy dough products.

The configuration of baking can be any: classic round, square, in the shape of a heart, a star, a flower, with grooved edges. It is important to remember that the metal container requires gentle 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 reviews of experienced chefs, the best for biscuit is a detachable form with a detachable bottom and necessarily high sides - in it it turns out to be the most airy, fluffy and light. And the most convenient for making mousse cakes, housewives consider silicone forms, so it is better to have in your arsenal a variety of kitchen tools and do not limit yourself to the possibilities of cooking your favorite sweets.

In the list of assorted dishes not only biscuit and mousse cakes, but also puff salads, desserts, jellies, snacks and aspic. For prefabricated dishes, a high detachable form 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 finished dish is transferred to the dish. The ring is an adjustable long steel tape with a clip-on clasp. This means that you can create dishes of different diameters, for example, multi-tiered cakes with cakes 16, 20 and 24 cm in diameter.

In a couple of it, professionals recommend taking an acetate tape, which is laid between the walls of the form and the filling and serves to form ideal side surfaces that do not need leveling. It also facilitates the extraction of ready meals.

Measure the exact amount of ingredients will help scales. It is better to take the electronic version, rather than mechanical, since the first device is more accurate. A special thermometer for baking will allow even a novice confectioner to cope with a capricious biscuit. The sieve is useful for sifting flour; without a mixer and a blender, it is impossible to make a great mousse, a lush sponge cake, soufflé, frosting, mash berries and fruits and perform many more tasks.

The turntable is the most important kitchen aid for leveling cakes. It is worth looking at sustainable options and with the largest radius. Scrapers, shovels and spatulas are actively used for applying and leveling the cream on the cakes, to decorate the sides. A small spatula is useful for applying patterns, and a large and wide one is for putting the finished product on a platter for serving.

Before cutting the biscuit on the cake, it must be cooled, preferably by holding it in the freezer for 1-2 hours, wrapped in plastic wrap. A regular knife is not suitable for cutting biscuit, as it will crush it and chop up - it is better to take a bread knife, a dental floss, a string or a thin fishing line. To make the cakes the same, you can use a knife with clamps, which should be set to the desired height of the cake.

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

A pastry bag with various shaped nozzles, a pastry cutter with interchangeable rollers, stacks and texture mats, as well as a glazing grid will serve an excellent service in decorating dainties.

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