Forma de bolo Kaiser 2300646787 redonda superfície canelada 255x257x110 mm

The KAISER Cake mould 2300646787 Round Fluted Surface 255x257x110 mm is a round baking pan with a fluted interior surface designed for baking cakes and other ring-shaped desserts. With external dimensions of approximately 255 mm by 257 mm and a height of 110 mm, the mould provides a deep cavity suitable for traditional cakes and layered desserts. The construction offers even heat distribution to support uniform baking and a nonstick-friendly surface for easier release of baked goods.

Advantages

The fluted surface produces a decorative, textured crust without additional shaping tools. Durable material construction supports repeated use and helps maintain shape and performance over time. The size and depth allow for generous batter volumes while the design aims to promote even heat transfer across the cake for consistent results.

Suitable for

• Baking ring cakes and bundt-style cakes
• Preparing layered sponge or chiffon cakes
• Molding chilled desserts that require a shaped cavity
• Home and small-batch baking for families and gatherings

Key specifications

• Shape: Round with fluted surface
• External dimensions: 255 x 257 x 110 mm (width x depth x height)
• Intended use: Cake and dessert baking
• Heat behavior: Designed for even heat distribution
• Release: Surface designed to facilitate easy release of baked goods

How to use

Before first use, wash the cake mould with warm soapy water and dry thoroughly. Grease the fluted surface lightly or use a suitable release agent if required by the recipe; follow the manufacturer’s care instructions for nonstick finishes. Pour batter evenly into the mould without overfilling, and place on a stable oven rack. Bake according to the recipe’s temperature and time guidelines, monitoring for doneness with a skewer or cake tester. Allow the mould to cool briefly after baking, then invert or release the cake according to the recipe to preserve the fluted pattern.

Recommendations

Use parchment or a thin layer of butter and flour for delicate batters to improve release. Avoid metal utensils on the fluted surface to prevent scratching and follow temperature limits indicated by the manufacturer to maintain the mould’s longevity.