I have a number of the octagonal/corner cut wedding cakes coming up in June/July. When I looked at Fat Diddio's, I found the corner cut pans are not quite the sizes I need....6", 8", etc. Unless I'm looking at it wrong, they're a lot larger in dimension than what I need.
So, I have found - also at Fat Diddio's - stainless steel cake rings. I was wondering if anyone has ever used these? Also, can they be used as insets into say a square pan with the batter poured inside the ring to give you the shape needed? Sorry if this is a duh-huh question, I just wanted to double check before I bought them.
I know that the sell the pastry rings to actually be used like that - Silverstone makes full sets with the rings on a sheet pan.
I would be very nervous to do that, ever since the "great crustless quiche experiment" where I still used the quiche pans...with the removable bottoms..and did I mention no crust?...ugh. Never again.
Maybe with a thicker batter? Not sure.
I usually use my pastry rings as molds - either make a cookie crust, or cut a piece of cake to fit, line with acetate, and then top with some kind of mousse/bavarian cream/etc so it sets in the right shape.
In most of Europe the norm is to use rings as opposed to pans. I like the rings better--gives you much more flexibility, especially if you purchase the adjustable ones and they are much easier to store. (Not sure if Fat Diddio's offers them or not, but if you search European suppliers, you'll see a ton of them--but most of their pages are not in English).
Yes, you can use them inside of a pan, but normally a sheet pan is used.