Chef Rubber did a demo at the ARBA using cake rings to ice a cake. Has anyone ever used them?
http://www.chefrubber.com/Shopping/shopdisplaycategories.asp?id=158&cat=Pastry%2FCake+Rings
In the demo, he put icing inside the ring, placed the first layer of the cake, added the filling, added the next layer and covered with icing, leveling it with the top of the ring. Placed it in the freezer and after the icing was firm, used a blow torch to slightly melt the icing so that he was able to remove the ring and the cake was perfectly iced with a perfectly squared top. It seemed easy but I'd like to hear from someone that's tried it.
Mary Ann
Sorry - never heard of this but it sound like a great idea for frosting a level cake!
Debbie
I don't remember what the icing was. It definately wasn't IMBC because he is all about shortcuts. He mentioned a couple times that a substitute for IMBC is to paddle the butter and then add poured fondant (the kind for petit fours) and a little salt and it's the same as IMBC without all the time and health issues.
If I don't hear from anyone here that's used the ring method, I'll give it a try.
Mary Ann
I was also at that demonstration and would love to try this method. The thought of a blowtorch kinda scares me though! He said that any type of icing would work.
I've done that sort of thing with mousses and bavarians to make fancy desserts, and it works great. I've wanted to try it for icing cakes, but I've never seen 4" high rings until now. Guess I'll have to order some. 
Using a torch isn't scary. Make sure to get one that's got a trigger ignition so you don't have to keep track of a separate igniter. And don't spend way too much money for the fancy little butane ones you find at kitchen stores. Go to the hardware store and get a propane one. Much cheaper. I use mine for all sorts of things.
It's certainly a good idea to have a fire extinguisher nearby just in case, but that's good advice for any kitchen, whether you're using a torch or not.
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