Have any of you used bottomless baking rings before? I experimented today and was pretty pleased with the results. I wanted to make a small smash cake and thought they would be a good size, so I decided to give it a try. I had read somewhere that a well known pastry chef prefers them over regular cake pans.
I've used them. They work great. Pastry chef mags and videos is where I saw them and I bought them. I also buy a lot at pastrychef.com. I have the one that you can any size cake you want, but I have to use clips so it doesn't slide on me.
Like this one: