Hi,
Ok I watch too much cake t.v. I am an addict. 
But I see cake rings used a lot and I was wondering. Are you all using them too? What's the scoop? Is it worth the money?
http://www.bakedeco.com/a/cake-ring-stainless--72.htm
I have this one, and I've used it to bake cakes and also assemble them.
http://www.pastrychef.com/ADJUSTABLE-CAKE-RING_p_1185.html
To bake cakes? How do you do that? On T.V its being used to assemble and the cake look so perfect I was thinking of trying the 10" my favorite size. But to bake....wow...it would take up less space in my small little kitcen.
I have also wondered about the rings, but have never used them. I also thought they were used to get a smooth finish...not sure. I have the stress free cake supports but wonder if it would be better to get a system with a post through the center of all layers - so the layers cannot shift on hills/quick stops.
makenice99, you take a sturdy flat baking sheet, put the ring on it, line it with parchment paper (make sure it's well lined) and bake.
chrisviz, I thought about that once, to smooth the sides of cakes, but I haven't tried it. Chefs usually line the ring with acetate, then assemble those pretty dessert cakes.
If you're interested, go to
pastryna.com
There are lots of back issues there that you can download. Lots of techniques.
I don't use them myself, but in pastry school we used them to assemble cakes that had mousse fillings. We would layer cake, mousse, buttercream, ganache, etc. and freeze. Then you take it out and use a torch to warm the sides just enough to unmold it and voila!
Thank you guys. That is a great website imagenthatnj , gonna check it out once I get home.
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