Cake ring Cake mold??

[shoyski]

Okay, who wants to answer a question that seems obvious but I'm still not sure of....

I'm making the chocolate mousse cake from Epicurious for my wine party this weekend. The instructions say to line the inside of a 9x4 inch cake ring with parchment paper and place a 9-inch cardboard cake round in the bottom of the cake ring.

Can I just use my 9-inch springform pan instead of a "cake ring"? And are cardboard cake rounds something I buy a package of and throw away after one use? What are the purpose of the rounds? Thanks.

[Beth]

I think I'd have the same reaction, but I would think a 9-inch springform would work fine. I am assuming the purpose of the cardboard round is merely to ensure easy removal and or presentation. The springform pan bottom would serve the same purpose, but if you want to have the cake on the cardboard to sit on a serving plate better, then by all means....

By the way, I checked Baking with Julia after the original post, and under cake pans, she doesn't list a cake ring, but does list cake pans, springform and tart pans. I still say go with the springform

[This message has been edited by Beth (edited 07-12-2000).]

[lorilei]

I would tend to agree, but I'd be a bit cautious...

If the recipe is referring to a pan that creates a donut-shaped cake (not a bundt pan, but a ring), you might have to adjust the cooking time or temperature if you move to a springform. There's less surface area touching the pan on a springform, so the heat distribution will probably be off slightly.

Maybe?

[Beth]

lorilei, I thought of that first, but how could you put a cardboard circle down in it if it was a tube or angel food type pan?

[lorilei]

Beth -- good point. Do you think they make cardboard "rings"??

http://www.cookinglight.com/bbs/wink.gif If we were "real" cooks, I guess we'd know these things!!

[shoyski]

After reading your replies, you have made me a happier cook, uh baker. What I didn't put in my post is that you bake the cake in a 9-inch round cake pan first. Then after it cools, slice it in half horizontally and put the two kinds of mousse in-between layers.

Thanks for the feedback. I will proceed with the springform pan and let you know how it turns out.