Multilayer baking dish round to 5 bottoms

Multilayer baking dish round to 5 bottoms

Multi-level and multi-colored cakes are no magic with this mold

To create a multi-tier cake that not only tastes fantastic, but also looks great, all you need is this baking pan and some food coloring. First, make sure your pan is clean. To do this, we recommend that you give your mold a quick rinse, dry it well, and grease it. Now make a sponge dough of your choice. For these molds are suitable all kinds of sponge, whether a chocolate, lemon, or pistachio sponge, be creative and choose a sponge recipe that tastes best to you. To give the sponge cake bases a nice color, you can now color them with Progel food coloring. If you want to make 5 different bases, divide your raw dough into 5 bowls. Of course, it is up to you whether and how many colors you want to use in your cake. Use one bowl per color. Be careful not to add too much color to your batter at once, or your color may become too intense.

You can fill between 110 g and 130 g of dough per mold. For a classic sponge cake, 110 g per mold is sufficient. For a sponge cake you should add about 120 g and for a sponge cake 130 g. Roughly speaking, the more baking powder there is in the raw dough, the less dough you fill into the mold. 

Now fill the finished sponge cake batter evenly into the ramekins. Now you can put the baking cups into the oven and bake at 180 degrees Celsius convection or 200 degrees Celsius top/bottom heat for 10 - 12 minutes. To check if your sponge cake is ready, you can test it with a chopstick. To do this, use a toothpick. Insert the toothpick into the baked sponge until it reaches the bottom of the baking pan and then pull the toothpick out again. If there is still dough sticking to the toothpick, you need to bake the dough. The dough is ready for further processing only when it no longer sticks to the toothpick. Let the bases cool down well. If you have greased the ramekins properly, you can easily turn them out. To do this, quickly turn the ramekins over on your work surface and let them slide out of the mold. If you feel that the dough sticks in some places, use a silicone or plastic spatula and carefully separate the sponge from the mold. Please do not use metal utensils, as they may scratch the baking pans.
Once your bases have cooled, you can start layering. There are no limits here. Make a vanilla or butter cream and refine it with ingredients of your choice. Now spread each base with the cream of your choice, so that now an even pattern of sponge and cream arises. The last layer is the fifth cake layer. If you want to cover your cake with fondant or marzipan, you should coat your cake with a thin layer of your cream, also on the sides. As a last step, you can decorate your cake to your heart's content. A small tip: If you want to place heavy figures or decorative elements on your cake, wait with it until shortly before the big appearance. Otherwise, your cake could sink in at these points or get unsightly dents. The ramekins are coated with a non-stick layer, so there shouldn't be a lot of residue left on the mold. Therefore, you do not need to clean the mold in the dishwasher. It is fully sufficient a short rinse by hand. The cake will be 15 cm wide and long and at least 10 cm high if you use all 5 bases. This baking pan is perfect for a Valentine's Day cake. Surprise your sweetheart with a homemade hearts cake.

Cake courses at miniSchoggi

Cakes do not always have to be associated with a lot of effort. We show you in the Basic cake courseshow you can easily make delicious cakes at home. Learn in one day at least 4 cakes and learn helpful tips and tricks in the cake making. We look forward to welcoming you to a course soon.