-
MenuBack
-
Online Store
-
-
-
-
-
Leer
- Couverture
- Temperature control units
- Aids for chocolate
- Chocolate molds
- Praline fillings
- Chocolate ingredients
- Praline hollow body
- Chocolate colors
- Chocolate tattoos
- Chocolate packaging
- Bean to Bar
- Material for cutting chocolates
- Batons with Kirsch
- Airbrush for chocolate
- High Heels Accessories
- Textured films for chocolate
- Chocolate fountain & fondue
-
-
-
-
-
Kuchen & Torten
- Cakes Fillings & Ingredients
- Fondant & Marzipan
- Cakes tools
- Cake rings
- Silicone molds
- Baking pans for cakes
- Cake stand
- Cakes packaging
- Airbrush for cakes
- Sugar flowers accessories
- Cake Topper & Wedding Figurines
- Cakes dummies
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Füllungen
- Baking chocolate
- Glucose & Sorbitol
- Cocoa beans
- Cocoa nibs
- Monin syrup
- Champagne & Alcohols
- Freeze dried fruits
- Cake & cake glaze
- Flours & baking ingredients
- Chocolate coating & chocolate
- Milk powder
- Granules
- Nuts & Nougat
- Fruit puree
- Creams & Fillings
- Egg yolk & egg white
- Fruit powder
- Special ingredients
- Fondant & Flower Paste
-
-
-
-
-
-
-
- Punching, cutting & embossing
- Mixing bowls & whisks
- Chocolate material
- Thermometer & Burner
- Gloves & Protective Material
- Smoothing & Modeling
- Roll out bar
- Dough scraper & horn
- (Flour) sieves
- Cake turntable
- Spatula & Spatula
- Silicone embossing molds
- Insert strips & cake slices
- Brushes & Tweezers
- Measuring cup
-
-
-
-
-
-
-
-
-
Ausstechformen
-
-
-
-
-
-
-
-
-
Courses
-
-
kurse
- Current courses
- Praline courses
- Chocolate courses
- Chocolate kiss course
- Macaron courses
- Cake courses
- Baking courses
- Patisserie courses
- Ice cream course
- Guetzli, Cookie & Confectionery Courses
- Bread courses
- Pasta courses
- Apéro course
- Cupcakes courses
- Éclair course
- Courses in Zurich - Adliswil
- Children's courses
-
-
- Team Events
- Hen Night
- Retail Store
-
About Us
-
-
-
DirectionsDownload relevant PDF now.
-
-
-
Recipes blog
-
-
Recipes Blog
-
-
-
Shipping and Payment
-
-
Versand/Zahlung/Impressum
-
-
Cake tray Ø 22 cm
Freshly made cakes must be taken to the refrigerator or freezer to cool, brought out again for decorating, then cooled again and finally served. To make this transport as safe as possible, it is best to use a sturdy cake tray.
Data sheet
- Size
- Ø 22 cm / Height: 11 cm
- Material
- Aluminum
- Care instructions
- Not dishwasher safe
Cake tray, Ø 22 cm
The aluminum cake tray is wonderfully light and yet sturdy enough to hold even slightly heavier cakes. The material does not give off any flavor to your cake, so you can use it without any worries. Your cake you can easily put with this cake tray in the refrigerator or freezer.
Cake tray - application
You can make your cake on the cake plate right from the start. Place a suitable cake ring on the plate. If you want to be able to grip and remove it from the outside, choose a slightly smaller cake ring; if the plate only serves to provide stability, you can also use a slightly larger cake ring. If the cake is removed from the cake plate before serving, you can place a sheet of baking paper on top or place a cake slice in the ring.
Then set your cake just as you like. Whether crispy base, airy sponge, cream filling or fruit jelly, all creations are possible and do not change their taste through the cake tray.
Once the cake is prepared, it can easily be lifted up with the cake tray. If the cake tray is smaller than the cake itself, you should always use a second, larger cake tray to transport the cake that has not yet set. Since the trays do not have a high edge, this can easily be pushed under the cake. With a cake tray, which is therefore larger than the cake, you can now simply put the cake in the refrigerator or freezer. The aluminum sheet can also withstand low temperatures without any problems.
Once the cake is well cooled, you can remove it from the tray and place it on a rotating cake plate, for example. This makes it much easier to spread cream, buttercream or ganache on the cake and decorating it is much faster. Then chill the cake again.
Just before serving, the cake is then placed on a suitable cake plate. If the cake tray used is larger than the cake, you can lift it from the cake tray onto the plate using a spatula. If the cake tray is smaller, the cake can be placed on the cake plate right away with it.
So you create beautiful cakes that are very easy to transport. Afterwards, the trays can be briefly washed by hand and used again immediately. This makes cake baking fun!