Perforated rings

Perforated cake rings have tiny holes in the wall that let steam escape while baking. That is ideal for tarts, shortcrust bases and tartlets that should stay crisp and brown evenly. We stock over 30 perforated rings in round, square, rectangular, oval, heart and triangle shapes.

Which perforated rings do we have?

• Round: Ø 8, 9, 10, 15, 17, 19, 20, 21, 23 and 24 cm, 2 or 3.5 cm high depending on the size.
• Square and rectangular: squares 7 x 7, 10 x 10, 15 x 15 and 20 x 20 cm, rectangles 19 x 8 and 29 x 10 cm, all 2 cm high.
• Heart, oval and triangle: in several sizes, including sets of 4 for small portions.
• Adjustable perforated ring: Ø 16 to 30 cm, 3 cm high.
• Pastry wheels: a fluted one and a double wheel, wavy and straight, for cutting and decorating pastry edges.

When is a perforated ring worth it?

Whenever the pastry must not turn soggy: for fruit tarts, quiches and baked bases with a moist filling. Steam escapes through the holes and the edge browns cleanly. For sponge and cream cakes the regular rings are enough, and you will find them in round cake rings.

Tips from the bakery

Place the ring on a tray lined with baking paper or a baking mat and press the pastry firmly into the corners and against the edge. Prick the base with a fork and chill the pastry before baking. With the fluted wheel you cut strips for a lattice or a decorative edge.

Frequently asked questions

Do I need to grease a perforated ring?

For butter-rich shortcrust, baking paper on the tray is enough. Runny mixtures can seep through the holes, so use a closed ring for those.

Which height should I choose?

2 cm for flat tarts and bases, 3.5 cm for quiches and filled tartlets. Adjustable cake rings and bakeware for cake are good alternatives. For a quick fruit dessert, see our raspberry tartlets in 15 minutes.