Professional non-stick cake pan, rose

The cake pan in the shape of a rose that pastry chefs like the most. More original and fun cakes with little effort thanks to its rose shape.

Features and benefits of cake pans

Long durability: Erreke's cake pans are made of high-strength cast aluminum; By following care advice they will be able to last you much longer. In addition, they are a guarantee of high quality baking which, together with their fascinating shapes, will make your desserts look like no other.

Non-stick and easy to use: The highest quality non-stick coating used in our bundt cake molds will make it easy for you to unmold your cake and make it extremely simple. Our advice is that you use a mold release spray, a little flour and / or butter / butter in order to obtain a release without any type of adherence.

Professional quality, adapted for amateurs: This pastry mold is perfect for both beginners and those more versed in cooking, making it possible for the novice to make delicious desserts and for the most expert to give their desserts an appearance that makes them stand out. and stand out from the rest.

Uniform cooking: This cake mold has a hole in the middle area, which allows the heat to reach the center of the cake, thus obtaining a faster and more uniform baking. On the other hand, cast aluminum allows a homogeneous heat transmission in the external area of ​​the cake, which gives your elaborations that professional touch that you are looking for.

Easy cleaning: The materials of this mold make it easy to clean. Simply do it by wiping a cloth or towel with a little soapy water and then putting it to dry. We advise you not to use the dishwasher to better preserve its non-stick film.

Cleaning and maintenance

To maintain the qualities of the non-stick coating of this baking dish, it is recommended that you do not use the dishwasher. It is better to wash it by hand, with water and the same soap that you use for the dishes. Do not use utensils that can damage the interior parts of the mold, such as metal utensils, scouring pads, or abrasives. For these tasks it is advisable to use silicone, rubber or wooden utensils.

Recommendations for use

• Wash your mold well before the first use.
• To keep the perfect shape when removing the cake, use a baking spray. What we do strongly advise is that you never use cooking oil.
• When you go to pour the mixture into the bundt mold, do it slowly so that no air bubbles form. When you have done it and in order to eliminate the few bubbles that may have remained, place a cloth on the table and giveit a few gentle strokes. Then, use a spatula to spread the mixture, ensuring that the lateral areas are slightly higher than the central one so that the cooking occurs evenly and the shape is more defined.
• Once you have done this, proceed to put the mold in the oven for the time required by the recipe. Once the time is up, place the mold on a cooling rack for approximately 15 minutes. Once the time has elapsed, give the mold a few strokes and shake it gently so that the cake separates little by little.

IMPORTANT NOTE: After many tests we have realized that the best way to guarantee that the mixture does not overflow is that the mold is covered between 70/75% of its total. This is the case since each dough is different and will grow based on the ingredients that make it up.