Vogue Round Perforated Cake Ring Round -100x35mm
Vogue Round Perforated Cake Ring Round -100x35mm
Vogue Round Perforated Cake Ring Round -100x35mm
Vogue Round Perforated Cake Ring Round -100x35mm

Vogue

Vogue Perforated Cake Ring Round 100x35mm Stainless Steel

SKU: JK401
Barcode: 5050984838859

£2.15(£2.58 inc VAT)

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This is a small stainless steel ring mould used in pastry and patisserie work. The perforated wall allows air to circulate around the sides of whatever is being baked or set within it, which promotes more even heat distribution and helps produce a consistent finish on tart shells, tartlet cases, and similar small pastry items. The open base means it sits directly on a baking sheet or silicone mat, making it straightforward to use across most standard pastry workflows.

In a busy pastry section, consistency matters. Rings like this allow chefs to produce uniform portions batch after batch, which is particularly useful when plating to a standard across multiple covers. The perforated design tends to reduce the risk of a soggy or uneven base on blind-baked cases, and the stainless steel construction holds its shape under repeated oven and freezer cycles without distorting. Clean release and smooth edges help keep presentation clean at the point of plating.

Practically, these rings are well suited to:

  • Blind-baked tart and tartlet shells in pâte sucrée or shortcrust
  • Small cheesecakes and set creams requiring a neat moulded edge
  • Quiche and savoury tartlet production
  • Individual mousse or entremets portions

Being dishwasher safe, turnaround between services is straightforward. They stack compactly, so storage in a busy pastry section is rarely an issue. For operations producing larger tarts or needing a deeper fill, the same ring is available in a range of other diameters and the depth suits most standard single-portion applications at this size.

If you are building out a pastry section and want to discuss which sizes work best for your menu format, the team is happy to help you work through the options.

Frequently asked questions

What pastry applications is this ring best suited to?

It is commonly used for blind-baked tart and tartlet shells, individual cheesecakes, quiche, and small mousse or set cream portions. The perforated wall is particularly useful where an even, crisp base is important, such as with pâte sucrée or shortcrust cases.

Is this size appropriate for a single-portion dessert or starter?

At 100mm in diameter it is a practical single-portion size for most plated dessert and starter applications, broadly equivalent to a standard individual tart. If your menu format calls for a larger sharing portion or a smaller canapé-scale item, the same ring is available in other diameters to suit.

How does the perforated design affect baking compared to a solid ring?

The perforations allow warm air to reach the sides of the pastry case directly, rather than relying solely on heat conducted through the metal. This tends to produce a more evenly coloured and crisper result, and can reduce the need for extended blind-baking times. For set or chilled preparations such as mousse, the perforations have no practical effect and the ring performs the same as a solid alternative.
Vogue Perforated Cake Ring Round 100x35mm Stainless Steel

£2.15(£2.58 inc VAT)

£2.15(£2.58 inc VAT)

This is a small stainless steel ring mould used in pastry and patisserie work. The perforated wall allows air to circulate around the sides of whatever is being baked or set within it, which promotes more even heat distribution and helps produce a consistent finish on tart shells, tartlet cases, and similar small pastry items. The open base means it sits directly on a baking sheet or silicone mat, making it straightforward to use across most standard pastry workflows.

In a busy pastry section, consistency matters. Rings like this allow chefs to produce uniform portions batch after batch, which is particularly useful when plating to a standard across multiple covers. The perforated design tends to reduce the risk of a soggy or uneven base on blind-baked cases, and the stainless steel construction holds its shape under repeated oven and freezer cycles without distorting. Clean release and smooth edges help keep presentation clean at the point of plating.

Practically, these rings are well suited to:

  • Blind-baked tart and tartlet shells in pâte sucrée or shortcrust
  • Small cheesecakes and set creams requiring a neat moulded edge
  • Quiche and savoury tartlet production
  • Individual mousse or entremets portions

Being dishwasher safe, turnaround between services is straightforward. They stack compactly, so storage in a busy pastry section is rarely an issue. For operations producing larger tarts or needing a deeper fill, the same ring is available in a range of other diameters and the depth suits most standard single-portion applications at this size.

If you are building out a pastry section and want to discuss which sizes work best for your menu format, the team is happy to help you work through the options.