Homemade cakes can decorate any festival. They are always prepared with love, in them you put a little piece of soul, so that they can not be compared with ready-made store analogues. But in order to ecstasy at home at home, you need a cake mold. How to choose such a dish, let's talk in our article.
What shape should I choose for a cake?
With all the huge variety of forms, there are undoubted leaders in the market. Among them - metal and silicone forms.
If we talk about metal forms for cakes, then immediately it is worth mentioning that you do not need to buy cheap aluminum products. They are, of course, available, but they are quite harmful to health. With considerable heating (and in the oven without this in any way) a poor-quality metal can react with the products, oxidize and become dangerous.
Another thing - cast iron. This noble metal heats up slowly and evenly, so that the baking is guaranteed to be baked and never burned. Molds made of cast iron are very durable, becoming only better with the years.
Steel molds with non-stick coating are also very popular. They save baking time, because they heat faster than cast iron. Just be sure to monitor the quality of the steel and coating, so that they have served you as long as possible and without harm to health.
Many housewives prefer demountable forms for baking cakes. Of course, it is very convenient to remove baked cakes from them. However, over time the mechanism can fail, which will make the form unusable.
Probably, you have not tried silicone molds for cakes - they are very easy to remove ready-made products. But for durability, they will bypass the most durable metal forms. Silicone is completely inert, so do not worry about its possible negative impact on health - it simply does not exist. When heated from silicone nothing stands out - no harmful substances, no smell.
In addition, it is silicone molds that are ideal for mousse cakes . With them you can prepare amazing mousse desserts, cold snacks, cakes, ice cream, etc.
Tips for using forms for cakes
Have in your arsenal separate forms for cakes, in which you will not bake fish and meat dishes.
All forms, except for silicone, preferably before use, lined with baking paper.
Before the first application of the silicone mold, rinse well and dry it.
The cast iron form used for the first time needs lubrication and considerable heating. After this "hardening" cast iron is ready for a long and faithful service.
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