Technology – a brief howto

Prepare the mould and spray it with vegetable oil based separating agent.

When baking, you can fill the moulds with various savoury or sweet sponge cakes or puffs depending on how you want to apply them.

After filling the mould, give it a few good shakes or firm taps to release any air from the mixture. This is how the mixture or the cream will have an even consistency and the cake or the finished cream will have a perfect shape. It is recommended to make the cream a little softer than usual because that way it can fill the mould easily and perfectly without trapping any air.

Cover the filled mould with a thin, approximately 1-1.5 cm premade sponge cake layer.

After covering the mould with sponge cake layer, place it in the freezer or shock freezer and let it cool for a few hours.

Take the mould out of the freezer, and turn it upside down. Slightly warm the silicon mould, which is now on the top, with a hot air blower. You can remove the silicon mould easily.
After removal, you can see the holes in the product which can be filled with various fillings.
Remove the metal ring surrounding the product, again by warming it slightly with a hot air blower.

Fill and decorate the product to taste.

Prepare the mould and spray it with vegetable oil based separating agent.

When baking, you can fill the moulds with various savoury or sweet sponge cakes or puffs depending on how you want to apply them.

After filling the mould, give it a few good shakes or firm taps to release any air from the mixture.
This is how the paste will have an even consistency and the cake will have a perfect shape.

Bake the filled mould in the oven at 165-180 °C.

Take the cake out of the oven, sprinkle the top with icing sugar, and then turn it upside down. Remove the mould immediately. Due to the special material of the silicon mould and to the separating agent, you can
easily remove it. Then sliding a knife all around the cake, the baking ring can be removed as well.

Fill and decorate the product to taste.