Bakemaster | SKU:
SH-40192
40% off
Bakemaster - Petal Fluted Ring Cake Pan - 24 x 24 x 10cm
Sale price
$40.00
Regular price
$66.95
Unit price
Tax included
Bakemaster - Petal Fluted Ring Cake Pan - 24 x 24 x 10cm is backordered and will ship as soon as it is back in stock.
DELAYED SHIPPING
This item is estimated to ship in 5-10 Days.
Bakemaster - Petal Fluted Ring Cake Pan - 24 x 24 x 10cm is backordered and will ship as soon as it is back in stock.
DELAYED SHIPPING
This item is estimated to ship in 5-10 Days.
Description
Description
BAKEMASTER - PETAL FLUTED RING CAKE PAN - 24 X 24 X 10CM
Bake sponges, chocolate cakes and more with this Bakemaster fluted ring cake pan. Made from heavy gauge cast-aluminium, it spreads heat evenly for durable, reliable baking, and its double non-stick coating helps cakes release easily. Tight corners help you achieve precise results.
Dimensions: 24 x 24 x 10cm
Care and Use: Oven safe to 220°C, PFOA and BPA free, and safe for the dishwasher, freezer and fridge. Grease the pan with soft butter or oil using a pastry brush, paying attention to the corners, and avoid cooking sprays. For light cakes, dust with flour; for darker cakes, dust with cocoa powder. Fill the batter about three-quarters full and tap the pan gently on the benchtop to remove air bubbles. Let the cake cool before releasing it. Before first use, remove all packaging, rinse with warm soapy water and dry thoroughly. Always use an oven glove when hot. Not suitable for microwave use or direct heat or flame. Avoid metal utensils and metal scourers to protect the non-stick coating.
Bake sponges, chocolate cakes and more with this Bakemaster fluted ring cake pan. Made from heavy gauge cast-aluminium, it spreads heat evenly for durable, reliable baking, and its double non-stick coating helps cakes release easily. Tight corners help you achieve precise results.
Dimensions: 24 x 24 x 10cm
Care and Use: Oven safe to 220°C, PFOA and BPA free, and safe for the dishwasher, freezer and fridge. Grease the pan with soft butter or oil using a pastry brush, paying attention to the corners, and avoid cooking sprays. For light cakes, dust with flour; for darker cakes, dust with cocoa powder. Fill the batter about three-quarters full and tap the pan gently on the benchtop to remove air bubbles. Let the cake cool before releasing it. Before first use, remove all packaging, rinse with warm soapy water and dry thoroughly. Always use an oven glove when hot. Not suitable for microwave use or direct heat or flame. Avoid metal utensils and metal scourers to protect the non-stick coating.
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