Fat Daddio's RMP-5 Anodized Aluminum Ring Mold Pan, 5 x 2 1/4 Inch, Silver

Good for flan only not for cake

Good quality. Had to return because it was too small for my needs.

This one of the best pans I have ever used. I made my Granddaughter a donut birthday cake and baked perfectly.

Purchase this tiny ring pan to make punch ice molds for beverage dispensers. It needed to be small enough to fit into these as the openings are not as generous as a punch bowl. This worked perfectly. I was able to make multiple rings in a very short period of time. I cannot speak to baking in it as I am not using it for this person, but it is quite small. Would work for use as a child’s first birthday cake.

Too small; it's not what I wanted.

I had some difficulty finding a formula to make x cups of cake batter so I will share it. A box mix makes 4 cups A from scratch recipe is as follows For every 1/2 cup of flour in your recipe will yeild 1 cup of cake batter. So if your recipe calls for 1 1/2 cups flour you will have 3 cups of batter. Also bake at a lower temp 325° for 60 - 90 min UPDATE I measured out the ingredients. I am an experienced baker, I have lots of tools but making 12 cups batter is not going to happen in my 5qt kitchen aid. It took my kitchen aid and hand mixer to pull this off. For the most part professional bakers do not use 4" deep pans to create a theme cake instead the opt for (2 to 3) 2" layers. Stack, shape, and frost. You will need to line this pan with paper or parchment. I cut a ring of parchment an inch wider and cut 2 inch slits every 2 inches on the outside and center. I put shortening on the entire pan and the paper. It won't cover the pan completely but it will help it release. I filled the pan to within 1 1/2" of the top. RECIPE WHITE CAKE 4 cup white sugar 1 cup butter 4 eggs 4 teaspoons vanilla extract 6 cups all-purpose flour 7 teaspoons baking powder 1 cup milk GREASE PAN and add paper to bottom. Grease paper. (See photos) Sift dry ingredients in bowl Beat butter and sugar in separate bowl Add eggs one at a time Add vanilla Add 1/3 of dry ingredients and 1/2 of the milk Mix slowly then repeat Stir in remaining dry ingredients, mix till just combined. Scrape bowl often. Use spatula to be sure to get to the bottom. Pour into pan to within 1 1/2" from the top Bake in center for 60-90 minutes @ 325°f Let cool in pan for 10 min, run knife to loosen cake from pan, turn out onto wire rack. Wrap in plastic wrap and chill in fridge. Decorate as you wish.