Pantastic Pans are plastic pans you can bake in. These lightweight, durable plastic pans can be used exactly like aluminum pans in a conventional oven as well as a microwave. Oven safe to 375F. BPA-free plastic. Made in the USA.
- Gray Round Cake Pan
- 6 x 2 inches
Pantastic Pans are not to be placed directly on an oven rack. Place pans on a shiny cookie sheet for baking. Each pan is designed to hold approximately one bag of cake mix. Follow cake mix or recipe instructions. Grease & flour pan, fill 2/3 full. Complete decorating directions included. Pan will be hot after baking
Microwave - Microwave for about 6 minutes, rotating every 2 minutes (microwave times may vary). Do not leave microwave unattended.
Bake up to 375F or 190C
Also good for molding ice, jello, ice cream, concrete stepping stones, etc.
Use with CK Products premium cake mix and Celebakes buttercream icing.
Hand wash, not dishwasher safe.
- BPA-Free, food-safe plastic.
Country of Origin: USA
Black Forest Cake
Bake CK chocolate cake in 3 prepared 8? pans. Cool completely and level.
ú Place a small amount of buttercream onto a 10? board. Place a layer of cake onto
to the middle of the board. With buttercream in a piping bag, create a dam
around the edge of the cake. Fill this dam with cherry filling?smooth with a
spatula. Top with your second layer of cake. Repeat this process until you have
used all 3 cake layers. Once your last layer is on top, you are ready to crumb coat
your cake. Having a turntable for the following steps is very helpful.
ú Place a thin layer of buttercream around the entire cake?this helps to seal in the
crumbs when you are doing your final frost. Use a spatula to help you spread the
frosting, and a scraper to help you smooth it out. Put into fridge when you are
happy with it?refrigerate for at least 30 minutes.
ú After 30 minutes, put a thicker layer of buttercream around the entire cake.
Use the same techniques as explained in the crumb coat stage, just don?t scrape off as much buttercream.
ú The next step is to make the chocolate shards. Melt dark chocolate and spread in a thin, even layer on a sheet of parchment. As soon as it is smooth, roll up the sheet of parchment. Place into the freezer for 30 minutes.
ú Once the 30 minutes are up, carefully unroll the parchment. You should be left with chocolate shards of varying sizes.
ú Attach the chocolate shards along the sides of the cake using small amounts of buttercream in a piping bag.
ú Once you have gone all the way around the cake, you can begin to decorate the top of the cake. Using white buttercream in a piping bag fitted with a large star tip, pipe dollops of buttercream on the top edges of the cake.
ú Crunch up your extra chocolate shards and sprinkle on the top middle of the cake. Finish by topping with cherries.