Zenker 7471 Wreath Shape, Silver

• Wreath shape: round baking tin with ILAG special coating in silver-grey with very good non-stick properties - very durable and resistant
• Box contents: 1 x wreath shape, diameter 280 mm x 80 mm, in good quality from Zenker.
• Result: good baking results thanks to excellent heat conduction - heat-resistant up to 230 °C
• Material: The cake tin is made of steel, the inner coating is also coated with ILAG Special in silver-grey, the outer coating characterises a special twist effect with the colour Frozen Rose, easy to clean by hand
• Made in Germany - 10 years manufacturer's warranty. For the warranty conditions, see "Further technical information". Your statutory warranty rights remain unaffected

Product Description Zenker creative studio - "You can bake it!" Dare yourself and realise your creative baking dreams such as Lucy, Mia, Vicky, Clark, and Liv! With the extraordinary baking moulds of the Zenker creative studio, you will become a baking heroine. So all creative delicacies, whether savoury or sweet, layer cakes, pretzels or whoopies succeed. The baking moulds also impress with their innovative power. Who can create exceptional cakes with so little effort? Particularly noticeable is the unique and trendy outer coating in "Frozen Rose" - a colour with the special "twist effect". Due to this, the colour changes from a delicate pink to turquoise to icy blue. Wreath shape With over 130 years of experience in the production of baking moulds, Zenker now presents the new and exciting wreath shape from the Creative Studio series, which revolutionises baking results. With the wreath shape (size 270 x 250 x 70 mm) you can succeed savoury and sweet wreaths, whether bread wreaths, vegan delicacies or a chocolate cherry cake. There are no limits to your creativity. After use, the mould can be easily washed by hand. Features: • Very good ILAG special non-stick coating with exclusive twist effect. • Heat-resistant up to 230 °C. • Creative and unusual recipes available. • Made in Germany. • Trendy packaging. Our baking hero Liv. Hi, I am Liv and turned my kitchen into a creative studio. Here I try out new, unusual and exciting cake creations. Here I can run out and create true showpieces that make others amazed. I then stow my shapes again in the stylish carry bag on the kitchen shelf. There, the delicious baking results that can be seen on the packaging make you want more. There is another highlight on the packaging. Cute cut out tag cards enhance any cake souvenir and gift. Let yourself be surprised by the different designs. But our website also tickles the creativity in me. On Facebook, Pinterest & Co, as well as on the homepage from zenker-creative-studio you will find modern recipes, craft ideas, material and much more. Have a look! You can bake it! Creative inspirations and recipes Chocolate cherry wreath. Step 1: The Chocolate Cherry Dough • 6 eggs M • 250 g butter • 200 g sugar. • 1 glass of cherries (300 g drip weight). • 75 g chocolate droplets. • 100 g coconut rasp. • 100 g bread crumbs. • 100 g flour. • 200 g according to Hazelnuts. • 1 pack of baking soda Step 2: Decorating • 9 sheets of gelatin • 200 g sugar • 70 g of water. • 50g Milk Girl • 200g white chocolate • Red food colouring. • A few berries, cherries and mint. Preparation and other tips can be found under: zenker-creative-studio.de/rezepwelt/recipes/detail/chocolate-kirsch-kranz/ Pumpkin curd bread. Step 1: The dough • 500 g curd • 4 eggs M • 150 g linseed grain. • 50 g pumpkin seeds. • 100 g almond flour. • 150 g spelt flour. • 2 packets of baking soda • 250 g Hokkaido Pumpkin. • Some salt Step 2: The mascarpone cream • 250 g mascarpone • Some pomegranate syrup. • 1/2 pomegranate. • 1 x Shiso cress mix. Preparation and other tips can be found under: zenker-creative-studio.de/rezepwelt/recipes/detail/kuerbis-quark-bret/ Donut Cake Step 1: Dough • 375 g flour. • 300 g butter • 375 g sugar • 6 eggs. • 1 teaspoon baking soda • 1 vanilla pod, the mark of which (alternatively 2 packets of vanilla sugar or 2 teaspoons of vanilla extract). Step 2: Topping • 50 g butter • 1-2 tablespoons of icing sugar. • 200 g cream cheese • 65 g whole milk envelope. • 65 g dark envelope. Step 3: Decorating • Approx. 100g Pink Fondant • Mini marshmallows. Preparation and other tips can be found under: zenker-creative-studio.de/rezepwelt/recipes/detail/donut-caken/ Box Contains 1 wreath shape