Zenker Creative Studio Springform Cake Tin Diameter 26 cm Baking Tin with 2 Motif Bases, Round Cake Tin with Non-Stick Coating, Creative Baking (Colour: Pink, Silver), Quantity: 1 Piece

• Springform: round baking tin with 2 motif bases with ILAG special coating in silver-grey with good non-stick properties – particularly durable and resistant.
• Box contents: 1 x springform cake tin diameter 26 cm with 2 motif bases: double heart and laughing face – in good quality from Zenker.
• Result: good baking results thanks to excellent heat conduction - heat-resistant up to 230 °C.
• Material: the springform cake tin is made of steel, the inner coating is also coated with ILAG Special in silver-grey, the outer coating features a special twist effect with the colour Frozen Rose, easy to clean by hand wash.
• Made in Germany. The warranty conditions can be found under "Further technical information". Your statutory warranty rights are unaffected.

Product Description Zenker creative studio - "You can bake it!" Dare 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 savory or sweet, layered cakes, pretzels or whoopies succeed. The baking moulds also impress with their innovative power. Who can conjure up such extraordinary cakes with so little effort? Particularly striking is the unique and trendy outer coating in "Frozen Rose" - a colour with the special "twist effect". This changes colour from a delicate pink to turquoise to icy blue depending on the exposure to light. Springform pan with 2 motif bases. With over 130 years of experience in the production of baking moulds, Zenker now presents the new and exciting springform pan from the creative studio series, which revolutionises baking results. With the 3-piece springform pan set (size 260 x 65 mm), you have the choice between the extraordinary motif springforms "laughing face and double heart". Here you can place one of the different bases in the springform pan depending on the occasion and mood and start baking. The 26 cm springform pan can be easily cleaned by hand after use. Features: • Very good ILAG special non-stick coating with exclusive twist effect. • Heat resistance up to 230°C. • Creative and unusual recipes available. • 5 years Zenker • Trendy packaging. Our baking heroine Mia Hi, I'm Mia and like to create real baked showpieces that inspire and inspire others. Ordinary bundt cakes and king cakes were yesterday, now baking 2.0 comes with the creative baking moulds from Zenker creative studio. I have turned my kitchen into a creative workshop. I store 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 hidden on the packaging. Cute cut out tags will brighten up any cake souvenir and gift. Let yourself be surprised by the different designs. If I want to try a new recipe, I search for something suitable on the Zenker creative studio pages on Facebook, Pinterest & Co. There are a wide range of recipes for every taste. Take a look. zenker creative studio "You can bake it!" Creative inspirations and recipes Raspberry Qaurk Cake Step 1: The sponge dough •Butter for the mould. • 5 eggs. • 1 pinch of salt. • 170 g sugar. • Pack of 1. vanilla sugar • 190 g flour. • 3 str. tsp baking soda Step 2: The filling • 300-400 g raspberries (fresh or frozen). • 30 g sugar. • 200 ml cream • Pack of 1. vanilla sugar • 400 g skimmed curd. •Slightly abger. lemon zest • 1 pack / 30 g) gelatine fix or instant gelatine. Step 3: Decorating • 100 g fresh raspberries. • 150 g powdered sugar. • 2-3 tablespoons of water. •Slightly red food colour. • 1 shot of lemon juice. Preparation and other tips can be found at: zenker-creative-studio.de/rezeptwelt/rezepte/detail/raspberry-quark-torte/ chocolate nougat cake Step 1: Dough •Butter for the mould. • 60 g finely ground, peeled almonds. • 5 eggs M. • 1 pinch of salt. • 150 g sugar. • Pack of 1. vanilla sugar • 120 g flour. • 2 str. tsp baking soda Step 2: The filling •3 cups of cream (200 ml each). • 3 str. EL cocoa powder • Pack of 1. (30 g) Gelantine fix or instant gelantine. • 4-5 hours. EL nut nougat cream (room warm). Step 3: Decorate the laughing face • 9 sheets of gelatine. • 50 ml milkmaid. • 200 g white chocolate • 200 g sugar. • 70 ml of water. •Food colour red •Some fondant or marzipan raw mass Preparation and other tips can be found at: zenker-creative-studio.de/rezeptwelt/rezepte/detail/schoko-nougat-torte/ Red Velvet Heart Step 1: The dough •115g soft butter • 120 ml oil. • 280 g sugar. • Pack of 1. vanilla sugar • 3 eggs. • 250 ml buttermilk. • 1 tsp apple cider vinegar • 2 tablespoons red food colouring • 300 g flour. • 15 g cocoa powder. • 2 tsp baking soda. • 1 teaspoon soda. • 1/4 teaspoon salt. Step 2: Cream Cheese Frosting • 250 g soft butter. • 400 g cream cheese. • 140 g powdered sugar. • Red food powder. Preparation and other tips can be found at: zenker-creative-studio.de/rezeptwelt/rezepte/detail/red-velvet-heart/ Box Contains 1