The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Where to find a tall cake mould - panettone type

  • Pin It
FoodFascist's picture
FoodFascist

Where to find a tall cake mould - panettone type

In my home country, people bake lots of cakes. Tall cakes. When I say tall, I mean the height of one would be roughly the same as its diameter. Sort of like a very big muffin :)

The problem is, I can't find any tall moulds here in the UK. Maybe there are some and I just don't know what they are called? Something like a panettone mould would do me, but alas, there aren't any panettone tins under £18 apiece and I'm not paying that thank you very much! At the end of the day, if I don't find one here, I could always bring one back from my home country and it'll only cost me a fiver. That's if I don't forget, again :-S

In the absence of a proper tin, I've been baking my cakes in a saucepan... not ideal either, because saucepans don't tend to be as tall as they are wide, but it's not too bad.

Does anyone know where to get a panettone-type thing in the UK? For under £10 if possible?

Many thanks.

thomaschacon75's picture
thomaschacon75

There are a couple of pans here that might work: http://www.cakescookiesandcraftsshop.co.uk/acatalog/Round-Cake-Pans.html

A panettone is traditionally baked in a panettone case (a pirottini), right? If that's what you're looking for, try here: http://bakerybits.co.uk/Panettone-Cases-750g-or-154mm-Pk25-P1510136.aspx

 

RonRay's picture
RonRay

You could cut both ends out of any can of the desired size, and then line can with parchment paper resting on another parchment sheet.  The cost would certainly be less than £18 apiece.

Ron

ananda's picture
ananda

Hi Faith,

A link to Bakery Bits is already given for you above.

Just to add that this is a great source for bakery resources in the UK...including red malt!

Here's their homepage so you can have a better look: http://bakerybits.co.uk/

Best wishes

Andy

FoodFascist's picture
FoodFascist

Hi Andy,

I placed an order with them today :)

they don't do deep cake tins tho so far as I could see, only paper cases which are a waste IMO. (I'm trying to be super-duper environmental, as much as I can, I've even got a wormery...)

That deep cake tin on the site Thomas suggested looks good though!

lumos's picture
lumos

Have you checked this site yet?

Nisbets

They are one of the largest cooking and catering equipment suppliers in UK, and what they sell are all professional quality...but the price is very reasonable. I haven't checked if they have a tall cake tin you're looking for, but they often have lots of baking/cooking equipments other suppliers don't stock.  I lost count how many goods I've bought from them...;)

Or maybe these?

Cookability

de Cuisine

 

lumos

FoodFascist's picture
FoodFascist

Um.. no.. sorry :-( I'm still dreaming of a panettone tin at under £10 :(

Just dawned on me. One of the reasons I need that sort of tin is not actually cakes, it's to bake Kulichi - Russian Easter bread which, as I've just discovered, is very very similar to Panettoni. Maybe not quite as dry, and the dough is usually milk-based, not water based. I've only had Panettone maybe twice in my whole life, sothe connection didn't immediately spring to mind until I checked out panettoni recipes.

Most Russian cake tins are slightly conic as well though, not straight, which isn't a classic panettone or kulich shape but I'm not that fussy.

lumos's picture
lumos

Sorry, I pasted those links without checking if they had what you wanted. Didn't they have one?  I don't know what sort of size you're after, but wouldn't  a large pork pie mould do?  That's quite tall.

But whatever the shape is, it's very difficult to find a cake tin under £10 in general, you know....

 I don't know how to make kulich or how soft and fluffy it is when it comes out the oven, but part of the reason why many pannetone case is made with paper is they piece a couple of skewers in at the bottom soon after it's baked and hang it upside down to cool it, so that it stays tall  and inside airy and fluffy without shrinking. Is Kulich batter stiff enough to hold its hight after baked?

I think Greek has a similar Easter cake as Kulichi (sorry, can't remember the name, but it's orthodox-Christian's Easter cake, like Kulich), so if you go to Greek food shop (or online shop), you may find a similar tin...or maybe they can tell you where you can get it.

lumos

ETA: Those online shops I pasted above are great sites to know, anyway, for your future need. ;)

FoodFascist's picture
FoodFascist

Oh no, they are absolutely very useful links, thank you.

I just googled greek Easter bread and tsoureki came up. That's not kulichi, both the look and the recipe is different. Tsoureki has citrus peel and a special spice in them (ground cherry stones), whereas a kulich is a dry-ish sweet bread with raisins, nuts and/or candied fruit and a sugar glasing. Is there perhaps some other variety of greek Easter bread?

One would of course expect to see some similarities in Greek and Russian ritual food because after all Russian cristianity came from the Byzantine Empire. So far as I'm aware, even the church service and church interiors are really similar to this day. Investigating Greek foods in that respect never occurred to me before, but you've given me a great idea!

Tsoureki actually look quite similar to karavai, a soft, (usually) sweet, heavily decorated Russian bread used mainly for ritual purposes, such as weddings. If you've ever seen foreign leaders being greeted by girls in traditional Russian dress on telly, this is what they'll treat them to, it's called hleb-sol (bread and salt) but what it is is a karavai with a salt pot wedged in the middle.

Kulichi aren't made with batter, it's proper dough but from what I remember it can sometimes shrink a little bit, but I think that's meant to be a failure on the baker's part.

awatoba's picture
awatoba

I stumbled upon tall pyrex lab beakers as my new favorite method for baking kulich. Last year I bought the 1000 mL and 2000 mL beakers and mine turned out beautifully. The glass allows you to monitor their browning very well, and withstands the high oven temperatures. I found mine on amazon.

FoodFascist's picture
FoodFascist

thanks for that. I think someone else has mentioned Pyrex beakers. I might give it a go next year (too late this time round!) although kulichi should ideally be straight whereas most beakers tend to have  a conical shape. One of the 1-L versions on Amazon looks almost straight. Love the idea of monitoring the browning though!

FoodFascist's picture
FoodFascist

oh, I see what you mean, beakers not measuring jugs? There are two offers on Amazon uk. Sadly both too expensive :-((( One is for a set of ten 400-ml beakers!

FoodFascist's picture
FoodFascist

lol I said I'm not that fussy but I am now! A conical kulich just doesn't look right. Whereas cakes look much tastier when they are funnel-shaped. Ah well. I've brought some cake tins back from Russia and I've got some pans and a small casserole for kulichi. Still loving awatoba's idea of transparent beakers though...

awatoba's picture
awatoba

The beakers I purchased did have straight sides http://www.carolina.com/product/721202.do 

The spout did not have any impact on the kulich as it baked, although I'm sure to be extra careful one could always used greased parchment paper to create a straight collar.

I'm in the States, so I'm not sure if oatmeal is sold in cardboard cylinders in the UK. I have used the oatmeal containers lined with greased parchment in the past with great success. Of course they are only used once. 

rolls's picture
rolls

I just washed out some large coffee cans, and used a can opener to cut out the extra bit round the rim where the lid rested and now i've got them waiting with my baking tins. have yet to try making bread with them yet though.

FoodFascist's picture
FoodFascist

Yeah.. Ron (above) was suggesting the same thing. Unfortunately I haven't got any big enough cans (I need a 15-18 cm diameter tin, 20 at the very most), and the massive coffee "tin" I was going to use to store flour happened to be not a tin but foil-plated cardboard. That said, I'm personally very apprehensive about using cans for baking. So much as I like the idea of reusing anything that can be reused, I wouldn't do that. Reason being, I don't trust modern food technology (or paraphernalia) one bit. Capitalism works in such a way that it'll sell anything to you as "safe to eat" including your great-granny's ashes, so long as you pay. So i'll buy something that's clearly intended for baking but I wouldn't use a can.

One example is aluminium and copper cookware. Both metals are highly corrosive and will react with water and acids in foods they come in contact with. They also have a tendency to accumulate in your tissues and cause all sorts of problems. For either of these to be safe, they have to have robust and ideally non-porous protective layer separating the metal from the food that's being cooked, or stored in them, such as enamel glazing or non-stick coating. The moment the coating is scraped, chipped or otherwise damaged, you should dump the whole pan. Which is of course an awful waste. I think it's mainly these considerations that resurrected cast iron cookware and stoneware as "posh" cookware. No one but geeks really used them for a few decades because they are heavy, unpractical and harder to care for than light-weight and durable aluminium pans.

I did very advanced chemistry at school. I mean we're talking weekly access to the chem labs at Moscow State Uni. At one point, we had to do a month-long course in ion testing. That is, we'd get a test tube with a funny-looking liquid in it and we were to find out what the teacher had put in the solution. On the last day of the course, I and a couple of mates had nothing to do because we'd completed all of the tasks. So we tested a can of Pepsi. I can't remember exactly what we found in it, but there certainly was aluminium (from the can), copper (from hell knows where), ridiculous amounts of iodine, and we also suspected cadmium but the test was inconclusive. Teacher said it was very possible though.

Suffice to say I haven't touched a fizzy drink ever since.