Premium quality non-stick and enamelled
"More than 30 different baking moulds in over 90 designs to express your creativity without any limits". Every cake a success – thanks to the premium quality materials and easy handling of „Walter“ baking moulds, a name that guarantees success since more than 100 years!
Premium quality, non-stick
Our professional baking moulds are made of premium quality steel sheet with a professional non-stick coating. An extremely good thermal conductivity ensures an excellent heat distribution and a uniform baking result. Everything is browning evenly at the same time.
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Premium quality, enamelled
Ideal for cakes and tarts that will be cut in the mould. The premium quality cut- and scratch-resistant coating allows no scratches at all. The enamelled baking moulds are resistant to fruit acid and may be cleaned in the dishwasher.
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Best practice for baking with "Walter" baking moulds:
Always grease all baking moulds (also the non-stick ones) well before baking. Use butter, margarine or a non-stick spray. Never use oil! Put the greased baking mould for a short period in the fridge. In this way the fat layer becomes hard and the fat does not soak into the cake so fast.
Always heat the oven well beforehand. Never place the baking mould filled with dough on a backing tray or on the bottom of the oven. Put the mould in a central position on the grid. For low cakes and tarts the grid should be in the middle rack, for high cakes (rodon and gugelhupf moulds) in the lower rack.
To find out if the cake is done, prick it with a small knife or scewer. If there is no humid dough particles sticking to the little knife or scewer the dough is cooked and you can take the baking mould out of the oven. Please be careful, as the metal mould tends to be very hot.
Let the cake cool down for 3 to 5 minutes to get it out of the mould right away. Do not use any sharp or pointed objects to ease the cake out of the mould. Use a spatula with rubber or silicone scraper.
Cleaning the baking mould in the right way is very important, to be able to use it for many years.
Clean the baking mould with hot water, a little bit of dishwashing detergent and a soft cloth - that is the only way to avoid damaging the coating. Do not use abrasive detergents and dishwashing brushes. Do not clean baking moulds with non-stick coating in the dishwasher.
Unsuitable for wood stoves, suitable in a temperature range between approx. - 25 °C and + 250 °C.
Pay particular attention when preparing sponge cakes:
Always heat the oven well beforehand. Never place the baking mould filled with dough on a backing tray or on the bottom of the oven. Put the mould in a central position on the grid. For low cakes and tarts the grid should be in the middle rack, for high cakes (rodon and gugelhupf moulds) in the lower rack.
To find out if the cake is done, prick it with a small knife or scewer. If there is no humid dough particles sticking to the little knife or scewer the dough is cooked and you can take the baking mould out of the oven. Please be careful, as the metal mould tends to be very hot.
Let the cake cool down for 3 to 5 minutes to get it out of the mould right away. Do not use any sharp or pointed objects to ease the cake out of the mould. Use a spatula with rubber or silicone scraper.
Cleaning the baking mould in the right way is very important, to be able to use it for many years.
Clean the baking mould with hot water, a little bit of dishwashing detergent and a soft cloth - that is the only way to avoid damaging the coating. Do not use abrasive detergents and dishwashing brushes. Do not clean baking moulds with non-stick coating in the dishwasher.
Unsuitable for wood stoves, suitable in a temperature range between approx. - 25 °C and + 250 °C.
Pay particular attention when preparing sponge cakes:
- Grease the mould very well.
- Take the cooked cake out of the baking mould immediately - do not let it cool down inside the mould.
