Entremet rings

Entremet rings, also called cake rings or charlotte rings, are open-bottomed rings of stainless steel that hold a soft filling in shape until it sets. The Culinary Institute of America's baking reference says cake rings come in diameters from about 2 3/4 to 12 inches and heights from about 1 1/3 to 3 inches, and are used for molding cakes and individual pastries.

Professional Baking explains why they are useful: when a layer cake has a soft filling, such as a gelatin-based cream, the ring supports it until the cake is chilled enough to set the filling. Removing the ring reveals neat sides, so only the top needs icing or a glaze.

Bakers assemble the layers inside the ring, chill or freeze the cake, then warm the ring slightly with a torch or a warm cloth and lift it away. Strips of plastic or acetate can line the ring for a smoother release.