Using Kransekake Molds, you can create a massive Kransekake for the holidays. Despite their lack of complexity, these molds are essential to building a towering Kransekake. They can fall over if you try to do it by hand, which is not a good idea. When done incorrectly, something familiar can become unusual. You’ll also need a mold if you want a professional-looking cake. Listed here are a few of the best Kransekake Mold products currently available on the market.
List of the Best Kransekake Molds Available
Some of the Kransekake Molds that are currently available are shown below.
Norpro is a well-known kitchenware maker. Dicers and tortilla molds are just some of the products they produce. For example, you can make an 18-layer cake with a diameter of 8.5 inches by using their mold. To make cleanup even more accessible, it has a nonstick coating. For maximum heat retention, the rings are made of heavy-duty steel.
Foxrun is a viable alternative to Norpro in terms of performance. The steel molds are coated with a nonstick finish, which is common to both. There are a total of 18 layers possible. On the other hand, Theirs is a little larger, measuring 8.75 inches in diameter at the base.
The Bethany Housewares Kransekake Rings are the priciest, but they are also the biggest. The 9.5-inch base is the most significant part of the table. Eighteen layers can be made with the six pieces included in the package.
What is Kransekake, and How does it Differ From Other Breeds?
Traditionally, kransekake is served on New Year’s Eve, weddings, and Christmas in Denmark and Norway. The sheer size of them is what stands out the most. A tower is formed by stacking rings on top of each other. In most cases, sweets like chocolate or icing are used as glue. Cakes are frequently decorated with flags and other trinkets. Almond, sugar, and egg whites are commonly used to prepare the rings. The result is a chewy and soft texture.
Kransekake Molds: What You Need to Know
There isn’t much to choose from in the states because of the limited options. However, the size of your Kransekake should be taken into consideration. A tower can withstand only so much if its foundation is sound. If you intend to make a large one, you’ll need a machine that can handle it. On the website, the largest one is 9.5 inches. I think that’s enough to build a small tower out of.
It’s also important to consider the cost of the materials. Carbon and cast iron molds are more common in the workplace. However, these products are only available in nonstick varieties in most households. Peeling can come loose over time. When it comes to baking, they are unlikely to break down quickly. The only way to ruin it is to use metal utensils.
Mould parts are usually sold separately. In this manner, baking them is more accessible, and you get a more comprehensive range of sizes. However, each ring does not stack on top of the other can be a little confusing. Make sure to label each round so that you can later stack them up and find them easily. Having a number system on the bottom will be extremely helpful when putting them together.
The majority of Kransekake manufacturers make an 18-layer cake. Reduce the amount of mold you use if you want something smaller. However, keep in mind the stacking problem. It would help if you used a suitable mold for the job. If you need larger rings, you’ll either have to make them yourself or buy them from a commercial restaurant supply store.
All of these molds are excellent choices. You need a mold if you want to make a professional-looking Kransekake. It’s possible to experiment with free-form styling, but the results are usually disappointing. These molds are essential to achieve the desired roundness. This way, you won’t have to worry about it falling over and ruining your efforts.
Kransekake: Wreath Cake
Known as a “wreath cake,” the kransekake is Norway’s national cake and a showpiece for special occasions. As impressive as it is to see a tower of cookie rings stacked one on top of the other, this confection is surprisingly simple to make. It is possible to make a naturally gluten-free dough by grinding almonds to a fine powder, then adding confectioners’ sugar and egg whites to bind the mixture. The dough is rested overnight before being rolled into ropes and inserted into molds designed for this purpose. Royal icing, which serves as glue and a garnish, is used to stack the rings and keep them in place.
- 2 cups sliced blanched almonds, about 8 ounces each
- Confectioner’s sugar: 3 cups
- 2/3 of an ounce of kosher salt
- Two large whites of eggs, separated.
- molds require softened unsalted butter.
- Confectioner’s sugar: 1 pound
- Stir together 1/2 cup water and 1/2 cup meringue powder, depending on your preference: 3 large egg whites or five tablespoons
- The use of food coloring paste or gels (optional)
Dough: To make fine crumbs, process almonds in a food processor for 2 minutes. Process the sugar and salt for about a minute until well combined and powder-like. Incorporate the egg whites and process until a dough is formed (it will have a cookie dough texture). Overnight, wrap in plastic and put in the fridge to cool down.
The Second Step
Bake at 300 degrees Fahrenheit with the oven rack centered inside the oven for about 30 minutes. Butter the six kransekake molds in a row. The dough is divided into two equal parts. Small pieces of dough should be rolled into ropes slightly thicker than the diameter of a pencil (about 3/8-inch-to-1/2-inch thick) while working with half of the dough at a time. Trim ropes to fit the rings of three molds. Molds should be placed on an untrimmed sheet pan and baked for about 30 minutes until puffed and golden brown.
This is the Third Step
Let the molds cool completely on a baking sheet before transferring them to a wire rack. Continue shaping and baking with the remaining dough and the remaining three molds. Remove molds’ rings with caution.
Add confectioners’ sugar and egg whites to an electric mixer fitted with a paddle attachment. Mix on medium-high speed for about 8 minutes until well-combined and thickened. Divide the icing into batches if you plan to use more than one color. For best results, use the end of a toothpick to add food coloring.
Step 5: Assemble
Assemble the rings by sorting them according to their size. To secure the largest circle to the cake plate, use an icing bag to dot a few dots on its bottom. Start at the bottom and work your way up to stack the icing rings. To build a tower of 18 rounds, continue stacking rings in decreasing size. Decorate as you like. Before serving, allow the icing to harden.
Wedding or Christmas cake, the Kransekake is a traditional Norwegian delicacy. Traditionally, it is served as a centerpiece with a bottle of wine in the center of the rings. It is more cookie-like than cake-like.
I’ve been smitten since the first time I saw the towering kransekake. Wreath Cake, or Norwegian Wedding Cake, is another name for it. The Scandinavian countries use it at weddings, Christmas, and other important events.
Page 128 of my first book reveals that I am a huge fan. It’s called “Viking Wedding Cake,” featuring two fair-weather Viking flags on the top of a tall Kransekake. I’m not sure which part of this ‘cake,’ with its cookie-like texture or its hollow interior that can hold a bottle of your favorite bubbly, I like best. But, if you’re looking for a conversation starter at a party, this is a great option.
Molds With a Unique Shape
Also available online are Norway flag toothpicks and the Kransekake mold. The forms, on the other hand, are not a necessity. A 10-inch ring can be marked on parchment paper, decreasing by 1/4 inch until it reaches a 2-inch circle. After that, all you have to do is fill the rings with batter, bake, and serve.
Mix the ingredients, and then pipe the batter into the molds. Waiting for the many rings to bake takes some time, but the time passes more quickly when you’re addressing Christmas cards while listening to holiday music (smile).
A Whirlwind of Confectioner’s Sugar
This time, instead of piping the icing in a zig-zag pattern like in the Sprinkle Bakes book, I decided to go with a more snowy look. So first, to stack the rings, I spooned on the glaze. Then, before dusting the entire cake in powdered sugar, I sprinkled a few shards of candy over the top.
Kransekake is often decorated with hard caramel wrapped in cellophane or stuffed with Christmas crackers. Quick-drying almond bark, on the other hand, is perfectly acceptable!
This year, I’ve decided to include a mini kransekake in each of my Christmas cookie trays. The equivalent of receiving six cookies in a single serving! To serve this cake, it’s just as much fun to put it together. Separating the rings one by one is all that is required. Afterward, they’ll be reduced to smaller pieces.
During the holidays, this is one of my favorite things to see. For this very reason, you’re breaking bread and sharing it with your family and friends. It instills a sense of unity in the group. But, of course, it goes well with a cup of joe, too.
Elegant Scandinavian cake, the kransekake, is as easy to make as beautiful. With just a few ingredients, you can whip up this delicious almond cake in time for your next big event.
Please be aware that some of the links below are affiliate links, which means that if you purchase something after clicking on one of these links, I will receive a small commission. All of the products mentioned in this post I use and recommend. All affiliate links are clearly labeled on the website.
Anyone who has followed me for any time knows about the five years I spent in Norway and the nearly two years I worked in an idyllic little bakery nestled at the end of a fjord. But, for the time being).
Even though we made a wide variety of delicious cakes, my personal favorite was the Kransekake (pronounced KRONS-uh-Kok-uh). The kransekake, a towering cake made of 18 almond cookies “glued” together with icing, is traditionally served at weddings, confirmations, and holidays like Christmas and Norway’s Independence Day.
Simple, elegant, and minimal are the hallmarks of Norwegian baking, which is why this cake is so famous. It was a breeze to put together, and I won’t tell your friends about it.
A Few Words on Almonds and Almond Flour
Blanching the almonds, peeling half of them, and grinding them yourself is a common step in traditional Norwegian kransekake recipes.
Almond flour can be made from scratch by boiling about 1/2 pound almonds for about 3-4 minutes. Afterward, the skin should fall off. To dry the almonds, spread them out on a baking sheet and leave them overnight. Peeled almonds and 1/2 lb of unpeeled almonds should be ground into a paste.
If you don’t want to go through the trouble of making your almond flour, you can buy it from the grocery store in a fine powder form.
Almond flour, blanched almond flour, and whole almond flour are the traditional ingredients in a kransekake dough. It’s okay if you don’t have both; know that it will alter the flavor and colour slightly (the skin gives it a little extra flavor).
This post’s kransekake is made with blanched almond flour, which is 100%.
To Make a Kransekake, Here are the Instructions
The First Step is to Prepare the Kransekake Batter
The powdered sugar and almond flour should be mixed. Beat in the egg whites until the dough forms a ball. It should look and feel like pie dough, but the almond flour will make it less smooth.
Form the Kransekake Rings in the Second Step
Use your finger to roll the dough into thin strips about the thickness of a dime.
Trim the ends of your kransekake ring mold to overlap the dough. Gently press the dough into the mold. Seal the ends by gently pressing them together.
The Final Step is to Bake the Kransekake
Bake at 400F for 8-10 minutes, or until golden brown. Allow the rings to cool before removing them.
After Making the Icing, It’s Time to Put Everything Together
Whip the meringue powder and water together in a bowl until it forms a foam. Achieve piping-like consistency by adding powdered sugar.
If you’re not careful, your kransekake may lean if the rings aren’t evenly spaced, despite your best efforts. This is why I prefer to stack my kransekake without icing, so I can turn it to ensure that the rings are evenly spaced and straight.
Pipe the icing onto the rings and then stack them.
Variations on the Kransekake
The 18-ring cake is too much work for you? This type of Kransekakestenger produces individual pieces. Baked on a baking sheet at 400F for 8-10 minutes, or until golden, the dough is formed into 5-inch logs and cooled. Melted dark chocolate is then poured over the kransekakestenger.
How to Make a Kransekake: A Few Pointers
- Kransekake makers can be purchased on the internet: Kransekake mold is necessary to prevent the kransekake from spreading during baking. This is the mold I use to make kransekake (affiliate link).
- This recipe calls for making a one-half batch. However, you can easily halve the recipe because it makes two more miniature cakes. Just be sure to fill your cake form with the correct rings before doing so.
- Kransekake: Kransekake, even if unfrosted, is safe to store in the freezer. Put the rings in an airtight plastic bag and seal it. ” When the food is no longer frozen, let it thaw at room temperature.
- It is time to devour that delectable treat you brought home from the bakery. Kransekake is best eaten by slicing it into rings and eating it like a cookie with your hands.