A historical reproduction. This Cake Ring is handmade here in the U.S.A. from heavy tin. To use, tie a piece of paper or parchment to the outside of the ring’s bottom wired rim. Then liberally butter both the ring and the paper on the inside. The ring should then be placed on a baking sheet before filling with batter. Maximum oven temperature should be no more than 425-degrees (though you normally wouldn't bake a cake at that temperature anyway). Once the cake is finished baking, run a knife, if needed, around the inside of the ring, untie the paper, and the ring comes perfectly clean from the cake. 8” in diameter by 4” high.