Acetate Cake Collar Roll H5 cm L10 m — LAPA

Acetate cake collar roll H5 cm L10 m: the professional edge for flawless desserts

The LAPA acetate cake collar roll is the transparent strip every professional pastry chef uses to achieve clean, glossy and perfectly vertical edges on cakes, individual portions and spoon desserts. 5 cm high and 10 metres long, this food-grade acetate strip lets you pour mousse, bavarois and semifreddo inside rings and frames without the mixture leaking out, for a showcase finish with no hand finishing required.

What is the acetate pastry collar

It is a continuous band of acetate sheet (food-grade transparent PET) wound into a roll. It is cut to the desired length and placed inside pastry rings, adjustable frames or moulds, or wrapped around the outer edge of a dessert. Its transparency and controlled rigidity create a smooth wall against which the dessert takes shape: once the acetate is removed, the dessert surface is perfectly glossy and free of imperfections.

Key features

• Height 5 cm: ideal for individual portions, low entremets and narrow frames.
• Length 10 metres: one roll covers many preparations, lowering the cost per piece.
• Transparent food-grade acetate: in direct contact with creams, mousse and chocolate.
• Smooth, non-stick surface: peels off without leaving marks, for glossy, clean edges.
• Reusable: cleaned carefully, the same section can be used several times.
• Easy to cut: sized with scissors or a cutter to fit any ring.

Technical specifications

• Strip height: 5 cm
• Roll length: 10 m
• Material: transparent food-grade acetate (PET)
• Format: roll — sold per piece
• Use: contact with cold and refrigerated foods

Uses in the kitchen and laboratory

The H5 cm acetate collar is a versatile tool of modern pastry making. It is used to edge individual portions and petits fours, to shape mousse, bavarois and semifreddo poured into rings, to band cheesecakes and spoon desserts, and to create tempered chocolate decorations (cylinders, bands and glossy edges). It is also perfect for assembling layered entremets, ensuring straight walls and clean unmoulding.

How to use

Cut a section of acetate slightly longer than the circumference of the ring. Insert it inside the frame or wrap it around the edge of the dessert, matching the ends. Pour the mixture, level it and blast freeze or refrigerate until fully set. Peel the strip away gently before serving: the edge will remain glossy and defined. For chocolate decorations, spread tempered chocolate over the acetate, shape it and let it crystallise before peeling.

Logistics and delivery in Switzerland with LAPA

LAPA supplies restaurants, pastry shops, bakeries and laboratories throughout Switzerland. We deliver regularly to Zurich, Geneva, Lugano and Basel, with a service designed for professional food service. Order your acetate roll together with the rest of your pastry equipment and receive everything in one reliable delivery.

Who this product is for

It is designed for pastry chefs, cooks, bakers and pastry laboratories who want professional edges on individual portions, entremets and spoon desserts. Essential for anyone working with rings, frames and moulds who wants a flawless finish on every dessert.