Chimney Cake Kit
Traditional home baking mix - six cakes per tin
$24
· per tin
Edition —
Core edition
Ships every day
Real ingredients
Non-GMO
- Makes up to six full-size chimney cakes per tin
- Bakes in any home oven — no rotisserie needed
- Real ingredients only, non-GMO and naturally flavored
- Dough mix and yeast packet included
The Process
Four steps.
One tradition.
I
Mix
Yeast into warm water, then the mix, then five minutes of kneading.
II
Rise
Half an hour under a cloth, until the dough has doubled.
III
Wrap
Around a greased empty can, then through cinnamon sugar.
IV
Bake
Twenty minutes at 360°F, five to cool, and it slides off.
The Tutorial
See it before
you make it.
“My husband and I put together this kit so you can experience the taste of Old Prague, right in your own kitchen.” — Tereza
—
What You'll Need
Our dough mix and a yeast packet come in the tin. You add warm water, a little oil, cinnamon and sugar for the coating, and an empty can to wrap the dough around — a washed-out food tin, label off, rinsed and dried.
I
Activate & Mix
Pour 250 ml of warm water into a bowl, add the yeast packet and whisk gently. Keep mixing while you add our mix, then knead for 5 minutes until the dough is smooth and elastic.
II
First Rise
Cover the bowl and let the dough rise for 30 minutes, or until doubled. The oven with just the light on makes a fine warm corner.
III
Shape & Coat
Divide the risen dough into 4–6 equal portions and roll each into a long rope. Lightly grease your empty can with oil — never a full or sealed one — then wind the rope around it so the seams connect. Mix cinnamon with sugar and roll the wrapped dough until evenly coated.
IV
Bake
Stand the can upright on a baking sheet and bake at 360°F (180°C) for 20 minutes, until deep golden.
V
Enjoy
Let it cool on the can for 5 minutes, then carefully slide the chimney cake off. Roll the warm cake in cinnamon sugar once more if you like.
—
Make It Yours
Fill it as you like — ice cream and fruit, plain and warm, or savory with a sausage inside.
360°F / 180°C · 20 min
01 / 07
Word of Mouth
Tales from the Table
What people say once the sugar has set.
Questions
Common
questions.
Do I need a rotisserie or a special oven?
+
No. The kit is made for a standard home oven. You wrap the dough around an ordinary aluminum can, stand it upright on a baking sheet and bake at 360°F (180°C) for about 20 minutes.
What do I need at home?
+
Water, a little oil, a cinnamon sugar mixture and an empty aluminum can to roll the dough on — a washed-out food tin is ideal, never a full or sealed one. The tin holds the dough mix and the yeast packet; everything else is in most kitchens already.
How long does it take from start to finish?
+
About an hour. Five minutes of kneading, 30 minutes of rising, 20 minutes in the oven, and five minutes of cooling before the cake slides off the can.
How many cakes does one tin make?
+
Up to six full-size chimney cakes from 16.25 oz (461 g) of mix.
What is in it, and what about allergens?
+
Wheat flour (unbleached wheat flour, malted barley flour), sugar, sea salt and natural flavors, with a packet of instant dry yeast. It contains wheat and is produced in a facility that also processes milk, eggs, tree nuts and soy.
How does shipping work?
+
We ship within the United States and you'll get a tracking number by email as soon as your tin is on its way.