Which types of cake baking tins do you know or use? Many of these can now be bought with a non-stick finish, but they are more expensive. Non-stick cake tins still have to be lubricated before they are used. It is generally better to line them with greaseproof paper too, to make sure that the cakes come out of the tin effortlessly. Non-stick tins are cool to clean and dry and they do not go rusty. They need to be washed cautiously with a soft cloth and should never be dented with any metal spoon or utensil. Never use a harsh pan cleaner on them, or the no-stick coating will be spoiled.
Cake tins may be round or square. Some have a loose bottom for easy removal of the cake.
- Sandwich cake tins are shallower, for cakes which are to be sandwiched together.
- Loaf tins are usually made in two sizes, large and small, called 2lb and 1lb tins
- Bun tin, or patty cake tins, for small cakes and tarts.
- Swiss roll baking tin for roll or general use.
- Baking tray or sheet for general use.
- Roasting tin, for roasting meat.
- Yorkshire pudding tins.
- Pie plates. Metal plates give the crispest pastry.
- Sponge flan tins. They need to be very carefully greased before use.
- Flan rings, plain for savoury flans, fluted for sweet flans.
- Deep pie dish, for meat or fruit pies with a pastry lid.
When you are choosing cake baking tins, remember that they get a lot heavy use. You would expect them to last for many years, so choose carefully.
When choosing cake baking tins what points do you consider?
If you could afford to use only a few of these cake tins, which would you choose and why? Share and comment below
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