Best cake tins 2021 – top pans for baking
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How to choose the best cake tin
It seems obvious, but one of the first questions you need to ask yourself before you buy a cake tin is ‘what am I going to bake in it’? All of our cake recipes will outline the size and type of cake tin you need for the bake, so you’ll know exactly what you need to buy. Whilst we favour versatile tins, like loaf tins, springform cake tins and simple 20cm tins, we’re also big fans of those used to produce showstopping desserts, like bundts.
What can a cake tin be used for?
Like most bakeware, cake tins are pretty versatile. They come in a range of shapes and sizes, but we’ve picked our most popular five to focus on.
Loaf tin: these generally come in two sizes: 1lb and 2lb. They’re ideal for classic loaf cake recipes, like our brilliant banana loaf and easy pound cake. Or make an impact with our snowy coconut loaf cake and lemon curd and blueberry loaf cake. Not just reserved for cake, these tins are – unsurprisingly – ideal for loaves of bread, too. Try our simple seeded wholemeal loaf or our flavoursome honeyed carrot and thyme loaf.
Bundt tin: these ornate, highly decorative cake tins produce cakes that look fabulous straight out of the tin. Glamorous pans require equally glamorous recipes, like our banana and choc bundt cake with peanut caramel drizzle and our pineapple passion bundt. They also make great jelly moulds, so why not try our fresh raspberry jelly or fruity milk jellies recipe? The layers look really effective in a bundt tin.
Springform cake tin: designed to make releasing a cake from a pan easier, springform cake tins have a mechanism that loosens the walls of the cake tin, allowing you to easily unmould the cake. They’re ideal for cakes like our easy caramel cake and chocolate and raspberry birthday layer cake, as well as cheesecakes. Try our no-bake chocolate cheesecake and white chocolate and raspberry baked cheesecake.
20cm cake tin: otherwise known as sandwich tins, these cake tins are made from a single piece of stamped out metal. Cakes made in these tins need to be turned out from the mould. They’re ideal for sandwich cakes, like a Victoria sandwich. Riff on a classic with this summer apricot Victoria sponge recipe.
Square cake tin: ideal for traybakes and brownies, use these tins to make perfect bites for picnics or lunchboxes. They’re the best choice for blondies, flapjacks and old-school desserts like chocolate sponge with hot chocolate custard.
Best cake tins at a glance
- Best loaf tin: KitchenAid non-stick loaf tin, £14
- Best budget loaf tin: Circulon Momentum loaf tin, £12
- Best loaf tin for wide cakes: Le Creuset non-stick loaf tin, £29
- Best glass loaf tin: Pyrex Bake and Enjoy glass loaf tin, £12.99
- Best bundt tin: Nordic Ware Bavaria bundt tin, £41. 60
- Best swirled bundt tin: Nordic Ware Heritage bundt tin, £43.60
- Best budget bundt tin: Masterclass Fluted cake tin, £13.25
Springform cake tins
- Best springform cake tin: KitchenAid 26cm non-stick springform cake tin, £19
- Best budget springform cake tin: Lakeland 20cm springform cake tin, £10.99
- Best springform cake tin for ease of use: Pyrex Magic springform cake tin, £9.49
- Best springform tin available in different sizes: Masterclass springform cake tin, from £9.12
- Best easy to secure springform cake tin: Le Creuset non-stick springform cake tin, £26.78
20cm cake tins
- Best 20cm cake tin: Pyrex Magic cake tin, £9.99
- Best 20cm cake tin for tall sides: Masterclass Deep 20cm cake tin, £12.14
- Best budget 20cm cake tin: Wilko Shotblast round cake tin, £6
Square cake tins
- Best tin for square cakes and brownies: Lakeland 18cm deep square loose-based non-stick cake tin, £10. 99
Best cake tins to buy in 2021
Best loaf tins
KitchenAid non-stick loaf tin
Best loaf tin
Star rating: 5/5
KitchenAid are well-known for their iconic and colourful stand mixers, so it’s no real surprise the brand have branched out to bakeware. The long, thin design of this tin caught our eye. It produces professional-quality results with clean, smooth, straight edges.
It’s robust, has thick walls and doesn’t warp or pop in the oven. Our bake came out of the tin smoothly and, unlike most of our loaf cakes, there wasn’t a crack running down the middle – we suspect this is down to the shape of the tin. It’s dishwasher-safe, too.
Circulon Momentum loaf tin
Best budget loaf tin
Star rating: 5/5
Featuring Circulon’s tell-tale circular design on the bottom, this loaf tin is squat and wide with large handles on the short sides for easy removal from the oven.
Although the walls feel quite thin, this tin is sturdy. The loaf cake we baked came out with ease, nicely risen and golden. We did notice some sinkage in the centre of the cake, but it was minimal.
This tin is also dishwasher-safe and comes at a reasonable price.
Le Creuset non-stick loaf tin
Best loaf tin for wide cakes
Star rating: 4/5
Another offering from an iconic kitchenware brand, this Le Creuset loaf tin is 13.5cm wide – the widest we’ve tested – and features silicone inserts in Le Creuset’s classic volcanic orange at each end for added grip and heat resistance.
Running the perimeter of this tin is a large lip that makes removing this pan from the oven a doddle. This tin isn’t dishwasher-safe, but it is freezer-safe for added versatility.
We baked a fabulous looking loaf cake. It was easy to remove from the tin thanks to the non-stick interior with no sticking or tearing. The cake was evenly risen and consistently browned along the sides and base.
Pyrex Bake and Enjoy glass loaf tin
Best glass loaf tin
Star rating: 4.5/5
From well-known bakeware brand Pyrex comes this glass loaf tin. Shape-wise, it’s not dissimilar to the KitchenAid model as it’s long and thin, producing professional-looking results. It only features two small lips on the short sides of the tin, so removing it from the oven isn’t the easiest.
We’d have liked to see Pyrex offer a little more information on baking in glass, as it cooks differently to metal. We followed our lemon drizzle cake recipe, baking it for the stated time, but the cake was still a little undercooked. Baking for 10 minutes longer helped us to achieve the results we were looking for.
After baking, the cake had risen evenly was easy to remove from the tin.
What can I bake in a loaf tin?
Victoria sponge loaf cake (2lb)
Snowy coconut loaf cake (2lb)
Brilliant banana loaf (2lb)
Marzipan chocolate loaf cake (2lb)
Simnel loaf cake (2lb)
Sticky banoffee loaf with toffee sauce (2lb)
Best bundt tins
Nordic Ware Bavaria bundt tin
Best bundt tin
Star rating: 4. 5/5
This bundt tin from Nordic Ware features a unique pleated design that produces modern-looking cakes with minimal decoration, or you can add drizzles and icing to jazz it up. Made from cast aluminium, this pan is weighty and incredibly sturdy. We’d have liked to have seen a little advice from Nordic Ware on how to best prepare the pan, but found that a generous layer of butter and tapping it on the counter when full helped to achieve a clean release and a well-defined pattern.
Our bundt cake was well cooked and evenly browned all over. This pan isn’t dishwasher-safe, so it does require some attentive cleaning to get into all the nooks and crannies.
Nordic Ware Heritage bundt tin
Best swirled bundt tin
Nordic Ware’s sturdy tins come in a variety of beautiful shapes, creating architectural cakes that require no additional decoration for that wow factor. We love this 2.4-litre classic design. The non-stick finish ensures the shape holds perfectly on release. Available in 2.4 litres and 1.4 litres in different designs.
Masterclass fluted cake tin
Best budget bundt tin
Star rating: 4.5/5
Although this Masterclass bundt tin doesn’t achieve as defined results as the two Nordic Ware tins above, the cake it produced was no less impressive. It comes at a fraction of the price of the others and produces bakes with a subtle ridged design.
It’s a lot thinner than the Nordic Ware tins, but still bakes exceptionally well. We removed our cake with absolute ease and nothing stuck to the pan. It was evenly baked and moist and fluffy on the inside.
What can I bake in a bundt tin?
Banana & choc bundt cake with peanut caramel drizzle (2.4l)
Blood orange & olive oil bundt cake (2.4l)
Chocolate & almond marbled bundt cake (1.4l)
Soured cream bundt cake with butter glaze (1.4l)
Best springform cake tins
KitchenAid 26cm non-stick springform cake tin
Best springform cake tin
Star rating: 4. 5/5
This large springform cake tin from KitchenAid wins the top spot thanks to its super secure walls and easy-to-release springform mechanism. It features a long lip that makes securing and releasing the pan a breeze.
It produced a beautifully baked cake. None of our batter seeped through the tin and we enjoyed a perfectly risen, moist cake. It’s dishwasher-safe, too.
Lakeland 20cm springform cake tin
Best budget springform cake tin
Star rating: 5/5
We always expect great things from Lakeland and their bakeware, and this springform tin is no exception. The seal is secure and the release lever has a silicone cover for easy grip and release.
The cake we baked in this tin was exceptionally good. It was evenly risen and moist and fluffy inside. The non-stick coating meant we were able to release the cake cleanly, and the tin could go straight into the dishwasher to save on washing up.
Lakeland offers an entire bakeware and roasting range in the attractive blue colour.
Pyrex Magic springform cake tin
Best springform cake tin for ease of use
Star rating: 5/5
This Pyrex springform cake tin has an impressive non-stick coating – nothing sticks to it. The clasp is easy to secure and release, though we did notice the tin popped open quite forcefully when undone, implying the seal was very tight. On the plus side, this tight seal did stop any raw cake batter seeping through the gaps.
Our cake was well risen and evenly baked, though there was a crack in the centre. Despite this, the cake was spongy and moist. The tin is dishwasher safe and was the easiest to use and cook with.
Masterclass springform cake tin
Best springform tin available in different sizes
Star rating: 5/5
Masterclass’ springform cake tin is available in six sizes: 15cm, 18cm, 20cm, 23cm, 25cm and 30cm. Ideal if the recipe you’re using is calling for an obscure size or you just want a range of sizes on hand. Plus, all these tins are dishwasher-safe.
This pan produced a super moist cake that was well risen and evenly baked. Usefully, the size of the pan is embossed onto the tin too. The mechanism is straightforward to secure and undo, it’s also ergonomically shaped for added ease of use.
Le Creuset non-stick springform cake tin
Best easy to secure springform cake tin
Not all springform cake tins are created equal – some have hard-to-align bases, while others have a clunky mechanism. Not so for this Le Creuset tin, which has a heat-resistant silicone clasp to make unclipping that bit easier. Worth spending the money for a tin you’ll be able to use over and over again. Available in 20cm, 24cm and 26cm.
What can I bake in a springform tin?
Chocolate marble cake (20cm)
Pineapple upside-down cake (20cm)
Raspberry Bakewell cake (20cm)
Ultimate chocolate cake (20cm)
Gluten-free lemon drizzle cake (20cm)
Chocolate courgette cake (24cm)
Best 20cm cake tins
Pyrex Magic 20cm cake tin
Best 20cm cake tin
Star rating: 5/5
Another from Pyrex’s Magic range, this 20cm cake tin is ideal for sandwich cakes. It features a small lip for easy removal from the oven and our cake released cleanly from the non-stick surface with ease. The cake itself was well risen and evenly baked. There were no rips or tears anywhere.
Although the pan is thin, it’s sturdy and robust. The tin is oven-safe to 230C and dishwasher-safe.
Masterclass deep 20cm cake tin
Best 20cm cake tin for tall sides
Star rating: 4.5/5
Masterclass’ 20cm tin is the deepest we’ve tested. Featuring high sides, it’s ideal for taller cakes. If you’re into cakes with lots of layers, the pop-up base means you could use it as a mould to build a layer cake, then simply pop it out. The silicone seal is very secure, so you do need a bit of force to release it – just as we’d expect.
Although it was soft and moist inside, we did think the cake looked a little lopsided and wasn’t quite as dark in the centre as we’d have liked. We solved this by another five minutes in the oven. This tin is dishwasher-safe.
Wilko Shotblast round cake tin 20cm
Best budget 20cm cake tin
Star rating: 4.5/5
At just £6, this is a good choice if you’re on a budget or are looking to bake a couple of cakes at the same time. The lip around the top of the tin means it’s easy to remove from the oven. It has a slightly rough non-stick interior that made it easy to upturn our cake – we noticed it had risen unevenly so looked a little lopsided. It also needed an extra five minutes of cooking time. A good option for those on a budget.
What can I bake in a 20cm tin?
Classic Victoria sandwich (20cm)
Cherry bakewell cake (20cm)Cherry bakewell cake (20cm)
Easy chocolate cake (20cm)
Parsnip & maple syrup cake (20cm)
Coffee & walnut cake (20cm)
Cappuccino cake (20cm)
Best square cake tins
Lakeland 18cm deep square loose-based non-stick cake tin
Best tin for square cakes and brownies
A loose base really helps for ease of release, especially when you’re dealing with gooey brownies, and the non-stick surface on this tin made removing our best ever brownies a doddle. We liked the weighty carbon steel structure – built to last yet still reasonably priced. Available in 18cm, 20cm, 23cm, 25cm and 30cm.
What can I bake in a square tin?
Yummy scrummy carrot cake (18cm)
Best ever brownies (20cm)
Lemon drizzle slices (20cm)
Peanut butter brownies (20cm)
Gingery plum cake (23cm)
How we tested cake tins
We chose our most popular recipes to put these cake tins to the test. We tested a range of brands including high-end that focus solely on making cake tins, to budget-friendly offerings for those not looking to spend lots of money.
To test the loaf tins, we baked our lemon drizzle cake. For the bundt tins, we made BBC Good Food’s banana and choc bundt cake with peanut caramel drizzle. In the springform cake tins, we made this chocolate and raspberry birthday layer cake and for the 20cm cake tins we baked our classic cappuccino cake. And what better recipe to try out a square cake tin than with our top-rated best ever chocolate brownies?
We reviewed a representative sample of cake tins of different shapes and sizes and scored them against the following criteria.
Practicality: we tested the tins we use most frequently in the BBC Good Food kitchen, as well as showstopper tins for special occasions.
Sturdiness: we chose hardy and robust tins that could withstand frequent use.
Easy release: non-stick surfaces, springform release and loose bases were all given extra points.
Even cooking: tins that conducted heat effectively came top of our list.
Cleaning: tins with smooth curves, rather than sharp edges and folds, for ease of cleaning.
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Use a Tall Cake Pan for Bigger, Better Desserts
On a dessert table, little impresses more than height. Towering trifles, tiered pavlovas, looming cupcake stands, a croquembouche: Tall sweets are the stuff of tea party dreams and birthday fantasies. But to the average home baker, all that dazzle can be intimidating too. It can feel like anything taller than a basic cake is out of your league. According to cook and writer Odette Williams, however, one kitchen tool can provide all the benefit of height without any extra effort. The key “to feeling like a cake pro,” she says, “is a three-inch-tall pan. Everyone should buy one.”
Standard cake pans—your go-to eight- and nine-inch rounds—are two inches tall, which makes that the most common height for a homemade cake. But recipe developers and cookbook authors are increasingly calling specifically for slightly loftier pans, which can bump any recipe up from basic to visibly grand. In her book Baking at the 20th Century Cafe, pastry chef Michelle Polzine lists a 9-by-3-inch cake pan among her must-have baking tools; “the depth is especially important,” she writes, because “with a shallower pan, your cake may overflow or dome dramatically. ” Writer and baker Zoë François also mentions tall pans in the gear section of her latest title, Zoë Bakes Cakes, noting that they “have plenty of space for cake to rise and produce a beautiful shape.” BraveTart author and Serious Eats editor Stella Parks has long been driving the three-inch pan train, writing in 2017 that “not only will the extra depth benefit any cake, it makes the pan more versatile.”
One extra inch of height goes a long way.
Photo by Joseph De Leo, Food Styling by Liza Jernow
Williams discovered the greatness of the three-inch-tall cake pan when writing her book Simple Cake. “It was one of those things that I never would have bought until I saw it,” she says. “But when I did, it was so cute, so darling”—her first was a 6-by-3-incher—“that I had this visceral feeling toward the cake pan.” Since then Williams has expanded her collection to include taller cake pans in the classic eight- and nine-inch sizes as well as a 10-by-3-inch number, plus she’s gifted a few tall boys to kitchen-savvy friends. “They just look better and more impressive,” she says. “The height of it can make ay home cook feel like a professional baker.”
What should you do with your tall cake pan? In short, everything you do with the regular-size pans—and then some. A taller pan protects your batter more in the oven due to its high sides, which keeps the top flat while cooking and the finished cake blonder and more moist. As such, it makes a great choice for any recipe that calls for a regular-height pan of the same diameter—you’re simply giving the cake more vertical space to breathe.
The Best Sheet Cake Pans
I’ve owned a dozen different brands of sheet cake pans. In every size and brand you can imagine. And after seven years in the cake decorating business, I’ve come to know which ones I love and consider the best sheet cake pans.
With all the pans I’ve bought, they’ve varied from super cheap pans from the dollar store to really expensive, heavy duty pans.
I own at least one of every popular brand of pans on the market – and I have an opinion on them. I won’t go into all of that today, but I’m hoping my trial and error with pans will help you buy the best ones the first time around.
The ones I love are not the most expensive (by a long shot), but they’re the best quality I’ve found and they’re a great value.
Now I know when people talk sheet cake pans, they may not all be talking about the same thing so I’m going to cover a couple of different kinds. Let’s get started…
The Best Sheet Cake Pans
For an actual sheet cake that’s typically decorated and sold in grocery stores and by cake shops alike, you’re talking about a 9x13x2 inch pan (or larger). The pans are usually 2 inches deep (also sold in 3 inch depth). I don’t use the terms half sheet, quarter sheet, full sheet, etc. because I’ve found that these sizes aren’t always uniform in the baking community.
I’m sure there’s a correct size for a “quarter sheet cake” but there’s some conflicting information out there, so I just say 9×13 or 10×15 or whatever. Then I give my clients the number of servings for whichever size I’m talking about and go from there.
Traditional Sheet Cake Pans
Anyway, for traditional “sheet cakes”, I love Parrish Magic Line Pans. Actually, this is my favorite brand for all traditional cake pans (round, square and sheet pans)! They’re quality pans that bake evenly and beautifully. Magic Line pans also hold up for the long haul and do not warp even after thousands of runs through my oven.
Best of all, Magic Line pans also have super sharp corners for sheet and square cakes and I love that feature! With our recent move, I’ve had to split cake work between the new house and the old one. I didn’t have all of my sheet pans in one place to take pics for this post, so I only have the one size pictured.
But I actually have these three sizes:
A couple of times I’ve needed an odd size in between those and I’ll just slide two together… and have a 13×18 or 20×15. That’s what I did for this huge bank order a few years ago…
I baked 4 (yes, four) 12×18 sheet cakes, then I stacked them 2 layers deep and pushed them together for a huge 24×18 cake that was over 4″ tall. That cake was a beast.
Nordic Ware Commercial Sheet Pans
Okay… aside from traditional cake pans, these Nordic pans are also called sheet pans. These are not usually used for tiered or layer cakes – but rather for things like jelly roll cakes or petit fours. The most popular thing I’ve used them for on the blog is petit fours – and that is a super popular recipe for me. Here is part of my collection:
I also use these pans to bake cookies, bars, bread, biscuits, roasting veggies, broiling bacon, and a million other things. They are seriously good for so many things!! I have 20+ of them and I still can’t ever have enough!
Oooh, you can also get lids for them which is thebomb.com. I love to store unfrosted cupcakes on them with a lid to keep them fresh until I’m ready to decorate.
The Nordic Ware sheet pans are diffrent from the Magic Line pans in that they don’t have straight up and down sides or sharp corners and they’re only about 1 inch deep vs. 2-3 inches. Nordic Ware Sheet pans also come in quarter sheet, half sheet, and full sheet sizes, but I’m going to give you the dimensions in inches.
Because I’m a rebel like that 😉
Below are the four sizes of Nordic Ware Sheet Pans I have:
Although I don’t use them for anything related to cake decorating, I had to share the fourth size and tell you a little story behind them.
Months and months ago Richy took me out to eat on a date. We tried a new restuarant and they served our appetizer (loaded fries) on these itty-bitty sheet pans.
Who knew there were sheet pans that tiny and why had I never seen them? I’m a sucker for all things tiny and was completely obsessed with these pans. I might have even asked the server if I could slip one in my purse 😉 For the record, she laughed and said no, so I fought my urge to steal one. .. haha.
But my super thoughtful husband caught on to how much I loved the pans so he came home and ordered me some for my upcoming birthday. Ya’ll… this man knows me oh-so-well. Those little pans were maybe one of my favorite gifts ever.
Anyway, if you like itty-bitty things, you must get you some of those pans. I can’t tell you what to use them for, but they’re just so stinkin’ cute.
Since I bought them, we’ve mostly used them to heat things in the oven. For instance, I hate microwaving leftover pizza. I much prefer to warm it in the oven and get the crust all crispy again. So that sheet is the perfect size for a big slice of pizza.
Anywho… I got off track there. Sorry.
Alphabet Cake Pan
The only other sheet cake pan I want to mention is this Alphabet Pan. It’s really not a “sheet pan” in the traditional sense, but it’s worth a mention. I love this pan!
The Alphabet Pan an incredibly versatile pan that you can use for letters and numbers. But additionally, you can use it to make odd-sized rectangles, like for this tractor cake. I have a full tutorial with pics here.
And that’s that – the best sheet cake pans in all forms (that I use). I’d recommend having at least a couple of these sizes and varieties on hand for your orders. Unless of course you choose to not do sheet cakes… then ignore this whole post. Haha!
Did I forget anything? I’d love to hear it if you have thoughts on other varieties of sheet cake pans. And if you have different “favorites”, leave me a comment and tell me which ones you prefer!
Cake tin sizes and conversion tables – Paleo Pantry
Guide to choosing the right cake tin. Lists the volumes of round and square tins, and conversion table for adapting recipes to use a different size or shape
01. Why is the size of the cake tin important?
Cake batter expands as it cooks, rising up the sides of the cake tin. This is because raising agents like baking soda and yeast undergo a chemical reaction that produces gas bubbles. This lightens and lifts the mixture by creating a network of tiny air bubbles in the batter. The perfect cake should have a more-or-less level top. This indicates that a steady and sustainable rise happened during cooking. Why is this important? Cakes that have a level top are easier to ice, can be stacked into layers, and are more attractive. But not all cakes turn out perfectly. Most of us, at some point, will have turned out a cake that has a domed top or sunken middle.
The size of the cake tin is an important factor in controlling the rate of rise. The right cake tin distributes heat evenly through the batter as it cooks. Ovens cook from the outside in, and so the goal is always to make sure that the edges do not overcook and scorch before the middle has finished cooking and set. (This is why the standard test for doneness is to insert a toothpick into the centre and see if it comes away clean. ) If the cake tin is too small, then the batter will be spread too thickly and cook too slowly. The cake may struggle to rise under its own weight, resulting in a cake that is dense and undercooked in the middle. If the cake is removed from the oven too early, then the middle will collapse as it cools and the heavier batter sinks to the bottom. If the cake is left to cook in a hot oven, then the raw batter will be forced into the centre, resulting in a domed top with a cracked surface. But if the cake tin is too large, then the batter will be spread too thinly and cook too quickly. The batter will cook and set before the chemical raising agents have been spent and produced enough air bubbles. This will result in a cake that is crisp and flat.
02. How do I choose the right cake tin size?
The standard advice is to fill cake tins between half to two-thirds full with raw batter. Half-filled is best for light and fluffy cakes like Victoria sponge, as these will rise a lot in the oven. Two-thirds is best for denser cakes like banana cake, as these will not rise so much. Denser cakes are generally those that do not use the creaming method to blend granulated sugar into butter. For example, the methodology for making Jamaican ginger cake involves melting the sugar and butter in a pan. Most gluten-free cakes are naturally dense, and so cake tins should be filled two-thirds full if you are baking without wheat flour.
Making a cake is a time-consuming process. It involves clearing at least a 2-hour window in which to prepare, measure, mix, cook and wash up. If, at the final hurdle of pouring the batter into the cake tin, you discover that the cake tin is under- or over-filled, it’s tempting to just bung it in the oven and hope for the best. Resist this impulse. Your cake will not turn out well, and all your efforts will have been for naught. Instead, scrape out the mixture into a more appropriately-sized cake tin. (Work quickly if your batter contains baking soda, as it will begin reacting as soon as it is mixed with an acidic ingredient. ) But, if you must persevere with your prepared cake tin, then adjust the cooking time to factor in the depth of the batter. If the cake tin is under-filled, then reduce the cooking time by 20% – 25% (10 – 15 minutes for a typical sponge cake). If the cake tin is over-filled, then increase the cooking time by 20% – 25%, or spoon out the excess into cupcake moulds.
03. Which cakes are suitable for square cake tins?
All around the world the default shape for cakes is round. This is probably for historic reasons. Early cakes were just a form of bread, risen by yeast and enriched with eggs, honey, nuts and dried fruit. The dough was formed into balls and cooked on a flat surface like a griddle or hearthstone. This produced naturally flat, round cakes. Cake hoops only appeared in the seventeenth century, as a precursor to cake pans for moulding cakes into more uniform and presentable shapes.
But there are practical reasons why round cakes remain ubiquitous. Round cake tins distribute heat evenly around the sides, whereas square cake tins are prone to overcooking at the corners. Square cakes are also harder to ice, as the corners need to be sculpted into sharp edges. Square or rectangular cake tins are generally reserved for flat, dense bakes like brownies, flapjack, rocky road, shortbread, cherry bakewells and parkin. These ‘slab’ or ‘sheet’ bakes are cut into individual square portions before being turned out of the cake tin. This makes them a practical choice for large parties. Round cakes can only be sliced into wedges, which creates a fragile ‘nose’ that is prone to crumbling. Round cakes can only be sliced at the point of serving, as the lighter, drier crumb will go stale when exposed to air.
04. How do I swap a round cake tin for a square cake tin?
You should think carefully before using a different tin shape to the one specified in a recipe. Cakes that are cooked in round cake tins are usually intended to be light and fluffy, rather than dense and squidgy. Light and fluffy cakes like sponges contain equal amounts of sugar, fat, flour and eggs. This produces a dry crumb. Dense and squidgy cakes have a higher ratio of sugar, fat and liquid ingredients. This produces a moist crumb. If you cook a drier cake in a square cake tin, then it is danger of dying out at the corners by the time the centre is cooked. You can try to mitigate this by making the following adjustments:
- use a light-coloured cake tin – these absorb less heat
- line the cake tin with a double layer of baking paper – this insulates the cake
- wrap the outside of the cake tin in baking strips (or a triple layer of brown paper) – this insulates the cake
- tent the top with tin foil – this avoids over-browning
- position on a shelf in the lower half of the oven – this is where the heat is gentler
- place a tray on the oven shelf above – this deflects the heat
- place a tray of water on the oven shelf below – this creates steam and distributes the temperature more evenly
Due to the absence of corners, round cake tins hold around 25% less than square cake tins. In practical terms, this means that you need to go down one size when swapping a round cake tin for a square cake tin. That is, an 8″ round cake tin has the same capacity as a 7″ square cake tin. Conversely, you need to go up one size when swapping a square cake tin for a round cake tin. That is, an 8″ square cake tin has the same capacity as a 9″ round cake tin.
05. How do I adapt a recipe to use a different cake tin?
The primary consideration when adapting a recipe to use a different cake tin is to ensure that the depth of batter remains the same. Regardless of the size of the cake tin, the batter should always come halfway up the sides (or two-thirds for denser cakes). This means that you will need to adjust the amount of batter that is produced, by scaling the ingredients up or down. In order to calculate the factor of multiplication, you need to work out the difference in volume between the original cake tin and the replacement cake tin. To do this, simply divide the volume of the replacement cake tin by the volume of the original cake tin. For example, if the replacement cake tin holds 1 litre, and the original cake tin holds 2 litres, then 1 / 2 = 0.50. To adapt the recipe, you need to multiply the ingredients by a factor of 0.50 (so 100g x 0.5 = 50g). Following the same logic, if the replacement cake tin holds 3 litres, and the original cake tin holds 2 litres, then you need to multiply the ingredients by a factor of 1.5 (so 100g = 150g).
As a general rule of thumb, you need to increase / decrease ingredients by 25% each time you go up or down a cake tin size. This may pose a problem with eggs if the recalculated number does not equal a whole number. For example, if the original recipe specifies 6 eggs, and the recipe is adapted to use a 7” cake tin instead of an 8” cake tin, then the number of eggs will need to be decreased by 25% to 4.5 eggs. Ratios are important in baking recipes. For example, a pound cake contains equal weights of egg, flour, fat and sugar. If you increase the amount of egg, without making proportionate adjustments to the other ingredients, then this will alter the texture and flavour. When faced with the prospect of trying to remove half an egg from a mixing bowl (particularly tricky if the recipe calls for the egg whites to be separated from the yolks), the easiest thing to do is calculate the total weight of egg required, and then see if you can make up this amount in whole eggs by switching to a difference egg size. For example, a medium-sized egg weighs around 55g in its shell, while a large egg weighs around 65g. 55g x 4.5 = 248g, which is close enough to the weight of 4 large eggs, as 65g x 4 = 260g. (Unless otherwise stated, recipes use medium-sized eggs.)
|Number of Eggs||Small
You will also need to adjust the cooking time if you are changing the cake tin size. If you go up a cake tin size, then it will take longer for the cake to cook all the way to the centre. This means that you will probably need to increase the cooking time by 20% – 25% (10 – 15 minutes for a typical sponge cake). If you go down a cake tin size, then it will take less time for the cake to cook all the way to the centre. This means that you will probably need to reduce the cooking time by 20% – 25%. I prefix these recommendations with “probably”, because the rate at which cake cooks depends on many variables, such as the type of recipe and the weight and colour of the cake tin. Cooking times should only ever be treated as a guide, and should not be slavishly adhered to at the expense of producing an under- or overcooked cake. A fluffy sponge cake is done when the top has a golden crust and feels springy to the touch. A moist cake is done when the sides start to pull away from the cake tin.
06. What is the capacity of a standard cake tin?
In a perfect world, cake tins would be standardised. It would be possible to definitively state that any round cake tin measuring 9 inches wide and 2 inches high must have a volume of 2.08 litres. Unfortunately, there is no International Bureau of Cake to agree and enforce standards of measurement. The internal dimensions of a ‘standard’ cake tin can vary quite significantly between brands. This is to do with companies trying to maximise profit by skimping on materials. Cake tins are measured from inside edge to inside edge. The thickness of the bottom and sides should not be included. This means that the external dimensions of a cake tin should be slightly larger than the stated cake tin size. But many manufacturers save money by taking the external dimensions rather than the internal dimensions – that is, the thickness of the cake tin is included in the measurement. Standardisation is particularly problematic with square and rectangular cake tins. These may have rounded or sharp corners, and straight or sloping sides.
The only foolproof way to know the precise volume of a cake tin is to fill it to the brim with water and measure how much water it holds. You can do this using a measuring jug, or by placing on measuring scales and weighing the amount of water added (100g = 100ml). This method does not work for cake tins that have removable bottoms, as the water will leak out before you have a chance to take an accurate measurement. For loose-bottomed cake tins, you could try first lining with a waterproof material like a large freezer bag. Or you can use a mathematical formula to calculate the volume, based on the dimensions of the cake tin. The volumes given in the table below are based on a mathematical calculation, and are therefore theoretical and approximate. In all cases, the volume has been slightly underestimated by subtracting a 1/4 inch from the height, and by rounding down decimal points. This is to make allowances for variation in the thickness of the sides, in order to prevent overfilling.
Please note that the table shows how much the cake tin can hold when filled to brim. You should never fill a cake tin to the brim with batter. Batter should only come halfway up the sides of the cake tin (or two-thirds for denser cakes). For example, if the batter for a fluffy Victoria sponge measures 1 litre, then it should be poured into a cake tin with a capacity of 2 litres.
(when filled to the brim)
(width x height)
(width x height)
|0.4 litres||5 inches x 1.5 inches|
|0.5 litres||5 inches x 2 inches
6 inches x 1.5 inches
|5 inches x 1.5 inches|
|0.7 litres||5 inches x 2 inches|
|0.8 litres||5 inches x 3 inches
6 inches x 2 inches
7 inches x 1.5 inches
|6 inches x 1.5 inches|
|1.1 litres||7 inches x 2 inches||5 inches x 3 inches
7 inches x 1.5 inches
|1.2 litres||6 inches x 3 inches|
|1. 3 litres||9 inches x 1.5 inches|
|1.4 litres||8 inches x 2 inches||7 inches x 2 inches
8 inches x 1.5 inches
|1.6 litres||6 inches x 3 inches
10 inches x 1.5 inches
|1.7 litres||7 inches x 3 inches|
|1.8 litres||9 inches x 2 inches||9 inches x 1.5 inches|
|1.9 litres||8 inches x 2 inches|
|2.1 – 2.5 litres||8 inches x 3 inches
10 inches x 2 inches
|7 inches x 3 inches
9 inches x 2 inches
10 inches x 1.5 inches
|2.6 – 3 litres||9 inches x 3 inches||8 inches x 3 inches
10 inches x 2 inches
|3.1 – 4 litres||10 inches x 3 inches||9 inches x 3 inches
10 inches x 2 inches
|4.1 – 5 litres||10 inches x 3 inches|
How do I calculate the volume of a round cake tin?
The mathematical formula for calculating the volume of a cylinder is as follows:
Radius x Radius x Height x π
This is easier to understand by working through an example. Let’s say we have a round cake tin that measures 9 inches in diameter (the widest point across the circle) and 2 inches high. First, we need to calculate the radius. The radius is the length of a straight line drawn from the centre of a circle to the outside edge. Since we already measured the diameter of the cake tin, we can just halve this figure to get the radius: 9 / 2 = 4.5. We already know the height is 2, and π has a constant numerical value of 3.14. So if we put all the inputs together we get 4.5 x 4.5 x 2 x 3.14 = 127 cubic inches. That is, if you took a big bag of cubes measuring 1 inch by 1 inch each, you would need 127 of them to fill the cake tin to the brim.
Now cubic inches isn’t a very useful measurement when it comes to cake batter. We don’t measure liquid ingredients in inches, we measure them in litres. 1 cubic inch = 0.016387064 cubic litres. So to convert our cubic inches into cubic litres, we simple multiply our answer by this figure: 127 x 0.016387064 = 2.08 litres. However, when I double-checked the results of this calculation by pouring water into my cake tin, I found that it only held 1.9 litres. Clearly a small allowance needs to be made for the thickness of the sides and bottom – after all, it’s better to slightly underestimate the volume, than to overfill and risk leakage! For this reason, the values in the conversion table below have been calculated using the mathematical method outlined above, but with a 1/4 inch subtracted from the height of the cake tin, and decimal points rounded down to the nearest whole number:
(Radius x Radius x (Height-0.25) x π) x 0.016387064
|5 inches||0. 4 litres||0.5 litres||0.8 litres|
|6 inches||0.5 litres||0.8 litres||1.2 litres|
|7 inches||0.8 litres||1.1 litre||1.7 litres|
|8 inches||1 litre||1.4 litre||2.2 litres|
|9 inches||1.3 litres||1.8 litre||2.8 litres|
|10 inches||1.6 litres||2.2 litre||3.5 litres|
08. How do I calculate the volume of a square cake tin?
To calculate the volume of a square or rectangular cake tin, you simply multiply the three dimensions together: length, width and height. (It is worth subtracting 0.25 inches from the height, in order to allow for the thickness of the sides and bottom.) The answer then needs to be multiplied by 0.016387064 to convert the amount from cubic inches to cubic litres:
(Length x Width x (Height-0.25)) x 0. 016387064
|5 inches||0.5 litres||0.7 litres||1.1 litres|
|6 inches||0.8 litres||1 litre||1.6 litres|
|7 inches||1.1 litres||1.4 litre||2.1 litres|
|8 inches||1.4 litres||1.9 litre||2.8 litres|
|9 inches||1.8 litres||2.4 litre||3.6 litres|
|10 inches||2.2 litres||3 litre||4.4 litres|
09. How do I line cake tins?
Cake tins are usually greased with a fat like oil or butter to stop the cake from sticking to the cake tin during cooking. Liquid fats are lightly brushed around the sides and bottom using a pastry bush, while solid fats are smeared on with a piece of kitchen paper (or a couple of fingers). But grease can ‘fry’ the sides of the cake, creating a tough, dark crust that may need to be sliced off. For this reason, greasing is not recommended for dense cakes with long cooking times like fruit cakes, or for high-sugar cakes that will caramelise at the edges. Slippery, greased sides can stop delicate foam-based batters from climbing up the sides and rising. If the recipe involves whisking egg whites to soft peaks before incorporating into the batter, then the cake tin should not be greased. Instead, the cake tin should be lined with a collar that stands 2 inches proud of the top of the cake tin.
Lining a cake tin with non-stick baking paper prevents over-browning by insulating the edges of the cake from the heat of the metal. It also makes the cake easier to release from the cake tin, as the whole thing can simply be lifted out. This is useful for cakes that are particularly fragile when warm, such as gluten-free cakes like Tarta de Santiago, and molten cakes with gooey centres like chocolate brownies. In contrast to grease-proof paper, baking paper / parchment is non-stick. This means that it it is not necessary to grease a cake tin after it has been lined. Some people grease the cake tin before inserting the lining, in order to ‘glue’ the baking paper to the sides. This is also unnecessary, as the weight of batter will pin the lining snugly to the sides of the cake tin when it is poured in.
- Place the cake tin on a sheet of baking paper. Draw around the base and then cut out. This disc will be used to line the bottom of the cake tin.
- Wrap a roll of baking paper around the outside of the cake tin with a slight overlap, and then cut from the roll (for a cake tin that is 8 inches wide, this strip will be about 27 inches long).
- Measure the height of the cake tin, add 3 inches, and then cut the strip of baking paper down to size.
- Fold a 1 inch cuff at the bottom, and then snip out v-shaped notches at regular intervals.
- Press the strip around the inside of the cake tin, with the folded cuff sitting flat on the base. Fit the disc on top of the snipped edges, so that it covers the base of the cake tin.
- Place the cake tin face down on a work surface. Wrap a roll of baking paper up one side, across the base and down the other side. Cut from the roll (for a cake tin that is 8 inches wide and 3 inches high, this strip will be about 14 inches long).
- To create a neat square, fold the strip of baking paper in half diagonally to create a triangle, and trim any excess. Open out.
- Centre the cake tin on the square of baking paper and draw around the base. Remove the cake tin.
- Cut four slits from the edge of the baking paper to each corner.
- Press the baking paper into the cake tin, making a crease where the sides meets the base and overlapping the corners.
(to line a rectangular cake tin, first measure the length, width and height of the cake tin. Cut a strip of baking paper that is as long as the length of the cake plus 2x the height, and as wide as the width of the cake tin plus 2x the height. Then pick up the instructions for lining a square cake tin at point 3).
10. What is the best material for cake tins?
Bakeware is available in a variety of materials. For simplicity, these can be categorised into metal or non-metal. Non-metal materials include glass and stoneware. These take longer to heat up, but keep hold of heat for longer. Thin metal cake tins are quick to heat up, but lose heat quickly. This is what is meant by ‘conductivity’ – the rate at which heat moves through a material. Metal is described as a good conductor, because it transfers heat quickly to food and hastens cooking. Dark, dull metal conducts heat quicker than light, shiny metal. Heavy cast iron is particularly conductive, which promotes the formation of a brown crust on the sides and bottom.
Clearly size isn’t the only consideration when choosing the right cake tin. The weight and colour of the cake tin also determines how quickly and evenly the cake is cooked. The best results can be achieved using a light-coloured metal such as anodised aluminium. This transfers heat quickly, but without over-cooking the sides or bottom. Dark metal cake tins can be used when a tougher dark crust is desirable, such as on muffins and quickbreads.
Anodised Aluminium (light metal)
- thin and lightweight
- must be greased or lined
- quick to heat
- reflects heat
- can be scoured clean
- sponge cakes
- high-sugar bakes
Good for light and delicate cakes, where a pale crust is important.
Cake batters that contain a high ratio of sugar fare better in light-coloured cake tins. This is because sugar undergoes a chemical reaction when heated, which causes it to darken (caramelisation).
Carbon Steel (dark metal)
- thin and lightweight
- non-stick coating
- quick to heat
- absorbs heat
- scourers and metal utensils will scratch
Produces similar results to anodised aluminium, but allows a flavoursome brown crust to develop.
- thick and heavy
- non-stick (if well-seasoned)
- slow to heat
- hottest metal
- retains heat
- high maintenance to clean (need to avoid rusting)
- crusty bread
- upside-down cakes
Good for creating crisp crusts and for caramelising sugar. This is because cast iron gets hotter than steel and aluminium.
Cast iron bakeware is usually pre-heated to get it up to temperature before use.
Glass / Stoneware
- thick and heavy
- must be greased or lined
- slow to heat
- hotter than metal
- retains heat
- attractive serving dish
- easy to clean (can be left to soak and then scoured)
- baked custard
- chocolate fondant
- fruit crumble
Good for serving dessert directly from oven to table. Food will stay warm once removed from the oven, and will continue to cook for several minutes in a process called ‘carryover’ cooking. This means that glass / stoneware is better suited to wet bakes that are not in danger of drying out.
As glass takes a while to heat up, it is good for dishes which need long and slow cooking, like egg-based puddings.
Once transparent glass gets up to temperature, it exceeds the temperature of metal. This produces crisp, dark pie crusts.
- thin and flexible
- does not retain heat
- easy to clean (dishwasher safe)
Good for creating small, intricate shapes that are easy to release from the mould.
Silicone is too floppy for baking larger shapes like cakes and loaves. Large silicone moulds bulge at the sides if they are not placed inside a rigid container.
Silicone does not conduct heat. This means that it does not produce a flavoursome brown crust.
11. Which are the most useful cake tins to buy?
If you can only afford to buy one cake tin, then buy a round cake tin measuring 8 inches wide and 3 inches high. This is pretty much the standard size for sponge cakes. I would aim to build up a set of four cake tins, which I have listed below in order of usefulness:
8″ wide x 3″ high
- anodised silver
- removable bottom
9″ wide x 2″ high
- carbon steel (non-stick coating)
- fixed bottom
- buy two of these cake tins
- layer cakes
- upside-down cakes
- dark crusts
8” wide x 2” high
- carbon steel (non-stick coating)
- removable bottom
- buy baking paper for lining
2lb loaf tin
12. Which cake tins are best for gluten-free baking?
Gluten-free cakes behave quite differently to cakes made with wheat flour. This is because wheat flour produces a sticky protein called gluten when it is mixed with water. Gluten creates a strong, elastic framework that is very effective at trapping air. If you remove gluten, then you weaken the structure. As a result, gluten-free cakes are naturally denser, crumblier and in danger of falling apart when turned out of the cake tin. They also tend to brown faster, as gluten-free flours are not as absorbent, and dry out faster in the oven. This is particularly the case if ground almonds have been used, as almonds have a high fat content due to their natural oils.
The ideal cake tin for gluten-free baking is one which minimises browning and offers easy release. The first objective can be achieved by using a light-coloured cake tin to deflect the heat, and by lining it with baking paper to insulate the cake. The second objective can be achieved by using a cake tin with a removable bottom. There are two designs to choose from. Loose-bottom cake tins have a detachable bottom than can be pushed up from the base. Springform cake tins have a catch on the side that can be thumbed open to expand the cake tin. It’s up to you which design you prefer, as they produce the same results. I prefer loose-bottomed cake tins, because they take up slightly less space in the cupboard and are more durable. Neither should leak in the oven, as gluten-free batters tend to be thick.
13. Recipes that use 8″ round cake tins
14. Recipes that use 9″ round cake tins
15. Recipes that use square cake tins
Cake Baking Hints and Trouble Shooting – Confectionary Chalet
Kathleen’s Famous Truffle Dessert Class DVD – How to make Simply Gourmet Cakes with AMAZING TIPS!
Purchase or Rent Online Streaming
Visit the following link –
Make The Best Tasting Cakes
Cake Baking Hints
- Preheat oven at 325 degrees for 10 to 15 minutes before placing cake pans in oven, check temperature with oven thermometer. Baking cake at a lower temperature will help the cake to bake more evenly.
- When preparing cake pans for baking, grease only “Bottom” of cake pans, never grease the sides, unless unusual shaped pan is being used; this will allow finished cake layers to rise much higher when baked. Make sure to cut around edges of cake pan immediately after removing from oven, to release baked cake layer from pan.
- To prepare cake pans for baking, you may line cake pan with parchment paper cut to the size of your cake pans (or) Bakers Joy spray (or) a homemade recipe of Pan Grease; 1 cup shortening, 1 cup flour, 3/4 cup vegetable oil; Combine ingredients, mix well with electric mixer and store in airtight container. You may keep a supply of the pan grease mixture in a covered container, use when needed. (Refrigeration is required in hot weather)
- When using a cake mix, follow mixing time exactly for that particular brand and kind of mix. Always measure accurately for any recipe using wet and dry measuring cups and LEVEL measurements. For best results, use extra large eggs in recipes.
- Fill cake pans no more than 1/2 -2/3 full with cake batter; tap cake pan several times on counter to eliminate air bubbles from cake batter.
- Weighing out the batter if you have a kitchen scale will assure you have divided batter equally between cake pans; to make sure the cakes layers are the same size when baked.
- Unless you have an exceptionally wide oven rack, never place two layer cake pans on the same rack while baking; allow at least 2″ between cake pans layers and the oven wall, this prevents uneven rising in finished cake layers.
- When baking cakes on separate oven racks, reverse the layers on racks 20-25 minutes into the baking time, or as soon as cake batter is “set.” The top oven rack usually bakes hotter than the bottom in most ovens, unless you have a convection oven that circulates the air while baking. This technique allows for more level and evenly baking of cake layers.
- Baked cake layers are usually done when they start to pull away from cake pan sides; cake layers spring back when lightly touched with finger or a toothpick is inserted in the center of cake and comes out clean.
- To release cake layers, simply cut around the edges of pan, to loosen the cake, this will prevent cake from sticking to pan sides. Place cake pans on cooling rack; allow to cool in cake pans for 15 to 30 minutes, for 8” to 12” layers, slightly longer for larger cakes. Cooling cake layers on a cake rack, allows air to circulate and prevents the layers from being “wet” on the bottom.
- Turning a warm or hot cake out of a baking pan too quickly, will crack and fall apart. Cake layers that cool in the pan too long will stick unless lined with parchment paper.
- If your cake has cooled in pan and was greased with shortening & flour, this will cause the cake layers to stick in cake pans. If this occurs, simply heat the bottom of cake pan over a low flame on stove until cake releases from pan.
- When ready to turn cake layers out of pans, loosen edges with a knife or cake spatula, invert rack on top of cake pan and flip over. If cake layer has a hump in the middle, immediately flip over onto another cake rack so cake is resting on flat bottom and not on hump. This will prevent the cake from cracking in half.
- Cakes that are to be split, filled or frosted should be fully cooled or baked one day ahead, for ease in handling.
- Cakes can be frozen for up to three months in heavy-duty foil. Cake must be thawed completely before frosting or decorating; this prevents frosted cakes from developing air bubbles when completely thawed and decorated.
- Iced cakes may be frozen six months to one year, if placed in air tight container (or) cake box wrapped with freezer wrap or heavy duty foil, then place in plastic bag. When defrosting, keep cake wrapped until completely thawed.
- Un-iced cakes should be stored at room temperature no longer than 24 hrs.
- All cakes should be refrigerated to keep their freshness. When serving buttercream cakes, they are best at room temperature, whip cream cakes are best when served cold.
Trouble Shooting Cake Baking Problems
Cake Did Not Rise
Pans too large
Oven temperature too low- under-baking
Older cake mix or baking powder
Added too much liquid
Batter sat too long before baking
Cake Fell or Dipped / Was Soggy, Compact or Heavy
Oven too cool – under-baking
Cake removed from oven before completely baked
Too much liquid
Extra ingredients added to batter
Used too much batter per pan
Didn’t use cool water/cold eggs during hot weather
Cake Overflows Pan
Oven temperature too low
Pans too small-too much batter per pan
Batter unevenly divided between pans
Too much liquid
Oven racks not level
Pans not place in center of oven
Cakes Stick to Pan / Difficult To Remove
Pans not greased properly
Used vegetable oil spray – Use only bakers spray with flour & grease combo
Cooled improper length of time (if cake is still hot and tender, it will break easily. If too cool the shortening begins to harden and will cause cake to stick to pan; heat bottom slightly to help remove
Cake not loosened from pan with knife or spatula, prior to removal
Cake Wet / Moist / Weeps When Stored
Sheet Cakes Split/Cracked – Egg White Cakes
Not enough batter in pan
Stored at too warm of a temperature
Turned cake out of pan onto top hump/cause cake to split on bottom; trim top of cake layer, before turning upside down onto rack or cake board
Cake Split, Humped, Peaked Too Much, Shrank, Had Holes and
Tunnels, Dry, Crumbly or Burned
All of these problems can indicate over-baking which results from too hot an oven or too long a bake time
Holes and tunnels can also be caused by failure to scrap bottom/sides of bowl when mixing batter
Excessively lumpy mix (blend dry mix at low speed for about 30 seconds to break up lumps, before adding liquid
Custard-Like Streak Across Cake
Streak across bottom of cake – too much liquid
Streak across top crust of cake – under-baking
Extra ingredients added to the batter
Failure to scrape or improperly scraping bottom /sides of bowl
Range or oven racks not level
Pans not centered in over
Too much liquid
Oven temperature too high
Oven not preheated
Used dark, dented or warped pans
Range or oven racks not even
Cake Difficult To Frost
Cake not removed from pan properly
Cake cooled in wrong position – cakes should be cooled right side up on a cooling rack (or) left in the cake pan and cooled on rack; cut around cake and heat bottom of pan, before removing cake
Cake not completely cool before frosting; refrigerate to make easier to frost
Excess crumbs not brushed away
Frosting not a good spreading consistency; should be thin enough to spread without pulling or tearing at cake
Apply a thin frosting crumb coat; allow setting, or refrigerating; applying final coat of frosting
Cake Broke/Crumbled When Assembling
Cake Stored in too warm or humid area
Cake not supported with rack when turning cake over
Cakes not stacked with adequate supports
Cake Storage Hints
- Cakes can be frozen for up to three months in heavy-duty foil. Cake must be thawed completely before frosting or decorating; this prevents frosted cakes from developing air bubbles when completely thawed and decorated.
- Iced cakes may be frozen six months to one year, if placed in air tight container (or) cake box wrapped with freezer wrap or heavy duty foil, then place in plastic bag. When defrosting, keep cake wrapped until completely thawed.
- UN-iced cakes should be stored at room temperature no longer than 24 hrs.
- All cakes should be refrigerated to keep their freshness. When serving buttercream cakes, they are best at room temperature; whip cream cakes are best when served cold.
Stock Your Kitchen with These 8 Baking Pans
Here’s a set of 8 must-have baking pans that every baker needs. Updated in 2019.
As a sequel to my 14 kitchen tools every baker needs page, today I’m sharing a list of the exact baking pans that I use in my kitchen. These are baking pans that I find most useful, most versatile, and best quality for their price. I use these 8 baking pans more than anything else in the kitchen and highly recommend them to any and all bakers– both beginner and advanced.
My goal is to encourage you to bake with the most reliable tools available. Recipes are only as successful as the tools you use to create them, so don’t overlook this list! I own a few different brands so I can happily provide options at different price points.
Overall, my favorite lines are Nordic Ware, Calphalon, Wilton, Fat Daddio, and USA Pan. You can’t go wrong with any baking pans from these 5 lines. I bake in my glass Pyrex pans as well, but that’s mostly for casseroles and savory dishes. Why? Glass takes longer to heat than metal, but when things do get hot– they get really hot.
1. HALF SHEET PAN
What I own and love: Calphalon Classic Rimmed Baking Sheets and USA Pan Bakeware Half Sheet Pan.
Both excellent quality. I find the USA Pan pans don’t warp as easily, which is great. I use half sheet pans for baking cookies, scones, vegetables, potatoes, fish, meat, croissants, pastries, breads, pouring out toffee or chocolate bark, and so much more. The 12×17 inch size is perfect for holding a dozen cookies and the rimmed edges prevent any sauces/syrups from dripping off the sheet. Traveling with a sheet cake or cookies? Or want to just keep things fresh? Get the half sheet pan with a lid! (Nordic Ware is also an excellent brand.) Quantity recommended: at least 2
2. 9×13 INCH PAN
What I own and love: USA Pan Bakeware Quarter Sheet Pan. For glass, I highly recommend Pyrex Basics 3 Quart Glass Oblong Baking Dish.
One of the most useful pans in a baker’s kitchen is the 9×13 inch rectangular baking pan, also known as a quarter sheet pan. This holds about 3 quarts and can be used for everything from brownies and lasagna to casseroles and rice krispie treats. This pan can be made of glass, metal, or ceramic, but metal seems to be the most basic option. Quantity recommended: 1
3. 9×9 SQUARE PAN
What I own and love: Wilton Recipe Right Square 9 Inch Covered Pan, Nordic Ware Natural Aluminum Commercial Square Cake Pan with Lid, and USA Pan Bakeware Square Cake Pan.
I use this size pan ALL the time for things like brownies, cookie bars, fudge, caramels, small cakes, etc. Since they’re so versatile, I recommend having 2. I like these pans to have lids because I usually use them for dessert bars– I travel a lot with bar treats. The 8×8 square bake pan size also works for most recipes, but if swapping one size for the other, the bake time may change. Quantity recommended: 2
4. 9-INCH ROUND CAKE PAN
What I own and love: Fat Daddio’s 9 Inch Cake Pan.
Fat Daddio’s is the common preferred brand for cake bakers. I began using these pans in 2018 and immediately fell in love. Great quality for the price! I recommend owning 3. If you own fewer, you’re limited to how much batter you can bake at once. It’s best to bake cake batter all at once and if you only own 2 round cake pans, you have to wait to bake that final layer. Purchase 2-inch deep cake pans or those labeled “deep dish” style– meaning that you are not limited to the height of cake. Some round pans are only 1.5 inches high and if your recipe calls for a 9×2 inch round cake pan (most of mine do!), you can’t use it. Quantity recommended: 3
5. STANDARD 12-COUNT MUFFIN PAN
What I own and love: USA Pan Bakeware Cupcake & Muffin Pan and Lucentee® Large Muffin Pan
I recommend owning two standard 12-count muffin pans because many muffin or cupcake recipes yield more than 12. And if you like baking muffins or cupcakes often (of course you do!) owning two of these is essential. The silicone muffin pan is SUPER non-stick– everything slides right out and it’s dishwasher safe. The listing says “jumbo” but it’s for standard size muffins and cupcakes. Bonus: it’s a gorgeous blue color. Quantity recommended: 2
6. 24-COUNT MUFFIN PAN
What I own and love: Wilton Perfect Results Premium Mini Muffin Pan.
This pan is for all the mini muffins and cupcakes you make. I’ve had this Wilton mini muffin pan for years and besides a few scratches, it still gets the job done. Fantastic quality for its price. Quantity recommended: 1
7. 9-INCH PIE DISH
What I own and love: Too many to list! I collect pie dishes. A great place to start is this Pyrex Bakeware Glass Pie Dish.
Though I own ceramic, metal, and glass, my preferred choice is glassware for pie, quiche, & pot pie baking. Glass heats slowly and this gradual heat is perfect to evenly cook pie including the bottom of the crust, the filling, and the edges. You can also SEE the bottom of the crust browning, which is helpful for dishes with long bake times. This Pyrex pie dish has fluted rims, allowing you to crimp the edges of your crust with ease. It has thick glass and has never warped– even through my hundreds of pies! I also love my Emile Henry ceramic ruffled pie dish because the pies are consistently gorgeous and so is the pie dish! Ceramic pie dishes are similar to glass in that they heat slowly and evenly. Again, this gradual heat is fantastic for pies. Quantity recommended: 1
8. 9×5 INCH LOAF PAN
What I own and love: Farberware Nonstick Bakeware 9 x 5-Inch Loaf Pan.
You can cook everything from banana bread and zucchini bread to pound cake and yeast bread. This Farberware pan is incredible quality– durable, sturdy, and warp-resistant. 9×5 inch is the standard size recipes call for. I own and love the 8.5 x 4.5 inch USA Pan loaf pan too. It works just fine for most bread recipes that call for a 9×5 inch loaf pan too.
Quantity recommended: 1
5 Useful Extras
If you’d like to extend your bakeware collection beyond the basics, I recommend these pans as well:
- 9-inch springform pan for cheesecakes and tarts. I use and recommend this Calphalon springform pan because it’s heavy-duty and leakproof.
- 12-cup Bundt pan for beautiful Bundt cakes. I own several and my favorite is this Anolon fluted pan. It’s top quality, has lasted through all my Bundt cake baking, and its design makes the prettiest cakes. Nordic Ware is another popular choice for Bundt cakes.
- 6-count donut pan for donuts. I recommend the same pan year after year– inexpensive and top quality Wilton Nonstick Doughnut Pan.
- 9-inch tart pan for tarts. Make sure you get one with a removable bottom for easy cutting and serving. I recommend this Wilton nonstick tart pan because it’s great quality for the price.
- 6-count jumbo muffin pan for giant bakery-style muffins. I recommend the Wilton brand (make sure you click “jumbo”). I love extra large muffins. You can take any regular muffin recipe and bake them in a larger size in about 25-28 minutes.
More Baking Basics Posts
I am not working with any of these brands, though some of these links are affiliate links. These baking pans are brands I trust and encourage you to use in the kitchen as well!
Fluffy and Buttery Vanilla Cake (VIDEO)
Made from scratch basic Vanilla Cake – buttery, tender, and full of vanilla flavor. Its moist and fluffy texture makes it a great base cake for all occasions!
This recipe yields tall and sturdy vanilla cake layers that are great stacking.
Do you need the chocolate version? Head on to Sturdy Yet Moist and Fluffy Chocolate recipe.
Tried this recipe and loved it?
If you tried this recipe or any other recipe on this site, I would love to know! Rate the recipe and leave a comment below. Or tag @thebakeologie on Instagram and hashtag it #thebakeologie !
Great for wedding cakes and tiered cakes
I’ve been looking for a great basic vanilla cake that can be my go-to vanilla cake recipe whenever I make tiered cakes. I tried many and never found one that is for keeps, until now.
I’ve used this recipe to make a 3-tiered wedding cake so I can say that while it is soft and fluffy, it is firm enough to use in multi-tiered cakes. As we know, for tiered cakes, it is suggested to stay clear of softer, less stable cakes and filling like chiffon cake, pastry cream, and whipped cream.
Are you thinking of doing a DIY wedding cake? I’ve shared all the recipes, timeline, resources, and tips in this DIY Wedding Cake post.
Thick layers for tall cakes
This recipe yields a tall vanilla cake, that’s why you would need a cake pan that is at least 3 inches in height.
If you don’t have a tall cake pan, you can line some parchment paper around the pan for extra height.
My baking pans are only 2 inches high, so I use a strip of parchment paper to extend the height. Baking spray helps the parchment stick to the sides of the pan.
The photos you see here were taken while I was doing my final cake for my cousin’s wedding. Unfortunately, I have forgotten to take a photo of the cake right out of the cake pan.
I then further cut each round into half to give me a total of 4 layers, which is what you see in the photos.
Ingredients for vanilla cake
- all-purpose flour
- baking powder
- fine salt
- unsalted butter at room temperature
- granulated white sugar
- vanilla extract
- eggs (large size) at room temperature
- fresh milk (whole / full-fat)
Tools and equipment you’ll need
Ditch your cups and weigh your ingredients – it will give you consistent results every time. Try it and you will never look back on using cups again!
There are a lot of reasons why you should measure by weight and entirely a topic of its own. This recipe uses a lot of flour – measuring it incorrectly would greatly affect the outcome of your cake.
I use and recommend Fat Daddios brand. They heat faster and cools quicker, preventing overbaking. It has straight sides for perfect layers!
If your existing pan’s height is below 3 inches, see recipe note no. 1.
How to make this vanilla cake
- Preheat your oven to 350 F (180 C).
- Make sure your ingredients are at room temperature.
- Grease the bottom of two 8x 3 round pans, then line with parchment paper (Note 1 in recipe card).
Make the vanilla cake batter:
Making this cake involved 3 parts: Creaming the butter and sugar, adding the eggs, and adding the remaining dry and wet mixtures alternately.
In a bowl, sift all the dry ingredients together: flour, baking powder, and salt. Set aside.
In a stand mixer bowl, cream butter, sugar, and vanilla on medium speed until light and fluffy, about 5-8 minutes.
RELATED: Stand Mixer Speed Guide
Add eggs to the mixture, two at a time. Blend until incorporated and scrape the sides as needed.
Add the flour mixture in four parts alternating with the milk in three parts, starting and ending with the flour mixture. Remember to add the next flour or milk until just incorporated; be careful not to overmix!
Bake the vanilla cake
Pour the cake batter into prepared pans and spread it so that is it smooth and flat in the pans. Bake until a toothpick inserted in the center comes out clean, about 60 minutes.
Cool the cakes on a wire rack before removing them from the pan.
Torte each cake into 2 to get 4 layers like in the photo below.
Do I really need to sift the dry ingredients?
The process of sifting breaks any lumps in flour that would weigh down the batter so your Vanilla Cake will yield a tender (not delicate) crumb. When flour is sifted with other dry ingredients, such as baking powder, sifting helps to combine them evenly before they are mixed with other ingredients. It is important not to skip this step!
Why do I need to cream the butter and sugar?
When creaming the butter and sugar together, the sugar is like punching little holes in the butter and those holes, in turn, will capture air. These little bubbles capture the gases released by your leaveners when baked, giving your cake a lighter texture. A properly creamed butter and sugar should have the color of pale yellow, not white.
Using a stand mixer, I typically whip the butter and sugar on medium speed for 5 minutes.
My cake came out dry. what did I do wrong?
There are several possible reasons why your cake came out dry. One common mistake is NOT measuring your flour correctly. If you’re still using cups to measure your flour and other baking ingredients, I can’t emphasize enough the importance of using a food scale !
Baking is an exact science, so one ingredient that’s not measured correctly can totally break the outcome.
Another common reason is overcooking them. As not all ovens are the same, remember to treat the cooking time stated in any recipe as a guide.
Your cake is perfectly done and needs to be removed from the oven when the toothpick/ cake tester comes out either clean or with a few dry crumbs.
Always begin checking your cake at the earlier doneness time specified in the recipe. I like to set my timer a few minutes earlier than the shortest baking time called for.
You can always bake something longer, but over baked or burnt products are ruined! Always check for doneness about 5 minutes before the suggested bake time.
Adapting this vanilla cake to different pan sizes
The photos you see at the beginning of this post are the 6-inch, 8-inch, and 10-inch vanilla cake, with all the layers sliced and leveled.
Here is a chart of the amount of ingredients you’ll need depending on pan size.
NOTE: This is on the assumption that the height of the cake remains the same – only the circumference of the pan changes.
Follow the same procedure as written in the recipe but you may need to adjust the baking time. Remember that the time indicated below is only a guide as not all ovens are the same.
It is a good habit to check for doneness 5 minutes earlier than the shortest baking time called for. If the cake isn’t done yet, check again after 3-4 minutes.
3-tiered vanilla cake crumb coated with Swiss Meringue Buttercream
Do you have the measurements in cups?
All baking recipes in this site have been developed using weight measurements. I am not posting cup equivalents as I have not tested making this recipe in that method. Cups are not only inconsistent, their volume equivalents vary worldwide! Having precise measurements allows for consistently amazing desserts. Baking is all about science isn’t it? A kitchen scale is an amazing investment if you are serious about baking and I cannot recommend it enough.
What frosting goes well with this cake?
I recommend pairing this vanilla cake with swiss meringue buttercream. I love swiss meringue because it’s smooth, silky, and not tooth-achingly sweet! It can be used on a variety of cakes and cupcakes as it can easily be flavored.
You might want to try:
Vanilla Swiss Meringue Buttercream
Quick and Easy Cheater’s Swiss Meringue
Sturdy Yet Moist and Fluffy Chocolate Cake
Printable Recipe Card
Fluffy and Buttery Vanilla Cake
I used this to make a wedding cake and I could say this is the best homemade Vanilla Cake recipe! Made from scratch, moist, buttery and fluffy texture makes it a great base cake for all occasions. This recipe yields a tall vanilla cake – 2 8-inch cakes that are around 3 inches in height each. I then torte each cake in half, giving me 4 layers (as you see in the photos). #weddingCake #vanillaCake #diyCake #birthdayCake #diyWeddingCake
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Keyword: tall and sturdy cake, wedding cake, vanilla cake, tiered cakes, yellow cake
Servings: 2 8-inch cakes, each cake around 3 inches high
- 625 grams all-purpose flour (22 oz )
- 18 grams baking powder (1 tablespoon + 2 teaspoons )
- 6 grams salt (1 teaspoon)
- 454 grams butter, unsalted, at room temperature (16 oz )
- 533 grams white granulated sugar (19 oz )
- 9 grams vanilla extract (2 teaspoons )
- 400 grams eggs (8 large eggs) at room temperature
- 488 grams whole milk (17.2 oz )
PREPARATION. Preheat oven to 350 F (175 C). Grease the bottom of two 8x 4 round pans, then line with parchment paper (Note 1).
PREPARE THE DRY INGREDIENTS. In a bowl, sift all the dry ingredients together: flour, baking powder, and salt. Set aside.
CREAM THE BUTTER, SUGAR AND VANILLA. In a stand mixer bowl, cream butter, sugar, and vanilla on medium speed until light and fluffy, about 5-8 minutes.
ADD EGGS TO THE MIXTURE. Add eggs to the mixture, two at a time. Blend until incorporated and scrape the sides as needed.
ADD THE DRY AND WET INGREDIENTS. Add the flour mixture in four parts alternating with the milk in three parts, starting and ending with the flour mixture. Remember to add the next flour or milk until just incorporated; be careful not to overmix!
BAKE THE VANILLA CAKE. Pour the cake batter into prepared pans and spread it so that is it smooth and flat in the pans. Bake until a toothpick inserted in the center comes out clean, about 60 minutes. Cool the cakes on a wire rack before removing them from the pan. Divide each cake into 2 to get 4 layers.
(Note 1) If you don’t have an 8×3 pan add parchment paper to the outsides of the pan so it will not overflow. To do this start by preparing a long strip of parchment paper, long enough to wrap around the pan. Then fold it into thirds, fold up the bottom, then fold down the top. Grease or spray a bit of baking spray onto the bottom corners of the pan to help hold the bottom circle and sides. To prepare it for the pan, curl the folded parchment paper then put it into the pan and let it uncurl. You may refer to the photo just above this printable recipe.
90,000 Low prices for baking and roasting dishes in the oven in Minsk, delivery
How to choose dishes for the oven
1. Baking dishes sweet and flour products (pies, cakes, muffins, buns) can be made of a variety of materials: glass, ceramic, aluminum, silicone. Most of the models presented have a non-stick coating. Silicone bakeware is very popular today due to its variety and ease of use.
Baking tins made of aluminum or carbon steel often come with split sides, which will be especially useful when baking cake layers.
2. Sets for baking can include different sizes of tins, several small identical tins, for example for cookies or muffins. Cupcake holders can be in the form of hearts, flowers, animals and other types.
3. The baking dish in the oven can be both universal for various dishes, and also intended, for example, for bread or pizza.Ideal for preparing second courses of fish, vegetables, pasta, meat, poultry.
4. Roasting set consists of different sizes of tins.
5. Baking tray is characterized by large dimensions in length and width, but a low rim in height. They can be used to cook some types of baked goods, as well as dishes from meat, fish, vegetables, or use for pizza. Baking trays are mainly produced from metal materials: aluminum, carbon steel or stainless steel.
6. A set of trays allows you to choose the right size for any occasion.
7. Kokotnitsa is intended for preparing hot meals and snacks. There are both large cocotte makers and small ones for julienne. They can be made of stainless steel or ceramics.
8. A set of cocotte makers includes portion molds for hot snacks.
9. The utensils for kneading the dough are distinguished by their large dimensions and convenient shape for comfortable use when mixing all the ingredients for the dough.
We deliver to Minsk, Gomel, Brest, Mogilev, Grodno and Vitebsk, as well as anywhere in Belarus!
How to choose a mold for mousse and biscuit cakes? How to choose it for assembling a cake?
At a festive tea party there is often a favorite delicacy of children and adults – cake.A huge variety of shapes and tastes will allow every sweet tooth to choose a sweetness to their liking. The same richness of choice amazes the dishes for baking.
Types and their features
In order for the delicacy to be tasty and beautiful, you need a cake mold that meets certain requirements, because different materials have different properties. For example, some forms are suitable for a biscuit cake, others for a mousse cake, and some options will be universal.
- Disposable molds will help housewives who do not like to wash dishes after baking. These items are made of aluminum foil, cardboard or parchment, they hold their shape perfectly and do not require oiling. It is very easy to remove the finished baked goods from the molds, because you can not be afraid to damage them.
Basically, such disposable dishes are designed for cooking muffins and muffins, cookies, Easter cakes, pies, pizza, biscuits, it can also be used for baking fish or meat.
- A relatively recent silicone mold has appeared, which is gradually gaining popularity due to its huge list of its advantages. It does not require oiling except for the first preparation in it. The baked goods do not burn and are baked evenly. This material is environmentally friendly, there is no smell when heated, it is durable, if you do not cut the finished delicacy right in the mold, since it will not be difficult to remove it.This is the best dish for mousse cakes, pies and desserts.
The main thing is not to use it on an open fire or on an electric hob. Fancy bottom patterns make the baked goods upside-down on a platter a beauty masterpiece without the need for additional decoration.
- Silikomart Eclipse made in Italy is rightfully called the ideal cake mold. This is a 3D round shape with a diameter of 18 cm. It comes with a 45 mm high collar. This is the optimal configuration and size for making mousse cakes and desserts, jellied meat, jelly and biscuit, since any dish looks non-trivial – in the form of an ellipse.
This version of the delicacy will adequately decorate any feast.
- Ceramic molds have deservedly recommended themselves as hypoallergenic dishes, safe for health. By baking in it, the hostess can be sure that the minimum amount of nutrients of the starting products will be lost. Among other advantages, one should not forget about the ease of washing without fear of scratching the surface of the product, as well as uniform baking of the contents, coupled with long-term preservation of heat after turning off the oven. The aesthetic component is also important: it is not a shame to put such a dish on the festive table.
There are also disadvantages – ceramics requires careful handling and does not tolerate shocks and sudden changes in temperature, so you should put the dishes in a cold oven and do not pour cold water into the uncooled mold.
If chips appear on the dishes, then they must not be used, as they may damage health.
- Glassware will become essential helpers for any housewife, as they are resistant to freezing and baking in a hot oven. Such dishes do not absorb odors, which allows them to be used for preparing a variety of dishes.However, glass can be capricious – food will easily stick to the surface, making it difficult to remove the finished dish and clean the dishes. To facilitate washing, you should soak the container with water, but first you need to wait until it cools completely, since the glass does not like temperature changes.
Cover the glass with parchment or wax paper to avoid burning the food. The dough in such a dish loses its splendor, so making cakes and pies in it is not the best idea.
- The palm tree in popularity is still held by metal molds, which can be split. If the hostess likes this option more, then it is better to choose an aluminum or steel form. The bottom of a high-quality shape must be tightly connected to the sides. But it also happens that over time, too thin dough begins to leak. This problem is easily eliminated by confectionery paper if you line the bottom of the mold with it.
The indisputable advantage of the split side is that when removing the finished cake, the latter does not get damaged. Integral forms cannot guarantee this. Among the disadvantages is the fact that food sticks to the metal, but the way out of the situation will be molds with a special non-stick (Teflon) coating. Among the models, there are also products with a hole in the center, which are considered more preferable for baking products from heavy dough.
The rest of the models do not limit the imagination of the culinary specialist and allow you to cook the richest set of cakes and pies.
The baking configuration can be any: classic round, square, heart-shaped, star-shaped, flower-shaped, with corrugated edges. It is important to remember that a metal container requires delicate handling and washing with a soft sponge, abrasive products are prohibited. It is also better to use plastic or wooden spatulas. All metal products are great for making any kind of cakes and pies.
Taking into account the reviews of experienced chefs, the best for a biscuit is a split form with a detachable bottom and always high sides – in it it turns out to be the most airy, fluffy and lightweight. And housewives consider silicone molds to be the most convenient for making mousse cakes, so it is better to have a variety of kitchen utensils in your arsenal and not limit yourself in the possibilities of making your favorite sweets.
The list of prefabricated dishes includes not only biscuit and mousse cakes, but also puff salads, desserts, jellies, snacks and aspic.For prefabricated dishes, a high split form in the form of a metal ring, which does not have a bottom, is used. It is successfully replaced by a special stand, with the help of which the finished food is transferred to the dish. The ring is an adjustable long steel band with a clip-fastener. This means that you can create dishes of different diameters, for example multi-tiered cakes with 16, 20 and 24 cm diameter cakes.
Professionals recommend pairing it with an acetate tape, which is laid between the walls of the mold and the filling and serves to form ideal side surfaces that do not need leveling.It also makes it easier to extract ready-made food.
The secret of assembling a mousse cake from perfectly even layers is simple – they must be in the correct order, and it is important to keep each layer in the refrigerator for the prescribed amount of time, otherwise they may deform, and the appearance of the treat will be impossible to correct.
The scales will help to measure the exact amount of ingredients.It is better to take an electronic version, and not a mechanical one, since the first device is more accurate. A special baking thermometer will allow even a novice pastry chef to cope with a whimsical biscuit. A sieve is useful for sifting flour, without a mixer and blender it is impossible to prepare an excellent mousse, fluffy biscuit, soufflé, glaze, puree berries and fruits and perform many more tasks.
The turntable is an essential kitchen aid for leveling cakes. It is worth looking at the sustainable options with the largest radius.Scrapers, spatulas and spatulas are actively used for applying and leveling cream on cakes, for decorating the sides. A small spatula is useful for drawing patterns, and a large and wide one for transferring the finished product to the serving dish.
Before cutting the biscuit into cakes, it must be cooled, preferably holding it in the freezer for 1-2 hours, wrapped in cling film.An ordinary knife is not suitable for slicing biscuit, as it will crumple and crumble – it is better to take a bread saw knife, dental floss, string or thin fishing line. In order for the cakes to come out the same, you can use a knife with clamps, on which you should set the required height of the cake.
When creating a mousse cake, a silicone hemisphere or an air cloud is an excellent choice to showcase the beauty of the dessert.
The split form is also used for cutting. In this case, the convex top is cut off, the cake in the ring is placed on a pedestal of plates, the part that has risen above the edge is cut off, and, thus, the entire biscuit is divided. For housewives who often delight the family with baked goods, it is advisable to purchase a convenient slicer form.
A pastry bag with various shaped attachments, a pastry cutter with replaceable rollers, stacks and texture mats, as well as a glazing grid will serve excellently when decorating delicacies.
For tips on choosing a cake mold, see the following video.
Springform bakeware | Discounts up to 70%
Detachable bakeware should be in the arsenal of every housewife.Thanks to the ability to separate the bottom from the walls, the finished products do not need to be turned over and removed using spatulas. Cupcakes, pies, cakes and other culinary delights are always beautiful, flavorful and well-baked. Some baked goods are not even transferred to the dish, but served directly on the bottom.
Detachable bakeware easy to clean and store . For production, modern materials and technologies are used that prevent burning.On sale you can find dozens of different products for different purposes. Do you want to know all the secrets of this essential cookware and buy the most practical and reliable of them all? Use the advice of WESTWING.
Which material is the most practical and durable
Metal remains the most popular material for making baking dishes . But advanced culinary experts are not afraid to experiment and try kitchen utensils from modern alternative raw materials.
The most popular detachable cake molds are made of aluminum. Lightweight and durable metal easily withstands high temperatures and bends well, which allows you to make dishes of any configuration from it.
Aluminum molds without non-stick coating are attractive for their price, but such products are poorly suited for biscuits, since there is a high probability of the dough sticking to the surface and burning. It makes sense to buy an aluminum cake maker only for making puff cakes without baking, for example, jelly, sour cream, protein, tiramisu.
Aluminum Non-Stick Cake Pan is more practical, it can be safely put in the oven, and can also be used to implement recipes that do not include baking. The protective layer prevents sticking and allows you to get perfectly flat sides.
A good reputation among professional pastry chefs and chefs has earned metal molds for steel baking. As a rule, carbon steel is used for the production of such utensils.The inner surface of the bottom and walls is covered with a non-stick coating, for example, the most durable ceramic. Some kits have a plastic cover.
When silicone cookware first appeared on the market, it was looked at with disbelief. Today, soft cupcake molds are no longer surprising, and you can buy silicone baking dishes in almost any specialty store. The bottom in such models is always made of solid heat-resistant material.Most often, manufacturers take ceramics as a basis, since it has high non-stick properties, sometimes heat-resistant glass is used.
The dough never burns to the silicone rims; does not need to be additionally greased with . It is a pleasure to wash such a mold – you just need to rinse it with warm water. The ceramic base can be used as a dish, serving the pie directly on the table, and can also be used as a baking sheet for baking whimsical custard dough or whipped protein cakes.
Diameter and height are important parameters
When planning to buy bakeware, seriously think about the size. As a rule, most of the recipes are designed for dish diameters from 24 to 28 cm . If you neglect the proportions, the biscuit will turn out to be completely different from the photo in the cookbook.
The optimal diameter of split baking dish is 26 cm. If you have a large family, you can buy larger dishes, just do not forget to increase the amount of ingredients in the selected recipe, if necessary.Products with a diameter of 28 cm and above can be useful for making pies, including those made from yeast dough.
Also note the height of the sides. If they are very low, such dishes will not work for biscuits. Rather, this brazier has a different purpose, which will be indicated in the product description.
The ideal choice for the diligent housewife – a set of split baking dishes with different diameters. In this case, you can choose the right size depending on the situation.Another advantage of the set is that it is easy to use it to prepare a chic multi-tiered cake for a special celebration.
Variety of shapes and application tips
The traditional round baking dish is no longer surprising, so manufacturers try to diversify the assortment and satisfy the needs of the most demanding housewives.
The classic round tins are sometimes equipped with a special device that allows you to get a hole inside the product – this way the cupcakes bake faster and get higher, even if the dough is small.The finished cupcake looks original thanks to the emptiness in the center.
If you like square pies and cakes, then pay attention to the baking dish of the corresponding shape. Squares are also suitable for preparing jellied dishes, for example, for jellied meat. The removable bottom is convenient for baking shortbread or biscuits.
Small rectangular silicone tins are ideal for making muffins, sour cream or fruit jelly, chicken or fish jellies.Judging by the reviews, rectangular split baking dishes made of silicone are often used to make liver pâtés, meat rolls with eggs and beautiful flaky salads.
If you often cook pizza, then try to buy a low mold with removable sides for maximum convenience of its preparation. The same model is useful for baking low pies and other interesting dishes.
There is also a split baking dish for cakes – it is easy to recognize by its small diameter and high sides.In non-stick dishes, the cake will never burn, and it will be as easy as shelling pears to remove it on the dish as it is ready.
For romantic and special occasions, buy heart-shaped mold . With its help you will be able to prepare amazingly beautiful desserts of an impeccable shape. Also, the removable side can be used as a recess for shortcrust pastry.
You can buy bakeware for the most complex and beautiful culinary masterpieces on our website. Every day, high quality household goods are offered by WESTWING partners.To receive regular invitations to the most exciting sales, subscribe to our newsletter.
Classic biscuit in the oven recipe with photo step by step and video
So, to prepare a classic biscuit, take eggs (large size), sugar, flour and vanilla sugar.
Very carefully, trying not to get the yolk into the whites, separate the eggs. Set aside the proteins, and add half of all sugar to the yolks (about 75 g, if you add a little more or less, then it’s okay) and all the vanilla sugar.
Beat the yolks with a mixer at maximum speed for 5-7 minutes until a very dense and light mass is obtained.
Wash the whisk of the mixer thoroughly and wipe dry and begin to beat the whites.
First, beat them yourself until soft peaks. We begin to beat the whites at the minimum speed of the mixer and as the proteins begin to increase in volume, we increase the speed.
Without stopping whisking, pour the remaining granulated sugar into the whites in small portions.
And beat them until crisp. We check the readiness of the proteins very simply – we tilt the bowl of proteins to the side and, if the protein mass does not seek to escape, then everything is ready.
Now set aside the mixer, we no longer need it and take a whisk or a spatula. So, add 1/3 of the proteins to the yolks and mix gently until smooth.
Next, add half of the flour (it must be sieved 1-2 times in advance) and mix again until smooth.Thus, alternating the remaining proteins and flour, knead the dough.
Stir the dough very carefully so that it does not lose its volume. By the way, if you wish, instead of alternating proteins and flour, you can first introduce all the proteins, and then stir in all the flour, this will also be correct, so choose the option that suits you best.
Transfer the kneaded dough into a baking dish with a diameter of 20-22 cm (I have a 21 cm mold).The bottom of the mold must first be covered with baking paper; it is better not to lubricate the sides with anything, since during baking the biscuit will grow and “cling” to the sides of the mold.
Bake the biscuit in an oven preheated to 180 C for 40 minutes. During baking, do not open the oven for the first 25 minutes, since the biscuit can fall off from the temperature drop. And the baking time can also differ significantly, since everyone’s ovens are different, so we must check the readiness with a wooden skewer.
Take the biscuit out of the oven and leave to cool. To do this, you can immediately rearrange it in the form on the grate and leave it until it cools completely, but since such a biscuit turns out to be very light and tender and during cooling it can sag slightly under its own weight, I cool it upside down.
Free the completely cooled biscuit from the mold. To do this, take a long and narrow knife and pass it along the sides.
Here is such a handsome man, it is exactly 6 cm high and can be easily cut into 3 cakes. But before cutting the biscuit into cakes, it is better to let it soak for 8-12 hours, during which time the biscuit will thicken a little and it will crumble less during cutting, but, if you wish, you can skip this step if there is no time.
This sponge cake is perfect for making cakes or pastries, but it also tastes good on its own.
Sponge cake with hot milk – recipe with photos
|165 g||1 chips.|
|7 g||120 ml|
|60 g||3 pcs.|
|1 chips.||165 g|
Recipe description – Hot milk sponge cake:
Lush, light and delicate biscuit is the perfect dessert for a home celebration.The most delicate, moderately moist biscuit that does not require additional impregnation. The composition is very simple and the taste is excellent. Perfect as a base for any cake, and as an independent dessert.
The secret of cooking is simple: you need to beat the eggs well and pour in hot milk and the biscuit comes out – tall, light, tender inside. Be sure to try it and enjoy this delicate piece of joy.
Biscuit with hot milk: composition, calorie content and nutritional value per 100 g
Carbohydrates 43.83 g
To learn more
More detailed information on the composition and calorie content of the dishes is available in the Patee app.Recipes for iPhone, iPad and Android
To make a sponge cake with hot milk you will need: milk, eggs, sugar, flour, butter, salt, baking powder, vanillin or vanilla sugar.
Turn on the oven at 170 C, let it heat up. In the meantime, sift flour, add salt.
Then add baking powder, sift again.
Mix milk and butter.
Heat to a boil, stir and set aside.
Eggs should be at room temperature. Drive them into a clean, dry container.
Mix sugar with vanilla or vanilla sugar.
Beat eggs until light foam for about a minute.
Then, gradually adding sugar, beat for about 10 minutes more, until a white, airy, light mass.It is very important.
Pour the flour mixture in three stages, stirring gently with a spatula from bottom to top.
Heat milk and butter again until boiling, but do not boil. Pour a part into the dough.
Gently stir with a spatula from bottom to top three, four times, pour in the remaining milk.
Cover the form (18 cm in diameter) with parchment, grease with butter.
Pour in the dough.Bake in an oven preheated to 170 C, 30-35 minutes. Check readiness with a skewer. Cool on a wire rack.
The biscuit is moist and does not require impregnation. Sprinkle it with icing sugar or icing and enjoy the light and delicate taste. Enjoy your tea!
90,000 TOP-7 German cities with the most delicious traditional cuisine *
These 7 German cities are worth visiting for the most delicious traditional cuisine.
Before Christmas, I especially want to plunge into the fabulous atmosphere of Germany.An effective way is to taste the proven recipes of German cuisine for centuries. In its variety, everyone will find a dish to their liking. The richness of culinary traditions was formed under the influence of the unique geographical position of the German states and the cultural characteristics of its closest neighbors: Italians, French and Austrians.
For whom: fish and seafood lovers
Bremen has always had a large number of fish from the North Sea and the navigable river Weser.Overseas goods were brought to the city, available to the wealthy strata of the urban population: exotic spices, gourmet foods and noble wines.
Today, local restaurants serve not only different types of eel or oyster soup, but also the daily food of fishermen and sailors.
One of such specialties of Bremen cuisine is labskaus. To prepare the classic labskaus, corned beef is boiled in water and passed through a meat grinder along with pickled beets, herring, pickled cucumbers and onions.The resulting mass is stewed in lard, then brought to a boil in cucumber brine or broth. At the end, mashed boiled potatoes are added.
Hearty Labskaus is offered even in the most prestigious restaurants in Bremen. It is served with imagination, on an appetizing brick-colored beet substrate or in small pots, garnished with slices of pickled cucumber and herring fillet, scrambled eggs and a sprig of parsley.
The most popular meat dish of Bremen cuisine is pinkel (smoked, coarse-grained sausage) with kale.In Bremen, kale is not called “green”, but “brown”, because the leaves of the local variety contain a red pigment and when heat-treated the cabbage takes on a brownish tint.
Pinkel must be served at the annual old gala dinner in the Bremen Town Hall, where, according to tradition, representatives of the seaman and merchant classes of Bremen gather. The town is also home to a hearty North German soup called “pears, beans and bacon.” A similar local soup plukte finken with white beans, smoked bacon, carrots, potatoes, apples and pears dates back to the days of whaling: it was prepared on whaling ships.
After lunch you can stroll through the streets of Bremen and go to a coffee shop for Einbak buns. These aromatic pastries are prepared on a large baking sheet and served immediately with a cup of coffee. Excellent coffee is brewed in Bremen: it was in this city that one of the first German coffee houses opened.
- Kleiner Olymp (Hinter der Holzpforte 20) is a classic German pub with a good selection of beer, sausages, pinkels, shanks and schnitzels in the Altstadt area. The interior of the restaurant creates a feeling of home comfort.
- Fisherman’s Seafood Bremen (Am Wall 201) – a restaurant with a large selection of fish dishes.
- Teestuebchen im Schnoor (Wuestestaette 1) is a cafe located on a narrow street among gingerbread houses. Large card of tea and homemade desserts.
For whom: sauerkraut lovers
Mainz is the largest city in the state of Reiland-Palatinate. A successful position on the full-flowing Rhine, the fertile climate of the Alpine valleys, the rapid development of crafts and manufactures allowed Mainz to take a prominent place among German cities.
The main culinary specialties of Mainz are cheese and snacks based on it. Cheese connoisseurs should definitely try a special variety of Handkese, which is made from sour milk. Before serving, it is marinated in vinegar or vegetable oil, then spread on a large dish and sprinkled with caraway seeds.
Mainz is famous for its Palatinate restaurants. It is distinguished by a large number of traditional hearty dishes, which sometimes have a pungent taste, which is not typical for other regions of Germany.
The most famous Palatinate dish is a boiled “pork stomach” filled with pork, minced sausage, potatoes, onions in marjoram, nutmeg and black pepper, while the stomach itself is not intended to be eaten. The mass from the stomach, compacted after cooking, is served cut into slices directly or after additional frying.
A typical side dish in the Palatinate is sauerkraut, which is eaten all year round, but especially in winter. It is known that Princess Liselotte of Palatinate, who married the younger brother of King Louis XIV of France, missed the Palatinate sauerkraut at the court in Versailles.
If you are tired of heavy meat food, you can sort out from Mainz to the Palatinate Forest and find taverns with a rich fish menu of freshwater trout, roach, pike perch, pike or carp.
Coffee culture flourishes in Mainz. At the end of the 18th century, the city became the center of counter-revolution and a refuge for many fugitive aristocrats, and later – the seat of the Austrian garrison, whose officers loved to drink coffee. At this time, coffee houses were opened on the Viennese model, the first among them – “Dom-Cafe” has been operating since 1792 and is one of the oldest coffee houses in Germany.
Weinstube Hottum (Grebenstr. 3) is a small tavern of German cuisine that prides itself on a huge selection of wines. There are only eight tables and a very cozy atmosphere.
- Helliggeist (Mailandsgasse 11) – The cafe is located in a Gothic building of the 15th century, which used to be a hospital. You can order a glass of wine or a mug of local beer, and dine on German cuisine.
- Dom-Cafe (Markt 12-16) – one of the oldest coffee houses in Germany with a beautiful view of the main square.Numerous desserts and coffee are served here.
- Food market (located along the north and east sides of Mainz Cathedral). In the market you can find the freshest vegetables and fruits, as well as ready-made meals from local residents. The market is open 3 times a week: on Tuesdays, Fridays and Saturdays from 7 am to 2 pm.
For whom: gourmet food lovers
Karlsruhe is the capital of Baden and a stronghold of haute cuisine with many star restaurants.Traditional delicacies are snails and chestnuts.
In addition, they serve the best asparagus with ham, potatoes, melted butter and hollandaise sauce, as well as Scheufele, a juicy salted and smoked pork shoulder. Do not forget about local soups: with grape snails, the famous strong beef broth with flat noodles – flagelsupé, egg soup – Einlaufsuppé and flour mash soup.
Baden cuisine is full of pastries, open plum and apple pies. Onion pies are baked in Baden in autumn.All year round, you can enjoy the region’s famous sweet dish, the Black Forest cake.
The dessert appeared in Germany in the early 1930s, is now considered a classic and has gained worldwide fame. At the Black Forest cherry cake, biscuit chocolate cakes are soaked with kirschwasser (an alcoholic drink made from black cherries), and the filling is made from cherries. The origin of the cake is not known for certain. According to one theory, the name of the dessert was given by chocolate chips, reminiscent of a dark or black forest.
- The Klenerts Restaurant auf dem Turmberg (Reichardtstraße 22) has a Michelin star.
- Star restaurants according to the Gault-Millaut international guide system: Buchmann’s, Dudelsack Hügel’s Restaurant (Waldstraße 79), Künstlerkneipe (Pfarrstraße 18, Neureuter Hauptstraße 210).
- Vogelbrau (Kapellenstr. 50) is a small brewery with great beers and a cozy price tag.
- Wirtshaus Wolfbraeu (Werderplatz 51) – This establishment is located away from the well-trodden hiking trails.Here locals gather for a glass of beer in a friendly company.
- Patisserie Ludwig (Waldstr. 85) is a pastry shop with delicious pastries and desserts.
For whom: hearty food lovers
The famous Swabian cuisine is widespread in Stuttgart. Unlike French-influenced Baden cuisine, Swabian cuisine has retained its historical simplicity. It is based on dough products of various shapes combined with meat, lentils, cabbage, as well as thick soups.
For hundreds of years, the poor and stony soils of the Swabian Alb made it impossible to breed large livestock. Few could afford meat. Ordinary people ate mainly offal and flour dishes, so they were forced to learn how to cook deliciously. A Swabian proverb says: “You must learn to save from the rich, and from the poor to cook.”
The most famous Swabian dishes are Multaschen and Spätzle. Multaschen, in the Swabian pronunciation “maultesche” means “mouth-pockets”.This dish is often compared to Russian dumplings or Ukrainian dumplings. They are similar only at first glance. Multashen is larger and rectangular in shape, and the filling is not uniform. In its classic form, it consists of a mixture of minced beef and pork meat, spinach, onions and soaked wheat buns.
Multashen is served on the table as a separate dish or in combination with rich broths, sauces and gravies.
Legend has it that the multashen was invented by medieval monks who often had to fast.So that the Almighty did not see the gluttony of the brethren, they mixed the meat with herbs and hid it in the dough.
Another popular Swabian dish looks like pasta, but is prepared differently. Spätzle is a short-cut, buttery, viscous dough that does not undergo drying, but immediately after cooking is sent to boiling water. Spätzle dough is kneaded with flour, eggs and water. You can add spinach, parsley, liver, wild garlic or even poppy to it.
- Weinstube Schellenturm (Weberstr.72) is a small restaurant in an old tower serving German cuisine only for dinner.
- “Speisekammer West” (Rosenbergstrasse 89). The restaurant is located next to the Schwab- / Bebelstraße underground station, away from the hustle and bustle of the city center, in a quiet street. A very warm and cozy atmosphere. Good selection of beers and wines.
- Arche (Baerenstr. 2) is a cozy restaurant that, in addition to an abundance of exquisite national dishes, is ready to offer visitors a decent selection of local beer and spirits.
For whom: traditional bakery lovers
Christmas Eve in Germany – the time of the legendary Stolley dessert.
Stollen is a dense, heavy and aromatic cake generously sprinkled with powdered sugar. Traditionally, a large amount of candied fruits and spices is added to it, and it is also impregnated with rum. Its oval shape symbolizes the baby Christ.
The first such pie with a lot of butter is believed to have been made in Dresden.It was first mentioned under the name “Christ’s Bread” in 1474 in an invoice issued to the Dresden court. Since the beginning of the 16th century, Stollen have been traded at the Striezelmarkt Christmas market in the Saxon capital. Beginning in 1560, Dresden bakers presented them at Christmas as a gift to the kufurst, thus stollen secured the status of food for monarchs.
These Christmas baked goods have retained their taste and original shape over the centuries and have become an intangible heritage in Germany.
- Paulaner’s am Taschenberg (Taschenberg 3) is located in the heart of Dresden’s cultural district. The menu is based on national cuisine. The main feature of this restaurant is considered to be an extensive dessert menu, which is updated literally every season. Here you can try the most popular types of national pastries, as well as desserts made from fresh berries and fruits.
- Lila Sosse (Alaunstr. 70) is a restaurant in a beautiful historic building in the Neustadt district. The main visitors are local people.Here you can enjoy simple, tasty and inexpensive food. Lila Sosse is distinguished by the way its signature dishes are served; they are served here in special glass jars.
- Alte Meister (Theaterplatz 1). The restaurant is located in a historic building next to the Opera House. Here you can taste exclusive national dishes.
- Dresden market Striezelmarkt. Christmas is celebrated by the residents of the city with a traditional fair. A large number of all kinds of tents and stalls appear on the square, where you can taste the most delicious stollen.
For whom: soup lovers
The German Soup Institute calls Hamburg “the capital of soups”. Since the city is Germany’s largest port, it comes as no surprise that it is fish soup that is popular. Basically, a dish can contain different types of seafood, from shrimp and mussels to tilapia and sea bass. Sometimes the combination of ingredients can seem strange: eel soup with vegetables and dumplings.
Most researchers agree that the origin of the hamburger is indeed associated with Hamburg.The “ancestor” of the famous sandwich was Rundstück Warm. Rundstück is a roll made of wheat flour. At the end of the 19th century, the owner of the pub on the corner of Reeperbahn cut a bun in half, put the meat there and poured the sauce over it. This is how the rundstuk warm – “warm bun” came about.
In addition, Oxtail in Madeira, Chicken Stew and Firland Duck are typical Hamburg dishes.
If you want a berry and sweet dessert, you should try Rote jelly, which is served here with sauce, whipped cream and ice cream.
- Erika’s ‑ Eck (Sternstraße 98) – Traditional restaurant serving the best traditional German food. The portions are huge and the prices are fair. This place is suitable for a hearty breakfast. The restaurant only closes for a couple of hours a day, from 14:00 to 17:00, and is open daily.
- Daniel Wischer (Spitaler Straße 12 and Steinstraße 15a). If you want to dine with fish soup or fish and chips, then this little restaurant is the best choice. Since 1924, it has been serving its visitors and offering a variety of fish dishes.
For whom: sprat lovers
Kiel is a large old port city, stretching on the Baltic Sea along the Horn Bay. Fish and seafood have been the main components of local cuisine for hundreds of years. It is believed that it is thanks to the name of this city that today a special type of fish called “sprat” is widespread throughout the world. So it is customary to call various types of schooling fish, which are small in size.The most common types of sprats are considered sprats. In the vicinity of Kiel, in the first half of the 19th century, the world’s first cannery was built, where they began to produce canned food from sprat.
It is worth visiting the authentic restaurants on the waterfront or in the fishing village on the outskirts of the city to understand why the Kiel sprats have conquered the hearts of gourmets almost all over the world.
Lots of interesting fish delicacies can be bought and tasted at local markets.
Kiel is famous not only for its fish dishes; in local restaurants, visitors are offered a huge selection of hearty meat and potato dishes, rich soups and pastries.In the vicinity of the city there are wineries producing local wines popular throughout Europe.
- Der Bauch von Kiel (Legienstr. 16) – a German cuisine restaurant famous for its pleasant atmosphere and rich selection of dishes. Its hall is always full in the evening, so a table for dinner must be booked in advance.
- Fischers Fritz (Martenshofweg 2-8) – This restaurant serves German cuisine based on local fish and seafood. Good selection of wines and interesting desserts.
We hope that you have been inspired by gastronomic travel to the TOP-7 cities of Germany with the most delicious traditional cuisine and are convinced that German cuisine is hearty, generous and tasty!
Based on materials from aussiedlerbote.de
German Embassy in RB UNP 101166185
Author: Advertised *