Tin cake pans: Cake Pans & Molds

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Novelty Cake Pans – Character Cake Pans

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Cake Pans – Which pan should I buy? — Orson Gygi Blog

If you adhere to the old saying, “Cooking is an art and baking is a science. ” then you understand that baking a cake is not the time for artistic improvisation! Baking a cake requires careful observations of ingredients, adhering to the outlined method, and implementing the recommended tools, all while following a precise recipe. And guess what, the cake pans you use are an important part of that cake baking equation!

The cake pan has the potential to make or break your cake. A good cake pan will distribute heat evenly, helping the cake to rise uniformly. A cake pan that does not conduct heat well, will leave you with an uneven bake, cooking the edges before the middle. When the edges are set, the middle of the cake will continue to rise, resulting in a domed cake. Boo.

So, we have some suggestions to help you get started with the right pan. If you’re looking to step up your cake baking, getting the right pan will make all the difference.

Types of Cake Pans

Aluminum – This is the most commonly used metal for cake pans. It has superior abilities in conducting heat, producing a cake that is evenly risen. It is also an inexpensive metal, making it a cost-effective option for bakers needing a large amount of cake pans. Lightweight aluminum cake pans make beautiful cakes.

A cake baked in an old aluminum cake pan.

The only concern for using aluminum pans is their tendency to corrode after exposure to acidic foods. This is most common with citrus fruits, tomatoes, and cocoa powders. There is a risk of the acid breaking down the aluminum leading to bits of aluminum leaching from the pan, ending up in your food. You can prevent this breakdown by baking acidic foods in other pans.

We do not recommend this type of pan. While they bake nicely, there are better non-reactive options available.

Anodized Aluminum – This is the pan for serious bakers. The magic of this metal is that it has the ideal baking abilities of aluminum, but with an anodized finish to prevent the corrosion that occurs with natural aluminum.

A cake baked in an anodized aluminum Fat Daddio’s cake pan.

Anodization is a process in which the metal is electrochemically treated, increasing the thickness of the oxidized layer of aluminum. This layer is not painted or poured on the pan, so it can’t chip off. It is fully integrated with the aluminum underneath. This strengthened layer is nonreactive, scratch resistant, and not affected by acidic ingredients.

Pans made from anodized aluminum solve the problems presented by natural aluminum pans. They bake beautiful cakes while being nonreactive!

Buy anodized aluminum pans if you are baking a lot of cakes. We fully recommend Fat Daddio’s anodized aluminum pans. We bake hundreds of cakes for our hands-on cake classes every month. These are the pans we use and we couldn’t love them more!

Aluminized Steel – These pans capitalize on the strength of steel, making pans that are sturdy, resisting dents and scratches. But, steel alone is a terrible conductor of heat, so it is dipped in an aluminum alloy, combining the desired attributes of both metals. The resulting cake pan conducts heat evenly, while being sturdy and strong.

A cake baked in an aluminized steel USA Pan.

Most aluminized steel pans are further coated by silicone or a ceramic coating to enhance the non-stick abilities of the pan. These coatings are sturdier than most non-stick coatings, making these pans a better investment.

The trade off is the price. These pans tend to be more expensive, but they are worth buying if you hope to keep them for many years to come.

We love the aluminized steel pans from Chicago Metallic. They are sturdy enough to last a lifetime!

Carbon Steel – Cake pans made from carbon steel are very inexpensive. They are usually thin sheets of metal, coated with a non-stick coating. Often found at grocery stores, they are often stackable pans. This is great for storage! But, not so great for a beautifully baked cake. The resulting edge is slanted like the edge of the pan. This presents difficulty for stacking and decorating a straight edge.

A cake baked in a nonstick, carbon steel cake pan.

These pans are usually coated in a standard nonstick coating. They are dark in color, which affects the cake. The dark color absorbs heat instead of reflecting it, causing the edges of the cake to bake quickly too quickly. The center of the cake will still be liquid and will continue to rise, resulting in a domed cake. This is makes stacking cakes very tricky!

We do not recommend carbon steel pans.

Nonstick Coatings – Cakes pans are available in a wide variety of finishes. The advantage of nonstick pans is the easy release and clean up of the pan. The most common nonstick coatings are applied by dipping the pan into a dark-colored coating. This finish is susceptible to scraping and flaking from the pan, revealing the metal underneath. The exposed metal pan is then likely to rust and corrode.

You can prevent this flaking of the coating by hand-washing your nonstick cake pans, while also avoiding metal utensils. These extra measures will prolong the life of your cake pans.

We suggest the nonstick cake pans from Chicago Metallic.

Another option is a silicone coating. This nonstick coating is free from toxic chemicals associated with other nonstick coatings (PTFE, PFOA, & BPA free). Our favorite silicone coated cake pans are made by USA Pans.

Glass & Silicone Pans – We do not recommend using glass or silicone cake pans. They present many difficulties for beautifully baked cakes. Silicone is a terrible conductor of heat, requiring a long amount of time to heat the cake. The result is a cake with an underdeveloped crust. The cakes are also hard to remove from the pan.

Glass pans also take a long time to heat. But when they do reach the desired temp, they hold their heat for a long time. So, when your cake is removed from the oven, it’s still going to keep baking. Not so awesome. The resulting crust is undesirable. Glass pans are also susceptible to cracking and breaking, as they struggle to adjust to changes in temperature. They are not practical in any commercial kitchen, but are also poor performers in home kitchens.

Size of Cake Pan

The size of cake pan you use will depend on the style of cake you are wanting to make.

The classic, most traditionally used cake pan is a 9″x2″ round cake pan. This is the cake your mother used to bake for your birthday. Haha. Most recipes will adequately fill two 9″ cake pans. If the recipe does not specify a size, you’re probably safe to assume it will fit beautifully in two 9″ cake pans.

8″ cake from Cake by Courtney

But, the current trend is to bake 8″ round cakes. With this style, 3 layers of 8″ round cakes are stacked together to make a taller and more slender cake. This style is achieved with 8″x2″ round cake pans.

6″ cake from Cake by Courtney

Another popular option is a 6″x2″ cake pan for a more slender stack of cakes. This is the size we use in our hands-on cake classes with Cake by Courtney. The resulting cake is very easy to handle and decorate, making this a great option for beginning decorators.

We love to bake in the 2″ deep pans, as we feel they bake very nicely and evenly. But, another option is to bake in 3″ deep or 4″ deep pans, making a taller cake. Then, the baker will slice the cake layer in half, allowing for more layers of frosting and filling in between. The depth you choose totally depends on your preference.

If you are just starting with baking, we suggest buying 3 – 8″x2″ cake pans. You will be happy with their performance and versatility. Get the Fat Daddio’s pans if you are looking for a great pan to reliably bake all your cakes. Invest in the Chicago Metallic pans if you need something more sturdy. You will have great success with those pans.

The Best Cake Pans for 2021

Photo: Michael Hession

Our pick

After several hours of research and two rounds of baking in eight different cake pans, we think the USA Pan Aluminized Steel 9×2 Inch Round Layer Cake Pan is the best choice for any baker. It releases cakes effortlessly, and it turns out layers of yellow cake that are evenly browned to just the right golden hue. It’s sturdy, and though its nonstick coating isn’t impenetrable (none are), it holds up well even under a paring knife. And at around $15, it won’t break the bank, even if you buy two or three.

The cake made in the USA Pan Bakeware Aluminized Steel 9×2 Inch Round Cake Pan baked up almost flat on top, popped out effortlessly, and was a beautiful golden brown. Though the four other nonstick pans we tested also released their cakes effortlessly, not all baked such a beautiful cake. Worst was Cuisinart’s Easy Grip Bakeware pan, which produced a dark crust thanks to an exterior coating that is almost black. That pan was also only 1½ inch deep, which could be a problem with recipes slightly larger than the one we tested. On the other end of the height spectrum was Nordic Ware’s Natural Aluminum Nonstick Commercial pan. It baked an evenly golden cake, but it was half an inch taller than any other pan, tall enough to bake the top of the cake darker than any other.

A close-up of a cake baked in the USA pan. Photo: Michael Hession

Of the three uncoated pans we tested, some performed better than others, though none as well as the USA pan, or even some of the other nonstick pans. Both the Parrish Magic Line pan and Williams-Sonoma’s Traditional touch pan released the cake in one piece (though a thin layer of cake got left behind in both), but both cakes came out very pale and with a nearly underdone, slightly sunken center. It seems that the uncoated aluminum of both reflects much more heat away from the cake, baking it more slowly. The anodized aluminum Fat Daddio’s pan did a better job of browning the cake, but the cake stuck terribly, leaving a big chunk behind.

Testing round cake pans. From left: Our pick, the USA Pan Bakeware Aluminized Steel 9×2 Inch Round Cake Pan; the Parrish Magic Line; and Cuisinart’s Easy Grip Bakeware pan. Photo: Michael Hession

The cinnamon roll test was where the USA pan really proved its nonstick power. The rolls left a swirl of sugar residue in all but the USA pan, and though that sugar cleaned off easily from the other nonstick competitors, that still put USA a notch above. The difference, according to the manufacturers, is the pan’s slightly corrugated bottom. Tish Boyle, who uses USA pans regularly, agreed, “The ribbed surface makes a difference.” USA also claims the texture makes the pan more sturdy, but we’ll only know that after long-term testing.

A close-up of the USA pan. Photo: Michael Hession

In the scratch test, USA, Williams-Sonoma’s Goldtouch, and Chicago Metallic were the most difficult to damage, though not impenetrable. The Goldtouch, which is ceramic-based and claims to be “more resistant to abrasion than normal nonstick surfaces,” actually felt a little harder than the other two. But scratches were still not deep on the USA pan (which uses a silicone-based coating), and its ridges kept the knife off of half the surface. The uncoated pans weren’t scratch-resistant either, but it shouldn’t affect the lifespan of the pan or cause cakes to stick more.

Overall, USA, Williams-Sonoma Goldtouch, and Chicago Metallic were close in performance, but USA won out for a few reasons. First, we think the corrugation does give it a slight edge in the nonstick department, as demonstrated by the cinnamon roll test. Second, it also comes in an 8-inch or a 10-inch size, whereas the others have only an 8-inch alternative. It’s good to have options, and if you’re a frequent baker you may want more than one size. Finally, it’s affordable. So is the Chicago Metallic pan, but the Williams-Sonoma is not: At nearly $20, it’s a good $5 more expensive (plus shipping) than either of the others. And as it turns out, Williams-Sonoma’s pans are actually made by USA Pan (as Cook’s Illustrated notes), so why splurge when you can get nearly the same thing for significantly less?

One unfortunate inevitability of pans with perfectly straight sides is that they don’t nest inside each other. This can make them a pain to store, because they take up a lot of room, but it’s worth clearing space if you really want to make beautiful layer cakes. If you have a shelf big enough, try storing them on their sides, like books.

And, as with all nonstick pans, you do have to be careful. USA recommends you use only non-metal utensils on it, and never clean it with an abrasive sponge. It’s also not recommended for the dishwasher, but few of these pans are. Still, it’s sturdy enough that it should, with proper treatment, last a long time.

The USA pan is made in America, and comes with a limited lifetime warranty. Rose Levy Beranbaum says it’s her “favorite pan,” and Tish Boyle is also a fan. It’s highly rated on Amazon, with 4.8 out of 5 stars over 4,000 reviews, and it was recommended by Cook’s Illustrated (subscription required).

A budget alternative
Runner-up

If the USA Pan sells out, the sturdy Chicago Metallic Commercial II Nonstick 9-Inch Round Cake Pan is a good alternative. It baked yellow cake just a hair darker, but not enough to be a dealbreaker. Cakes came out cleanly and the nonstick coating felt durable, but unlike our main pick, it did retain rings of sugar from the cinnamon rolls. It was also recommended to me by Beranbaum. It also comes in an 8-inch size as well as an uncoated version.

If you want lots of size options
Also great

Parrish Magic Line Cake Pans

Parrish Magic Line makes pans in every size (the diameter increases by 1-inch increments) between 3 inches and 16 inches, all at low prices.

Buying Options

*At the time of publishing, the price was $12.

If you’re an ambitious baker, you may want to tackle tiered cakes, and you’ll need a wider variety of sizes than just 8, 9, and 10 inches (the 1-inch difference won’t make for very pronounced tiers). Or maybe you dream of making enormous cakes, or tiny, 4-inch cakes for two. For that kind of variety, I’d recommend Parrish Magic Line, which makes pans in every size (the diameter increases by 1-inch increments) between 3 inches and 16 inches, at prices low enough that you can afford to expand your options. We saw Magic Line pans recommended many times in forums like Cake Central, and the 9-inch pan is well-reviewed on Amazon with 4.8 stars out of more than 250 reviews. Though we found they baked cakes paler than other pans, this can be remedied by an extra few minutes in the oven. Magic Line pans aren’t completely nonstick, but they do release cakes better than Fat Daddio’s, the only other brand to come in so many sizes. It’s safest to line the pan with parchment, but it’s good to know that im a pinch it should work just fine without.

{VIDEO} DIY Disposable Baking Pans (heart shaped foil pans, parchment paper cheesecake pans, tuna can mini pans & more!)

I am so excited to introduce my original “DIY disposable pan” idea! They are such a
simple and inexpensive way to make pans in different shapes and sizes
for just about any dessert, using things like foil, parchment paper and things you might already have in your kitchen, like ramekins and tuna cans!

How to Line a Cake Tin and Make Baking Strips</h2> This post may contain affiliate links. I receive a small commission at no cost to you if you make a purchase using my link.<img src='/800/600/https/www.wilton.com/dw/image/v2/AAWA_PRD/on/demandware.static/-/Sites-wilton-product-master/default/dw96f20b8b/images/product/2105-0-0071/2105-0-0071_1.jpg' /> How do you feel about dry cakes? Yeah really, you don’t hear someone come back from a party and announce that they really enjoyed that lovely dry cake with crusty edges that needed to be washed down with a litre of electrolyte water. Ugh. I’m hoping to get some more cake recipes up soon – specifically gluten free cakes that are suitable for cake decorating. And several of the gluten free cakes that I make are chocolate mud cakes, which require long, slow baking to create a lovely dense and moist cake with no nasty crusty edges. Not long after I started baking mud cakes I read on the glorious internets about baking strips – which insulate the cake and prevent the outside from over-baking before the centre is set. You can buy ready-made baking strips, but these are quite narrow and are better suited to shallow cake tins. But if you make your own they are the perfect height for 3″ high cake tins, and can protect cakes that rise above the level of the tin. The baking strips I use are made from aluminium foil and damp paper towels, but there are several different techniques, one of which is using strips of old towels (my friend Rachel has a picture of these on her Flickr page).<img src='/800/600/https/ae01.alicdn.com/kf/HTB1lQ2DIh9YBuNjy0Ffxh4IsVXaC/3pcs-set-4-7-9-10-Inch-Round-Cake-Mold-Non-Stick-Slipknot-Removable-Base-Home.jpeg' /> The foil-and-paper-towel strip is not a new technique by any means, and people have slightly different ways of making them. This is how I do it, and since I’ll be suggesting using these for my recipes, I thought I’d put together a tutorial with all the info in one place. Another useful trick to prevent over-browning of a cake is to make a little foil ‘lid’ to protect the top of the cake. You can either use this right from the start of baking, and it will help your cake rise more evenly (and possibly prevent you from needing to level it) or you can slip it on later in baking if you check the cake and it looks like it’s getting a bit dark. I used to just place a flat piece of foil on top of the cake, but the fan in our oven would blow it off (usually landing right on the bottom of the oven, which then required tongs to fish it out without burning myself). Then I realised I could form the foil around the base of a cake pan, and make a perfect little foil hat to adorn the tin and protect the cake from the sun.<img src='/800/600/https/ae01.alicdn.com/kf/HTB1LUJtLFXXXXaRXFXXq6xXFXXXs/12-Pack-Non-Stick-Carbon-Steel-Mini-Tart-Pans-Cupcake-cake-mold-Muffin-Baking-Cup-Black.jpg' /> Er, oven. So I’ve rolled all of this into one tutorial, from quickly and easily lining your cake tin, making a foil lid and foil baking strips. Making the strips adds a little extra time to the baking process, but is so worth it to avoid trimming off half of your cake to get rid of the dry bits! You’ll need: Non-stick baking paper Aluminium foil Paper towels Oil spray A large knife Metal clips Scissors (You’ll want to get your tin lined and baking strips made before you start mixing your cake batter.) If you’re making a foil lid then do this first, before lining the tin. Take a square of foil plenty large enough to cover the tin and fold over each of the edges of the foil. Place it over the upturned cake tin and press down to form the foil over the tin. Remove the lid from the tin and set it aside for later. Or wear it so that the aliens can’t read your thoughts while you bake. Whatever floats your spaceship.<img src='/800/600/https/i.pinimg.com/originals/ee/49/33/ee4933aa4d52f55117b87f95ae3954e2.jpg' /> Now to line the tin… Start by measuring out a piece of baking paper long enough to fit around the circumference of your tin. (Tip: If you are lining two tins that are different sizes, make the strip long enough to fit the larger tin, and when you split the paper into two then you can trim one piece down to fit the smaller tin.) Tear off another piece of baking paper big enough to fit the base of the tin. Take the longer piece and fold it in half lengthwise. Run your fingernail along the fold. Slide the knife between the two sides and slide it along the fold to cut it. You’re basically just using the knife to split the paper along the fold. If you are only lining one tin then set aside the other length of paper for next time. Try not to cut yourself. And more importantly, try not to take too much notice of my scary pale zombie hands. Draw around the base of the tin onto the smaller piece of baking paper. Fold the circle into quarters. If you have trouble seeing the lines to line them up, try placing the paper onto a white or light coloured surface, the pencil lines should show up better.<img src='/800/600/https/cdn.goto.com.pk/uploads/products/2018/8/1-974-6.jpg' /> Cut along the line and unfold the circle. Spray the tin with oil. Place the long strip of baking paper into the tin and unroll it around the sides of the tin, adjusting it up or down as necessary. Spray the overlapping end with oil to adhere it. Place the circle of baking paper on the bottom of the tin and smooth out any air bubbles. To make the baking strips, tear off a piece of foil long enough to wrap around the tin with a 10cm or so overlap. Tear off (or cut) two strips of paper towel the same length. Fold the foil in half lengthwise and then unfold. Lay one strip of paper towel on top of the other and fold in half lengthwise. Roll or fold them up, then saturate the towels with water and squeeze them out very lightly, just until they no longer drip all over your bench and/or floor. Lay the towel along one side of the foil, and fold the other side of the foil over. Fold the edges in (trim or fold the paper towels if they stick out too far, you should be able to fold the foil over at least once.<img src='/800/600/https/i.pinimg.com/736x/79/ca/0e/79ca0e943e18e0127102896b82eb8fbf.jpg' /> ) Fold over the top edge of the foil, and then fold it over again to seal. We’re done folding now, promise. It’s not origami…. Place the baking strip with that folded edge on the bottom and facing towards the tin, and wrap the strip around the tin. Pull the strip tight and secure in place with the metal clips. (Note: if you are lining a square tin the concept is basically the same, but you will need to crease the strips at the corners. Make sure you crease it all the way up above the tin – if your cake rises above the edge of the tin then the strip will help it keep its shape). Run a finger around the top of the strip to smooth out any lumps and bumps. If your cake rises above the level of the tin then it may take on any odd shapes the strip makes. Snip the top edge of the strip in a few different spots around the tin, this lets a little of the steam out as the moisture in the paper towels evaporates and stops the strips from puffing out due to trapped steam, and distorting the top of your cake.<img src='/800/600/https/i.ytimg.com/vi/FcCZJq8gZW4/maxresdefault.jpg' /> Trust me on this one, it took me a few wiggly cakes to realise it. Now you can make your cake batter and fill the tin. If using the foil lid then place this over the top just before putting the cake in the oven. Ok, ok, it looks a little ridiculous, like the Tin Man is baking Dorothy a birthday cake, but I’m sure Dorothy hates dry cake almost as much as tornadoes and will appreciate the effort! You can re-use the strips more than once, just carefully open up the foil and either re-wet the same paper towels or replace them with fresh ones. If the strips dry out completely during cooking and start smelling burnt, then you can remove them before the cake is done – they will have done most of their job protecting the cake by the time they dry out. If you suspect the cake has a lot longer still to bake then you can put new strips on, or re-wet (or replace) the paper towels in the strips – just use oven mitts to remove the hot metal clips, and let the strips cool a bit before you handle them! (And the cake should go back in the oven while you refresh the strips). Keep in mind that when using these strips your cake will most likely take longer to bake than the recipe states and you will need to use your best judgement on when to start checking it. If you’re having trouble working out if the cake is cooked all the way through, then check out this post for tips. I love these strips for my mud cakes, but I also use them when I’m baking rich fruit cakes for Christmas. Traditionalists would probably be completely horrified that I don’t line my fruit cake tins the ‘proper’ way with layers of brown paper or newspaper, but this way you can avoid that gawd-awful smell of burning newspaper. And really, who wants to smell that for three/four/five+ hours while a cake bakes?! Just quietly, I much prefer to sniff the brandy… As always, if you have any questions you know where to find me (hint: the comments below are a good place to start looking. I don’t camouflage well. It’s the ginger hair, I suspect.) ~Natalie x <h2>The Best Cake Pans for Birthday Cakes, Wedding Cakes, and Cakes Every Day</h2> It may not seem necessary to try to find the very best cake pan. Cake pans are probably one of those tools you don’t actually remember buying—suddenly you just have one or two that you trot out a few times a year for birthday cakes. And it may seem like these randomly acquired pans are just fine. After all, many standard metal cake pans look and feel pretty much the same—and you might think that they perform similarly, too. But in testing the same classic yellow cake recipe six times in six similar-but-different cake pans, I found the opposite to be true: A cake pan is not a cake pan is not a cake pan. Luckily, I found one pan that really is the best—the one that, ahem, takes the cake. Read about the winners below; for more information about testing methods and what I looked for in a cake pan, scroll to the bottom of the page. <h3>The Best Cake Pan Overall</h3> Fat Daddio’s sturdy but lightweight anodized aluminum pan browns every cake’s exterior beautifully. If you’re looking for the best nonstick cake pan, it fits that description as well: It releases cakes easily, turning out golden-brown, perfectly-even, and straight-sided cakes. And the best news is that this pan is extremely easy to wash. Fat Daddio’s cake pan has a satiny finish thanks to a nontoxic anodizing process, which seals the metal’s natural pores and makes for a more durable material. (As a result, the pan is easier to clean and won’t react with acidic ingredients like citrus or tomatoes.) This pan has a rolled edge that sticks out slightly from the side of the pan; at first I was afraid this would make for harder-to-clean nooks and crannies. Actually, it made it much easier to hold the pan securely with bulky oven mitts. As a bonus, Fat Daddio also makes anodized aluminum pans in multiple depths (up to 4 inches) and diameters (up to 18 inches!), offering more size and variety than other brands. This is great for avid cake-bakers who want more versatility and consistency. The only downside? The pans don’t stack well (thanks to those same super-straight sides). <h3>Fat Daddio’s Round Cake Pan</h3> <h3>The Best Cake Pan for Small Kitchens</h3> The Williams Sonoma Cleartouch Nonstick Round Pan is sturdy and well made. The Cleartouch browned the cake deeply and beautifully—perhaps thanks to the chevron pattern on its base, which the company says “increases airflow for even baking and browning.” Its silicone coating—which makes the pan nonstick without the potentially-harmful components found in many nonstick treatments—easily released the cake. The Cleartouch stacks easily with other pans due to sides that are slightly sloped, which also make the pan very easy to hold and remove from the oven; however, that design means your cake won’t have perfectly straight sides. Though the stacking capability is a major pro for many short-on-space bakers, the sloped sides that allow for it are an equally major con (especially for those hoping to make towering—and even-sided—layer cakes). Ultimately, the Cleartouch takes second place due to its sloped sides and the same silicone coating that makes it so nonstick: It can scratch easily, dinging the coating and diminishing its lifespan. <h3>Williams Sonoma Cleartouch Nonstick Round Pan</h3> <h3>Other Cake Pans We Tested</h3> In my search for the best cake pan, I tested pans from specialty kitchen stores, dedicated cake-pan companies, and restaurant supply stores: Fat Daddio’s (anodized aluminum), Nordicware (aluminum with a steel edge), OXO (“ceramic reinforced” aluminized steel with a PFOA-free nonstick coating), Williams Sonoma (aluminized steel with a nonstick silicone coating), Wilton (aluminum), and Winco (aluminum). All had smooth bottoms except for the OXO and Williams Sonoma models, which had textured patterns. All the cake pans I tested were 9×2 inches, a standard size for many cake recipes. <h2>Winco CPSF-9 9 1/2″ Light Tin Springform Cake Pan</h2> JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser. Toggle Nav See more products like this! Browse our full selection The Winco CPSF-9 is perfect for even the most delicate cakes. This 9-1/2″ x 3″ springform cake pan ensures that desserts are smooth and pristine after removal. Made of tin, this pan is perfect for light-duty use and is easy to clean after baking. Great for cheesecakes, tortes, tarts, ice cream cakes, casseroles, and other delicate dishes. Perfect addition to any commercial bakery or kitchen. Winco CPSF-9 Features <li>Material: Tin</li> <li>Color: Silver</li> <li>Shape: Round</li> <li>Removable Bottom</li> <li>Straight Sides</li> <li>Height: 3″</li> <li>Diameter: 9-1/2″</li> <li>Adjustable Sides</li> <li>Withstands temperatures up to 482°F (250°C)</li> <li>Hand Wash Only</li> View all Description Specification Specifications <table> <tr> <td>Ship Weight</td>  <td>1.7 LB</td>  </tr> <tr> <td>Manufacturer</td>  <td>Winco</td>  </tr> <tr> <td>Model Number</td>  <td>CPSF-9</td>  </tr> <tr> <td>Manufacturer Part #</td>  <td>CPSF-9</td>  </tr> <tr> <td>Oversized Shipping</td>  <td>No</td>  </tr> <tr> <td>Hazardous Material</td>  <td>No</td>  </tr> <tr> <td>Base Material</td>  <td>Tin</td>  </tr> <tr> <td>Color</td>  <td>Silver</td>  </tr> <tr> <td>Shape</td>  <td>Round</td>  </tr> <tr> <td>Removable Base</td>  <td>Yes</td>  </tr> <tr> <td>Oven Safe</td>  <td>Yes</td>  </tr> <tr> <td>Dishwasher Safe</td>  <td>No</td>  </tr> <tr> <td>Heat Resistance</td>  <td>Up to 482°F (250°C)</td>  </tr> <tr> <td>Height</td>  <td>3″</td>  </tr> <tr> <td>Diameter</td>  <td>9-1/2″</td>  </tr> </table> View all Specifications Standard Shipping ? Standard Shipping Add this item to the cart to calculate your shipping rate Quick Shipping ORDER BY NOON SHIPS SAME DAY <li>Material: Tin</li>  <li>Color: Silver</li>  <li>Shape: Round</li>  <li>Removable Bottom</li>  <li>Straight Sides</li>  <li>Height: 3″</li>  <li>Diameter: 9-1/2″</li>  <li>Adjustable Sides</li>  <li>Withstands temperatures up to 482°F (250°C)</li>  <li>Hand Wash Only</li> Reviews Be the first to review this product Some manufacturers do not like it when we sell their products below their required minimums. In order to offer you the best possible deal, we ask that you simply contact us to find out our great price! Why do we cross out the price? Manufactures don’t like when we sell below a certain price. In order to provide you with the best price we ask you to contact our sales team or follow the instructions below. Our phone number is 855-838-1010! © 2006 – 2021 RestaurantSupply All Rights Reserved. 90,000 Low prices for baking and roasting dishes in the oven in Minsk, delivery </h2> <h3> How to choose dishes for the oven </h3> 1. Baking dishes sweet and pastry 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 either universal for various dishes, or 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. The 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 bowl for kneading the dough has a large size and a 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! <h2> Types of detachable bakeware and selection criteria for the best </h2> A detachable baking dish for cakes, pies and muffins greatly facilitates the extraction of finished products from biscuit, yeast and other types of text. No risk of breaking a large crust or damaging a fragile bottom. Sliding walls are a godsend for mousse and jelly desserts, one move and the culinary masterpiece is ready to serve! To choose the best option from those offered in stores, study the assortment and features of various types. In this publication: <h3> How a baking dish with sliding walls works </h3> Baking trays with removable walls consist of two parts – a bottom and a split ring with a lock . Along the edge of the bottom there is a recess where the cylinder is inserted, which ensures the tightness of the dishes. The padlock seals the connection, preventing batter from leaking. The extendable dish is easy to open, separate the sides from the finished baked goods, take out the product or leave it directly on the bottom, without transferring it to a separate plate.Sometimes there are two bottoms in the set – simple and with a pattern. If you need to cut a biscuit into many equal parts, then a split cake mold will help out, in which there are embossed rings on the removable cylinder at the same distance. Using these marks, it will not be difficult to cut one thick cake into layers of equal thickness with a knife or a special string. Some models come with a cover, most often it is made of practical and lightweight silicone. Use the lid either at the beginning to allow the dough to rise, or at the end of baking if the top is browned and the middle is still moist.It depends on the type of baked goods and the recipe. Some sets have dividers for baking multiple items. The detachable ovenware is also suitable for assembling cakes without baking, including jelly cakes. After solidification, the cylinder is opened and removed. The product is obtained with smooth edges, the cream does not spread. <h3> Types of molds with a split ring </h3> The split molds available in stores for baking pastry and bread differ in appearance, size, material of manufacture, non-stick coating.The structure and appearance of the future cake or cupcake largely depend on the type of model chosen. <h4> Geometry for every taste </h4> The following configurations are available for sale: <ul> <li> round; </li> <li> square; </li> <li> rectangular; </li> <li> in the form of a heart; </li> <li> round with slots. </li> </ul> The most common cylindrical form . The square and rectangular versions are made with slightly rounded edges, so they are easy to clean after use.For bread, there are specials in the form of a small loaf. If you bake a lot of bread, consider specialized cookware. The bottom is most often made smooth, but there are also models with curly grooves. These make beautiful cupcakes or jelly cakes. In this case, the bottom of the product becomes the upper part. The inner side of the sliding cylinder is corrugated. In this case, the finished baked goods are patterned on the sides. <h4> Two in one and a hole inside </h4> Heavy dough may not bake on the inside, so popular molds with holes are produced for large muffins.In the line of split molds there are double ones, which include additional insert base with an elongated cone in the middle. This option can be used for almost any test. The second advantage is that the hole reduces the volume, therefore, if the diameter is large and the portion is small, then it is easy to reduce the usable volume and fill the dishes. <h4> Diameter and height – straightening factors </h4> On average, the standard height of a split cupcake and cake pan is 6.8 cm. But there are also other sizes – from 6.8 cm to 13 cm. Higher ones with a small bottom diameter are intended for cakes. Molds with a diameter of 18, 24, 26 cm are most in demand. In practice, the sizes are more variable: diameters from 11 to 32 cm are found. The choice of the desired height and diameter is directly related to the desired size of the baked product. <h4> Different materials – different effect </h4> Several types of materials are used for the manufacture of split cookware for the oven: <ul> <li> carbon steel; </li> <li> aluminum; </li> <li> stainless steel; </li> <li> silicone.</li> </ul> Most popular – aluminum and steel sliding bakeware for different types of ovens. Any type of dough is well baked in them. To prevent the biscuits from burning and sticking, use a non-stick coating. Stainless steel molds are preferable for assembling cakes, since many types of dough stick to the surface of this metal. They are more expensive in cost than aluminum and steel, but they are not afraid of acids and scratches. The split silicone mold with tempered glass bottom is a recent innovation.The material has natural non-stick properties, the sides of the cake are perfectly flat, suitable for use in all types of ovens and microwave ovens. Here, the device of the lock is not the same as in metal dishes, but no less reliable. To remove the cake, just unfasten the lock and turn out the soft silicone, the finished product will remain on the glass bottom. There is no need to lubricate the silicone. <h4> Sliding ring for assembling tori and salads </h4> The tall split mold for assembling a cake in the form of a steel ring does not have a removable bottom in the set.A special substrate is used as the bottom, on which the finished dessert is transferred to the dish. In fact, it is a long metal strip with a clip-fastener. These products are not intended for baking, but they are suitable for forming cakes with perfect walls, making mousse desserts and jellies, beautiful flaky salads and aspic dishes. The ring size is adjustable, so cakes and salads can be made with different diameters. <h3> Which sliding form is better to choose </h3> For baking biscuits, the usual cylinder is mainly used.But if it is supposed to prepare a square or rectangular cake, then it will not be difficult to buy a detachable form for baking in the oven of the desired type. On sale there are sets of forms with different diameters – it is convenient to prepare a multi-tiered cake. There are also sets with dishes of different configurations, for example, round, square and heart-shaped. “Heart” are suitable for a special occasion. When choosing, it is important to pay attention to the wall thickness. If they are too thin (less than 0.5 cm), they quickly deform in the oven.However, thin-walled forms are cheaper and are quite suitable for assembling cakes from ready-made cakes and infrequent baked goods. It is advisable to check lock upon purchase – it should open easily, not jam. Inspect the product carefully so that there are no visible gaps, burrs, cracks. If there is a non-stick coating, then it should be applied evenly. Titanium and stone are considered the most durable, but other things are quite suitable for a biscuit. So, all the tips for choosing can be reduced to several points: <ul> <li> height and diameter; </li> <li> reliable material of manufacture; </li> <li> without failures working lock; </li> <li> aesthetic appearance.</li> </ul> <h3> Simple rules for competent use </h3> Having bought a new dish, check it at home for tightness . Pour in water and see if the joints are leaking. At the same time, wash using gentle dish detergents and a soft sponge. <h4> Operating instructions </h4> It is easy to use the split form for baking cakes and muffins: <ol> <li> Assemble the fixture. Unbutton the lock, slide the ring apart and insert the bottom piece into the grooves of the cylinder (square, heart, and so on).</li> <li> Gently slide the case down until it sits firmly on the bottom and close the split wall lock. </li> <li> Check that there are no distortions. The product should become solid. </li> <li> If no non-stick coating is available, lubricate with oil. </li> <li> If the thickness of the dough is significant, then it is better to put baking paper on the bottom to be on the safe side. </li> <li> Thin cakes can be baked anyway, but if you need more than one, the paper will keep it clean. </li> <li> Place the dish in the oven on a flat surface – on a wire rack or in a skillet.It is important that hot air circulates freely. </li> <li> When done, remove from oven. If it’s a single cupcake, let it cool, then unfasten the retainer. Take your time, you may need to use a spatula to separate the cake or cake from the sides. Walk in a circle or perimeter. Then remove the cylinder. </li> <li> Thin cakes can be removed immediately without waiting for cooling. But check the sides. </li> </ol> It happens that over time, split pots begin to leak when using a not very thick dough.In this case, it is recommended to apply a beaten raw egg with a brush on the inside along the edge between the bottom and the board, put it in a hot oven, when the egg is baked, take it out and pour in the dough. The crust created will prevent leakage. The second way is to cover the bottom with parchment paper, then put on the rim. Also, paper helps to avoid sticking to the bottom and scorching, if the metal is thin or there is no non-stick coating. When using a sliding ring for baking, you need to build the bottom yourself: put the ring on the food foil, wrap the edges of the foil outward. If the bottom is thin, placing the mold on a thick pan or a special baking stone helps to avoid sticking. This is especially true for older type gas ovens. <h4> Care tips </h4> Observance of simple rules for the care of detachable dishes will extend its service life: <ol> <li> The edges of the finished confectionery should be separated from the rims only with a silicone or wooden spatula, the main thing – not a metal one.</li> <li> Do not wash with too concentrated kitchen utensil cleaning products. </li> <li> Use a soft sponge for cleaning. </li> <li> Do not wash hot dishes immediately with cold water. </li> </ol> Protect silicone molds from sources of direct heating, placing them on a baking sheet, not on a grate in a gas oven molds for the preparation of pastries and a heat-resistant silicone mat. <h2> Detachable bakeware, muffin and cake molds: which ones are better to choose? </h2> 25.10.2018 A baking dish is a very simple but indispensable tool for those who decide to bake cakes or muffins at home. First of all, they give the dish the perfect shape, which simply cannot be achieved by hand. Secondly, if you use the forms correctly, the dessert will never burn in them. And finally, they are easy to clean, and this is no less important point, since any cooking should only bring pleasure. There are two types of molds – cast and split. If we talk about which baking dish is better, then, of course, it is worth stopping at the second option. It is simply easier to work with such constructions, especially when it comes time to separate the dessert from the mold. In cast devices, there is too great a risk of damaging the dish and nullifying all the work. There is only one thing left to decide. In this article we will tell you which split baking dish is better and how to choose it correctly, because in any store you can come across a huge assortment. <h3> What to look for in the first place </h3> When choosing a split form, first of all decide on the following parameters: <ul> <li> Product geometry. It all depends on your personal preference. If you are just starting to experiment with baking, then it is better to take simple shapes. It is a circle, rectangle or square. In principle, these are the most popular products, since most desserts are prepared in them. But if you want to surprise someone, then you can pay attention to curly designs, for example, in the shape of a heart or a flower.</li> <li> Scope. When choosing which baking dish is better to buy, pay attention to whether it is designed for an electric or gas oven, whether it can be used in a microwave oven and whether it can be placed in the freezer. All this information is usually spelled out in the instructions. </li> <li> Security of the lock. This is one of the basic parameters that determines how long the product will last you and how comfortable it will be to work with it. So, the lock should not initially be loose.This is a sure sign of a factory defect, which will only get worse. At the same time, the lock should be easy enough to close and open – it depends on how comfortable it will be to use the form. </li> </ul> And, of course, decide on the size of the form. They are completely different. Accordingly, if you are going to bake only muffins or cakes, then you don’t need a large diameter. And vice versa – if you want to make a cake, choose wider products. Answering the question, what is the best form for baking cakes, say – the most popular sizes are 18, 24 and 26 centimeters in diameter. <h3> Material selection </h3> After you have decided on all the basic parameters, you need to choose from which material the form will be. If we are talking about detachable designs, then there are not so many options here: <ul> <li> silicone; </li> <li> aluminum; </li> <li> carbon steel; </li> <li> glass. </li> </ul> Each mold made from the listed materials has its own advantages and disadvantages. <h4> Silicone mold </h4> Experienced chefs are very fond of detachable silicone molds, first of all, because it is easy to separate any dessert from them.The dough simply does not stick to them, and the sides do not even need to be pre-lubricated with oil. Also, cakes and muffins in silicone molds are less likely to burn. And it is a pleasure to wash these products. But silicone also has its drawbacks. For example, over time, this material darkens and may even deform. Although initially the detachable part, although soft to the touch, fits snugly enough to the base and does not allow even the most liquid dough to flow out. Also, silicone has its own tensile strength in temperature.Do not heat the oven above 250 degrees, otherwise it will damage the material. <h4> Aluminum mold </h4> These demountable molds attract customers primarily for their price. This is the most affordable option. Therefore, those who are not going to cook too often prefer just such products. They also have one more plus – in the process of cooking, the sides of the form get very hot, which reduces the time for creating desserts. At the same time, the dish practically does not stick to the edges, although it will still not be superfluous if you grease them with oil before sending them to the oven. On the other hand, aluminum is far from the most durable material. And during heating, the sides deform quickly enough. Another disadvantage is that metal molds are much more difficult to clean than silicone molds. <h4> Carbon steel mold </h4> This material is much stronger than aluminum and therefore will last longer. Plus, carbon steel molds have very thin walls, which means less cooking time. Also, the dessert will definitely not burn. The only disadvantages include the high cost of such products. And it may not make sense to spend money if you are only going to bake cakes or muffins on “big holidays”. In addition, there is not such a large assortment of carbon steel molds in stores. <h4> Glass molds </h4> Here we must immediately explain that glass is not made of the sides of the mold (this is impossible), but its bottom. The glass surface has a number of advantages. It looks stylish and can even be used as a stand if the sides are removed.Glass is easy to clean and can withstand high temperatures. And most importantly, it allows you to better assess the degree of readiness of the dish in the lower part, you just need to raise it and look. Cons – again overpriced. These are all the parameters by which they determine which form is best to use for baking. The choice is yours. <hr/> <h2> How to properly bake in a round baking dish in the oven: rules of use </h2> The symbol of home comfort is the aroma of homemade pies and biscuits.Round bakeware strikes with a variety: solid, split, hard, soft. Each housewife has her own criteria for choosing kitchen utensils. How convenient each of the forms is, you will learn from a short review. The traditional baking dish is round universal, it matches the format of the plates. <h3> What is a round baking dish </h3> In fact, a round mold does not differ at all from hearts, square containers for baking homemade biscuits, and other confectionery products.The traditional baking dish is round, versatile, and matches the plate format. There is no need to come up with a special design for the finished dish. One-piece forms are made in the form of low pots or pans. Detachable molds consist of two parts: a bottom and a collar ring with a clasp. Detachable molds consist of two parts: a bottom and a collar ring with a clasp. <h3> What are the sizes of round bakeware </h3> The greatest demand is for bakeware with a size of 18 cm.The minimum diameter of the mold is 12 cm, the maximum is 26 cm. Glass containers are of non-standard sizes: 17, 25 cm. For catering establishments, domestic manufacturers of aluminum dishes make split molds up to 32 cm in diameter on request. <h3> What types of round bakeware are there </h3> With the advent of new technologies, they began to produce split, one-piece containers from modern materials. These are ceramic, teflon coatings, fireproof glass, elastic silicone. <h4> Materials </h4> Each of the materials has advantages, disadvantages: <ol> <li> Steel molds are made in one piece, split, with additional inserts with a central thickening – they are needed for baking with a hole inside.The material is practical, it is used for a long time; Practical material, long-term operation. </li> <li> Aluminum alloy monolithic containers are coated with a protective coating. The non-stick layer reaches 6 microns. Detachable made of food grade aluminum that does not require coating. From heating, the molds are deformed over time. The bottom becomes rounded, the edges are wavy; Split molds are made of food grade aluminum that does not require coating. </li> <li> Ceramic refers to steel or aluminum with a durable silicate coating.In terms of its component composition, it is similar to glass, the material is afraid of mechanical damage, temperature contrasts. There are all-ceramic thick-walled baking pans with handles, they are often used as frying pans, they are used for cooking in the microwave. Ceramic dishes are similar in properties to cast iron. It makes excellent pastries, pies, bread; Ceramic is steel or aluminum with a durable silicate coating. </li> <li> Glass: a feature of such dishes is the steaming of baked goods from the bottom, from the sides.It is difficult to achieve a ruddy crust. The glass mold is placed in a microwave oven, this is its main advantage. For the oven, glass is not very convenient – the container can crack from a temperature shock; The glass dish is placed in a microwave oven, this is its main advantage. </li> <li> Silicone is a modern elastic material. Containers with straight sides, bottom, round shaped molds, detachable containers with groove or button fastening are made from it. The advantage of silicone is its elasticity.Pies, pastries are easily removed from the mold. Limitations of heating are considered a disadvantage. The advantages of silicone in its elasticity. </li> </ol> <h4> Height </h4> Each of the manufacturers is trying to attract the attention of buyers to their products. On the shelves, on the Internet resources, there are containers with a split ring with a height of 5, 6, 6.5, 7, 8, 8.5 cm. There are no standards regulating the parameters of the side. European producers take into account the peculiarities of the national cuisine.There are containers with an uneven bottom, they are used for baking baba rum, European ring cakes. The jars with uneven bottoms are used for baking baba rum, European ring cakes. There are shallow ceramic, glass molds for pizza, sand, puff cakes. Their side height ranges from 2 to 4 cm. <h3> What can be cooked in a round baking dish </h3> Molds are multifunctional, they are suitable for preparing many dishes.They are used by: <ol> <li> For baking homemade biscuits, muffins from liquid, shortcrust, puff pastry; </li> <li> Closed, open cakes, large leavened cheesecakes; </li> <li> Baking vegetable, meat, fish mince, multilayer second courses; </li> <li> Preparation of puddings, mousses. </li> </ol> In ceramic, glass dishes, casseroles are better. They are “steamed” from the edges. In thin aluminum, steel containers baked batter for biscuits, it is evenly baked.The detachable mold is convenient because a thin round baking sheet is used for making pizza, thin cakes for layered cakes. Molds are multifunctional, they are suitable for preparing many dishes. Some cooks make cold dishes in silicone molds. The materials can easily tolerate freezing. The finished dish comes out well from the mold. It is important to take into account the features of the dishes, Glass, ceramics cannot be heated above 200 ° C, silicone deforms at 280 ° C, it is recommended to use it in ovens at modes up to 230 ° C. <h3> Care for round baking dishes </h3> When washing dishes, hostesses take into account the type of material. A few words about the peculiarities of the care of molds made of various materials. Tinned stainless steel is easiest to wash, the durable surface is easy to clean from the inside, outside. Dishwasher owners wash forms in automatic machines. Clean, dry forms remain in place so that they do not get in the way under the hands. <h4> Silicone </h4> In popularity, silicone molds are ahead of traditional ones.Largely due to the easy care of such dishes. Traces of fats, burns are cleaned from the surface without the use of abrasives, hard metal sponges. The dishes must be soaked in soapy water for 2–4 hours, after which they are washed with conventional means, with a foam sponge. In the dishwasher, it is placed on the top shelf. The cleaned container is dried while hanging. Keep the mold away from objects that could scratch it. Homemade biscuit will stick in damaged areas. Traces of fats, burns are cleaned from the surface without the use of abrasives, hard metal sponges. <h4> Glass, ceramics </h4> Heat-resistant glass, ceramic coating are similar in composition. Such dishes are afraid of temperature contrast, you cannot: <ol> <li> Place the hot dish on a cold sink; the container must cool on a fireproof support; </li> <li> Pour water into an uncooled container, </li> <li> Place the cold dough mold in the preheated oven. </li> </ol> For cleaning, use soda with vinegar, mustard powder – it degreases the surface well. Glass and ceramics are washed with conventional means.For cleaning, use soda with vinegar, mustard powder – it degreases the surface well. Car wash is encouraged. Such forms are unpretentious for storage, the main thing is not to break them. <h4> Aluminum non-stick </h4> Like other cookware with a protective coating, the molds are pre-soaked, then cleaned without the use of hard brushes, washcloths, abrasive powders. Dishwashers cope well with dirt. When taking out baked goods, do not use hard spatulas, forks, knives.For convenience, the form is covered with parchment paper before use, it is greased with oil so that the dough and casseroles do not stick. Dishwashers cope well with dirt. When washing split molds made of stainless steel or aluminum with a non-stick coating, it is important to preserve the integrity of the inner coating, the quality of baking depends on this. Housewives usually have several containers of different sizes in their arsenal. They make multi-tiered homemade cakes with them. There are many homemade confectionery recipes.Housewives usually have several containers of different sizes in their arsenal. They make multi-tiered homemade cakes with them. The format of the dishes varies depending on the number of guests. Make your loved ones happy, let your home smell of delicious pastries. <h3> Video: How to choose a baking dish </h3> <iframe loading="lazy" src="https://www.youtube.com/embed/SxQ7dRtD_rU" allowfullscreen="allowfullscreen"/>

VENTSAR | Manufacture of confectionery forms

Confectionery molds
made of food steel – such
as you need

Is baking cakes, cookies, desserts your passion? Are you a professional or are you just mastering the basics of confectionery magic? This means that bakeware and cake assemblies are the essentials in your kitchen! Krasnodar workshop “Ventsar” is glad to offer you confectionery molds made of food steel – of any diameter, height and design

Why is it convenient and profitable to buy pastry molds from us?
Here are 4 reasons.

This is high quality and reliable.

We make molds in our own workshop from high quality food grade stainless steel, which contains nickel. Such steel perfectly withstands both low and high temperatures: neither in the freezer, nor in the oven, our forms do not deform. This means your desserts – be it a fluffy sponge cake or a cold cheesecake – will be perfectly flat!

It’s fast.

It often happens that a form for baking and assembling cakes is needed here and now: an important celebration is approaching, a responsible order for a cake or a final exam at a pastry chef course.For those who do not have time to wait, we have a large assortment in stock. But we also make cake molds to order very quickly – within 2-3 days. Delivery – all over Russia.

We have forms that are hard to find in stores.

Steel molds for mousse cakes with high sides are sometimes difficult to find on sale, but for modern European desserts it is often the height that is important. Taking into account the confectionery trends, we offer molds with a height of 15–20 cm.Tall rings and rectangular frames are available, and we can also make any shape with increased height to order.

We will make exactly the forms you need.

Round molds for Europort or square molds for honeymen, low rings for cheesecakes or high rings for airy biscuits, small cookie cutters and marmalade or cutters for mastic – what do you need to create your masterpiece? You can order from us one-piece and sliding confectionery molds made of stainless steel of any diameter, height and configuration, curly shapes in the form of a heart, flower, banana, drop or any shape according to your sketch!

90,000 how to choose a mold for mousse and biscuit cakes? How to choose it for assembling a cake?
Kitchen accessories

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 the 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 the dishes after baking. These products 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 intended 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 great popularity due to the huge list of its advantages. It does not require oiling except for the first cooking 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 directly 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. Thanks to the fancy bottom patterns, the baked goods turned upside down on the platter are a masterpiece of beauty without the need for additional decoration.

Silikomart Eclipse made in Italy is rightfully called the ideal cake mold. This is a round 3D 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 variant of the delicacy will adequately decorate any feast.

Ceramic molds have deservedly proven themselves as hypoallergenic cookware, 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, we must 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 a 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 form.

If chips appear on the dishes, 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 you to use them 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 are detachable. 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 liquid 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. Solid forms cannot guarantee this. Among the downsides 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 prepare 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.

Mixed meals

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 is used, which does not have a bottom. It is successfully replaced by a special stand, with the help of which the ready meal 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.

As a pair to it, professionals recommend taking 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.

Related inventory

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 taking a closer look at 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 spatula is useful 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 cutting biscuit, as it will crumple and crumble it – it is better to take a bread knife-file, 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 the required cake height should be set.

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 slicing. In this case, the convex top is cut off, the cake in the ring is placed on a plinth 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 grid for glazing will serve excellently when decorating delicacies.

For tips on choosing a cake mold, see the following video.

How to replace a split baking dish: 4 ways

A split baking dish is needed for making cheesecakes, soft top tarts, perfect cakes and wet biscuits.Due to its special design, this shape makes it easy to remove delicate cakes without damaging them. But having such a baking dish is not at all necessary, even if it is a split baking dish that is indicated in the recipe. Your kitchen is likely to have something to replace a split baking dish.

In this Article:

What is a split baking dish?
The springform pan is a baking dish that consists of two parts. It has a base and a removable ring that serves as the sides of the mold.When you attach the ring to the base, you have a complete cake pan that works like any other baking pan.

But when you disassemble such a form, it turns into a real miracle. For example, you are preparing a cheesecake, then after cooling down, you simply remove the removable ring and that’s it. The cake is still on the base of the pan, but the sides are completely open. This makes slicing and serving your baked goods much easier. And you also don’t need to transfer the cake from the mold to the plate and worry about breaking it in the process.

Where to buy a split baking dish?

The split baking dish can be bought at AliExpress at low price with free shipping to any corner of the world.

Non-stick coating

Reliable latch mechanism

Different diameters (from 11 to 23 cm)

Accelerates and facilitates the baking process

Great for pies, cakes, cheesecakes

Even more useful little things for the kitchen specially collected for you on this page.

If your bakeware doesn’t include a split pan, don’t worry. There are several options for how to replace it.

How to replace the split baking dish: 4 ways

Serve the cake directly in the baking pan
Before abandoning a recipe or buying a special split baking dish, consider whether you need to take the cake out of the baking pan at all. If you don’t want to post a photo of your pastries on social networks or treat guests with a birthday cake, serve the cake right in the form.Taste is often more important than serving.

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Line a regular baking dish with parchment paper
Any baking dish of the same diameter is perfect for replacing a split baking dish. You just need to cover the one-piece form with parchment paper in advance, additionally laying strips of parchment paper crosswise along the bottom. Then it will be easy and neat to remove the finished cake from the mold. So, for example, curd cheesecake with boiled condensed milk was baked in this way.

Bake the cake in a silicone mold
If your cake can be turned over to remove it from the mold, then instead of a split cake, you can use a silicone mold. Silicone molds are a real salvation, because thanks to them it is very easy to carefully remove the finished baked goods. And also their variety is simply amazing.

These tins are poorly suited for cheesecakes, but are a good substitute for a split trough for baking stronger pies. Be sure to grease the pan well with butter and flour to make it even easier to take out your baked goods.

Prepare a disposable cake tin with foil
Disposable aluminum foil tins are ideal for more than just taking your cake for a visit. It is the fact that they are disposable that makes them a great replacement for the split form. Once the cake has cooled down, you can simply cut off the sides of the aluminum pan to make the baked goods appear in all its glory. And to make it even easier, first chill the pie in the refrigerator. Then run a sharp knife around the edges of the mold before cutting off the foil.

So, a disposable foil mold acts as a split mold, but you don’t need to buy (and store) another kitchen utensil. It is also the aluminum mold that wins if you plan to donate your cake or take it to an event. In this case, you do not need to worry about how to take your form back.

How to make a foil baking dish with your own hands?
It is possible to make a form of foil with your own hands, but not always such a product will withstand the test of strength.

A homemade form of large diameter from one layer of foil will be unstable, which means it can fail at the most important moment. You can give it stability if you use several layers of foil. But such a design will turn out to be cumbersome, and it will be quite difficult to achieve a round shape.

Small diameter DIY foil molds are suitable for baking small pies or muffins.

How to make a baking dish from a plastic bottle?
Sometimes you can find advice that it is easy to make a baking dish yourself from an ordinary plastic bottle.But you cannot put a cake in this form in the oven: the plastic will immediately begin to melt, and the baked goods will have to be thrown away.

This homemade form can be useful when preparing mousse cakes or pies without baking. However, it is worth remembering that such forms are recommended to be fastened with metal staples, which can oxidize when interacting with some products.

What to cook with and without a split baking dish?

The most delicious recipes that every housewife will have.