Cake Tins
Cake tins for every occasion - from deep fruit cake pans to light sponge and layer tins. Built for durability and easy release to give your bakes a professional finish.
Why a Good Cake Tin Matters
Using the right tin ensures even baking and a neat finish. A well-made cake tin distributes heat evenly, prevents sticking and makes release easy.
Round and Layer Tins
Round tins are the classic choice for sponge cakes. Use shallow tins for light layers or deeper tins for larger celebration cakes.
Deep Cake Pans
Deep tins are ideal for rich fruit cakes or dense batters that need longer baking. Their tall sides give structure and support for heavy mixtures.
Special Shapes
Square and rectangular tins suit traybakes, brownies and bars, while bundt or ring pans create striking shapes with excellent heat distribution.
Durability and Care
Our cake tins are designed to last. Non-stick coatings make release easy, while professional uncoated tins benefit from lining with parchment.
FAQs
Which cake tin is best for sponge cakes?
Round tins are best for most sponge cakes. Use shallow tins for layered sponges or deeper tins for larger celebration cakes.
Do I need a deep tin for fruit cake?
Yes - deep cake pans with tall sides are ideal for rich fruit cakes or dense batters that bake for longer times.
Are your cake tins non-stick?
Many tins have a non-stick finish for easy release. Uncoated professional tins should be lined with parchment for best results.
What size cake tin should I use?
A 20cm round tin suits most sponge recipes. Larger tins are used for multi-tier cakes, while smaller tins suit individual bakes.
Can I use a square tin instead of round?
Yes - square tins are ideal for traybakes, brownies and bars. Always check volume equivalence when swapping shapes in recipes.