Welcome to the Cake Decorators Q&A

Hi,
I’m looking to buy some new baking tins and not sure which ones are the best. Should I be buying just normal
springform tins or the professional anodised ones? These don’t have loose bottoms so can it be tricky to get the sponges out?
Thanks in advance!

Hi Vicki Mclean

I don’t think you would go far wrong with the professional Invicta bakeware for producing wedding and celebrations cakes. There are other brands of course. However, when looking for professional bakeware, it should be of heavy duty construction which allows even distribution of heat during baking and sturdy enough to last practically a lifetime. To prevent batter sticking, line the bottom and sides of the cake pan and the sponge will fall out with ease. Another way is to butter the tin and sprinkle with flour, shaking out any excess so it doesn’t burn during the baking process.
Tutor Mrs Jones and Paul both advocate Invicta. What you invest in depends really on what type of cakes you intend baking and whether the investment is for business. Buy the best that you can afford.
Springform tins have their place and are extremely popular for gateaux and cheese cakes and definitely worth keeping a couple of the most practical sizes.