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My Favourite… Cake Tins!

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My Favourite… Cake Tins! 

So one of the things that has been SO highly requested on my blog for years now was blog posts on ‘My Favourite…’ and I have just sort of neglected writing them. I had planned on writing them last year, but where everyone got into baking all of my usual essentials sold out so I thought it was best to wait slightly until things were back in stock!

This first blog post in my favourites series is Cake Tins! I wanted to write a blog post basically explaining all of the cake tins I use and recommend on my blog, so you can all find the information in one place as I get questions all of the time about them! 

I have over 550 recipes on my blog at the time of writing this blog post, so there is a few recipes that I have used baking tins or trays in. More so, there is probably very few in which I haven’t as baking trays will be included in this post! 

I write and post recipes for cheesecakes, desserts, cupcakes, cakes, cookies etc… and they all vary in how you bake them. I will list below my favourites and most popular – obviously this is just a guide. If you have a brand or anything that you prefer then that is fine, the size of the tin is what matters! 

This list may change here and there in the future as I will link what I use at the time, and if I find something new that I prefer I will update it! 

Please note that these links are affiliate links so I will earn a commission from any sales through the links. 

Round Cake Tins

The most popular cake tin I use on my blog at the moment would be the 8″/20cm round springform cake tin that I use for my cheesecakes. I have purchased about 10 of these tins in my blogging career now because I love them. They are about 2.75″/7cm deep which is perfect for my cheesecake mixes. 

Another alternative for the version above is this version – I find myself using more and more Tala products and I love their 8″/20cm springform tin just as much as the masterclass one and it works brilliantly – it is ever so slightly shallower,  but it’s barely noticeable. 

When I look at baking regular cake sponges that don’t require anything fancy, I tend to use loose bottomed 8″/20cm cake tins because they are easy to get out, and then you don’t have the worry of the lip on a springform cake tin. They are basic, but so good at the job. 

If you prefer tins without a loose base, my favourite tins are these 4″ deep PME tins. I LOVE THEM. I used them when I baked my wedding cake, and when I bake any deep cakes that take a bit longer! 

If you are looking for other sizes round cakes, I don’t use many but I tend to stick to the same PME 4″ deep cakes. This is the 6″ tin I use, this is the 10″ tin I use, and this is the 12″ tin I use! I tend to have two of each as well. 

Square/Rectangle Cake Tins

The most used square cake in on my blog is by far the 9″ square tins that I basically use in ALL of my traybake related recipes, a lot of my sweets… and so much more. I find they are the perfect depth for all of my traybake whether that is millionaires shortbread, brownies, or cookie bars! 

I do also often use a 7×11″ brownie tin for some of my recipes and they work just as well for my 9″ square recipes. The tin is slightly shallower, but I love using it for fudge recipes, or cookie bars sometimes too! 

I realise that some people reading my blog will go ‘what is a traybake’ but it’s just a term for a bake that is one layer usually, and can be a number of different types of bake. I do also use the term for traybake cakes, and this is my favourite tin at the moment for those. It’s 9×13″ and it works wonders!

If you wanted to go for a really good quality tin I would highly recommend the nordic ware traybake tin because it is stunning! They sold so so well last year and were so hard to get hold of, but they are worth it!  

Also under the ‘rectangle’ umbrella for me is this Swiss roll tin – it’s shallow, it’s basically a tray but it works PERFECTLY for all things Swiss roll and Yule log. 

Loaf/Bundt Cake Tins

2020 definitely saw a rise in baking loaf cakes for me my blog and I am definitely okay with that – it got a bit ridiculous at some points, especially during lockdown, because of HOW MANY of you wanted a 2lb loaf tin! I love baking loaf cakes, and I always use this 2lb loaf tin for my loaf cakes

As mentioned on many of my loaf cake posts though is how 2lb loaf tins can really vary in size and I have never really understood why! I also use this 2lb loaf tin every now and again and I do love it just as much. 

When it comes to bundt tins there are definitely too many nice ones to mention. Without a doubt though, I do only ever use Nordic Ware bundt tins… they are beautiful, and they cannot be beaten. My favourites are the Heritage, Rose, Fleur de Lis, Stained Glass or Blossom ones! 

Other Baking Tins/Trays

One of the other most popular desserts I like to bake on here at the moment is tarts! Whether they are baked or not, I find it much easier to use a loose bottomed tart tin so that it is easier to get out. It’s 23cm, as I find that the best size too

If you want to make mini cheesecakes or mini cakes – I always use this 12 hole loose bottomed mini cake tin. They’re so mini, but they are so perfectly sized!! 

Whenever I tend to bake cupcakes I use Iced Jems Baking Cups so only use flat trays, but if I did want to use muffin cases or cupcake cases, I tend to bake them into this muffin tray. I find it works well for tulip cases, muffin cases, or cupcake cases! 

When I use baking trays there are a varied few sizes… I tend to use larger trays because it means you can fit more cookies on for example, but smaller ones can also be useful if you only want to bake a couple of biscuits. 

I use quite a few of these large kitchen craft trays as they are quite cheap, and perfect for baking cookies – I also have a few of these even larger trays which are better for more cookies on one tray, baking pavlovas or anything like that. 

I do also use Eaziglide Neverstick2 trays which I have bought from John Lewis in the past (there are many other versions, but I do not use them, only the neverstick 2 by eaziglide) and they are amazing but quite a bit pricier! 

Summary list

Round Cake Tins

Square/Rectangle Cake Tins 

Loaf/Bundt Tins 

Other tins/Baking Trays

I hope this blog post about all of the cake tins that I use has helped – I will update the post as and when I change what tins I use or if there are any others that I recommend! If you have any questions about the cake tins then let me know in the comments below! 

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J x

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

24 Comments

  • Amy Brown
    January 16, 2021 at 8:50 am

    Thank you for this, i need some new tins. Ive seen some bakers on youtubs mentioning baking strips for their tins to get the ‘perfect’ sponge and less crumb. Do you use these? I always find my cakes always look darker at the edge and dome in the middle. Xxx

    Reply
  • Shauna Brennan
    January 14, 2021 at 3:03 pm

    Thanks Jane. The masterclass square 9inch baking tin is currently unavailable. Is there another 9 inch one you’d suggest for your millionaire brownie recipe? Thanks x

    Reply
    • Jane's Patisserie
      January 14, 2021 at 4:26 pm

      There is a deeper version of the masterclass one I believe, but I only use that one! Any do work as long as they are the same dimensions x

  • Kat T
    January 12, 2021 at 3:49 pm

    Ahhh! this is the post i needed!

    Added everything to my wishlist!

    Reply
  • Angela
    January 11, 2021 at 7:39 pm

    Such a useful post. Can I ask if you use baking belts at all?

    Reply
  • Andreea
    January 9, 2021 at 7:54 pm

    Hi Jane
    Can I use square disposable foil tins for traybake/brownie? Is the time and temperature going to be the same?
    Thanks

    Reply
    • Jane's Patisserie
      January 10, 2021 at 2:06 pm

      It depends on the size of the tray – but personally I never bake into those.

  • Nic | Nic's Adventures & Bakes
    January 9, 2021 at 4:48 pm

    Thanks for sharing your favourite tins, lots of great tips 🙂

    Reply
  • Carol GRiffiths
    January 7, 2021 at 8:46 pm

    Hi Jane do you have a sponge recipe for the 4 inch deep tins please .

    Reply
    • Jane's Patisserie
      January 8, 2021 at 12:19 pm

      Any recipes I have are on my blog – the depth of tins don’t matter for sponges I find (unless you are using sandwich tins which I would avoid now) – its the width that matters!

  • Holly
    January 7, 2021 at 5:15 pm

    Hi I was just wondering whether a spring form or loose bottom is best to use to get straighter edges to make a better drip cake? Been searching but can’t find an answer anywhere!

    Thanks 😊

    Reply
    • Jane's Patisserie
      January 7, 2021 at 5:18 pm

      I don’t find it matters when baking cake sponges – but naturally I just use loose bottomed for cakes over springform and always have! As long as you do a good crumb coat or coating it shouldn’t matter! x

  • Holly
    January 7, 2021 at 4:52 pm

    Amazing thank you! I bought the springform tin for cheesecakes when I first found your recipes, always my go-to 🤗 I’ve been wondering for so long about the lip on my springform cake tin & noticed you mentioned it above. Do you have any tips on how to avoid it showing on the base when you remove from the tin please? Do you line it with baking paper before hand to avoid it molding? Thanks xx

    Reply
    • Jane's Patisserie
      January 7, 2021 at 5:19 pm

      Ahh yay! So I don’t line my tins as it annoys me more than not, but you can try various things like flipping the base upside down, or even adding a loose bottomed base on top of the springform one and see if that helps! Others do line their tins and like it. x

  • Angela Stewart
    January 6, 2021 at 11:10 am

    Thank you so much Jane, this is very useful, I remember when I first got into baking I was unsure of what tins to use, they definitely make a difference when baking. I love the PME tins and love your recipes😊 hope you had a lovely Xmas and new year❤️

    Reply
    • Jane's Patisserie
      January 7, 2021 at 2:19 pm

      Thank you so much!! I hope you did too!

  • Nimmi
    January 6, 2021 at 8:48 am

    Hi Jane. Happy New Year
    Brilliant blog. I’ve been meaning to but 6” cake tins but there’s so many out there that it’s got me confused. Regarding the one you’ve put a link to, how much cake mixture do you use? How many layers does it make? Also, how long do you put it in the oven for at fan?
    Thank you

    Reply
    • Jane's Patisserie
      January 6, 2021 at 9:49 am

      So I used those 6″ tins on my wedding cake and my two-tier celebration posts so that might help in regards to mix/timing/layers etc! x

  • Emily
    January 6, 2021 at 8:35 am

    Hi Jane – really useful post thank you – my loaf tins definitely need to go into retirement and some new ones purchased so this has really helped! Just wondered if you’d recommend silicone tins at all??? I’ve always struggled with them but I don’t know if that’s just me!!!

    Reply
    • Jane's Patisserie
      January 6, 2021 at 9:50 am

      I don’t use silicone ones as I just don’t like them! x

  • Beth
    January 6, 2021 at 8:29 am

    Great to see this today Jane as I’m busy having a ‘clear out’ of baking stuff (with the view to replacing them with better stuff haha don’t tell my husband)

    Anyway I’m sure you’ll do another post like this but my main challenge is piping!! I’ve never been able to do pretty piping and wondered if you could recommend your go-to piping set/s?

    Reply
    • Jane's Patisserie
      January 6, 2021 at 9:50 am

      Ah amazing! Yep that is on the list to do!!

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