Preparation is only one half of the baking equation. Once you’ve created the perfect mix for a light, fluffy sponge or a moist fruit cake, it’s down to the baking to bring out the best results. We’re here to help at every stage of the process, not only with baking utensils and ingredients, but with cake bake trays and tins in different shapes and sizes - all made to the same unbeatable standard of quality we’re known for.

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: Press the baking paper into the cake tin, making a crease where the sides meets the base and overlapping the corners.To create a neat square, fold the strip of baking paper in half diagonally to create a triangle, and trim any excess. Open out.

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. Using your rolling pin, gently lift up the icing and place gently over your cake. Start to smooth it with your hands in a ‘scooping up’ movement so as not to tear the edges. Then, carefully cut away the excess icing.wrap the outside of the cake tin in baking strips (or a triple layer of brown paper)– this insulates the cake

Traybakes are the perfect choice for kids’ parties. Mix up a sponge, bake it, decorate with frosting and sprinkles then serve directly from the tin - it’s an easy, less-mess win. Our cake bake trays cook evenly and, with helpful handles, are safe and simple to lift in and out of the oven. They’re also ideal for baking gooey brownies and make it extra easy to portion out your sweet treats into identical squares with the handy guidelines marked along each edge. Mini cake baking tins

Cake bake trays and tins

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. 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. So, if you’re looking for 6-inch cake tins, 8-inch cake tins, rectangle cake tins or some standard cake baking tins, we’ve got everything you could possibly want to perfect your bakes. What to look for in a cake tin The cake calculator is designed for the home kitchen, and all you need to bake the cakes is a cake tin, a simple electric mixer or mixing bowl, a wooden spoon, a spatula and a handful of ingredients. The traybake and layer cake make up to 40 servings, and the cupcakes and fairy cakes make up to 24 cakes. If you're baking for larger numbers, simply re-run the calculator for a second batch. From mini sandwich tins and muffin trays to cake bake trays for little loaves, we’ve got all the baking equipment you could possibly need to create the cutest cakes. Whether you want to whip up a batch of six muffins or a tray of 24 bite-sized morsels, you’ll find plenty of choice in our wide range of mini cake tins and trays - including mini flan tins and small spring-clip tins that are ideal for individual celebration cakes. Novelty cake tins