Cake Tins & Baking Moulds
Cake tins and baking moulds are shaped bakeware used to give structure to cakes, loaves, tarts and other baked goods, ranging from round sandwich tins to loaf tins, springform pans and silicone moulds. Bakeries, cafes and hotel kitchens producing cakes and desserts at scale rely on these for consistent shape and reliable release, and the key buying consideration is matching tin diameter or mould shape to your recipe batch size and checking oven temperature tolerance, especially for silicone. Common materials include aluminised steel, non-stick coated steel and food-grade silicone, each with different release and heat-handling properties.
Key specifications
Cake tins and moulds are specified by shape, diameter or capacity, base type and material. Round sandwich and sponge tins commonly run 150–300mm (6–12in) in diameter; loaf tins are sized by volume (1lb and 2lb); springform, bundt, tart and muffin trays by their fixed shape. Base type matters for turnout — springform and loose-bottom tins release delicate cakes such as cheesecake cleanly, while fixed-base tins suit sturdier sponges and loaves. Material sets heat behaviour: aluminised steel conducts fast for firm crusts and even browning, non-stick coated steel eases release, and food-grade silicone flexes for intricate shapes but gives a softer finish and should be checked for its temperature rating (typically up to around 230°C) before high-heat use. Match tin size to recipe batch so bakes rise and cook consistently. Used across bakeries, cafés and hotel kitchens.
Cake Tins & Baking Moulds — FAQs
Silicone or metal bakeware?
Metal tins conduct heat faster for a firmer crust and browning; silicone moulds release food more easily and are more flexible for intricate shapes, but generally give a softer bake finish.
What oven temperature can silicone moulds handle?
Good-quality food-grade silicone moulds typically handle standard oven temperatures up to around 220-230°C, but always check the manufacturer’s rating before use at the higher end.
Do I need a springform tin or a fixed base?
Springform tins are better for delicate cakes like cheesecakes that are hard to turn out, while fixed-base tins suit sturdier sponges and loaves that release cleanly once cooled.