Why tin size matters
Tin size directly affects how a cake bakes. Too large and the batter spreads thin and dries out; too small and it overflows or stays raw in the middle. Recipes specify a tin size for a reason — match it as closely as you can.
Common shapes and their uses
- Round tins: classic for layer cakes and sponges.
- Square/rectangular: brownies, bar cakes and traybakes.
- Loaf tins: breads, pound cakes and tea cakes.
- Bundt/ring tins: decorative cakes with even baking through the centre.
- Springform/loose-bottom: cheesecakes and delicate cakes that are hard to flip out.
Material changes the result
Metal tins (aluminium, anodised) conduct heat well and give crisp, even edges — best for most baking. Silicone moulds are flexible and release easily, great for shaped bakes but softer-edged. Glass and ceramic hold heat longer, good for bakes you serve in the dish.
Go for heavy, light-coloured metal
Heavier tins resist warping and bake evenly. Light-coloured metal browns gently; very dark tins can over-brown edges, so reduce the temperature slightly if you use them.
Check the non-stick and release
A quality nonstick coating or a loose base saves many a cake from breaking on the way out. Even so, greasing and lining with parchment is good insurance for delicate bakes.
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