Cake Tins Glossary
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Baking Tray: Use a rectangular, shallow baking tray for items such as chocolate biscuit slice, flapjacks (see our flapjack recipe) and sponge for rolls and roulades. Of course, many people use baking trays when heating up ready-made meals in the oven.As the name suggests you can use this tin to make loaves of homemade bread. We use a loaf tin to bake fruit cakes, lemon drizzle cakes, banana bread, gingerbread, etc. You can also use a loaf tin for homemade pates.
Deep Cake Tin: You’ll use a deep cake tin for traditional fruit cakes, especially Christmas cakes or for a deep, baked cheesecake. High-sided tins let cakes rise properly and save the cake top from burning as the mixture cooks through. Don”t forget that a fruit cake or Christmas cake can be baking in the oven for a few hours. Choose a tin with a loose bottom for easy cake release. An essential tin for every baker.
Sandwich Tin: Typically, you’ll use a pair of sandwich cake tins to bake the two halves (top and bottom) of a traditional Victoria sandwich cake. Also use sandwich tins when making layers for cakes, shallow cheese cakes, etc. Choose from either a loose-bottom tin or a solid tin. If you line you sandwich tin (they’re normally non-stick) with grease-proof paper your sponge should release easy when turning the tin upside down.
Fluted Flan Tin: The fluted tin is traditionally used when making a quiche, tart or flan and you want a decorative fluted edge to your pastry case. Fluted tins tend to have loose bottoms for easier release – this is especially handy for delicate fruit tarts made with thin pastry cases. Available in a range of diameters.
Loaf Tin: As the name suggests you can use this tin to make loaves of homemade bread. We use a loaf tin to bake fruit cakes, lemon drizzle cakes, banana bread, gingerbread, etc. You can also use a loaf tin for homemade pates.