Bring a little water to the boil in a pan, reduce the heat to a simmer and suspend a heatproof bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Add the chocolate to the bowl and allow to melt. Spread the melted chocolate over the top and sides of the cake. 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 Cupcake tray. We have muffin pans for jumbo muffins and cupcake trays for cupcakes, mini cakes and tarts. So why would you need a 100% watertight, loose-based cake tin? Firstly, let’s talk about putting things into the tin. The super-tight seal around the base ensures absolutely nothing leaks, even from the thinnest of cake, quiche and batter mixtures, which allows for so many more recipe choices and helps to keep your oven mess-free – and means you can use it just like you would a ‘normal’ cake tin with a solid base, if you want to. Water-bath baking

Cake tin. We have round cake tins, rectangular tins, heart-shaped tins, ring tins, square tins, cake tin sets and loaf pans for baking bread and loaf cakes.

Features and surfaces to consider

Springform pan. A springform pan has a latch and a removable base to make unfolding your cakes fast and easy.

Firstly, you need to measure the volume of the tin you wish to use. Do this by placing the tin on a set of scales and pouring water into it until it is full. Make a note of the weight of water. If it weighs 1.5kg, then you will know that the volume is 1.5 litres. What’s not to love about a delicious, fresh, homemade cake? Baking is a great way to pass the time at home, learn new techniques in the kitchen and showcase your creativity. And when you’re head baker at home, you choose what cake you’re going to make and what flavours you’re going for. In a separate bowl, mix together the flour, bicarbonate of soda, baking powder, salt, cinnamon and cocoa powder until well combined.These tables are only relevant if you wish to maintain the same height as the original recipe for your cakes. Additionally, if there's a significant difference between the diameter of the cake you're making and the original one, you may need to adjust the temperature and cooking time accordingly. To calculate the quantity of each ingredient ( flour, sugar, etc.) needed for your desired tin size, you must multiply the figure in the last column (X BY) by the original quantity specified.