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The traditional shape for a birthday cake is the pretty wavy Charlotte bundt
pan or its “relation”– the bundform pan. The typical crown shape with a
round opening in the middle not only looks great, it also makes for better
baking results: the dough is cooked evenly as the heat in the middle of the
cake radiates through the tin.
Charlotte bundt pan
The classic baking tin that every home should own. The round tin is split into
two and held together by a flexible clasp. When opened, the tin is simply re-
leased from the base and sides without having to tip the cake. The springform
pan is perfect for tarts, fruit cakes and sponge cakes.
Springform pan
Recipe
on page 6
For wonderful
birthday cakes
All shapes and sizes: round and square, with and without bases, smooth and wavy. A brief
“who's who” guide to traditional, conventional and unusual baking tins, which all make sure
that your baking results turn out as planned.
ON TOP FORM
Original SafeClicK closing
mechanism
Tin on page 8
Tin on page 11
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