If you like to bake cakes, you will discover that baking tins are a basic necessity. And if your love for baking increases a little, you will also find that with 1 or 2 baking tins of 24 cm, you are just a bit too limited.
Baking molds in all shapes and sizes
Baking tins are available in the square, in elongated (cake tin and bread tins) and in round forms. I have a number of baking tins that are solid and where you can't remove the bottom. I use this especially for making biscuits, the layers of cake that you put in between the filling. With the use of these tins you get a very nice smooth cake. For example, I used these molds with this strawberry chiffon cake. These tins come in different sizes and with these 3 baking tins (4, 6 and 8 inch) you can bake almost every recipe.
And the second baking tins that you want to have in your closet in a number of sizes are the spring forms. Ideal, because you can easily release your cake from the mold by unlocking the spring form. When taking the cake out you only have to be very careful that all sides are well loose (you can do that well with a pallet knife for example), otherwise you will break your cake. The 10 inch is the spring form that I use most when baking pies, such as this real Dutch apple pie.