Comments on: Cake tins

By: Kirstin

Kirstin — Sat, 25 May 2013 08:34:18 +0000

What a great idea – my cakes bulge! So simple but very effective. I fill with ganache, will definitely give this a go with my next cake.

By: Louise

Louise — Tue, 19 Mar 2013 19:07:04 +0000

In reply to Sharon. My cake tins are from the UK and they are 3". You can get 4" cake pans.

By: Sharon

Sharon — Tue, 19 Mar 2013 09:43:05 +0000

Where do you get your rings from? I can only find rings that are 3″ tall and I like mine 4″, yours seem taller. Any help would be appreciated thank you!
Love your site!

By: Adena

Adena — Mon, 21 Jan 2013 05:19:28 +0000

I have problems with bulging all the time so will definitely use this tip, Great idea, Thanks

By: Somayeh

Somayeh — Wed, 02 Jan 2013 15:18:43 +0000

so helpfull, you are expert <3

By: TheTravellingWhisk

TheTravellingWhisk — Tue, 30 Oct 2012 12:19:04 +0000

In Australia because of the climate we usually use a buttercream or ganache filling for cakes. Mousse and cream simply don’t hold up in our conditions.

By: ANNA

ANNA — Tue, 26 Jun 2012 21:17:29 +0000

GREETINGS!!! Here in Greece we always use mouse or cream filling in our birthday, wedding or any other cake. Always, always…. This is why I personaly find it difficult to do so in cakes like the bag cake, which is not a flat round cake.CONGRADULATIONS ON YOUR GREAT JOB

By: Louise

Louise — Mon, 18 Jun 2012 18:57:38 +0000

In reply to Donna.

The pan on the photos is a 8″ but 3″ high.
Do you mean with such small cakes? I have done it the same way with a 4″ pan. It may be a little tricky but it can be done.

By: Donna

Donna — Sun, 17 Jun 2012 16:37:01 +0000

Hello! Love your website. Question for you – what do you do if the cake is for a wedding cake and the tier needs to be 4″ or 5″. It looks like the pan you are using is a 3″ pan.

By: missbeldandy

missbeldandy — Tue, 08 May 2012 01:23:05 +0000

this helps so much! TQ louise…<3