Tins

There is a huge variety on the market; buy the best you can. Really good-quality tins will last many years, conduct heat well and won’t warp. Non-stick, loose-bottomed or springform tins make baking so much easier. Try to use the size of tin specified. If you don’t have the correct size; err on the side of a slightly larger tin (the cake will be shallower) and reduce the baking time by 5-10 minutes.