Specialist Cake Tins

Some cakes do require specialist tins, such as petit Brioche, Madeleines, Friands, Canelies, Savarin, Bundt and Pandoro, but these can easily be bought online and if bought as non-stick and cleaned well will last a long time. I would recommend buying an Angel Cake tin with legs and in aluminium as the shape really helps keep the structure of the cake when cooling and turning out. Buying the original copper-tin-lined canelie moulds is an expensive option and they do require beeswax to grease, (which can be hard to get hold of) so, unless you are planning on making canelies regularly, I would suggest using a silicon alternative.