MasterClass Fluted Ring Cake Tin

I was envious of the rotisseried chickens at the supermarket. So when I came across an article online showing how to do one at home using a bundt cake tin, I rushed in...Result- perfect crispy chicken skin and self basted throughout the cooking process.Just remember to place tin foil over the central hole !

very good quality and sturdy

Great type of metal love baking with this tin xx

The quality of this ring pan is good, however, for some reason I cannot get my cakes out of this pan without breaking the cake. I am a seasoned baker, and baked 100's of cakes over the years, so I am a bit confused about this one. I spray the cake pan really well with baking spray, but it does not help at all. I am sure for jelly moulds it will work perfectly well. I am giving this review 5 stars anyway, as it is a good quality pan, and the design is pretty.

I needed this pan for a Bundt cake recipe and it is ideal. Good size, strong and sturdy and non-stick. Cake was perfect. Easy to clean, I just steeped in in hot soapy water for 10 minutes and it was spotless.It's not cheap, but is excellent value for money.

Worth the price🤩 bigger than expected. Quality is thick durable. Definitely recommend

Wanted to make a bundt cake and needed a tin, and this one didnt disappoint. Good weight:, nice sturdy tin which produced a nice, even bake. Made a pound cake (1lb butter/sugar/flour, 8 eggs) as a lemon drizzle. Cooked lower and slower due to the depth and it turned out perfectly. Wasn’t sure how to turn it out as used to using loose bottom tins, but greased and floured the tin well and left the cake to cool in the tin once cooked as it shrinks from the sides. Did loosen it a bit with a spatular but turned out great and in one piece. Bonus that the tin has a 20 year guarantee. Would highly recommend! So impressed I’m off to look at their other products!

This is a great cake tin. Very heavy and well made. I baked a cake in it yesterday and it came out of the tin as easy as pie. Grease the tin well and flour it, then leave in the tin when baked for about 10 minutes. No problem. If you do find it doesn't come out first time then shake the tin up and down (quite forcibly whilst turning it around in your hands) you will feel when the cake begins to lift. I use this method when baking Victoria Sponges as well. One thing I would say is that it is a large tin and unless your recipe says to use a 27cms tin, then double up on the recipe for a lovely deep cake. I recommend this tin and am well pleased with it.