A homemade cake will enhance a family Sunday, the arrival of guests and the visit of friends. So let's find a favourite recipe, buy fresh produce and get to work! For our delicious sweets to look as good as they do, we still need the right mould - it should have the right shape and be sturdy. So let's choose the best companion for our culinary adventures.
Aluminium moulds
They are relatively inexpensive and readily available. Until recently, they led the way in our kitchens. Many of us still have silver cake tins with a removable bottom. They are ideal for making sponge cakes and cheesecakes - they heat up quickly and distribute the heat evenly. To prevent the cake from sticking, line the baking tray with baking paper or grease it generously with fat and sprinkle with breadcrumbs. When buying a baking tin, make sure you choose a model with solid walls; too thin walls will quickly deform.
Moulds with non-stick coating
Non-stick baking trays are a slightly improved version of the traditional aluminium trays. We don't need to grease them with butter, which makes them easier to use, and the cakes baked in them have fewer calories. They are available in many sizes and shapes, so they will help with almost any baking. However, they are second to none when it comes to preparing a muffin - they will distribute the heat well and their top layer will allow you to get it out without any problems. Plus, they are very easy to clean.
Glass moulds
We usually buy them with meat and dinner dishes in mind. However, you can also prepare a whole host of sweet treats in them - they are perfect for apple cakes, jelly cakes and other "wet" treats, for example. They are perfectly smooth and scratch-resistant. They do not react with any food, which is an added advantage. They are eco-friendly, corrosion-resistant and we can wash them in the dishwasher without any worries.
Ceramic moulds
Cakes baked in ceramic moulds, just like in glass moulds, need to stay in the oven a little longer. This material heats up more slowly than, for example, aluminium. They are best used when baking tarts and fruit bakes, which do not rise too high. A great advantage of the tart tins is their aesthetic appearance - they are very pretty and the dessert prepared in them can go straight to the table.
Silicone moulds
Silicone moulds shook up the baking accessories market a few years ago. Today, they continue to impress with their wealth of colours and forms - the ladies of the house will be delighted to match them to their kitchen décor. They require no greasing, yet the finished cake pops out of them in no time. They conduct heat well and save a lot of space - rolled up they will fit into even the smallest cupboard. Many of them come in original shapes, although of course you will also find the traditional rectangular fruitcake pan. On the other hand, sweet muffins made in silicone mini-moulds will have no equal.
