Features:

  • The innovative pans in this set are 3/4-inch thick, the perfect depth for a multilayered cake
  • Non-stick coating means easy release and cleanup
  • One batch of batter is enough to fill all five pans, and most ovens have the space to accommodate all five pans baking at once. Recipes included
  • Individual pan dimensions: 6 in dia. X .075 in. high (15.2 cm dia. X 1.9 cm high)
  • Dishwasher safe
Awesome set for cakes, pizzas, and more!

This set is awesome! Each pan is only 6" in diameter and less than 1" high, but despite their seemingly small size, it still produces plenty of cake (one box mix fills all five pans). This pan set is also great for other things in addition to cake. My kids have a great time making their own personal size pizzas using these pans. I have also used these to make small quiches. Great pan set! Highly recommend!

These are great for the rainbow or even any layer cake i ...

These are great for the rainbow or even any layer cake i am not an expert and this made it really easy for me to bake the layer cake. my kids enjoyed baking the rainbow cake it made it really easy for us to bake all the colors at the same time. I absolutely love it.

Great little pans !

I didn’t realize how teeny these pans are when I ordered them but that’s because I just went by a picture. However, they are great, super easy to clean. I used my Wilton cake leveler to make all the pieces of my cake even and I brought a cake I made with all five pans to a family gathering of 10. There was enough cake for everyone with generous slices but nothing left over. It did the job! I will have to buy bigger cake pans but these little pans still deserved a great review because they are really good!

Instructions on how I baked on first try

Today I baked a cake for my husband our 4year anniversary store bought vanilla cake mix After making the cake mix I put 1 cup of mix in each mold(I didnt put any sprays or oils to prevent sticking) Added food coloring to each mold and mixed with silicone spoon I put all molds in the middle rack then turned on my oven to 325 put timer for 20 mins checked each mold with a toothpick and came out with a little cooked crumbs and they where done perfectly I let them cool they came out the pan without sticking (remember I didn’t put anything to prevent sticking on the molds) last I had to cut the raised tops to get even layers my first layer cake I think I did good for my first time :) perfect size molds once baked don’t let the small size frighten you God bless you all

Use your head....

So the one star reviews must be from the unfortunate percentage in the brain area of our population. They are small, but the cake will be taller... I knew my oven wouldn't need 15 minutes to cook these, so I watched them! What a concept! They were moist and yummy, and they cooked so fast I did a sixth layer. I made a rainbow, so guestimating the amounts is never easy, I had six very even layers and I lucked out. Listen to the instructions: just spray them with nonstick, I buttered and floured them, it was unnecessary and made them uneven so I had to torte (cut the tops), on the first five layers. the coating is good, they are small, if you have half a brain you can use these for a much easier to put together, layered cake. The tiny size made them a breeze to line up when icing the layers, I love it. I'm no regular baker either, maybe twice a year.

Super fun!

This is the coolest little cake concept! First off, the pans are tiny, just be prepared, but by the time you stack all the layers, it works and you just need a sliver of cake. I started out with two white cake mixes in two seperate bowls and two colors, pastel green and pastel blue. I added a little food coloring to each bowl of batter, mixed and poured to fill 1/2 of the first pan. Next, added a few more drops and mixed again, and poured another pan. Repeated this again. With the left over batter, I made two regular sized cakes and stacked them, just for fun.

Low-hassle way to make a standout cake!

I used this set to make a rainbow layer smash cake for my son's first birthday. It turned out beautifully, and it was the perfect size -- big enough to have a nice impact for photos, but not ridiculously huge. I trimmed the domes off each layer using a a plastic knife (works better than a sharp kitchen knife!) and made a double recipe of frosting to ensure I had enough for in between the layers. The extra frosting will also help you smooth out any unevenness from the rounded edges of the pans. Stack your cooled layers with frosting in between and do a quick crumb coat to even out the sides, then pop it in the fridge to harden. Finish with your decorative layer of frosting once it's set. This set is a great way to make a statement cake without the hassle of baking layers in batches!

Five Stars

Worked great for me the first time I used it

but this pan set was the perfect size for a birthday cake to feed 8-10 people

I had never made a layered cake before, but this pan set was the perfect size for a birthday cake to feed 8-10 people!

Easy to use, non stick, digital scale suggested!

I had no problems using this. Pretty easy to turn them over and tap the bottoms to make the layers come away from the pans once cool. I used regular cooking spray, not even the floured kind. It was even easier to level the tops of each layer than with traditional cake pans as the pan itself makes a great guide, since they are so short. With a traditional pan, you'd have to turn the layer out and use the toothpick method or one of the wire cutters or something. This was so easy, use any long serrated knife in your kitchen. Definitely use a digital scale and weigh your cake ingredients as they go into your mixing bowl and then divided by 5 and put approximately that much in each pan. Allow yourself a little wiggle room for waste. For example, according to my measurements I should have gotten about 178 grams in each pan but deliberately only tried to put 175 into each pan. because inevitably something gets stuck to the mixing bowl or spatula or whatever., you're not getting EVERY gram out so give yourself a tiny bit of wiggle room. I almost ran out of frosting so I definitely should have doubled the recipe to accommodate the extra filling between layers as other reviewers suggested. Somewhere between 18 and 20 minutes at 300 to 325 at most. I would reduce the usual cooking temperature so that the cake doesn't rise too fast. This decreases the size of the dome and you won't have to cut as much away. I did that and it worked for me for a cake that was usually 350. After trimming I ended up with one cup (I know this because that is the size of the storage container that I put the waste in for use later, you can dry it out on the counter or in the cooling oven and then crumb it in your food processor to use it to decorate this, or another cake) full of cake trimming, so, not too much waste. I used a regular sized decorative paper straw right down the middle to keep all the layers from sliding. Bubble tea straws which usually work for most cakes but tin this case they are so big that I thought they would take too big of a scoop out of this cake. If you are too rushed to make your own cake recipe from scratch and you are going to use boxed mix, notice that in some of the pictures some people have really perfect looking cakes with a really tight crumb and other people have these kind of light puffy airy cakes that are harder to frost and also rise a lot and look sort of like a wide spongy cake? You can still cheat and use boxed mix, but make it stay flatter with a tighter moist crumb by using full-fat ingredients. If the recipe calls for water, use full fat milk or cream or even sour cream or yogurt. If it says 3 eggs, do two eggs and two yolks or just add an extra yolk. Use oil, not butter. Butter is 20% water. Coconut oil has a lovely neutral flavor for desserts. Personally, I add an egg yolk and use alcohol, usually half vodka and half either Amaretto or Kahlua and I always add a tablespoon of coffee powder to any chocolate cake, you won't taste the coffee, but it will add depth. I always use coconut oil. I find that just doing that will do the trick even with box mix if I make sure the baking temperature is a little low to minimize rise. I usually don't get to use full fat dairy products as someone in my household is dairy-free. This was really easy and I'm absolutely going to get the larger 8 inch version, so much simpler than previous methods of layer trimming! I also bought the 8in cardboard cake circles and there was room for some decorative items at the bottom. I also needed to be able to transport this cake and it is unusually tall - the only (affordable) cake carrier I could find that was tall enough to accommodate this cake for travel was the "Better Homes and Gardens Clear cake carrier" which I got for around $13 at wmt. The dimensions for that carrier were 13.00L x 13.00 W x 9.72H Inches and it also had a cupcake layer so that you could carry two levels of cupcakes. Again, because of the unusual height of this cake, and because I can't be bothered to work too hard at this - I got the Wilton Decorate Smart 3-Piece Icing Comb Set on Amazon for under $5 (wait for sales). At 9" tall, these combs were the only ones I could find that were tall enough and wouldn't require me to try to match up lines using a shorter icing comb! Hope those tips help others!

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