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Andrew James Springform Cake Tins

Easy Release Baking Tins For Cakes Ready For Decorating
SKU: AJ001533
  • From £5.99
  • (FREE UK Delivery)
  • RRP £7.99
+ In Stock Now | Usually dispatched within 24 hours
  • Available In 22cm (8”) & 26cm (10”) Sizes
  • Non-Stick Coating
  • Patterned Base To Avoid Hot Spots
  • Fridge, Freezer & Oven Safe
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Why Use a Springform Cake Tin?
A Springform Cake Tin is a type of round baking tin where the base and side are separate, and the circumference of the tin has a clasp to pull it tight. This clasp can be quickly unclipped to allow the sides of the tin to come away easily from the cooked contents and the base. The fact that the Andrew James baking tins also have a non-stick coating means the outside of your cake stays whole, with no chunks sticking to the tin, making it so much easier to decorate.

What Are The Sizes of These Cake Tins?
Our round cake tins come in two different sizes. There’s an 8 inch cake tin (22cm), and a larger 10 inch baking tin (26cm). Both are over 6cm deep so you have room to cook a taller sponge that can be cut into layers.

Can I Use Them For Cheesecakes or Pies?
Don’t just keep this baking tin for cakes, it’s ideal for making all sorts of delicious treats including both baked and unbaked cheesecakes, and even some pies. This baking tin can be used in the fridge, for making quick and easy no-bake cakes. You can also use it in the freezer to store your cooked cakes before you decorate them. And, of course, this round cake tin is ideal for use in both electric and gas ovens and cookers.

Why Does This Tin Have a Patterned Base?
The base of this tin features a textured pattern designed to prevent hot spots from forming. These are areas of the tin which become hotter than the rest of it, and can cause over cooked or burnt areas on your sponge or biscuit base.

Do I Need a Liner For This Round Cake Tin?
Because this tin has a non-stick surface you don’t need to line it. However, if you want to serve the cake off the base, or need to lift it off using a metal spatula rather than a silicone one, you may want to cover it with a circle of parchment paper to prevent any scratches.

Is It Dishwasher Safe?
Our baking tins are made from carbon steel with a stainless steel latch system. To maintain the non-stick properties and prevent tarnishing of the tin you should wash it only with warm soapy water. Do not put any part of this tin through a dishwasher. Always make sure your cake tin is completely dry before you store it away, one great tip is to put some kitchen roll in the base before you attach the sides for storage to prevent the build up of condensation and to help prevent any accidental scratches.

Product Details
Product Dimensions22cm: 22cm Diameter x 6.5cm Depth, 26cm: 26cm Diameter x 6.5cm Depth
Product Weight22cm: 0.271kg, 26cm: 0.328kg
Package Dimensions22cm: 230x77x230mm, 26cm: 271x75x271mm
Boxed Product Weight22cm: 0.391kg, 26cm: 0.465kg
Dishwasher SafeNo
Primary MaterialCarbon Steel
Secondary MaterialStainless Steel Latch
Box ContainsSpringform Cake Tin, Manual
Additional informationNon stick coating, Removable base, Fridge and freezer safe, Patterned base to reduce burnt bases, Wash in warm soapy water only
Product FAQs
Is this round cake tin leakproof?

This cake tin features a loose base and will not create a perfect seal, so you may expect a little leakage if you are making a fruit cake or other cakes with high liquid or fat content. If you’re making a fruit cake for Christmas or a Wedding Cake our best tip is to double line your tin. This is where you put a circle of parchment, slightly wider than the base, on the bottom and push it into the crease. Next, cover the sides with a long rectangle that sits inside of the creased paper then finish of with another ‘oversized’ circle on the base to create the best seal.


Lasagne Pie


  • 375g packet (8) fresh lasagne sheets
  • 1 tbsp vegetable or olive oil
  • 1 large brown onion, finely chopped
  • 800g beef mince
  • 500g jar tomato pasta sauce
  • 1/3 cup tomato paste
  • 2x 40g sachets instant cheese sauce
  • 400g fresh ricotta
  • 1 cup grated pizza cheese
  • 2 medium tomatoes, thickly sliced
  • 1/3 cup shredded parmesan
  • mixed salad, to serve


    Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Grease a 24cm (base diameter) round springform pan. Line base and side with 2 lasagne sheets, overlapping slightly. Place pan on prepared tray.
    Heat oil in a large frying pan over moderate heat. Add onion; cook and stir for 3 minutes or until soft. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Stir in sauce and paste; simmer for 5 minutes or until sauce thickens slightly. Remove from heat.
    Empty sauce sachets into a large heatproof jug. Stir in 1 1/2 cups boiling water until smooth. Stand for 5 minutes. whisking occasionally (sauce will thicken). Stir in ricotta and 2/3 cup of the pizza cheese.
    Spread a third of the mince mixture over base of prepared pan. Top with a third of the cheese mixture and 2 lasagne sheets. Repeat layers. Top with remaining lasagne sheets, then remaining cheese mixture. Arrange tomato over top. Combine remaining pizza cheese and parmesan in a small bowl. Sprinkle parmesan mixture over top of lasagne. Bake, uncovered, for 50-55 minutes or until golden and bubbly. Remove from oven. Stand for 15 minutes. Cut into wedges. Serve with salad.


Classic Refrigerator Cheesecake


  • 100 g digestive biscuits, or cookies, crushed into fine crumbs
  • 50 g demerara sugar
  • 50 g butter, melted
  • 500 g full-fat cream cheese
  • 100 g icing sugar
  • 1 vanilla pod, sliced lengthways, or 1 tsp vanilla extract
  • 200 ml double cream, lightly whipped


    In a mixing bowl, mix together the biscuit crumbs and Demerara sugar. Add in the melted butter and mix well.
    Spoon the biscuit mixture into a 20cm springform cake tin lined with silicon paper or baking parchment. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set.
    In a large mixing bowl, using a whisk or a wooden spoon, beat together the cream cheese, icing sugar and vanilla pod seeds or vanilla extract until well mixed.
    Fold in the double cream, mixing well.
    Spoon the cream mixture over the chilled biscuit base, making sure that there are no air bubbles. Smooth the top of the cheesecake with a palette knife or metal spoon.
    Chill the cheesecake in the refrigerator for 1 hour until set.
    To serve, remove from the cake tin and cut into slices.



Showing our 1 review for Andrew James Springform Cake Tins.
Review Summary - 5 out of 5 based on 1 rating.
April 23, 2019 | Mrs Duddin
Springform Cake Tins

lovely item as described