Which Should I Buy - Invicta Or Silverwood Cake Tin/ Pan????

Decorating By The4manxies Updated 10 Sep 2011 , 10:05pm by The4manxies

The4manxies Posted 3 Sep 2011 , 2:17pm
post #1 of 10

I need some new bigger cake tins and don't know whether to buy Invicta or Silverwood. Tins needed are 10" and 12" square for sponge cakes, 3 to 4 inches deep. I've never used Invicta before, only non-stick and smaller Silverwood tins. I realise Invicta don't come with loose bottoms, which is slightly off-putting. Can anyone tell me if aluminium or steel give better results and which is less likely to give a cake with dry edges and an undercooked centre. Maybe there are better tins out there??? Wilton perhaps? p.s. in the British Isles. Thanks Debs icon_confused.gif

9 replies
Irish_Sue Posted 4 Sep 2011 , 6:58pm
post #2 of 10

I love my invicta tins - I have the full set of round ones and nver have any problem getting cakes out of them. Normally I grease and line the bottom and sides but I have been known to not bother lining them at all if I'm ina rush and just doing something for myself.

I have the silverwood mini cakes tin and although I do like it, I don't like it as much as the invicta tins but I have never tried the regular silverwood tins so can't comment really.

The4manxies Posted 9 Sep 2011 , 11:28am
post #3 of 10

Thanks Irish Sue. When using Invicta tins do you have any problems with the sides shrinking/ overcooking and drying out on the edges? Cheers Debs in the Isle of Man (just over the water!!) thumbs_up.gif

Irish_Sue Posted 9 Sep 2011 , 3:24pm
post #4 of 10

Generally I don't have any problems with shrinkage but I do wrap the outside of the tin with newspaper before baking - especially the bigger sizes.
Honestly, I can't recommend the tins highly enough, they have been the best baking investment I've made so far icon_smile.gif

The4manxies Posted 9 Sep 2011 , 8:09pm
post #5 of 10

Irish Sue. Sent hubbie to local cake shop to hire an 11 inch square Invicta (no one over here sells them and I need it now). I'm making a 10 inch cake but freaked out today when my 9" tin produced an 8" cake once it'd been very lightly trimmed. If this one doesn't shrink too much I can always eat the trimmings, win/win really! Out of interest, what oven temp do you use for larger cakes and fan or not (I've got both options on my oven). Ta, Manx Debbie.

Irish_Sue Posted 9 Sep 2011 , 9:06pm
post #6 of 10

hehe, if I am worried I tend to make the cakes a size bigger than I need and then make cake balls with the trimmings (or just bring a box of trimmings to the office where they disappear in seconds!) so you're definitely not alone there icon_biggrin.gif I always do this when baking in a new oven for the first time or using new recipies or equipment - it is just one less thing to stress about icon_smile.gif

I bought my invicta tins online, I managed to get a really good deal, let me see if I can remember where I bought them and I'll send the details if you like.

Mostly I bake my madeira cakes at 160 degrees and they take a while hence the newspaper around the outside of the tin, my chocolate cake takes slightly less but I bake it around 170/180 degrees.

The4manxies Posted 10 Sep 2011 , 11:31am
post #7 of 10

By jingos, just made the 11"cake and guessed at 10 large eggs. My poor Kitchenaid (classic) mixer couldn't cope with that amount of mix in one go. Cake released from the tin no probs. Really pleased with the end result, ended up with a 10 5/8 inch cake which would pass as an 11" cake when the icing is added. Used an icing nail in the centre as worried it might not cook properly and tied newspaper round the outside. Perfect. thumbs_up.gif

Will definitely buy Invicta tin online but will have to check the postage costs as some Companies charge the earth to ship to the Isle of Man, Royal Mail don't charge much more to ship here but I'm sure some companies (especially South of England) think we're abroad! Do you get charged extra to Ireland (N or S?). icon_cry.gif

Irish_Sue Posted 10 Sep 2011 , 11:54am
post #8 of 10


Glad to hear it all worked out icon_smile.gif I made a 14" madeira cake recently and I ended up having to mix it in two separate bowls to make sure it was all properly mixed icon_smile.gif

I can't remember if I paid p&p when I ordered mine, I think I did but it was not very much but I live in Cardiff now so not paying overseas shipping costs. If Royal Mail are the cheapest why not give the shop you order from a call and ask them if they would use them instead if possible.


BizCoCos Posted 10 Sep 2011 , 12:24pm
post #9 of 10

Hi, how do you use the newspaper , do you wet it, I have used wet paper towels wrapped in aluminum foil as baking strips with success.

The4manxies Posted 10 Sep 2011 , 10:05pm
post #10 of 10

I didn't wet it and it was ok, although I'm no expert. I've used damp strips made from a cut up terry nappy (never used as a babies nappy, honest!), but they were too narrow for the deep invicta tin. Thought about investing in the proper shop bought strips but I've only ever seen the 1 1/2" deep ones.

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