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 were13.00L 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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For those days when I either didn't A) want a giant cake or B) wait patiently enough to let the cakes cool to cut them in half for layers (oh, patience, what are you worth when there's freshly baked cake?!), this seemed a perfect solution. I've used these pans three times so far and they've been fantastic.The pans are not flat-bottomed, as I thought they might be, but a bit more rounded. As long as they are not overfilled, the cakes themselves still come out relatively level. The pans are coated in a non-stick substance that has made removing the cakes and cleanup extremely easy, which is nice for post-baking Mount Dishmore. The handles on the sides are a nice feature, but are still pretty small, so someone with big hands (err...oven mitts) might still accidentally snag some batter while handling them. The pans nest together nicely for storage, which means they take up almost no room in the kitchen. I've found that a recipe for a 2-3 layer cake will fill all five pans just fine. Cooking times, at least in my oven, have been cut from approximately 30-35 minutes to 12-16, depending on the recipe.These are wonderful pans and I highly recommend them!

I love that these are a thing, don't get me wrong. As you can see from the picture, it looked freaking awesome! I did have to make an extra layer, but the small layers, small diameter made for THE perfect rainbow unicorn cake. However, I do not like that the edge is curved. It took me quite a while (and you have to use Swiss meringue) to square the edges. That said, SUCH a cool product, the fact that I didn't have to make a bunch of standard cakes and have a bunch of leftover after all the cutting I would have had to do was a huge help. Definitely easy to clean, but while they have a non-stick surface, they are not non-stick (I forgot to grease one pan, and while it wasn't a disaster, it was much much harder to get that cake out of the pan and left a layer of cake in the pan). Cooks super even, makes me want to make more rainbow/ombre cakes! Good product overall!

I saw that this was a "frequently returned item", but quite frankly --- I have no idea why. If you want to make a smaller diameter 5 layer cake --- then this is the ticket. They are less than an inch high, but they produce good results. You only use one cake mix, or one recipe --- it fills all the pans and is so easy. I highly recommend these pans. Pictures of the cakes I just baked are attached. You can't beat the price in my book.

Lo máximo, muy buena calidad de material... El bizcocho sale hermoso y no se pega nada

Good quality..very sturdy..worked well...managed to bake a 5 layer cake with these and it came out amazing! Good value for money and no the cakes didn't stick!

Estos moldes son estupendos para hacer tartas pequeñas (de 15 cm de diámetro) y altas (se pueden hacer de hasta 5 capas). La tarta de primer cumpleaños de mis mellizos para una sesión de fotos con @lovephotography.es quedó espectacular, al igual que las fotos (la que adjunto es suya). El material de los moldes es de muy buena calidad, aunque, para que duren más, recomiendo no meterlos en el lavavajillas; es mejor lavarlos a mano con una gota escasa de jabón.

I was new to Keto baking but not new to baking. Like most new keto bakers I struggled with making cakes rise. With these pans being so thin in depth you don’t have to worry about the rise plus having multiple layers you get the perception of a beautiful tall cake and with it having many layers it ensures a moist cake when filled with whipped cream mousse that locks in moisture. Then I used a delicious buttercream frosting to hold it all. With the small 6” size of cake it ensures portion control. Not to mention how easy they don’t stick these are the best non-stick surface I’ve ever had! I still use parchment paper and spray release but they are incredibly easy to clean! Highly recommend will be purchasing the rectangle layer loaf pans worth every penny! Absolute BEST KETO BAKEWARE!!! I have to say when they first arrived I was surprised at how tiny they were and even still it reminds me of baking as a child with my easy bake oven pans...these pans are so small but just try them and you will be surprised even every time I make a cake and build the end cake I feel like I’m playing but when you cut the slices you will realize they are the perfect size to end any chocolate craving or sweet attack! Plus an added advantage you will be able to make rainbow cakes and special unicorn cakes for any young child in your life!!

Je cherchais des moules en métal anti-adhésif car je trouve que ceux en silicone donnent un goût aux préparations.Vraiment pratiques pour les layer cake. Si le biscuit se bombe à la cuisson, je coupe le surplus avec un long couteau en prenant appui sur le bord des moules. Épaisseur nickel. Et même si les moules semblent de petit diamètre, les gâteaux à 5 étages sont largement suffisants pour 10/12 parts. Les moules pris individuellement sont bien pour des tartes pour 4 personnes ! Très bon achat, je recommande.