Easy Layers 5-Piece Layer Cake Pan Set, 6-Inch, Steel

This is a great baking pan set for making a SMALL 6 INCH DIAMETER STACKED LAYERED CAKE. Makes UNIFORM equal sized cake layers for stacking. These are NOT standard sized cake pans. Once you stack and fill in between all 5 layers, the little cake should be tall, approximately 6 - 7 inches high....6 inches round. This is the size of a "smash cake". Non stick coating, still needs greased on bottom. Cut off the excess cake tops for flat even uniform layers for stacking. Cooks evenly. Good quality pan set for fair price 👍🏻

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 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.

I mostly love these pans. I took off one star because the rounded edge is a little weird. It makes frosting a stacked cake require extra effort. I mean, it’s not impossible and my end result looked great, but I had to work hard at keeping them balanced and adding extra frosting to fill in the rounded edge. When you first take them out of the package, they seem tiny! But once you fill them with batter and bake them, they stack up to a good size cake. I’d recommend buying, just beware of the round edging and don’t let the tiny size initially fool you. Positive thing about those rounded edges? They’re super easy to clean!

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!

This set is my go-to for making cakes for myself and for friends. I’ve found that making 3/4 of a cake recipe (one that is intended for a 2-layer 8-9 inch cake) is usually the correct amount for these pans. Yes, the edges are rounded, and yes, the cake is on the small side, but a small, tall cake makes for a beautiful presentation, and is perfect for a smaller group of 8-10 people. I hate having leftover cake that goes stale, so a small cake like this is perfect, and it really isn’t all that small if you use all 5 pans. I haven’t had issues with the rounded edges at all—I just frost like I would frost any cake, and for me, it’s worked for both fully frosted and naked-edge cakes. The pans also make it really easy to level off the top with a bread knife because there is a little “ledge” you can rest the knife on as you slice. The pans are very non-stick, and for most recipes, all I need to use is a layer of butter or oil on the pan and they pop right out. If a recipe is more moist/sticky, I will line the bottom with parchment paper, but it’s usually not necessary. I think the round edges help with the ease of removal. As others have said, it helps to use a kitchen scale to measure out batter in each pan. Depending on the recipe and moisture content, I’ve found 160g (for a very wet batter) to 200g (for a dense/dry batter) works well, but I usually go for 175 grams per pan. I highly recommend this set for any cake-baking enthusiast!

These pans are a the quality you expect from Wilton but what's annoying is that they seem specifically made for rainbow cakes but give you 5 pans. In a pinch a rainbow could have 6 colors....but 5?! There are now two small kids in my house arguing to the death over if we skip orange or purple (acceptable violet/indigo sub). At this point I guess we'll reuse one but the whole point of buying a set like this is to NOT have to bake multiple rounds of cakes. I'm just genuinely confused who decided 5 was the right number and why. Clearly they've never seen a rainbow or met children.

HOw fun! I've never made cake layers this tine and thin before that came out SO perfectly! These pans are great! Super stackable, easy stored away and makes baking a 6 inch 5 layered cake amazingly easy! I buttered my pans, and honestly the hardest part was not putting in too much batter into the pans. You do NOT fill to the top of the pan, still only fill half way like any other cake pan with your batter. It's truly not much. Made my first cake with these yesterday and my family ate it so fast, I didn't even get a picture of it. A quick wash with hot water and a little bit of soap and my pans are sparkling clean and ready to be stored away again. I would totally gift these to a cake baker or beginner baker.