Buying guide
Cake and Biscuit Tins: Keeping Bakes Fresh
What size tin your cakes need, why biscuits and cake should never share, and how long bakes keep.
A good tin keeps cakes moist and biscuits crisp for days. Parkin and fruit cakes even improve in one.
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Size
- Round cake tins should be a few centimetres wider than the cake: a 20 cm sponge needs a tin about 23–25 cm across inside.
- Height matters for layer cakes; check the internal height in the listing.
- Square or oblong tins suit traybakes and loaf cakes.
Keep them apart
Never store cake and biscuits in the same tin. Moisture moves from the cake into the biscuits, so the biscuits go soft and the cake goes dry.
How long things keep
| Bake | Keeps in a tin for about |
|---|---|
| Victoria sponge (no fresh cream) | 2–3 days |
| Parkin, gingerbread | 1–2 weeks, getting stickier |
| Shortbread | 1–2 weeks |
| Rich fruit cake | Several weeks, wrapped |
Anything with fresh cream or a cream-cheese icing belongs in the fridge.
Tips
- Line the base with baking paper and let bakes cool completely before closing the lid.
- A slice of apple in the tin is an old trick for keeping fruit cake moist.
Bake for it: Yorkshire parkin, Victoria sponge or shortbread.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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Recipes to go with it
Recipe · 1 hr 15 min
Victoria Sponge
The classic two-layer sponge with jam and buttercream, named after Queen Victoria.
Recipe · 1 hr 5 min
Scottish Shortbread
Three ingredients, one ratio: pale, crumbly, buttery shortbread.
Recipe · 1 hr 20 min
Yorkshire Parkin
Dark, sticky oatmeal gingerbread made with black treacle and golden syrup: the traditional cake for Bonfire Night.