Wilton Heart Tasty Fill Cake Pan Set

4 Stars(5)
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Product description

Create filled cakes with incredible flavour combinations using these convenient non stick pans. you will serve delicious filling with a pretty heart shape in every bite.

The patented recessed design creates a contour you can fill with ice cream, fruit, mousse and more, just bake, fill, flip and frost. The premium non stick coating provides easy release so cakes unmold perfectly from the pan. 

  • Set includes; 2 x 8.5 x 2.75 non stick pans
  • Bonus recipe booklet with 4 delicious ideas 
  • Complete instuctions
  • Suggested number of servings 8-10

Wilton Heart Tasty Fill Cake Pan Set

Product code: 574384

Reviews (5)

4 Stars3.8 / 5
Wilton Heart Tasty Fill Cake Pan Set is rated 3.8 out of 5 by 5.
Rated 4 out of 5 by from Non-stick coating that works! Great addition for a surprise when cutting into a cake. Filled the heart section with ganache and it was a crowd pleaser. I used the Wiltons cake release liquid with a bit of kitchen tool. Says to use a pastry brush. paper works just fine too.
Date published: 2018-09-03
Rated 5 out of 5 by from Great fun I used the tins to make a birthday cake for my Mum, it worked surprisingly well. Both halves of the cake came out of the tins very easily and fitted together perfectly. She had a lovely surprise when she cut into the cake.
Date published: 2017-04-20
Rated 3 out of 5 by from Fun & innovative product + Heart shape feature in centre is brilliant. Can experiment with many fillings. - Instructions need to be a lot more clear as the 2 cake tins don't resemble a heart shape till cake is assembled.
Date published: 2016-09-16
Rated 2 out of 5 by from Secret Heart Cake Tin Not as defined a heart shape in the centre as i would have liked
Date published: 2016-09-15
Rated 5 out of 5 by from Lovely tins My cakes came out perfect using these tins. The butter-icing heart could be easily seen. It comes with some American recipes, mainly packet stuff is recommended, which is not helpful. UK non-packet recipes would be much better. Here is what I did: Double the Mary Berry chocolate cake recipe made using oil, buttered the tins extremely well into every crevice. I baked the cakes for around 35mins at 160 deg c fan over, checking with a cocktail stick at the end that it comes out clean. The cakes rose above the lip of the tin, but was easily trimmed off once the cakes cooled. I piped in the butter-icing as otherwise pushing around the icing could easily pull away the sponge cake into the icing and then the heart-shape would not be preserved.
Date published: 2016-02-22
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