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For Wilton Dinosaur Pan, 406 customer reviews collected from 1 e-commerce sites, and the average score is 4.3.

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17.7.2014

I know it a bit late to write this review since I've had this tin for about 4 years now but I used it yesterday for the first time in about 2 years and I learnt something.It takes a little getting used to but if I'm being honest I'd put it away and tried to forget about it, in fact the last time I was asked to make this cake I groaned, I never feel happy until it's baked and out if the tin, that's not to say it doesn't make a lovely cake because it does it's just that I didn't realise when I first ordered it that the tins held different amount a mixture and therefore had different baking times. I always struggled to get it right, my first cake was a disaster since the top half was ready while the bottom wasn't.So the second time I put the mixture in the base 15 minutes before the top, but then I had to grease the top while it was hot and the mixture stuck in places. I've made maybe half a dozen or so cakes using this tin and each time I'm anxious about sticking.My daughter had promised a friend she'd make and decorate her a large cupcake cake and 52 actual cupcakes as well, I somehow, and I'll admit I'm still not exactly sure how it happened but I got talked into doing the actual baking. Anyway I decided to bake the top and bottom separately, seems obvious really and I can't believe I hadn't done it earlier, but anyway better late than never. I used this recipe:For the base:225g soft margarine225g sugar225g self raising flour4 eggs1 teaspoon of baking powderFor the top:Same as above but I used 150g and 3 eggs.This all goes in the food mixer for a good 2 minutes then it's ready, this mixture is for one half only, it rises well but you can cut the top off I always figure it's better to have too much rather than not enough. The extra I either freeze for trifle bases or the kids have it with jam and custard. Now I know the bottom half is smaller so I was going to reduce the recipe slightly for theOnly problem was it stuck, I'd greased the tin really well I'd even put baking parchment at the bottom but the cake broke when turning it out. After a moment of panic I went and purchased something I'd never even considered before a cake release gel that I brushed around the tin, I've never seen the problem with just greasing the tins with margarine I thought these gels and sprays were a bit of a con if I'm being honest, but I was desperate and it worked perfectly. I mixed up another base and it came out great, the top when I did that it was absolutely perfect, no sticking at all.So now I've got my spray I won't hesitate to use this tin again.
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6.5.2021

I saw this cake tin a few days before my baby's 2nd birthday and knew I must have it to make his dino birthday cake! Initially I wanted to do the cake and decorate it as per the photo because it looks fab. Come 11pm on the night before his birthday I had still not baked the cake and thought it would be a simple matter of greasing the tin and shaking in some flour to prevent sticking. Almost an hour later, when the cake had baked and cooled, I tried to get it out of the tin. It was stuck, and no matter how I tried to unstick it, it wouldnt come away. Eventually, it came away in about 4 pieces. So, I had to start again. I wasnt risking the next one sticking so I spent the best part of 45 minutes cutting out bits of baking paper and sticking the pieces in the tin.I decided to make a chocolate cake now as i knew i wouldn't have time to decorate it like i had wanted. Anyway, the cake came out of the oven, cooled and came away from the tin perfectly. At this point, I just wanted to do simple decoration, so I followed the lines on the cake and piped on some vanilla and chocolate fudge icing. My little boy loved his cake and the way his face lit up when he saw the dino chocolate cake made staying up until 4am totally worth it ?I would recommend this cake tin, BUT I would recommend buying the special cake release spray too if you dont want to spend ages cutting out bits of baking paper!
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5.11.2009

I read all the reviews before purchasing this cake tin and was a little concerned re the cake first coming out of the tin and secondly it cooking evenly.I followed the instructions for preparing the tin. I found using a little light butter first (melted and brushed on) in the bottom edges and a spray cooking oil it gave a fine cover and covered well, then floured and tapped out any that had not coated the side. When baking I like another reviewer filled the lid part leaving one circle mark clear and kept the base about 2 cms clear. The most important thing is to firstly keep an eye on it an remove before it gets too well done, and once removed put on a wire rack to cool,I waited for it to cool to touch and it just fell out of the tin! For decoration do an image search on the internet - there seems to be loads! Finally I used the same basic recipe I have always used for the cake mixture which also worked fine. Weigh eggs, add same amount of caster suger, self raising flour and butter into bowl, beat really well, add dash of milk, beat again, add flavouring or vanilla essence if required. Finally sprinkle over the top one 1 teaspoon of baking power to an average size cake mix with a splash of boiling water and mix again. Bake as usual, Hope that helps!
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16.1.2012

I didn't even think to check the size of my oven - I have a range style cooker with 2 side by side ovens that are slightly narrower than a standard cooker. This cake tin measures 39cm straight across, with my ovens each measuring 36cm.By putting the tin and contents in at a slight angle, I was able to very successfully make a giant cupcake at the weekend. My children (teenagers) were very impressed by my culinary skills. I had to take the drastic step of cutting the cake myself as none of them wanted to spoil my work of art!The tin was easy to use. A quick wash in soapy water, then I coated it with Wilton Cake Release, added a basic Victoria sponge mix (I used double quantity,but a six egg quantity would have been better). I left the cooked cake for about five minutes after baking (took about 1 hour to bake). When I noticed the cake starting to come away from the sides, I turned the tins upside down onto a cooling rack and both parts of the cake just slid perfectly out.As I had used too much mixture, I did have to level off both parts of the cake before adding the frosting and decorating.I am very impressed and will definately buy Wilton cake tins again. The tin is absolutely solid and I am sure it will last many years.
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24.11.2012

Recently used this cake tin; once for my son's 1st birthday and NCT group 1st birthdays.Tin is great and a good size but as the other reviews said there's no UK recipe.I worked out that you need to follow a 9" square tin recipe. Here's the once I used:Butter - 350gSugar - 350gEggs - 6 mediumSelf Raising Flour - 350g*Milk - 6 teaspoons*Vanilla essence - 1 teaspoon*Variation which I have also tried is to use 6 teaspoons of lemon juice instead of milk and the zest of 2.5 lemons instead of vanilla essenceApprox cooking time is 150c (static not fan oven) for 1 hour 15 mins, bottom shelfMethodPre heat the oven and butter and flour your cake tinBeat together the sugar and butter until pale and fluffyMixin the eggs one at a timeGently fold in the flour a third at a timeStir in the milk and vanilla (or lemon juice and zest)Put in the oven and cook until golden and firm to the touch, plus has slightly come away from the sides.Wait until complety cooled in the tin before attempting to take out or in won't come out properly as I discovered!!550g or icing sugar and 250g soft butter makes a generous amount of butter cream. I also used a generous 1300g of ready roll icing sugar to cover over as the final layer.
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18.12.2018

I did doubt that the cake will bake in the heart of the tin, but it works.Tips:1. I used Stork to replace shortening. Oiled the tins inside then covered with flour and threw the excess. It worked - the cake came easily out the tins once baked2. Do not fill the tin with the cake batter, it will overflow3. Line baking paper under the ring (on which the tin sits), to capture any overflow - better than cleaning the oven -:). I did not use a tray in case it interferes with the baking of the bottom.4. It took me 1 hour on 150c in a fan assisted oven. But as it was the first time, I checked every 15 minutes by inserting a long knife into the mix. I suggest you do the same,ovens are different and you do not want your cake to overcook.It is a trial ahead of the Christmas Chocolate Bomb for Christmas Day. I was worried about not having shortening and the quality of the baking inside the tins. I am now happy it is nice and easy. I will create a pocket inside each half, fil it up with ice cream, put one half on top of the other and finish off the bomb with chocolate ganache made from cream, choc and butter .
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7.8.2012

Bought this product after reading all the reviews. First few efforts were a DISASTER and I was disheartened! First effort came out looking like a doughnut, all edge and a massive hole in the middle. Second effort a little better. Bought some cake release spray and third effort was perfect. Use a 4 egg sponge mix for the bottom and a 3 egg sponge mix for the top and cook each half separately as the base takes longer than the top. Base takes about 55 minutes on 160' and top takes about 50 minutes on 160' Leave until completely cold (about 2 hours) before attempting to tip the cake out otherwise it does go all 'bitty' on the sides. When cold it comes out perfectly smooth.There has always been a dip in the middle of the inside of the base which is nice to fill with jam/butter cream as otherwise it is quite a heavy cake to eat without it. Persevere!!!!!! Have used a silicone mold and it is rubbish in comparison!
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9.10.2010

I bought this to make a giant cupcake for my daughters birthday, I did the recipe which came with it but through an error on my part (I used self raising flour instead of plain!!) the first didn't turn out at all, I had a second attempt but again found it difficult and although better than the first it just wasn't as it should be. Not sure if this was because the recipe uses American cup measures and I converted these using an on-line converter but I decided for the actual birthday to use a plain madeira recipe - it turned out beautifully! It didn't stick or anything and I only used the normal method - greasing and flouring beforehand. If you are going to use the recipe that goes with it I would definately purchase the cup measures.My daughter was very happy and I even had people asking where I bought the cake from! Result!
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18.6.2016

Bought this to make a cake in the shape of the moon! I followed some YouTube video about spherical cakes, which used this product, and which said that I could use butter to line the cake tin - so I did this, instead of following the actual instructions on the tin, which was to NOT use butter, only 'shortening' ! As a result, some of one of the halves of my cake stuck to the tin, but the other half came out in a oner. But it was okay, as it all got covered in buttercream icing anyway, and the end result was much admired, so I'm pretty pleased with this. I'd read reviews that said the tins were very flimsy, but I didn't find this an issue. The little stands were also very useful - I used one of them to sit my actual cake on,to display it, and it worked fine.
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22.6.2020

The cake tin arrived on time. I was a bit taken aback by the thinness of the tin. Was used to make a birthday cake for grandson. Using the ingredients in the recipe, the cake was about an inch thick so made another one with double the amount of ingredients. Much better and actually looked like a birthday cake. I found that using grease proof paper on my first attempt reduced the shape of the dinosaur and it looked more like a dog once the icing was put on. Second attempt using release spray was much better and the contours were more pronounced. Take note that the cake tin is very very hot when it comes out of the oven. Washing and drying the tin is a bit fiddly with all the contours needing to be completely cleaned.Would I use it again? Yes.
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16.8.2010

This Tin is great. I love the novelty value of it. It is sturdy and pretty much everything proof.For those worried about the two halves cooking at separate times, I didn't really find this a problem but I would advise maybe filling the base and cooking for about 10 mins before adding to the top half and you should be fine. I used a normal sponge cake recipe instead of the one provided but doubled the ingredients. Works beautifully!!Also, quite a few of the other reviews claim the mixture sticks to the pan and they can't remove the the cake in one go...I did not have this problem at all. I grease both parts of the tin using olive spread and then flour over. Mine have never stuck!Love love love this item,it will never get boring.
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19.2.2012

Wilton moulds, i've got a "few" this is a firm favourite, upon turning your baked item out if baked properly (ovens are all SO different) the mould raises & lines will be very visible & easy to follow, however if you are to achieve the definition the hard work begins here as you will be kept busy for an hour or two ..DO NOT RUSH,with an icing bag & nozzle.I recommend you use wilton colourings as they are exceptional in terms of quality, eg "black is black" (black is notorious & often turns out greyish) ..wilton prices make good by the quality of the end result!A good tin which should feed a reasonable amount of children,the cake without iceing always looks small but once you've iced will weigh a good deal more I promise!
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22.4.2013

I loved this product it was simple to use it is exactly what you see in the picture. i was unsure what to grease the inside with even after reading the care instructions so i put some olive oil on kitchen paper rubbed the inside and added flour to it. I was a little nervous when they were cooked to get them out the instructions say just tip over and they come out! they needed a little help but did eventually pop out in tack. I did leave them cool for a good bit as they were very soft but they kept there shape even after cutting the tops off and putting them together with buttercream. All in all an excellent product that i will use again and again.

5.11.2010

I bought this cake tin so that i could make fun birthday cakes for my kids and have not been disappointed. I had absolutely NO experience of making cakes prior to this and am now impressing people - to the extent that people are asking where I bought the cakes! Unlike the other reviewer I bought Wilton's cake release which works perfectly every time with no banging of cake tins. The tin takes a 6 egg sponge recipe (I do chocolate and vanilla marble sponge & put buttercream icing on top). I can also recommend the wilton icing gels as they are incredibly easy to use without watering down your icing and produce really vivid colours.

25.3.2010

I thought this product was great. Arrived quickly and made the cake perfectly 1st time using 8x eggs, and 16x marge, sr flour, sugar. I did butter the tin and flour it and it popped out great.Only complaint is that the top of the cupcake bit is ready at least 15mins before the base.I would also recommend baking this the day before and storing the un-iced cake in tins and icing and serving a day after it is baked. I find second day sponges are softer and this cake runs the risk of being dry as it is in the oven a long time, and also you can't get as much icing on as you could with a normal cake.Excellent though :)

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