Cooling Racks: Once you have cooked your cakes or biscuits you will need to place them somewhere to cool. It is usually a good idea to allow cakes and biscuits to stand on the trays or in the cake pan for a few minutes before you put them on the rack to cool. Don’t tip them out straight away as they often break into pieces.
	Muffin Pans: Most muffin pans are non-stick and come in large, medium and small sizes.
	Oven Mitts: Always use oven mitts for handling hot things like cake tins to protect your hands. Never use tea-towels as they can be damp and when wrapped around something hot can create steam that can burn you.
	Patty Cake Tins: Patty cake tins are similar to muffin pans but are usually a little shallower. Patty tins are used for making Patty Cakes and are usually lined with little paper cups called ‘patty papers’.
	Spring Form Pans: Spring form cake pans are usually round and have a little spring attachment on the side like a lever that lifts up, expanding the sides of the pan allowing the base to be removed. This type of pan is usually used for baked and refrigerated cheesecakes because they can’t be turned out of a pan, and for baking cakes.
	Cake Pans: Cake pans come in all shapes and sizes. Some are non-stick and some aren’t. It is always a good idea to at least line the base of any type of cake pan with baking paper to prevent cakes from sticking to the pan.