Baking cups (aka muffin cups) are used to line muffin and cupcake tins when making cupcakes, muffins or fairy cakes. Their use generally replaces greasing or greasing and flouring the cups.
Bundt® pans started off in 1946 as a patented version of fluted cake pans with a hole in the middle. They took off in 1966 when they were used for one of the winning recipes in the Pillsbury Bake-off contest that year.
A cake pan is a pan designed to bake a cake in, in an oven. It can be made of metal, enamelled metal, silicone, heat-proof glass, ceramic or terracotta. Most metal ones made now have non-stick surfaces.
Cheesecake pans are special pans for making cheesecake in. They can be round or rectangular. They have a “false bottom” on them which allows easy removal of the cake in an intact state.
A flan pan is a round, shallow cake pan. The bottoms may be flat or raised, fixed or false bottoms that detach. The edges are frequently but not always fluted.
A fluted tube pan is a pan for baking cakes in. It has fluted sides, and a hollow tube coming up through the middle. You can buy them in various sizes.
Jelly roll pans are about the size of a large rimmed baking tray, except the edges are higher. They are used to make a big, shallow sponge cake that is then rolled up to make a jelly roll (aka Swiss roll.)
Kugelhopf pans are essentially the same as fluted tube pans. The tube in the middle allows heat to penetrate cake from the centre in. They are used to make kugelhopf cakes.
A Mary Ann pan is a cake pan with a raised flat centre area. Its purpose is to create a light cake shell. A cake baked in one, when turned out, has a raised edge all around it. The pan will usually be 20 cm wide by 10 cm tall (8 inches by 4 inches)….
A muffin tin is a series of metal cups connected by a flat metal surface. The cups connect to the metal surface at the lip of each cup. It is used to make cupcakes, and American-style muffins.
With a springform cake pan, you don’t remove the cake from the pan: you remove the pan from the cake.
A tube pan is a deep, ring-shaped pan with a tall tube in the centre. The tube is hollow, with no bottom on it, to allow hot air to pass through it like a chimney. It is used for sponge and angel food cakes.