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Item Code: 10A10698

Tala Performance Non-Stick 18cm Sphere Cake Pan

This 18cm Dia non-stick domed cake tin makes a spectacular spherical shaped sponge. Excellent as a base for novelty cakes, such as a hedgehog or unicorn shape. From the Tala Performance range of baking and roasting kitchenware.

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Sturdy and robust, the Tala Performance range of baking and roasting kitchenware has been revolutionising the way food enthusiasts and professionals have been grilling, roasting and baking their meals. Built from heavy-duty robust 1.0mm thick carbon steel, with a super durable non-stick coating, Tala Performance will deliver outstanding results time after time. 

With over 60 pieces in the range, from cake tins and baking trays, to roasters and pie dishes, the collection is specifically designed for space saving in mind and has a ten year quality guarantee, meaning you can trust these products are designed to last a lifetime.
The range is designed with beautifully rolled edges, to provide extra strength and making each piece rust resistant; these products will never warp, even after extreme use and high oven temperatures. 
Food is released flawlessly and intact, allowing you to cook with little or no added grease or oil for healthier results.
The non-stick qualities of the range is due to the superior Whitford Eclipse double layered coating which is used. Whitford are a world specialist in non-stick coatings and extensive testing and research has confirmed that the Whitford Eclipse is the very best non-stick coating available, out-performing other conventional coatings. The coating is applied using the best methods and the finest state of the art non-stick spray coating facilities, meaning a continuous and stable coating is used, so each batch is the same. Its outstanding non-stick qualities are also completely PFOA (perfluorooctanoic acid) and BPA free.
The coating gives the range a sleek, glossy appearance and premium feel. The gloss finish allows food to heat evenly and makes the pieces a dream to clean.
The UK’s best-loved Tala Performance bakeware is tried, tested and trusted by technical consultants and food technologists allowing you to buy and cook with confidence.
More features:
• Fridge, freezer and dishwasher safe
• Safe for use with metal utensils
• Heat safe up to 240 degrees Celsius 
• All cake tins from the range are embossed with tin size to make identifying the right tin for the right recipe no problem!
Best known for baking and cake decorating products Tala is a market leading, well-loved British kitchenware brand which has a long, rich history and have been associated with baking and icing for over 120 years, since 1899.
The original factory was founded in 1899 by Frederick Taylor and Thomas Law as Taylor Law & Co Ltd. It was there that they produced Victorian kitchen and gardening tools made of metal. Now, over 120 years later, the classic metal Tala baking products such as the cook’s dry measuring cup and powder shaker are still produced in the United Kingdom.

Click here to read more about our Performance Bakeware range

Need inspiration? Why not try our latest Unicorn recipe.

 For the cake:

4 free-range eggs

220g caster sugar

220g softened butter or margarine

220g self-raising flour

1.5 tablespoons multi-coloured sprinkles


For the decoration:

500g softened butter

600g icing sugar

food colourings: cream, purple, blue and pink

1kg ready-to-roll icing coloured pale pink, blue, purple and cream/yellow

Edible gold paint




1.      To prepare, preheat the oven to 150 degrees Celsius (302 degrees Fahrenheit) and grease and flour the sphere tin and set to one side.

2.      Cream the margarine and sugar in a mixing bowl, add the eggs and finally the flour, mixing to a smooth, lump-free consistency. Finally, add the sprinkles, mix again and transfer to the sphere plan .Place in the centre of the oven and bake for about an hour. After 30 minutes, turn the pan and bake again for 15 minutes. Check the cake at 15 minute intervals until the top is risen, springs back into shape and a cake tester appears to be clean when removed. Place the cake on wire rack to cool completely.

3.      While the cake is cooling you can prepare the icings. Cream the softened butter and icing sugar in a large mixing bowl. Leave half of the mixture in the bowl and divide the other half between three smaller mixing bowls. Add a few drops of food colouring to colour each mixture - I chose pink, blue and purple!

4.      Brush the kebab sticks with a little water and set aside. Sprinkle the work surface with icing sugar, roll out the cream ready-to-roll icing and cut out two leaf shapes (these will be the ears). Then roll and cut two slightly smaller pink leaf shapes, sticking each on top of each cream leaf with a little water. Place the end of a kebab stick in the centre of the bottom of each leaf and pinch the icing so that it attaches to the kebab stick. Now for the horn! Roll a long thin sausage of cream icing with a tapered end. Carefully wrap the sausage around the stick in a spiral shape, ensuring that the end of the stick is concealed. Place the ears and horn in a safe place to dry out overnight. When the horn is dry, paint with edible gold paint.

5.      Use a cake leveller to split the cake horizontally into three equal layers. Lay the cake on a piece of greaseproof paper and use a mini palette knife to spread the plain buttercream between the layers and all over the surface of the cake. Chill and then apply another layer of the buttercream and repeat until the cake appears to be evenly covered. Return the cake to the fridge Prepare the rainbow board by forming equal sized sausages of coloured icing (make sure you leave some pink icing aside for the nose), rolling them together lengthways into one big sausage and looping the sausage in half and twisting it. Repeat, then squish the icing into a big ball before rolling out. (You may want to give it another go for a more marbelled effect.) Sprinkle plenty of icing sugar on the surface and roll out the icing into a big pancake. Transfer to the drum and use the rolling pin and cake smoother to secure the icing onto the drum. Trim off any excess icing

6.      Secure the cake to the board with a dab of buttercream icing. Then roll out the pink nose (a semi-circle shape) and two nostrils (a circle cut with a piping nozzle cut in half) and attach to the cake as shown in the photograph. The icing should stick to the cake without the need for any water. Poke the two ears into the cake and the horn in between.

7.      Transfer two lots of different colour buttercream into the same piping bag (see below) and pipe swirls of icing around the ears and horn to resemble a main. Use the third lot of coloured buttercream to make different sized swirls in a different colour Reserve a few tiny scraps of cream icing and colour the rest deep purple for the eyes. For each eye, make a sausage with pointed ends for the brow, a ball squashed flat for the eye and a tiny sausage with a pointed end for the eye lash. Use the tiny scraps of cream icing to make little highlights on the eye. Attach these with a little water.

8.      To finish, secure a length of pretty washi tape (or ribbon) to hide the edge of the cake board, throw over a few sprinkles, a spritz of glitter and stand back to admire your magical results! Rainbows and unicorns indeed! 




Packaging:Trade Pack Sizes: Outer Carton = 6. Sphere cake pan is 18cm in diameter approx. Non-stick and easy release.


Trade Pack Sizes: Outer Carton = 6. Sphere cake pan is 18cm in diameter approx. Non-stick and easy release.

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